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Sausage Gravy Biscuit Breakfast Pizza with melted cheese and savory toppings
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Sausage Gravy Biscuit Breakfast Pizza

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Sheet

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold butter, cubed
  • 3/4 cup milk

Sausage Gravy Ingredients

  • 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

Toppings

  • 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)

Instructions

  • 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.

Notes

Use cold butter for the biscuit dough so the crust is flaky and tender. Don’t overwork the dough — gentle handling keeps biscuits light.