Easy Keto Pizza Omelet

Low-Carb • Gluten-Free • Keto-Friendly

When we first ditched sugar and gluten, this easy keto pizza omelet was a total lifeline. Scott threw it together one morning when he was craving things he knew he shouldn’t have — and it hit the spot: cheesy, pepperoni-loaded, and deeply satisfying. He liked it so much he ate it almost every day during the toughest part of his liver healing journey. Sometimes twice. No regrets.

While Scott’s official diagnosis was cirrhosis, not fatty liver, it’s very likely his condition started there — as it does for so many. When left unaddressed, fatty liver can silently progress to cirrhosis. That’s why food became our front line. Meals like this one — high in choline, rich in healthy fats, and simple enough to make on repeat — were essential to his healing. This wasn’t diet food. It was healing food. Real food.

Through faith, food, and an unshakable mindset, Scott healed without needing a liver transplant. Today, his liver transplant specialist describes his liver function as excellent — and told him to keep doing what he’s doing. Food, supplements, and gratitude became his medicine. This easy keto pizza omelet was one of the first meals that helped spark that transformation — a reminder that real healing begins with hope and what we choose to put on our plate.

When Scott first started making this delicious, choline-rich omelet, I wasn’t sure if I should call it an omelet or an omelette. Turns out both spellings are right — “omelet” is American, “omelette” is French or European. Around here, we just call it delicious.

🍳 Why It Worked for Scott (and Still Works)

When we were first figuring out keto, we didn’t have fancy fathead dough or complicated substitutions. We just needed real food that felt like home — and this hit the spot.

Eggs and healthy fats kept him full and focused. Cheese and pepperoni gave him comfort during a time of big emotional shifts. Peppers and onions added flavor, fiber, and color.

And it was easy — no planning, no prep, no stress.

The keto pizza omelet was born out of necessity. Scott was a pizza guy. So when we found a way to satisfy that craving using real ingredients that actually supported healing? Game over. It became his daily go-to.

🔎 Real Food, Real Healing

Because sometimes the most powerful medicine isn’t found in a prescription bottle — it’s real food.
Or as Dr. Ken Berry, MD calls it, “the Proper Human Diet.”

Dr. Berry has helped millions rediscover how our bodies were designed to heal — not through restriction, but through returning to real, whole foods and nutrient-dense choices that work with our biology, not against it.

When you remove the processed foods, sugars, and seed oils that drive inflammation, your body can finally exhale. It begins to release that inflammation, restore balance, and do what it was designed to do — heal.

We were also deeply worried that if Scott started down the path of multiple prescriptions, he might never get off them — and that one medication could lead to another just to offset side effects from the first. That fear became our motivation to look deeper — to find a way for his body to heal naturally through real food and lifestyle changes.

We were also incredibly blessed to have Houston Holistic Health Clinic close by, where Dr. Gracie and Dr. Bobby were the first to give us real hope. They believed Scott could heal and recover naturally, despite what the liver specialist had told us — that he would die without a transplant. Their compassion, faith, and holistic approach reminded us that true healing begins with belief and the right support. .  I don’t even want to imagine where we’d be today without them.

We also share our deep gratitude and dedication to Dr. Ken Berry his wife, Nurse Neisha, and Houston Holistic Helth Clinic in Our Story. Their guidance, truth-telling, and encouragement played a huge role in helping us reclaim our health — and our hope.

It’s how Scott began to heal, one real meal at a time, starting with his favorite pizza omelet recipe elevating the traditional breakfast omelet.

🥚 Why Eggs Are Powerful for Liver Healing

We’ve come to appreciate eggs as one of the most underrated superfoods — especially for liver support.

Here’s why:

• Choline for Fat Transport
   Egg yolks are rich in choline, a compound that helps move fat out of the liver and prevents fat buildup — one of the root issues in fatty liver disease which can progress to cirrhosis.
  
• Glutathione Production
   Eggs contain sulfur-based amino acids (like cysteine) that your body uses to produce glutathione, your liver’s most powerful antioxidant.
  
• Complete Protein for Repair
   Eggs offer all 9 essential amino acids, making them ideal for cellular regeneration and detox support.
  
• Satiation = Stabilized Blood Sugar
   That lasting fullness helps reduce the rollercoaster of insulin and blood sugar spikes — key for reducing inflammation.

No wonder Scott’s body craved them during healing.

