Keto Denver Scrambled Egg Breakfast Pizza
Individual breakfast pizzas topped with fluffy scrambled eggs, ham, bell peppers and onions on golden pizza crust. Perfect for weekend brunch or casual breakfast gatherings when you want something more exciting than regular scrambled eggs. The creamy mustard-mayo sauce adds tangy richness while the crispy crust provides satisfying texture contrast.
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury Thin Crust Pizza Crust
- 1 tablespoon butter or margarine
- 1 cup frozen bell pepper and onion stir-fryfresh diced bell peppers and onions1:1vegetarian
cook 2-3 minutes longer
- 8 eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- ½ cup cooked ham, chopped
- 2 tablespoons creamy mustard-mayonnaise sauceDijon mustard or ranch dressing1:1none
adjust amount to taste
Instructions
- 1
Heat oven to 400°F and lightly spray or grease large cookie sheet
- 2
Unroll pizza dough on work surface and cut into 4 rectangles with sharp knife or pizza cutter
- 3
Place rectangles on cookie sheet and press each to form 6x5-inch rectangle
- 4
Create slight rim on edge of each rectangle with fingers
- 5
Bake classic crust 11 to 15 minutes or thin crust 8 to 13 minutes until golden brown
- 6
Melt butter in 10-inch nonstick skillet over medium heat
- 7
Add bell pepper and onion stir-fry and cook 3 to 5 minutes, stirring occasionally, until tender
- 8
Beat eggs, milk and salt in medium bowl and stir in ham
- 9
Add egg mixture to skillet and cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked and eggs are set but still moist
- 10
Spread each baked crust with mustard-mayonnaise sauce
- 11
Spoon egg mixture evenly over sauce
Tips
Press dough rectangles firmly to prevent puffing during baking and create a stable base for toppings.
Keep eggs slightly underdone as they'll continue cooking briefly from residual heat after removing from skillet.
Good to Know
Refrigerate assembled pizzas up to 2 days. Reheat in 350°F oven for 5-8 minutes.
Bake crusts up to 1 day ahead. Prepare scrambled eggs same day for best texture.
Serve immediately while eggs are still warm and crust is crispy.
Common Mistakes
Don't overbake crusts or they'll become too hard to cut easily.
Avoid overcooking eggs to prevent them from becoming dry and rubbery.
Substitutions
cook 2-3 minutes longer
adjust amount to taste
FAQ
Can I use fresh pizza dough instead?
Yes, roll fresh dough to similar thickness and adjust baking time as needed. Watch for golden brown color.
What if I don't have mustard-mayo sauce?
Mix equal parts Dijon mustard and mayonnaise, or use ranch dressing or plain mustard instead.
How long will leftovers keep?
Store in refrigerator up to 2 days. Reheat in oven rather than microwave to maintain crust crispness.