I built a breakfast pizza from flaky biscuits, creamy sausage gravy, and melted cheese that looks like a guilty indulgence but eats like a Sunday legend, and you won’t believe how quickly it disappears.

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I am obsessed with this breakfast pizza because it’s loud, unapologetic, and wildly satisfying. I love a crust that’s pillowy from refrigerated biscuit dough and a gravy studded with crumbled breakfast sausage that refuses to be polite.

The whole thing is greasy in the best way, a glorious mess you want to dive into. I adore the snap of browned sausage against a creamy gravy and melted sharp cheddar pulling every bite into something dangerous.

But the real truth: mornings taste better when they start with something brazen and cheesy. I will make this every weekend, no shame.

Seriously now.

Ingredients

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Store-bought dough gives a chewy base you’ll actually want for breakfast.
Biscuits option? Basically flaky, pillowy crust that soaks up gravy.
Breakfast sausage adds savory, salty protein and browned bits everywhere.
Butter or drippings bring richness and keep the gravy silky.
Flour thickens things up, makes gravy cling to every bite.
Warm milk softens the sauce, keeps it creamy and smooth.
Kosher salt wakes the whole pie up without being harsh.
Black pepper adds a sharp, punchy bite — be generous.
Pinch of cayenne or hot sauce adds a fun little kick.
Sharp cheddar melts into gooey, tangy pockets of cheesy goodness.
Eggs make it classic diner-style if you want extra protein.
Chives or parsley add fresh color and bright herbal notes.
Olive oil or melted butter gives the crust a golden sheen.

Ingredient Quantities

1 lb store bought pizza dough or 1 (16 oz) can refrigerated biscuit dough (about 8 biscuits), softened

1 lb breakfast sausage, preferably pork, crumbled

3 tablespoons unsalted butter or reserved sausage drippings

1/4 cup all purpose flour, packed a bit

2 1/2 cups whole milk, warmed a little

1/4 teaspoon kosher salt, more to taste

1/2 to 3/4 teaspoon freshly ground black pepper, be generous

Pinch cayenne pepper or hot sauce, optional but i like it

2 cups shredded sharp cheddar cheese, or a mix cheddar and mozzarella

3 large eggs, lightly beaten, optional for scrambled egg topping

2 tablespoons chopped fresh chives or parsley, for garnish

1 tablespoon olive oil or melted butter, for brushing crust

How to Make this

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1. Preheat oven to 450°F and if you have a pizza stone put it in to heat, otherwise use a rimmed baking sheet turned upside down.

2. If using refrigerated biscuit dough press or roll the 8 biscuits together on a lightly floured surface until you have one roughly 12 to 14 inch round; if using store bought pizza dough stretch or roll to same size. Transfer to parchment for easy handling.

3. In a large skillet over medium heat cook the crumbled breakfast sausage until browned and no pink remains, breaking it up with a spoon; drain off all but about 3 tablespoons of fat, or use 3 tablespoons unsalted butter if you prefer less grease. Reserve any good drippings to flavor the gravy.

4. Reduce heat to medium low, add the 3 tablespoons butter or reserved drippings to the skillet, sprinkle in the 1/4 cup flour and stir constantly about 1 minute so it cooks but does not burn.

5. Gradually whisk in the 2 1/2 cups warmed whole milk, making sure there are no lumps; bring to a gentle simmer and cook until thickened, about 3 to 5 minutes. Stir in 1/4 teaspoon kosher salt, 1/2 to 3/4 teaspoon black pepper and a pinch of cayenne or a few drops of hot sauce if you like it spicy. Taste and adjust seasoning.

6. Stir the cooked sausage back into the gravy so it is evenly distributed. If the gravy is too thick for spreading, add a splash more milk until it reaches a saucy but spreadable consistency.

7. Slide the stretched dough on its parchment onto your hot stone or inverted baking sheet and par-bake the crust 6 to 8 minutes until it just starts to set and puff a bit. Remove from oven and brush the exposed crust edge with 1 tablespoon olive oil or melted butter.

