Low Carb California Breakfast Pizza

This Cali-inspired pizza is a delicious breakfast or lunch! The only egg used here is to bind the zucchini crust, so the non-traditional toppings can give some new life to your breakfast routine. Fresh avocado, slices of turkey, melted mozzarella, and crisp arugula greens balance out the whole meal.

Jessica L.

Net Carbs

5.6 g
Fiber

2.4 g
Total Carbs

8.1 g
Protein

26.9 g
Fats

24 g

356 cals

Quantity

Serving Size

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Zucchini

5-½ ounce
Parmesan Cheese

½ cup, shredded
Raw Egg

1 large
Salt

¼ teaspoon
Black Pepper, Ground

¼ teaspoon
Turkey

3 slice - each 1 ounce
Avocado

1-½ ounce
Mozzarella Cheese

½ cup, shredded
Arugula

½ ounce

Step 1

Preheat an oven to 400 degrees. Shred a zucchini and use your hands to squeeze out excess moisture from the squash. Transfer all the shreddings to a mixing bowl. You may also use a paper towel to soak up additional moisture. The weight listed in the ingredients is the final yield after draining the zucchini shreds. Use a wooden spoon to mix the parmesan, egg, salt, and pepper into the zucchini.
Step 2

Line a sheet tray with parchment paper. Use your spoon to arrange the zucchini mixture into an 8 inch circle on the tray - it will be somewhat thin. Press the edges in around the circle to create a lip or crust to the “pizza”.
Step 3

Bake the pizza crust for 20 minutes. Then, pull the tray out and top the pizza crust off with chopped turkey slices, chopped avocado, and the mozzarella. If you’d like, you can save the avocado to add on fresh after cooking.
Step 4

Reduce the oven temperature to 350 degrees. Bake the pizza for an additional 10 minutes.
Step 5

Allow the pizza to cool for a few minutes before slicing into 4 slices and topping off with fresh arugula.

Low Carb California Breakfast Pizza

Ingredients

Recipe Steps

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