Pepperoni Egg Low Carb Fried Pizza Recipes

KETO PEPPERONI PIZZA WITH FATHEAD CRUST

Keto Pepperoni Pizza with Fathead Crust image

Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well.

Provided by France C

Categories Bread Pizza Dough and Crust Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 teaspoons yeast
2 tablespoons warm water
3 cups shredded part-skim mozzarella cheese, divided
1 large egg, lightly beaten
1 cup almond flour
1 teaspoon xanthan gum
⅛ teaspoon salt
¼ cup no sugar added pizza sauce (such as Rao's®)
2 ounces sliced pepperoni
1 pinch red pepper flakes to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.5 g, Cholesterol 77 mg, Fat 24.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 638.9 mg, Sugar 1.8 g

LOW CARB PEPPERONI PIZZA FRITTATA

Low Carb Pepperoni Pizza Frittata image

made with eggs so it has no doughy crust. It is very low carb,but you would never know it!I found it in Better Homes and Gardens phase 1 low carb recipe book. We dearly love pizza, and this is the first 'substitute' that has come close to a pizza. We were shocked to find it so good!I did use a lot more pepperoni, and left it in slices. I also added a sprinkling of dried minced onion to the eggs as they cooked. What's pizza without onions??

Provided by Lou6566

Categories Breakfast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs, slightly beaten
3/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray
3/4 cup roma tomato, chopped
1/2 cup pepperoni, chopped (I left mine in slices)
1 cup mozzarella cheese, shredded
1/2 teaspoon garlic, minced

Steps:

In a medium bowl combine eggs, oregano, salt, and pepper: set aside. Lightly coat a large broiler proof skillet with cooking spray. heat skillet over medium heat.
Pour egg mixture into skillet. sprinkle with garlic. As it sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifing edges until almost set.
Remove skillet from heat. Sprinkle mixture with chopped tomatoes. Place skillet under the broiler 4-5 inches from heat. Broil for 1-2 minutes or just until top is set. Remove from broiler.
Top with pepperoni, and 1/2 cup cheese, and return to broiler. Broil 1-2 minutes til cheese melts. Sprinkle with remaining cheese and cut into wedges.

Nutrition Facts : Calories 198, Fat 13.5, SaturatedFat 6, Cholesterol 301.1, Sodium 429.2, Carbohydrate 2.6, Fiber 0.4, Sugar 1.5, Protein 15.9

KETO PIZZA EGG BAKE

Keto Pizza Egg Bake image

Keto-friendly breakfast.

Provided by Steve

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

nonstick cooking spray
1 tablespoon salted butter, cubed
¼ cup pizza sauce
3 large eggs
¼ cup ricotta cheese
⅛ cup shredded mozzarella cheese
⅛ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
8 slices pepperoni

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
Place butter cubes in the bottom of the prepared baking dish. Spoon pizza sauce over the bottom, spreading evenly. Crack eggs on top. Add ricotta, mozzarella, and Parmesan cheeses. Sprinkle with Italian seasoning and salt. Top with pepperoni.
Bake in the preheated oven for 12 minutes. Turn the oven's broiler on. Broil until the cheese is golden and the egg bake is nice and bubbly, 3 to 4 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 5.9 g, Cholesterol 319.9 mg, Fat 21.8 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 10.4 g, Sodium 1770.2 mg, Sugar 1.7 g

PEPPERONI EGG LOW CARB FRIED PIZZA

Pepperoni Egg Low Carb Fried Pizza image

I was in the mood for having eggs but I had this pepperoni sitting in my fridge and I was so craving it on pizza, but then I thought "why can't I have both?". It's not the healthiest dinner, I know, but when I'm craving food this badly I don't resist. And the result was so yummy, the egg cooked with the fat from the pepperoni that gave it a sharp taste with the sweetness of the onion and the acidity from the tomato..... Yup! Just absolutely delicious!!! Hope you enjoy my recipe :)

Provided by Newbie.Cook

Categories < 15 Mins

Time 12m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 large egg
1/16 cup lowfat mozzarella cheese
5 pepperoni slices
1/2 ounce chopped tomato
1/4 medium onion, roughly chopped
salt

Steps:

On medium low heat place a pan, spray it with a bit of olive oil (not too much, the egg will cook fine with the fat from the pepperoni).
Add the onion to the pan with a dash of salt, stir till it softens.
Add the pepperoni, and leave it to gain a bit golden color on each side.
Add the tomato and stir for 30 second and add the egg, make sure it covers all the pan, add the mozzarella and cover the pan.
Leave it to cook till it's done to your linking.
Carefully remove the egg from the pan and place onto a plate.
Serve with bread and enjoy.

Nutrition Facts : Calories 134.4, Fat 9.2, SaturatedFat 3.1, Cholesterol 196.5, Sodium 238.1, Carbohydrate 3.5, Fiber 0.6, Sugar 1.7, Protein 9

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