Low Carb Pork and Cheesy Egg Zucchini Pizza
Pizza for breakfast? No, you’re not re-living your college days, you’re enjoying Keto recipes at their finest! The Keto twist is a low-carb zucchini crust. Shredded zucchini is flexible like a pizza crust and doesn’t even taste like you’re eating vegetables. This breakfast pizza is topped with a crumbled pork sausage, just like you’d make for a typical breakfast. Creamy scrambled eggs and plenty of cheddar cheese are piled onto this pizza before baked to a bubble golden brown in your oven. It may not seem like it, but just one slice of this Keto pizza will keep you in good shape until lunch time. If you want a little more to your meal, try one of Carb Manager’s many butter coffee recipes.
How to Make It
Step 1
Preheat an oven to 400 degrees and line a large sheet tray with parchment paper. Use a large grater to shred a medium-sized zucchini in its entirety. Use your hands to squeeze out as much moisture as you can before placing the zucchini shreds in a large mixing bowl. The weight of zucchini listed in the ingredients is the final weight after removing excess moisture.
Step 2
Mix and egg and the grated parmesan into the mixing bowl. When you have a consistent mixture of eggy zucchini shreds, spread the mixture onto the sheet tray. Use a spatula or the back of a wooden spoon to spread the zucchini into a thin-crust pizza, about 8-10 inches wide. Use your utensil to press the edges into a thickened crust around the circumference. Bake the zucchini crust for 20 minutes.
Step 3
While the crust is baking, make the toppings. Place ground pork sausage into a non-stick pan over high heat. Season the pork with pepper, onion powder, red pepper, and paprika. Use a wooden spoon to break the pork up into crumbles as it cooks. The finer you can make the crumbles, the easier it can be managed on the pizza. Cook the sausage all the way through – about 5 minutes.
Step 4
Transfer the cooked sausage aside to a clean surface or bowl. Return the pan to the stove. Whisk together the eggs and cream and set it next to the stove. Melt the butter in the pan over low heat, then pour in the eggs. Slowly stir the eggs in the pan until they are scrambled. You can leave the eggs slightly undone because they will cook more in the oven later.
Step 5
When you pull the zucchini crust out of the oven, reduce the oven temperature to 350 degrees. Arrange the sausage crumbles across the center of the zucchini pizza crust. Follow up with the scrambled egg. You may, at your discretion, add a sprinkle of salt and pepper to taste over the toppings. Then, sprinkle the shredded cheese over the pizza.
Step 6
Bake the pizza at 350 degrees for 15 minutes or until the cheese is bubbly and golden and the zucchini crust has a browned edge. Let the pizza cool for about 5 minutes before using a pizza cutter or utility knife to cut the appropriate amount of slices. Serve with extra parmesan or crushed red pepper at your discretion.
Ingredients
- Zucchini, Raw
10 ounce
- Raw Egg
1 large
- Parmesan Cheese
½ cup, grated
- Ground Pork
8 ounce
- Black Pepper
⅛ teaspoon
- Onion Powder
⅛ teaspoon
- Crushed Red Pepper by Simply Organic
⅛ tsp
- Paprika
¼ teaspoon
- Raw Egg
1 large
- Cream Heavy Whipping
1 tbsp
- Unsalted Butter
1 tablespoon
- Cheddar Cheese
½ cup, shredded