Name: Sausage Gravy Biscuit Breakfast Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold butter, cubed; 3/4 cup milk; 1/2 pound ground sausage; 3 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon garlic powder; 1 1/2 cups shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 2 eggs (optional); Chopped parsley, for garnish; Extra cooked sausage crumbles (optional)

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Creamy, savory, and utterly comforting — Sausage Gravy Biscuit Breakfast Pizza takes two beloved breakfast classics and turns them into a crowd-pleasing, shareable morning feast. Picture a flaky biscuit crust topped with rich, peppery sausage gravy, gooey melted cheese, and optional baked eggs for a decadent brunch that feels like a warm hug. Fun fact: breakfast pizzas started as a clever way to use up leftover biscuits and gravy on busy mornings — and this version proves that cleverness tastes incredible.

This recipe is special because it’s simple, quick to prepare, and ideal for feeding a family or serving at weekend brunch. If you enjoy hearty breakfast bakes like my take on a classic, you’ll also appreciate how this dish offers the same comfort with less fuss. For another comfort-food spin, check out this savory breakfast pizza twist at https://recipesfiber.com/sausage-gravy-breakfast-pizza/. Get ready — this one’s easy, delicious, and made to share.

What is Sausage Gravy Biscuit Breakfast Pizza?

What’s in a name? A little bit of biscuit, a lot of sausage gravy, and a whole lot of breakfast joy. Why call it a breakfast pizza when it’s basically biscuits and gravy spread over a crust? Because isn’t breakfast more fun when you can cut it into slices and pass it around like a pizza party? Maybe someone realized “the way to a man’s heart is through his stomach,” and pizza-shaped comfort makes the journey even easier. Try it and you’ll see why the name stuck — it’s playful, filling, and perfect for mornings when you want something special. Give it a go and tell me what you think!

Why You’ll Love This:

The main highlight of this dish is the contrast between a tender, biscuit-style crust and an ultra-creamy sausage gravy that’s seasoned just right. The melted mozzarella and cheddar add stretch and sharpness, while optional baked eggs make each slice feel indulgent.

Making this at home saves money compared to ordering brunch out — bulk sausage and pantry staples stretch far, and you control the seasonings. Plus, it’s a fantastic way to use simple ingredients for a restaurant-style result.

Flavor-wise, toasted butter notes from the biscuit, savory browned sausage, and a silky gravy create a layered taste experience. If you liked my hashbrown casseroles or other brunch favorites, this recipe pairs well with those flavors and gives you another crowd-pleasing option to try. Ready to bring this to your table? Let’s cook.

How to Make:

Quick Overview

This recipe is straightforward: make a biscuit-style crust, bake it briefly, prepare a sausage gravy, spread the gravy over the crust, top with cheese and optional sausage or eggs, then bake until bubbly. It’s simple to prep, satisfying in texture, and standout for its creamy sauce and crispy edges. Total time: about 35–45 minutes from start to finish (10–15 minutes prep, 25–30 minutes cooking).

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup milk
1/2 pound ground sausage
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 eggs (optional)
Chopped parsley, for garnish
Extra cooked sausage crumbles (optional)

Directions

Preheat the oven to 425°F. Grease or line a large baking sheet or pizza stone so the biscuit base won’t stick.
In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk briefly to distribute the leavening.
Cut in the 1/2 cup cold cubed butter until the mixture becomes crumbly. Use a pastry cutter, two forks, or your fingertips, working quickly to keep the butter cold.
Add 3/4 cup milk and stir gently until a soft dough forms. Do not overmix — stop when the dough comes together.
Press or roll out the dough into a pizza shape about 12 inches across and place it on the prepared baking sheet. Dock lightly with a fork if desired.
Bake the biscuit base for 8–10 minutes until it is lightly golden and set. Remove from oven and reduce oven temperature slightly if needed.
While the base bakes, heat a skillet over medium heat and add 1/2 pound ground sausage. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes.
Sprinkle 3 tablespoons all-purpose flour over the browned sausage and stir well to coat. Cook 1 minute to remove the raw flour taste.
Gradually pour in 1 1/2 cups whole milk while stirring continuously. Simmer and stir until the mixture thickens into a gravy, about 5–7 minutes.
Season the gravy with 1 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon garlic powder. Taste and adjust seasoning if needed.
Spread the sausage gravy evenly over the pre-baked biscuit crust. Sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup shredded cheddar over the gravy. Add extra cooked sausage crumbles if using.
If adding eggs, crack them gently over the top, spacing them so they can bake into the pizza.
Return the pizza to the oven and bake for 11–12 more minutes until the cheese is melted and bubbly and eggs are set to your liking.
Remove, sprinkle with chopped parsley, slice, and serve warm.

Sausage Gravy Biscuit Breakfast Pizza

What to Serve With:

A crisp green salad with lemon vinaigrette to cut the richness.
Fresh fruit platter or a citrus fruit salad for brightness.
Roasted breakfast potatoes or a light hash for extra starch.
Coffee, black tea, or a citrusy mimosa for brunch gatherings.
For a heartier spread, serve alongside biscuits and egg casseroles like this savory favorite at https://recipesfiber.com/biscuits-gravy-hashbrown-casserole/.

Top Tips for Perfecting:

Use cold butter for the biscuit dough so the crust is flaky and tender.
Don’t overwork the dough — gentle handling keeps biscuits light.
Brown the sausage well for deeper flavor; bits of fond in the pan add richness to the gravy.
Gradually add milk to the roux and whisk to avoid lumps; simmer until it reaches the right thickness.
If adding eggs, watch closely near the end of baking; reduce time for runny yolks or bake longer for firmer yolks.
Substitutions: use turkey sausage for a leaner version, or half-and-half for a richer gravy.
Avoid thinning the gravy too much — it should be thick enough to sit on the crust without sliding.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. For best texture, keep the gravy and crust together so flavors meld.
Freezing: You can freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating. Note: the crust may soften slightly after freezing.
Reheating: Reheat individual slices in a 350°F oven on a baking sheet for 8–10 minutes until warmed through and cheese is bubbly. For quicker reheating, microwave on medium power for 60–90 seconds, then finish in a toaster oven for crispness.

FAQs

Can I make the biscuit crust ahead of time?
Yes. You can prepare and par-bake the biscuit crust, cool, and refrigerate for up to 24 hours. Add gravy and toppings before finishing the bake.

Can I use store-bought biscuits instead of making dough?
Absolutely. Flatten store-bought biscuit dough into a pizza shape and follow the same bake times, adjusting slightly if dough is thinner or thicker.

Is there a vegetarian version of this recipe?
Yes. Use plant-based sausage crumbles or seasoned mushrooms for a meaty texture, and make the gravy with vegetable stock and a butter substitute.

How do I get a crispier crust?
Bake on a preheated pizza stone or a hot baking sheet. Finishing under the broiler for 1–2 minutes (watch closely) can also add crispness to the edges.

Can I double the recipe for a larger crowd?
You can double ingredients and make two pizzas or use a larger sheet pan. Increase baking time slightly and monitor doneness.

Conclusion

This Sausage Gravy Biscuit Breakfast Pizza is worth making because it turns humble pantry ingredients into a comforting, shareable brunch centerpiece that’s both simple and impressive. It’s forgiving, family-friendly, and perfect for busy weekend mornings or casual gatherings. Try it, tweak the toppings to your taste, and enjoy the smiles it brings around the table. For a similar crowd-pleasing approach and more inspiration, see this Biscuits and Sausage Gravy Breakfast Pizza Recipe on Allrecipes: Biscuits and Sausage Gravy Breakfast Pizza Recipe.