My love of pizza is fierce. Breakfast, lunch, and dinner. We actually had this for dinner the first time I made it. My kids wanted me to tell you that it is “kid approved” They have become quite the little taste testers. Any recipe that gets our kids to eat more vegetables is a plus in our book. Check out some of my other creative low carb and gluten free pizza recipes. – Pepperoni Pizza Pinwheels, Bacon Cheeseburger Pizza, Garlic Chicken Alfredo Waffle Pizza, Supreme Pizza Cauliflower Casserole, Hawaiian Pizza Stuffed Peppers.
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- 12 pastured eggs
- 2 cloves garlic, minced
- ¼ cup Pizza Sauce
- ½ cup Parmesan cheese, grated
- ½ cup mozzarella cheese, shredded, divided
- 3 oz Canadian bacon, sliced, divided
- 3 oz pepperoni, sliced, divided
- 2 tbsp olive oil
- 3 oz onion, diced, divided
- 2 oz green bell pepper, diced, divided
- 2 oz red bell pepper, diced, divided
- 2 oz mushrooms, thinly sliced, divided
- 5 black olives, sliced
- Preheat oven to 400°
- Crack eggs into a large mixing bowl and fork whisk. Mix in garlic, pizza sauce, Parmesan cheese and ¼ cup mozzarella cheese.
- Chop up half of the Canadian bacon and pepperoni. Mix into eggs.
- Heat a large, oven proof skillet over medium heat. To the skillet, add 2 Tbs. olive oil, half of the onion, green bell peppers, red bell peppers, and mushrooms. Sauté until tender. Mix into eggs.
- Pour egg mixture into skillet and stir. When eggs start to firm up and set on the bottom and the sides, transfer skillet to the oven. Bake 10 minutes.
- Remove skillet from oven, top with remaining mozzarella cheese, Canadian bacon, pepperoni, onion, red bell peppers, green bell peppers, mushrooms, and black olives.
- Return to oven and bake 5-10 additional minutes.
Makes Servings: 6 – Per Serving: Calories: 309 | Fat 22g | Protein 24g | Net Carbs 4.5g
- Serving Size: 1/6 of the skillet
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