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Mini Breakfast Pizzas: Grain Free, Gluten Free, Sugar Free, Low Carb

Before I went wheat free, I would make individual pizzas on low carb pitas. I’ve been wanting to recreate that yumminess in a grain free way and these breakfast pizzas were just the ticket. I made them in a whoopie pie pan, but these could easily be made free-hand on a cookie sheet.

The crusts are crispy and flavorful. I added garlic to the dough, but you don’t have to if you don’t like garlic.

I topped mine with cheddar cheese, scrambled eggs, sausage, bacon, red peppers and onions. You can use whatever toppings you like. The best part? These yummy pizzas– which are about 3 inches in diameter– have just TWO net carbs apiece. That’s right– TWO. Freeze them for the perfect breakfast on the go, or bake up a batch for the whole family.

Mini Breakfast Pizzas


  • 1/4 C coconut flour
  • 1 egg
  • 1/3 C shredded mozzarella cheese
  • 1 T olive or avocado oil
  • Dash of garlic powder
  • Dash of pepper
  • 1 T plain Greek yogurt or sour cream (preferably full fat Greek yogurt)
  • 2 scrambled eggs
  • 2 cooked sausage links, cut up
  • 2 cooked bacon strips, cut up
  • 1/2 C shredded cheddar cheese
  • 1 T each chopped onion and red pepper
1. Preheat oven to 375 degrees and grease six wells in a whoopie pie pan or a cookie sheet.
2. In a medium bowl, combine all of the crust ingredients except the mozzarella cheese and stir until a dough is formed.
3. Mix in the mozzarella cheese into the dough mixture until it’s evenly mixed.
4. Divide the dough into six pieces and press them into the wells in the whoopie pie pan. If you’re using a cookie sheet, simply press the pieces of dough into three-inch disc shapes.
5. Bake the crusts on the middle rack for about 15 minutes or until the cheese browns. The crusts will turn browner around the edges than in the middle. That’s OK.
6. Allow the crusts to cool a bit, then remove them and place them onto a cookie sheet. Top with scrambled eggs, chopped breakfast meats, cheddar cheese and vegetables.
7. Turn your oven to the “broil” setting and broil the topped pizzas until the toppings and cheese are bubbly and just beginning to brown.
8. Remove from the oven and allow to cool for a few minutes before eating. Enjoy!

Nutrition (1/6th of recipe): 160 calories, 3 g carbs, 1 g fiber (2 g net carbs), 12 g fat, 10 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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