Keto Deep Dish Breakfast Pizza Pie

Keto deep dish breakfast pizza.

Mamma mia! This Keto Deep Dish Breakfast Pizza pie is stuffed to the hilt with eggs, sausage, pepperoni, cheese, and all your other fave pizza toppings. If you love breakfast and a hefty, tall deep dish pie, this is the pizza of your dreams…

FREE OF almond flour, flax seed, or any other weird stuff, no spaghetti squash or zucchini, and no really fancy ingredients you don’t have on hand.

An easy but beautiful show-stopper of a dish

Yes, this recipe looks like a LOT of work, but don’t be intimidated. Making your own keto deep dish breakfast pizza is totally easier than it looks once you get your pan ready and have all the ingredients prepped.

To save even more time, I’m 100% sure you can also use leftovers for all the fillings. Even the sausage can be cooked ahead of time and added while still cold, before baking.

If you don’t care for these topping (stuffing) ingredients, use whatever you love on top of your pizza! I love a classic Italian-American style ‘za, so I used sausage, peppers, mushrooms, and onions.

Best of all? My keto deep dish breakfast pizza doesn’t even taste eggy at all, if you use the same seasonings I used : )

Plus, it’s so full of other ingredients that the eggs are really just there as a binder.

INGREDIENTS

Meats & cheeses

Bacon, ham/Canadian bacon, pepperoni (or whatever meats you like). I used:

1 lb hot or mild Italian bulk sausage
(or links, with casings removed)
4 slices cooked bacon, chopped small
4 ounces sliced pepperoni, halved.
2 cups shredded mozzarella, divided
1/2 cup fresh grated Parmesan

Optional veggies

1-2 bell peppers, diced (I had a mix of yellow, red, and green)
1/2 medium onion, diced
8 ounces white mushrooms, diced
1/2 pint grape or cherry tomatoes, halved
(optional, but one of the things I love about pizza is a good tomato sauce, so these stand in well)

Dough

12 eggs
3/4 cup heavy cream
1/4 teaspoon garlic and/or onion powder (I used both)
1 to 1/4 teaspoons of dried Italian herbs
(I used 1/2 teaspoon each of oregano, basil, and parsley)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons coconut flour (optional)
1/2 teaspoon baking powder

DIRECTIONS

1. Prepare your pan

9″ or 10″ Springform: Line parchment along the bottom of the pan, clasp the spring top around the bottom to secure the parchment, then trim off any excess paper (1/4″ or so around it is fine).

Next, wrap the bottom of the pan in foil and scrunch/fold upward, to catch any grease that leaks out of the bottom of the springform (you can skip the foil step and just place your pan on a sheet pan before baking, but I did both).

9″ x 13″ cake pan: Just line the pan fully (all the way up the sides).

2. On the stove top over medium heat, brown the Italian sausage in a large skillet, breaking up into bite size pieces as you go, and cook for about 10 minutes. The meat will cook longer in the oven, so if you like your sausage more tender, you can let it cook until almost no pink is left. I like my sausage crumbles crispy for this type of dish, so I let it cook longer.

3. Add the diced veggies to the skillet (except the tomatoes, if using) and sauté to your preferred tenderness. You can add a bit of olive oil or butter while cooking these, if there’s not enough fat in the pan (my sausage left plenty).

4. Preheat oven to 350F and grate the cheeses, then set aside (the above steps take awhile so it makes no sense to have the oven going for that long).

5. In the prepared pan, spread the sausage and veggie mixture in an even layer.

6. Top the sausage layer with even layers of bacon, ham, pepperoni, or other meat toppings as you like.

7. Next, add half the shredded mozzarella cheese, and the Parmesan, being careful to focus the Parmesan cheese shreds just to the outer edges of the pan, which gives it a bit of a crunchy edge to the “crust.”

8. Add the fresh halved tomatoes on top of the cheese layer, and optionally, sprinkle oregano and crushed red pepper flakes on top.

9. In a mixing bowl, crack the eggs and add the cream, seasonings, and salt/pepper, and whisk or beat well until increased in volume by at least 1x.

10. Next, sift the coconut flour into the egg mixture, then add the baking powder, and give it a few more whisks. I always add leavening last because it will not be active for long if you add it first and let the batter sit for more than a couple of minutes before putting into the hot oven.

11. Pour the egg mixture evenly over the rest of the ingredients in the pan. Don’t worry that you just covered the cheese, some of it mixes in and some rises to the top.

12. Cover pan tightly with foil and bake at 350F for 45-60 minutes. The pie is done when the center of it no longer jiggles, and a knife inserted comes out clean or without any wet egg on it. Bake 15-20 minutes longer, if it needs it (I had to bake mine 45 minutes, then another 20 mins, before step 13).

13. When the pie is done, sprinkle the remaining cheese on top and bake another 15 minutes uncovered, or until the cheesy top is golden brown and bubbling.

Let cool a bit before serving.

Makes 10-12 wedges (10″ springform round pan) or 12 squares (9″ x 13″ cake pan)

I’m not sure how messy it would be to cut this open right after baking, so I let mine cool on the counter top about 30 minutes and then left it in the fridge for several hours because I wanted to have a nice clean cut.

I would recommend the same, unless you don’t care about presentation or dishing up potentially messy servings.

I’ll update this recipe with notes if I ever cut it without chilling. I have not tried freezing this yet, but leftovers should be fine in the fridge in airtight containers or plastic bags for up to 3 or 4 days.

Notes:

I say the coconut flour is optional because it isn’t required, but it does help give the eggs layer a bit of a bread-y texture, but if you don’t buy it, you won’t miss it. Three tablespoons in a huge dish like this probably only makes a marginal difference, anyway.

I used a 10″ springform pan with this for no reason other than I wanted it to closely resemble a real deep dish pizza: )

I think next time I make this I will just put half the cheeses into the custard “dough” after beating, because it seemed to take longer to bake with all that cheese closer to the top (and I couldn’t tell easily if the middle was done yet). This is easily the tallest egg dish I’ve attempted, which made it harder to tell the doneness.

You could really leave out all the veggies and non-animal products to make this completely zero-carb/carnivore-friendly, if you like. You can also double up on the meats to add bulk from missing veggies.

Other stuffing ideas:

(some of these might not keep it low carb/keto-friendly):

Roasted garlic, artichokes, spinach, and feta cheese

Fajita steak, jalapeños & pepper Jack cheese

Grilled chicken, Kalamata olives, tomatoes, and firm goat cheese crumbles

Ham and Swiss or Cheddar cheese, and caramelized onions