“Fathead Pizza” is famous in the low-carb world. The recipe below takes that simple pizza crust idea – made from just mozzarella cheese, cream, cheese, egg and dried herbs – and turns it into a scrumptious breakfast or breakfast-for-dinner that you’re going to love.
If you like a spicy kick to your pizza, top it with rounds of pickled jalapeño, a few spoonfuls of spicy salsa or a shake or two of crushed red pepper. I like to cook the eggs sunny side up so that the yolk stays nice and runny. I love the way it flows across the pizza when you cut into it, making its own sauce.
Low-Carb Avocado and Egg Pizza
4
15 minutes
12 minutes
27 minutes
For the crust
1-1/2 cups shredded mozzarella
3 tablespoons cream cheese
1 large egg
2/3 cup almond meal
1 teaspoon Italian seasoning
For the topping
1 large avocado, peeled and pitted
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
2 cups shredded sharp Cheddar cheese
4 large eggs
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium microwave-safe bowl, stir together the mozzarella and cream cheese and heat on high for 30 to 40 seconds to soften.
Add the egg, almond meal and Italian seasoning and mix well. Form the mixture into a ball and then roll or press it out into a 1/4-inch thin pizza crust on the prepared baking sheet.
Bake the crust in the preheated oven for 10 to 12 minutes, until it is golden brown.
While the crust is baking, mash the avocado with the salt and lemon juice in a bowl.
Fry the eggs to desired doneness.
When the crust is finished baking, spread the avocado mixture over the top.
Sprinkle the cheese over the avocado and then top with the eggs.
Serve immediately.