Keto Cheese, Egg & Bacon Pizza
Raise your hand if you have more time on your hands because of the current pandemic. I’m assuming some of you are using that time to cook, and eat, and then cook again, and then eat again … am I right? We received more comments on recipes over the last weekend then we typically do, so I’m going to have to agree with myself on this one and say you guys are cookin’!
Well, if you’re looking for something a little special, a little bit hands on but really not too difficult, and extra-tasty, this Keto Cheese, Egg & Bacon Pizza is a great choice. This is a good way to start the morning and is something you can get the family together to prepare if you’re looking for an activity to do. Personally, I usually skip breakfast, so this is more of a brunch/lunch item for me. Either way you slice it, this pizza is fantastic!
This recipe is Keto-friendly, has a healthy balance of veggies and protein, and can be changed up with different veggie options or perhaps sausage instead of bacon. I used pasture-raised eggs in this dish (from Nature’s Yoke).
Keto Cheese, Egg & Bacon Pizza
Ingredients
- 2 cups shredded mozzarella cheese
- 2/3 cup almond flour
- 1/3 cup plus ¼ cup grated Parmesan cheese , divided
- 5 large pastured eggs plus 1 egg white , divided
- 1 teaspoon Italian seasoning
- 4 slices nitrate-free thick sliced bacon
- 1 small onion
- 1 red bell pepper , seeded, deveined, and dice
- 2 cloves garlic
- 1½ cups marinara sauce
- 1 (14.5-ounce) can fire roasted tomatoes, drained
- Kosher or fine sea salt
- ½ teaspoon red pepper flakes
- Black pepper
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the mozzarella cheese, almond flour, 1/3 cup Parmesan cheese, 1 egg plus the egg white, and the Italian seasoning. Mix very well. Pat the mixture into a circle, an oval or rectangle ¼ inch thick, roughly about 11 by 7 inches. Bake for 10 minutes or until golden brown. Remove from oven. Reduce oven temperature to 400 degrees and let the crust cool for a few minutes.
- Cook the bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on paper towels. Remove all but 1 tablespoon of the bacon drippings and add the onion and red bel pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring. Add the marinara sauce, fire roasted tomatoes, 1 teaspoon salt and red pepper flakes. Cook, stirring occasionally, until the sauce thickens, about 6 minutes.
- Spoon the sauce onto the crust and make 4 little indentations with the back of a spoon and crack an egg into each indentation. Sprinkle the eggs with a little salt and pepper and bake until the whites are set and the yolks are still runny, about 10 minutes. Sprinkle with ¼ cup Parmesan cheese and serve.
Nutrition
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