Keto Breakfast Tostada with Cilantro Lime Avocado Sauce

September 27, 2019

Part breakfast pizza, part Primal/paleo Tex-Mex munchie, and all delicioso, this breakfast tostada looks complicated, but it couldn’t be easier to whip up. Use leftover homemade pulled pork or paleo- and keto-friendly ready-made pulled pork, a paleo- and keto-friendly, grain-free cauliflower pizza crust, and the rest is a cinch. An amazing addition to any weekend brunch or breakfast, this breakfast tostada provides a welcome, eclectic reprieve from the traditional omelet or frittata with its contrasting textures—the yielding golden richness of still-runny egg yolks, toothsome chew of the pulled pork, oven-crisp cauliflower crust—and savory, grassy, piquant south-of-the-border flavor. 

Breakfast Tostada with Cilantro Lime Avocado Dressing

Breakfast Tostada with Cilantro Lime Avocado Sauce

Time: 25 minutes

Servings: 6


  • 1 Cali'flour Foods Italian Pizza Crust (or any grain-free cauliflower pizza crust)
  • 1 avocado, half mashed, half sliced
  • ¼ cup Primal Kitchen Cilantro Lime Dressing
  • 1 tablespoon Primal Kitchen Avocado Oil
  • 3 eggs
  • Salt and pepper, to taste
  • 6 ounces pulled pork
  • ¼ cup cojita cheese
  • 1 tablespoon cilantro leaves
  • ⅓ cup pico de gallo
  • 1 tablespoon red onion, finely diced


  • Bake crust according to package directions. If you’d like to make your own cauliflower crust, check out this recipe
  • In a medium-sized bowl, mash half of an avocado with a fork. Stir in Primal Kitchen Cilantro Lime Dressing. Spread the sauce on top of the cauliflower crust like you would a pizza sauce. 
  • In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Crack 3 eggs into the skillet and season to taste with salt and pepper.
  • Fry eggs for 2 minutes on one side. Remove the fried eggs from skillet and turn the stove off. Add eggs to cauliflower crust. 
  • Sprinkle pulled pork and cotija cheese on crust.
  • Turn the oven to broil. 
  • Place pizza/tostada under the broiler for 1 minute to melt the cheese slightly. Remove from oven and turn off.
  • Scatter cilantro leaves, pico de gallo, avocado slices, and diced red onions on top. Slice and serve.

Breakfast Tostada with Cilantro Lime Avocado Dressing

Nutritional information (per serving):

Calories: 239

Carbs: 6.3 grams

Fat: 17.6 grams

Protein: 15 grams

Nutritional information calculated using Cronometer. 

You might also like these other Tex-Mex-inspired recipes:

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