Preheat oven to 400F. Follow the pizza base recipe for Low Carb Pepperoni Pizza, but exclude the Italian seasoning. Divide the dough into two. Shape each dough into a long bun, making sure both will fit on a large pan. Bake for about 30-40 minutes.

While waiting, preheat a pan on medium heat. Add in the coconut oil. Once melted, saute the diced onion. Once the onion turns translucent, add in the chopped garlic. After 1 minute, add in the curry powder and water. Let the curry powder cook for 2 minutes.

Add in ground beef and cook until brown. Season with salt and pepper to taste. It should be cooked in such a way you would eat this on its own.

When the buns are ready, remove the buns from the oven. Cool both buns on a cooling rack. The buns should deflate a bit.

Once the buns become cool enough, slice them horizontally but not completely. Spread butter on the buns.

Toast the buttered side of the buns in the oven.

In a mixing bowl, crack an egg. Add in about half of the cooked ground beef, green onion, and cilantro. Season with a bit of salt and pepper. Mix well.

Preheat a large pan over medium heat. Melt some butter. Then, add the omelet mixture to the pan.

Immediately cover the omelette with a bun.

When the omelet is cooked (after about 2-3 minutes), flip and toast the bun side until brown.

Remove from the pan and spread some mayonnaise and reduced sugar ketchup (or any kind of sauce) onto the omelette side. Garnish with some sliced cucumber, tomatoes, and lettuce. Repeat steps 7-10 for the other bun.

Fold the buns and serve while hot!