Friday Foodspiration: Eggcelent Pizza


The one thing I miss more than anything since ditching gluten and dairy from my diet is a good slice of pizza. I’m absolutely loving this frittata style pizza made crustless with scrambled eggs. I love cast iron, but you can use any oven safe skillet that you can start on the stove top and finish under the broiler.

I made two versions at my house. One with fresh shredded mozzarella which looked gooely wonderful and a second with my favorite cheese substitute So Delicious brand mozzarella style cheese. My version had wonderful taste and texture that satisfied my pizza craving.

This is a perfect breakfast, lunch, or dinner for a low carb diet or someone trying to boost protein (which is always a goal of mine).

Gluten free. Grain free. No added sugar. Dairy free (if you use a substitute).


  • 10 large eggs

  • 1/2 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1 tsp Dried Oregano

  • 1 tbs Olive Oil

  • 1 Red Pepper, sliced thin

  • 2 Garlic Cloves, minced

  • 1/2 cup Pepperoni, chopped (or substitute sausage)

  • 1/4 cup Marinara Sauce (no sugar added)

  • 1/2 cup Shredded Mozzarella (or So delicious cheese substitute)

  • 2 tbs Fresh Basil


  1. Preheat Broiler to 500 degrees while you prepare the eggs.

  2. Beat the eggs with salt, pepper, and oregano in a medium bowl.

  3. Heat olive oil over medium heat in a 10 inch cast iron skillet. Add peppers and garlic, cooking about 5 minutes until softened. Stir in pepperoni, remove from pan, and set aside.

  4. Add eggs to the pan, cook for 2 minutes, then add pepperoni mixture.

  5. Move the pan to the oven and broil for 3-4 minutes until top starts to set. Remove from oven and top with sauce and cheese. Return to oven for an additional 5 minutes or until eggs are cooked through.

  6. Remove from oven, top with fresh basil, and allow to cool for 5 minutes before slicing to serve.