Keto Breakfast Pizza with Burrata, Prosciutto and Asparagus

Keto Breakfast Pizza


Do you ever find yourself craving tasty, carb-loaded treats? Something feel missing without those forbidden foods?

If you’re like us then a warm, gooey pizza is at the top of the list. Well worry not… with a little creativity we can turn any unhealthy classic into a keto-approved meal.

This simple Keto Breakfast Pizza with Burrata, Prosciutto and Asparagus recipe trades traditional white flour for mozzarella and cream cheese for a flaky, crispy crust that will leave you shocked it’s not the real thing. We’ve tried every low-carb crust from cauliflower to coconut to egg to and nothing compares to this recipe.

The dough is simple – all you need is 4 ingredients and a microwave. It’s ready in 20 minutes and perfect if you’re on a busy schedule.

And the best part is that once you’ve learned the dough, you can make any pizza you dream of. Classic pepperoni, margherita, barbeque chicken, – just about any toppings will work with this recipe (just not Hawaiian!).

For today’s recipe, we’ve taken a breakfast pizza twist on this classic keto pizza recipe. The gooey burrata, crunchy asparagus, and rich prosciutto make this an irresistible – and nutritious – keto delight.

What’s your favorite (keto) pizza recipe? Let us know in the comments. 


The Recipe

Yields: Prep Time: Total Time:
2 servings


Ingredients (Dough):

Qty: Item:
½ cup
shredded mozarella cheese
2 tbsp
cream cheese
3/4 cup almond flour
1 egg

Ingredients (Toppings):

Qty: Item:
2
eggs
1 can
whole tomatoes
2 oz italian prosciutto
¼ cup
whipped burrata
¼ cup thinly sliced asparagus
½ tsp
red pepper flakes
¼ tsp
cracked black pepper

Directions:

1 Preheat oven to 425 degrees
2 Combine mozzarella and cream cheese in bowl and microwave for 1 minute. Stir and microwave for 30 seconds more.
3 Add egg and almond flour and stir until a dough forms.
4 Use your hands to spread the dough on a parchment paper-lined baking sheet. For personal pan style, make two smaller crusts from this recipe. Make sure to spray the paper with a bit oil to prevent sticking!
5 Poke holes in crust with a fork before baking for 8 minutes
6 Take crust out and add toppings (except the prosciutto!). Drain 1/2 of each egg white before putting on top
7 Bake 12-14 more minutes, until cheese has melted and the crust is a golden brown
8 Lightly season with cracked pepper, red pepper flakes and add the prosciutto 🤩
9 Serve alongside an iced Keto Coffee.
10 Slice & enjoy!

Step by Step (with pictures):

1. Preheat oven to 425 degrees

2. Combine mozzarella and cream cheese in bowl and microwave for 1 minute. Stir and microwave for 30 seconds more.

3. Add egg and almond flour and stir until a dough forms.

Keto Breakfast Pizza

Keto Breakfast Pizza

Keto Breakfast Pizza Fathead Crust

4. Use your hands to spread the dough on a parchment paper-lined baking sheet. For personal pan style, make two smaller crusts from this recipe. Make sure to spray the paper with a bit oil to prevent sticking!

5. Poke holes in crust with a fork before baking for 8 minutes

6. Take crust out and add toppings (except the prosciutto!). Drain 1/2 of each egg white before putting on top

Keto Breakfast Pizza Toppings

Keto Breakfast Pizza Toppings

7. Bake 12-14 more minutes, until cheese has melted and the crust is a golden brown

8. Lightly season with cracked pepper, red pepper flakes and add the prosciutto 🤩

9. Serve alongside an iced Keto Coffee.

10. Slice and enjoy!

To your health,

Ben & Brandon 



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keto farms keto breakfast pizza



Disclaimer: This website provides general information and discussions about health, nutrition and related subjects. The information and other content provided in this blog, or in any linked materials, are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. If you or any other person has a medical concern, you should consult with your health care provider or seek other professional medical treatment. Ben & Brandon are not doctors, registered dieticians or registered nutritionists.










1 comment


  • Roseanne Meric

    This looks delicious and I want to try it. I don’t understand what you mean in the directions for the topping to drain half the egg white. Can you give a little more detail? Thank you.


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