A Note on Eggs

If you want more than three eggs in your low carb omelet — go for it.
Dr. Berry would probably tell you to have five or even ten if that’s what satisfies you. Eggs are one of the most nutrient-dense foods on the planet.
Scott just couldn’t eat much in the beginning, so three was plenty for him — but your body’s needs may be different. Listen to it.

Why We Love This Easy Keto Pizza Omelet

Fast and fuss-free (ready in 10 minutes)

Pizza vibes without the crust or carbs

Fat-fasting friendly and keto-approved

Packed with choline for liver support

Super customizable with whatever you have on hand

Flip or No Flip? 🔄(Your Choice)

Scott doesn’t flip his omelet. He cooks it low and slow, letting the eggs steam and melt together with the toppings — more like a crustless pizza-frittata.

But me? 🙋‍♀️ I have to flip. Once the bottom is stable, I flip the whole thing, then add cheese and pepperoni to the other side for a golden, structured finish. I like to make sure mine is fully cooked — no jiggly centers for me!

Which are you?
👨‍🍳 Team Scott: Soft, melty, creamier
👩‍🍳 Team Kristy: Golden, firm, flipped

Why the Liver Is Ground Zero for Healing

Non-alcoholic fatty liver disease (NAFLD) now affects nearly 45% of Americans and 25% of the world’s population — roughly 2 billion adults — according to Dr. Robert Lustig, MD, a leading researcher in metabolic health. 

As Dr. Lustig explains,

“Prior to 1980, if you had fatty liver disease, you were an alcoholic. But we don’t have 2 billion alcoholics. So why do so many people have liver fat? Because the liver is the primary target of insulin action. When liver cells start accumulating fat, they don’t work well — so the pancreas makes more insulin to compensate. The liver becomes insulin resistant first. That’s why you can be thin and still insulin resistant.”

That’s why we believe the liver is ground zero for healing. Once the liver is overloaded with fat and can’t respond properly to insulin, the entire metabolic system gets thrown off — leading to cravings, inflammation, and energy crashes.

The good news?
When you feed your body real food — low in sugar, free of seed oils, and rich in healthy fats like eggs and butter — the liver can finally start to release that fat. It can repair, regenerate, and come back online.

That’s the science behind why meals like this Easy Keto Pizza Omelet helped Scott recover — they didn’t just satisfy cravings; they gave his liver a break.

🧂To Salt or Not to Salt?

Ah, the great egg debate.

There’s a viral YouTube Short by Andy Cooks where he tackles the question head-on: “Salt before or after you cook your eggs?”
The comments are full of people saying that Gordon Ramsay insists it’s wrong to salt eggs before cooking.

Andy laughs and says, “I love Gordon, but this time, I think he’s wrong.”

He references the work of Kenji López-Alt, who tested it scientifically (you can read about it in his cookbook). In the video, Andy mixes two batches of eggs — one salted, one not — and lets them sit for ten minutes before cooking.

As he explains:

“When eggs cook, the proteins tighten as they heat up. If they get too tight, they squeeze out the liquid — that’s what makes eggs dry or watery. But salting beforehand prevents those proteins from bonding too tightly, so you get softer, creamier eggs.”

Scott’s take: He’s with Andy. Pre-salting brings out flavor and helps create that velvety texture.
Kristy’s tip: A pinch of Redmond Real Salt while whisking seasons the eggs evenly and enhances their natural sweetness.

Are you Team Salt-First or Team Wait-Til-It’s-Cooked? Try both and taste the difference.

Watch Andy’s video experiment on YouTube here.

🛒 Ingredients You’ll Need

Full recipe card is below ↓

• Eggs
• Avocado oil + butter
• Shredded cheese (we use Monterey Jack as it is much lower carb than mozzarella + a sprinkle of Parmesan)
• Pepperoni
• Frozen or fresh peppers and onions
• Redmond real salt, black pepper, optional red pepper flakes

👉 We recommend: Nonstick skillet, whisk, silicone spatula

👨‍🍳 Scott’s Pro Tip: Whisk Like a French Chef

One day I noticed Scott whisking his eggs like a man on a mission.

“Why so intense?” I asked.

He grinned: “French chefs say heavy whisking makes a better omelet.”

He’s right.

