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4 from 1 vote

Gluten-Free Mini Breakfast Pizzas

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
These delicious, kid-friendly mini breakfast pizzas will fill your kids's tummies (and your own!), ensuring they're ready for their day!
Servings: 4 mini-pizzas
Calories: 206kcal
Author: Guest Author


For Crust

  • 4 eggs
  • 1/4 cup sour cream
  • 1/4 cup coconut flour
  • 1/4 cup finely shredded cheese any kind, I used cheddar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dill

For Toppings

  • 2 tbsp. unsalted butter melted
  • eggs
  • toppings of choice
  • shredded cheese


  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with either parchment paper or a silicone baking mat.
  • Whisk the 4 eggs in a medium bowl until thoroughly beaten. Whisk in the remaining crust ingredients. The resulting batter will be pretty runny.
  • Pour the batter into about 4 3-inch round circles on the prepared baking sheet (they may spread a bit once poured). Bake for 15 to 20 minutes or until set. Repeat with the remaining batter.
  • Once the mini crusts are baked, brush with melted butter. Top with your choice of a fried/sunny side up egg or scrambled eggs (remember not to overcook the scrambled eggs or they will weep). Place any toppings of choice over the egg, sprinkle with some cheese, then pop back in the oven for an additional five minutes to lightly melt the cheese and heat the toppings.


Calories: 206kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 194mg | Sodium: 716mg | Potassium: 81mg | Fiber: 3g | Sugar: 1g | Vitamin A: 583IU | Calcium: 98mg | Iron: 1mg
courses: Breakfast
cuisine: American
keyword: breakfast, easy, eggs, gluten free, grain free, keto, low-carb