8. Spread the sausage gravy over the par-baked crust, leaving a small border. Sprinkle 2 cups shredded sharp cheddar or a cheddar/mozzarella mix evenly over the gravy.

9. If you want scrambled eggs on top, quickly scramble the 3 lightly beaten eggs in a nonstick skillet over low heat until just set and slightly soft, then dollop or spread them over the cheese. Return the pizza to the oven and bake 6 to 10 minutes more until cheese is melted, bubbly and crust is golden.

10. Remove pizza, let rest 3 minutes, sprinkle 2 tablespoons chopped fresh chives or parsley over the top, slice and serve warm.

Equipment Needed

1. Oven (capable of 450°F)
2. Pizza stone or a rimmed baking sheet turned upside down
3. Parchment paper (for easy transfer)
4. Rolling pin or your hands to stretch/press dough
5. Large skillet (12 inch works great)
6. Whisk and a wooden spoon or spatula (for gravy and sausage)
7. Measuring cups and spoons
8. Small bowl and fork (for beating the eggs, if using)
9. Cutting board and knife (for chopping chives or parsley)

FAQ

Q: Can I use biscuit dough instead of pizza dough? A: Yes, you can. Biscuit dough makes a thicker, fluffier crust and is great if you want a more breakfast-biscuit vibe. Press the biscuits together on a baking sheet and spread them as evenly as you can, bake a bit longer if the center seems doughy.

Q: How do I keep the sausage gravy from getting lumpy? A: Use warm milk and whisk it in slowly after the flour cooks with the fat for a minute or two. If lumps form, push the gravy through a fine mesh strainer or whisk vigorously while it simmers until smooth.

Q: Can I make the gravy ahead of time? A: Sure. Make it up to a day ahead and refrigerate. Reheat gently over low heat, whisking and adding a splash of milk if it has thickened too much. Reheat slowly or the milk can scorch.

Q: Do I have to add eggs on top? A: No, eggs are optional. Scrambled eggs are nice warmed and spooned on after baking, or you can bake small wells in the gravy and crack eggs into them for baked eggs, but it does add extra time and attention.

Q: My crust got soggy, how do I avoid that? A: Parbake the crust for 6 to 8 minutes before adding gravy and cheese so it firms up. You can also brush the crust with olive oil or melted butter and bake on a preheated baking sheet or pizza stone to get a crisper bottom.

Q: Can I swap the sausage or cheese for other kinds? A: Yeah, use turkey sausage if you want leaner, but flavor will be milder. For cheese, mix sharp cheddar with mozzarella for gooey stretch and strong flavor. Taste and adjust pepper and salt since different sausages and cheeses vary widely.

The Perfect Breakfast Pizza With Sausage Gravy Recipe Substitutions and Variations

Pizza dough or biscuit dough: swap with a pre-baked frozen pizza crust, store bought flatbread or naan, or roll out crescent roll dough for a slightly flakier crust.
Breakfast sausage: use ground pork seasoned with sage and black pepper, maple sausage for a sweeter bite, turkey breakfast sausage for a leaner option, or crumbled breakfast sausage patties.
Whole milk in the gravy: substitute half and half for a richer, creamier gravy, 2% milk if you want it lighter, or unsweetened oat milk for a dairy free choice (flavor will be a bit different).
Sharp cheddar cheese: try a mix of mozzarella and Monterey Jack for more melt, pepper jack for a spicy note, or smoked cheddar for extra depth.

Pro Tips

1) Chill the biscuit dough a little if it’s too sticky, or let pizza dough rest 10 minutes after stretching so it relaxes, otherwise it’ll snap back and ruin your shape. Roll or press gently, dont overwork it or you’ll get a tough crust.

2) Dont toss the sausage fat. Reserve a couple tablespoons to make the roux or use butter, it gives the gravy real flavor. If you want it less greasy, brown the sausage, drain most, then add just 1 to 2 tablespoons of drippings with butter for depth.

3) Warm the milk and whisk slowly into the flour mixture, otherwise you get lumps. Start with less milk if your gravy thickens fast, you can always add more to loosen it. Taste for salt and pepper after it thickens, not before.

