I used the heck out of Pinterest when I first started on keto. It’s a treasure trove of recipes for all skill levels. If you’re just starting out on your keto adventure, I highly recommend following your favorite keto and low-carb cooking blogs on there, and setting up Keto boards for yourself so you can organize your recipes. I have my categories set up very similarly to how I have them on this site, by primary ingredient. I even have a board called “Keto Tried and True” where I save the recipes I’ve tried and liked. It’s great for when I’m lacking creativity and just want to put something on the table.
How does this have anything to do with this recipe, you might ask? Well, if you’re searching for keto recipes on Pinterest, you’re almost guaranteed to find a recipe involving Fathead dough. And for good reason. It started out as a pizza dough, but you can find recipes using it that run the gamut from danishes to bagels to dinner rolls. A personal favorite of mine are these sausage-stuffed biscuits. Fathead dough is made of four basic ingredients: mozzarella cheese, cream cheese, almond flour, and eggs. Everyone has a different recipe for it, but I used this one, minus the garlic powder because I wanted a more neutral taste.
You’ll be doing a lot of things at once in this recipe, so put your multitasking hat on. First, put down three slices of bacon to cook. While that’s cooking, work on your fathead dough. Preheat your oven to 425 degrees. Put a cup and a half of shredded mozzarella and an ounce of cream cheese into a microwaveable bowl, then microwave it on high for 30 seconds at a time, stirring afterwards. What you’re looking for is the cheese to melt to the point where the cream cheese incorporates entirely into the mozzarella. In my microwave, this takes about a minute and 20 seconds. At that point, add 3/4 cup of almond flour and stir it in with a wooden spoon. If it won’t incorporate well, knead it a bit, but expect it to be sticky. Once the flour is all blended in, add a beaten egg and stir or knead until you don’t see any clumps of egg in the dough. Divide the dough into six equal balls. You can either roll the balls out into 4-5″ rounds between two slices of parchment paper, or do what I did and press them out into rustic-looking circles. Put them on a sheet pan lined with parchment paper and bake at 425 for 7 minutes, then remove.
The sauce is just a variation of my sawmill gravy recipe, made a bit thicker and on a smaller scale. In a small saucepan over medium-low heat, pour in 1/4 cup of heavy cream, then break an ounce of cream cheese into small cubes and put them in as well. Whisk until the cream cheese melts and there aren’t any large chunks. This should only take a couple of minutes. If the sauce starts to boil, turn down the heat. Once the cream cheese is melted, add a pinch of Kosher salt to taste and as much black pepper as you can stand. Set it aside for now. By this point your bacon should be done. Remove it from the pan and drain it on paper towels. Pour off the excess bacon grease, then scramble 4 eggs in the skillet to a soft scramble. Remove your pizza crusts from the oven and flip them over.
Add the sauce first, using about a tablespoon per pizza crust. Use the back of the spoon to spread it out to the edge of the crusts.
Divide the scrambled eggs evenly for each crust. I ended up with about 3 tablespoons of eggs per crust, then put 2 tablespoons of shredded cheddar on each one, and finally sprinkle with the bacon. Put the pizzas back in the oven for about 5 minutes, until the cheese melts. Serve immediately, or cool and store in the refrigerator. These only need about 30 seconds in the microwave to be nice and hot for a quick weekday breakfast.
Individual Keto Breakfast Pizzas
Ingredients
For the Fathead Dough
- 1.5 cups shredded whole milk mozzarella cheese
- 1 ounce cream cheese
- 3/4 cup almond flour
- 1 large egg beaten
For the Pizza Toppings
- 3 slices bacon cooked and crumbled
- 1/4 cup heavy cream
- 1 ounce cream cheese cubed
- salt and pepper to taste
- 4 large eggs
- 3 ounces shredded cheddar
Instructions
- Begin to cook the bacon in a non-stick skillet. When it's done, put it on paper towels to drain and discard the excess grease.
- Preheat the oven to 425 degrees.
- While the bacon cooks, prepare the fathead dough. In a medium-sized microwaveable bowl, combine the mozzarella and 1 ounce of cream cheese. Cook in the microwave 30 seconds at a time, stirring after each time, until the mozzarella is melty and stretchy and you can no longer see clumps of the cream cheese after you stir it. In my microwave, this takes about a minute and 20 seconds.
- Stir in the almond flour until it's incorporated, then add the egg and stir or knead until you can no longer see clumps of raw egg in the dough and the texture is smooth and even.
- Divide the dough into six equal balls, then either roll them into 4-5" circles between two sheets of parchment paper, or press them into circles by hand. Put them on a sheet pan lined with parchment paper and bake for 7 minutes.
- While the crusts bake, make the sauce and eggs. Pour the heavy cream into a small saucepan over medium-low heat, then add the cubed cream cheese. Whisk constantly until the cream cheese melts and there are no large clumps in the sauce. Add a pinch of salt and a generous amount of black pepper. Set aside. Soft scramble the eggs in the bacon skillet, and set aside.
- When the crusts come out of the oven, flip them over, then top each one with about a tablespoon of sauce, 2-3 tablespoons of eggs, 2 tablespoons of shredded cheddar, and 1/2 slice of crumbled bacon. Return to the oven and bake for 5 minutes, until the cheese is melted.
- Macros per serving: 364 calories, 2 grams net carbs, 19 grams protein, 31 grams fat.
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