Ok so the truth is… I am not a big breakfast person. I usually just drink a cup of coffee and that would be it until about midday. But just because I’m not a breakfast person, it doesn’t mean I don’t enjoy a nice brunch every now and again. Today was a special occasion and I felt inventive. That’s how I made this low carb crepes pizza.
I saw a picture of what I though was a pizza online. But then I found out it was a crepe pizza. Because I recently started what I like to call the low carb way of life, I decided to recreated this for a nice brunch. I didn’t get the crepe completely circular so be careful and take your time as you’re turning the crepe in the pan.
Make sure the heat isn’t too high depending on the type of stove you’re using. A lot of this was impromptu so you’re free to spice this recipe up in anyway you want. The only thing I wish was that I had more cheese and variations. I imagine an ingredient with more of a spicy kick to the crepes pizza. That would be great. Of course, if you’re not a fan of spice, you can try a savory topping.
The truth is, the possibilities are endless. I always say just grab whatever ingredients are in your fridge. But if you get a chance, think strategically. You might come up with amazing pizza that blows mine way. (I dare you to!) This is perfect breakfast, brunch or lunch. It’s a pizza and then some. I’m planning to make it as brunch with my girls. I can’t wait to see their face when I come out with this.
I’m sure you’ll also love this. Please leave a comment and let me know what you think.
15 minPrep Time
30 minCook Time
45 minTotal Time
- ¼ cup cream cheese
- ¼ cup tomato sauce
- 1-2 eggs
- 1-2 sausages or pepperoni (or any meat toppings you want)
- 2 tbsp coconut flour
- Pinch of salt
- Cheese of your choice for topping
- ½ or one whole green bell pepper red bell pepper
- Oil or butter for frying
- In a bowl, whisk together the cream cheese, egg/s, coconut flour and salt or put in it a blender. Blend all the ingredients until the ingredients are well combined.
- Place a non-stick pan over medium heat. When a drop of water sizzles and moves across the surface, it’s ready for greasing. Add butter or coconut oil making sure to coat the entire pan.
- Pour the mixture into the pan turning in a circular motion to spread it out. If you’re making double the amount, do this in portions. Cook the crepe for 1 ½ minute until the top is stiff. Test by gently touching the top to see if it’s still wet. Using a spatula to lift the edges, gently grasp the crepe then flip and cook the other side.
- Reduce the heat to low. Pour on the tomato sauce and top with cheese, pepperoni/ sausage and peppers. Cover the pot and turn off the heat. Let it sit for about 2- 5 minutes then serve
You have to be careful when you take the crepes out of the pan because it’s soft and could break. I highly recommend that you use a non-stick pan of some kind. You can use coconut flour or almond flour if you’re eating low carb. If you’re tomato sauce is cold because it’s been in the fridge, I suggest you heat it up a little on the stove or microwave and set it aside until the crepes are ready.
Nutritional Facts: Calories 280, Calories from Fat 222; Total Fat 24.7g; Saturated Fat 14.1g; Cholesterol 227mg; Sodium 709mg; Potassium 331mg; Total Carbohydrates 5.2g; Dietary Fiber 0.9g; Sugars 3.1g; Protein 10.7g; Net Carbs 4.3g