4) Par-bake until the crust just sets, brush the edge with oil or butter right after it comes out of the oven so it browns nicely. If adding scrambled eggs, keep them slightly underdone before topping so they finish cooking while the cheese melts, that keeps them soft not rubbery.

The Perfect Breakfast Pizza With Sausage Gravy Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I built a breakfast pizza from flaky biscuits, creamy sausage gravy, and melted cheese that looks like a guilty indulgence but eats like a Sunday legend, and you won't believe how quickly it disappears.

Servings

servings

Calories

730

kcal

Equipment: 1. Oven (capable of 450°F)
2. Pizza stone or a rimmed baking sheet turned upside down
3. Parchment paper (for easy transfer)
4. Rolling pin or your hands to stretch/press dough
5. Large skillet (12 inch works great)
6. Whisk and a wooden spoon or spatula (for gravy and sausage)
7. Measuring cups and spoons
8. Small bowl and fork (for beating the eggs, if using)
9. Cutting board and knife (for chopping chives or parsley)

Ingredients

1 lb store bought pizza dough or 1 (16 oz) can refrigerated biscuit dough (about 8 biscuits), softened
1 lb breakfast sausage, preferably pork, crumbled
3 tablespoons unsalted butter or reserved sausage drippings
1/4 cup all purpose flour, packed a bit
2 1/2 cups whole milk, warmed a little
1/4 teaspoon kosher salt, more to taste
1/2 to 3/4 teaspoon freshly ground black pepper, be generous
Pinch cayenne pepper or hot sauce, optional but i like it
2 cups shredded sharp cheddar cheese, or a mix cheddar and mozzarella
3 large eggs, lightly beaten, optional for scrambled egg topping
2 tablespoons chopped fresh chives or parsley, for garnish
1 tablespoon olive oil or melted butter, for brushing crust

Directions

Preheat oven to 450°F and if you have a pizza stone put it in to heat, otherwise use a rimmed baking sheet turned upside down.
If using refrigerated biscuit dough press or roll the 8 biscuits together on a lightly floured surface until you have one roughly 12 to 14 inch round; if using store bought pizza dough stretch or roll to same size. Transfer to parchment for easy handling.
In a large skillet over medium heat cook the crumbled breakfast sausage until browned and no pink remains, breaking it up with a spoon; drain off all but about 3 tablespoons of fat, or use 3 tablespoons unsalted butter if you prefer less grease. Reserve any good drippings to flavor the gravy.
Reduce heat to medium low, add the 3 tablespoons butter or reserved drippings to the skillet, sprinkle in the 1/4 cup flour and stir constantly about 1 minute so it cooks but does not burn.
Gradually whisk in the 2 1/2 cups warmed whole milk, making sure there are no lumps; bring to a gentle simmer and cook until thickened, about 3 to 5 minutes. Stir in 1/4 teaspoon kosher salt, 1/2 to 3/4 teaspoon black pepper and a pinch of cayenne or a few drops of hot sauce if you like it spicy. Taste and adjust seasoning.
Stir the cooked sausage back into the gravy so it is evenly distributed. If the gravy is too thick for spreading, add a splash more milk until it reaches a saucy but spreadable consistency.
Slide the stretched dough on its parchment onto your hot stone or inverted baking sheet and par-bake the crust 6 to 8 minutes until it just starts to set and puff a bit. Remove from oven and brush the exposed crust edge with 1 tablespoon olive oil or melted butter.
Spread the sausage gravy over the par-baked crust, leaving a small border. Sprinkle 2 cups shredded sharp cheddar or a cheddar/mozzarella mix evenly over the gravy.
If you want scrambled eggs on top, quickly scramble the 3 lightly beaten eggs in a nonstick skillet over low heat until just set and slightly soft, then dollop or spread them over the cheese. Return the pizza to the oven and bake 6 to 10 minutes more until cheese is melted, bubbly and crust is golden.
Remove pizza, let rest 3 minutes, sprinkle 2 tablespoons chopped fresh chives or parsley over the top, slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.