Breakfast Pizza with Sausage Gravy
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Who doesn’t love a delicious breakfast pizza? It’s the perfect combination of chewy pizza crust, topped with homemade sausage gravy, scrambled eggs, crispy bacon, and, melted cheddar cheese that will have everyone asking for seconds!
Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.
What could be better than all of your breakfast favorites on top of a pizza? It all started with a Southern sausage gravy sauce, then invited all the other usual breakfast players to the party. And yes, I may be a bit obsessed with pizza…I’m not ashamed to admit it!
What you will need
- Pizza dough – Italian Pizza Dough made with Tipo “00” flour gives you a light, chewy texture which is amazing, but Homemade Pizza Dough with all-purpose flour or even store-bought will work.
- Bulk breakfast sausage
- Flour
- Milk – whole or dairy-free
- Thick-cut bacon
- Eggs
- Cheddar and Jack cheese
- Green onions
- Cornmeal to dust the pizza peel or parchment paper.
Be sure to check out the detailed printable recipe card below
This is Alex’s dairy-free Breakfast Pizza with Sausage Gravy made with coconut milk and dairy-free cheese.
Recipe inspiration
Many years ago when I lived in Iowa, I came across Pasquale’s Pizza Breakfast Pizza in the freezer section and fell in love. Okay, at first I thought it was a strange combination but it totally works! Now you can enjoy this yummy pizza no matter where you live…you’re welcome!
I originally shared this recipe April 2013. Updated April 2023.
How to make Breakfast Pizza with Sausage Gravy
You need to either make your Homemade Pizza Dough ahead of time and stick it in the refrigerator, or make it right before you’re ready to assemble your pizza.
You also want to place your baking stone into a cold oven and preheat to 500° F. an hour BEFORE you are ready to bake your pizza. Trust me, it’s worth it!
To make the sausage gravy
Cook the sausage until no longer pink.
Tilt the pan to drain the grease away from the sausage.
Remove the sausage from the pan and set aside. Leave 4 tablespoons of sausage grease in the pan and whisk in 4 tablespoons of flour to create a roux.
Add 1 cup of milk (I used coconut/almond blend in a carton) and heat over LOW heat until the gravy begins to thicken.
Do not bring gravy to a boil or it will “break” and you will need to start over! Remove from heat and set aside while you roll out the pizza dough.
To make the scrambled eggs
Beat eggs, one tablespoon of water, sea salt and black pepper together with a fork in a small bowl. Heat one tablespoon of butter in a non-stick skillet over medium heat, add egg mixture, and cook until the eggs are softly scrambled.
Make sure to move the eggs around while cooking so they cook evenly.
To assemble the pizza
Place one pizza crust on a cornmeal covered pizza peel (or backside of a flat baking sheet) and cover with gravy.
Sprinkle half of the sausage over the gravy.
Then top with half of the scrambled eggs, bacon pieces, and shredded cheeses.
Slide pizza onto the preheated baking stone and bake for 8 to 10 minutes, until cheese is melted and bubbly.
Garnish with green onions, cut into slices, and serve immediately. Repeat with the second pizza.
Recipe Notes
- If you cut the pizza on the pizza peel it will damage the surface and your pizza will not slide smoothly onto the pizza stone.
- Cornmeal can be used in place of the parchment paper on the pizza peel.
- Feel free to add diced peppers, diced tomatoes, or your favorite vegetables before cooking.
- This recipe makes two pizzas. Our family needs one with dairy and one without.
FAQs
Yes, you can! Assemble the pizza and wrap with plastic wrap. Place in the refrigerator until ready to serve. Preheat oven and cook as directed.
To freeze pizza – wrap the assembled pizza in plastic wrap, then foil and place in the freezer on a flat surface. DO NOT place frozen pizza on a HOT baking stone, it will shatter. Flip a baking sheet upside down, or use a baking steel, to bake the frozen pizza.
Place cooled pizza in an airtight container and store in the refrigerator for up to 3 days.
To freeze pizza place in an airtight freezer-safe container and freeze for up to 3 months.
To reheat pizza place slices on a microwave-safe plate and heat until warmed through. My favorite way is to place pizza slices in an air fryer for 4 minutes at 280°.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Pizza Stone
- Parchment Paper Sheets
- Pizza Peel
- Cutting Board & Chefs Knife
- Box Grater
- Wood Turner
- Pizza Cutter
More delicious Breakfast Pizza recipes
Pizza is one of my favorite breakfast foods. I would personally eat any type of pizza, anytime of day, but these are some traditional options to choose from.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Breakfast Pizza
Equipment
- Pizza Stone for best results
Ingredients
- 2 pounds pizza dough
- 0.5 pound bulk breakfast sausage
- 4 tablespoons all-purpose flour
- 6 large eggs
- 1 tablespoon water
- sea salt and black pepper
- 1 cup milk I used boxed coconut milk
- 6 slices thick-cut bacon cooked, cut into pieces
- 1 cup shredded cheddar cheese or rice shreds for dairy-free
- 1 cup shredded Monterrey Jack cheese I used Colby-Jack
- green onions garnish
- corn meal to dust pizza peel
Instructions
- Place baking stone in cold oven, and heat oven to 500° F. for 1 hour.
- Make your pizza dough or remove from refrigerator and allow to sit at room temperature. Divide dough in half and roll out into two, 12 to 14-inch circles.
- Cook sausage until no longer pink. Drain and reserve fat. Tilt the pan to drain the grease away from the sausage. Remove the sausage from the pan and set aside.
- Leave 4 tablespoons of sausage grease in the pan and whisk in 4 tablespoons of flour to create a roux.
- Add 1 cup of milk and heat over LOW heat until the gravy begins to thicken. Set aside.
- Beat eggs, one tablespoon of water, sea salt and black pepper together with a fork in a small bowl. Heat one tablespoon of butter in a non-stick skillet over medium heat, add egg mixture, and cook until the eggs are softly scrambled. Set aside.
- Place the pizza crust on a cornmeal covered pizza peel (or backside of a flat baking sheet) and cover with half of the gravy.
- Sprinkle half of the sausage over the gravy then top with half of the scrambled eggs, bacon pieces, and shredded cheeses.
- Slide pizza onto the preheated baking stone and bake for 8 to 10 minutes, until cheese is melted and bubbly.
- Garnish with green onions, cut into slices, and serve immediately. Repeat with the second pizza.
Notes
- You can find the pizza dough recipe here: Pizza Dough
- If you cut the pizza on the pizza peel it will damage the surface and your pizza will not slide smoothly onto the pizza stone.
- Cornmeal can be used in place of the parchment paper on the pizza peel.
- Feel free to add diced peppers, diced tomatoes, or your favorite vegetables before cooking.
- See post for storage and prepping ahead of time instructions.
- This recipe makes two pizzas. Our family needs one with dairy and one without.
Yummy!!! This sounds great! I love anything and everything breakfast.. what a fun creative idea to bring breakfast to dinner. So gonna try this one night. Thanks Lisa! 🙂
Looks delicious!
Yummy Yummy! Thanks for sharing at What’d You Do This Weekend.
Seriously?! A breakfast pizza??! YUMMMMM!!!! This sounds so amazing and I can’t wait to try it! Love your blog!!
Best,
Jen @ Yummy. Healthy. Easy.
Oh wow, this looks so good, Lisa! Thanks so much for sharing at Marvelous Mondays this week. Pinned to my Marvelous Mondays board. Have a wonderful weekend!
Julie @ This Gal Cooks
This looks wonderful!! 🙂
Delicious! How fun for a weekend brunch… Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! http://www.whatscookingwithruthie.com xoxo~ Ruthie