Why it works:

• Whisking adds air = lighter texture
  
• Fully blends yolks + whites = no streaks
  
• Leads to a fluffier, tender bite
  

Now we do it every time. 👩‍🍳

🔑 Tips for Success

Shred your own cheese instead of using pre-shredded, lower cost (melts better and avoids extra carbs/preservatives).

Whisk vigorously for a fluffier texture.

Don’t overcook the veggies — rustic is better.

Add red pepper flakes or herbs for extra flavor.

What We Used

• 10″ nonstick skillet
• Balloon whisk
• Silicone spatula

❤️ More You’ll Love

• 🥩 Grilled Steak Diane
• 🍤 Cajun Shrimp & Cheesy Grits
• 🥬 Creamed Spinach

🍕 Easy Keto Pizza Omelet

Love Gratitude Joy

This low-carb, high-fat omelet is packed with melty cheese, pepperoni, and sautéed veggies — all folded into fluffy, choline-rich eggs that support liver healing. One of Scott’s go-to meals during recovery, it’s the perfect keto comfort food for fat fasting or satisfying pizza cravings.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Breakfast, Main Course

Cuisine American

Servings 1 serving

Calories 239 kcal

Equipment

• 1 Nonstick skillet
• 1 Spatula
• 1 Mixing bowl
• 1 Whisk

Ingredients

  

1x2x3x

• 0.5 oz Avocado oil
• 0.5 oz Butter
• 1.9 oz Frozen pepper & onion mix
• 3 Large eggs (whisked)
• 2 oz Shredded mozzarella or Monterrey Jack
• 10 thin slices Pepperoni slices
• Sea salt + cracked pepper to taste
• Grated Parmesan Optional Garnish
• Fresh parsley Optional Garnish
• Crushed red pepper Optional Garnish
• Yo Mama's Marinara Optional Garnish

Instructions

 

• Sauté the Veggies
• Heat oil and butter in a large nonstick skillet. Add the frozen pepper/onion mix and cook 4–5 minutes until softened and slightly browned. Salt the veggies.
• Whisk the Eggs
• In a bowl, whisk eggs vigorously until light and frothy. Season with salt and pepper. You can even add some red pepper flakes here.
• Add the Eggs (No-Flip Method)
• Lower heat to medium-low. Pour eggs over the veggies. Swirl the pan so they coat evenly. Cover with a lid and cook 2–3 minutes.
• Add the Toppings
• Sprinkle cheese evenly over eggs down the center, then layer on pepperoni.
• Melt & Fold
• Let cook another 1–2 minutes until cheese melts. Fold each side toward the center (like a burrito).
• Garnish & Serve
• Slide onto a plate. Top with Parmesan, herbs, and crushed red pepper if desired.

Notes

Estimated Macros (Per Serving) per serving using the ingredients we used. Always check your own labels, especially for cheese and pepperoni.

📝 Kristy’s Note: I flip mine before adding cheese and pepperoni to get that golden base!

🧠 Final Thoughts

When you’re changing your life, every small win matters. And food that tastes like a win? That’s everything.

Scott’s Pizza Omelet gave us a way to anchor into something comforting — without compromising healing. It was delicious. Easy. Powerful.

Food can be that bridge.
 From “what now?” to “we’ve got this.”

This isn’t diet food.
 It’s real food.
 Healing food.
 Pizza-for-breakfast, no-regrets food.

Nutrition information is an estimate and will vary based on the specific ingredients you use.

Nutrition

Serving: 1ozCalories: 239kcalCarbohydrates: 1gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 501mgSodium: 345mgPotassium: 210mgSugar: 0.5gVitamin A: 713IUCalcium: 76mgIron: 2mg

Tried this recipe?Let us know how it was!

💡 Final Thought

Food is a bridge. It can carry us from overwhelm to hope.
This keto pizza omelet became Scott’s go-to for a reason: it didn’t just taste good, it helped him heal.
You don’t need complicated recipes or fancy ingredients — just real food made with intention.

This isn’t diet food. This is comfort food that happens to heal. Healing doesn’t have to feel like deprivation. This omelet is fast, delicious, and gets the job done—just like Scott intended. Whether you’re on day 1 or year 3, it’s a solid staple that keeps you moving forward.

Love your food. Heal your body. Pizza’s still on the menu.

Nutrition info is an estimate only — it’ll vary based on your exact ingredients and brands used.

With love and gratitude,
 Kristy and Scott (supervised, of course, by Jack 🐾)
 Love Gratitude Joy — it’s a lifestyle.