There is pizza for breakfast and there’s breakfast pizza. Weekends used to involve a trip to the gas station to pick up a slice of loaded breakfast pizza.

The chewy crust, thick gravy like sauce, and all the greasy toppings made my weekend.

I whipped up this keto version, and SCORE-Mike liked it even better than the original.

BONUS: it was great reheated too!

Ingredients:

Crust:

• 3 Tbsp Coconut Flour
• 1 1/2 Cups Mozzarella Cheese (shredded)
• 1 1/2 oz Cream Cheese
• 1 Egg

Sauce:

• 3 oz Cream Cheese
• 2 Tbsp Butter
• 1 Tbsp Minced Garlic
• 1 Cup Heavy Whipping Cream
• 1 tsp onion powder
• Salt and pepper to taste

Toppings:

• 4 Eggs (Scrambled)
• 3 oz Bacon (Cooked and Crumbled)
• 3 oz Pork Sausage (Cooked and Crumbled)
• 3 oz Ham (Cubed)
• 1 Cup Cheddar Cheese Shredded
• 1/4 Cup Mozzarella Shredded

Directions:

1. Preheat oven to 350º If using a pizza stone: have stone in oven while preheating.
2. Start with pizza crust:
   1. Use 30 second increments in microwave to melt mozzarella and cream cheese together until smooth.
   2. Mix in egg and coconut flour. Incorporate fully.
   3. Using 2 pieces of parchment paper, roll out to about 1/4 in thick. Poke holes in dough using a fork.
   4. Place dough on pizza stone (removing parchment) or on baking sheet with parchment under it.
   5. Bake for 15 mins or until top is golden.
3. While pizza crust is baking, start sauce.
   1. Melt butter with garlic in fry pan.
   2. Add in heavy cream and bring to simmer/low boil.
   3. Whisk in cream cheese and add in onion powder.
   4. Continue to reduce until a thick sauce develops.
4. When crust is ready, top with sauce and toppings (cheese last). Put back into oven under broiler until cheese bubbles.
5. Enjoy!