Keto Breakfast Pizza

Garlic ricotta sauce (no cooking required)

I mix full-fat ricotta cheese with minced garlic and salt, and that’s the whole sauce. No cooking, no simmering, no extra steps. It melts right into the cheese layer when the pizza bakes and creates a creamy, garlicky base that’s better than most cooked white sauces I’ve tried.

Use whole milk ricotta (not part-skim) for the best texture. As a shortcut to mincing garlic, I keep garlic paste in my fridge. It’s basically pureed garlic that works anywhere you’d use minced cloves.

If ricotta isn’t your thing, I’ve had readers swap in cottage cheese with great results. Rebecca makes it that way every week and says it’s fantastic. Cream cheese works too, just soften it first so it blends into the sauce instead of clumping.

You can also go with a red sauce here. I usually stick with the ricotta because the creamy garlic flavor pairs so well with bacon and eggs, but a low-sugar marinara like Rao’s works if that’s more your style.

The fathead crust (and why it works)

The crust for this recipe is a fathead dough, a keto pizza crust made from mozzarella cheese, almond flour, and egg. I also add baking powder and xanthan gum to help it rise and hold its shape.

The melted mozzarella acts like gluten would in regular flour. It gives the dough that same stretch and pull you get with traditional pizza. The crust puffs up in the oven, gets chewy in the center, and crisps at the edges.

I have a dedicated fathead crust recipe if you want the full breakdown of the dough by itself. For this recipe, I walk you through it start to finish in the steps below.

How I make the dough (food processor method)

I always use my food processor. You add the almond flour, egg, baking powder, xanthan gum, and salt, then scoop in the melted mozzarella and pulse. A few seconds later, you have a smooth dough ball.

I’ve tried an electric mixer, and the melted cheese rides up the beaters while the dough flies everywhere. You can knead by hand, but it takes longer and you won’t get as uniform a result.

My food processor is by Breville. It has a dough blade that makes combining everything ridiculously easy. If you make fathead dough even once a month, a food processor pays for itself fast.

Topping ideas (use whatever's in your fridge)

This is my go-to fridge-cleaner recipe. I’ve topped it with leftover steak, shrimp from the night before, and basically any protein that was already cooked. Here are toppings I’ve tried and liked:

• jalapeno
• fresh bell pepper
• crumbled sausage
• kielbasa
• roasted garlic
• arugula (add after baking so it stays fresh)
• tomato slices
• mushrooms
• spinach
• scrambled eggs (instead of cracking them on raw)
• green onion
• pepperoni

If you want more ideas for keto mornings, my breakfast quesadillas use a similar cheese-based wrapper, and my breakfast bowl is what I make on days when I want eggs without any crust at all.

How I meal prep this for the week

Pizza is on our menu at least every other week, so I’ve figured out the best way to prep this ahead of time.

Storing the dough

My biggest tip: make double or triple the dough. I roll out extra crusts, stack them between parchment paper, and freeze them in a Ziploc bag. They keep in the freezer for up to 6 months. When I want pizza, I pull one out and let it thaw at room temperature for about 15 minutes. Having crusts ready to go makes this a 20-minute meal instead of a 40-minute one.

In the fridge, the raw dough lasts about a week.

Storing leftovers

This is one of the best meal prep recipes I make. I bake a whole pizza on Sunday night, slice it up, and grab a piece every morning that week. It reheats well in the oven (350 degrees, about 8-10 minutes) or even cold straight from the fridge.

Store leftover slices in a Ziploc bag in the refrigerator. They hold up for 4-5 days. I’ve also taken slices on the road since they’re easy to eat with one hand. If you want more grab-and-go keto breakfast options, my Instant Pot egg bites and sausage cheddar biscuits are my other favorites for eating on the move.