Sausage gravy biscuit breakfast pizza spreads creamy peppered sausage gravy over a flaky homemade biscuit crust, then tops it with melted mozzarella and cheddar for a breakfast that feeds a crowd.
The crust comes together with flour, baking powder, cold butter, and milk, so there is no yeast or rising time, and the finished pizza is ready in under an hour and cuts into eight generous slices.
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Why This Sausage Gravy Biscuit Breakfast Pizza Recipe Works
A biscuit style crust uses cold butter and baking powder, so it bakes up flaky and tender at the edges and sturdy enough in the middle to hold the gravy.
Cooking the sausage and building the gravy in the same skillet keeps the savory fat in the sauce, which gives the pizza its signature peppery flavor.
Pre baking the crust before topping it keeps the bottom from turning gummy under the gravy, so slices lift cleanly and stay crisp underneath.
Ingredients for Sausage Gravy Biscuit Breakfast Pizza
- For the biscuit crust: 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup cold cubed unsalted butter, and 3/4 cup milk.
- For the sausage gravy: 8 ounces ground breakfast sausage, 3 tablespoons all purpose flour, 1 1/2 cups whole milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder.
- For the toppings: 1 1/2 cups shredded mozzarella, 1/2 cup shredded cheddar, chopped parsley, and 2 large eggs (optional).
Cold butter. Cold butter melts in the oven and creates steam pockets that make the crust flaky like a biscuit.
Breakfast sausage. Seasoned sausage supplies the meaty flavor and the fat that carries the flour and milk into a thick gravy.
Whole milk. Whole milk makes the gravy creamy and smooth, and it thickens quickly once the flour is cooked in.
Mozzarella and cheddar. Mozzarella melts into stretchy strands while cheddar adds sharpness that stands up to the peppery gravy.
Eggs. Optional eggs baked on top add richness and make the pizza feel like a full breakfast plate.
How to Make Sausage Gravy Biscuit Breakfast Pizza
1. Heat the oven Heat the oven to 425 degrees F and grease a baking sheet or pizza stone.
2. Make the dough Whisk the flour, baking powder, and salt, cut in the cold butter until crumbly, then stir in the milk until a soft dough forms.
3. Shape the crust Press the dough into a large round on the pan, building a slightly thicker edge to hold the gravy.
4. Pre bake Bake the crust eight to ten minutes until lightly golden, then remove it from the oven.
5. Cook the sausage Brown the sausage in a skillet over medium heat until it reaches 160 degrees F and no pink remains.
6. Make the gravy Sprinkle in the flour and cook one minute, then whisk in the milk gradually and simmer three to four minutes until thick. Stir in the salt, pepper, and garlic powder.
7. Top the pizza Spread the gravy over the crust, scatter the mozzarella and cheddar, and add the eggs if you are using them.
8. Bake and serve Bake eleven to twelve minutes until the cheese melts and any eggs are set. Garnish with parsley and slice.
How to Serve Sausage Gravy Biscuit Breakfast Pizza
Serve the pizza hot with fluffy pancakes and muffin tin egg bites for a big brunch spread. Pour banana blueberry smoothie on the side and set out sour cream coffee cake for something sweet.
How to Store and Reheat Sausage Gravy Biscuit Breakfast Pizza
Cool the pizza to room temperature, then refrigerate slices in an airtight container for up to three days. Reheat on a baking sheet in a hot oven at 350 degrees F for about ten minutes, or until it reaches 165 degrees F, so the crust stays crisp. Freezing is not recommended because the gravy can separate when thawed. Do not leave the pizza out for more than two hours.
Tips and Variations for Sausage Gravy Biscuit Breakfast Pizza
Keep the butter cold. Cube it and chill it until the moment you mix, since warm butter makes a dense, greasy crust.
Do not overmix. Stir the dough only until it comes together, because extra mixing toughens the biscuit style crust.
Whisk the gravy. Add the milk slowly and whisk constantly so the flour dissolves smoothly with no lumps.
Season to taste. Sausage and cheese are salty, so taste the gravy before adding more salt than the recipe calls for.
Cook the eggs through. Bake until the whites are firm and the yolks are no longer runny, since eggs are safest at 160 degrees F.
Flag the allergens. The pizza contains wheat, milk, and egg, so check labels on the sausage and cheeses for guests with allergies.
Add vegetables. Sauteed spinach, onions, or bell peppers fit well on top and add color to the pizza.
Check trusted guidance. For safe handling of eggs and leftovers, read the University of Wisconsin Extension leftovers guidance before saving extras.
Frequently Asked Questions About Sausage Gravy Biscuit Breakfast Pizza
Can you make sausage gravy biscuit breakfast pizza ahead of time?
Bake the crust and make the gravy a day ahead, refrigerate them separately, then top and bake just before serving.
What crust works for sausage gravy biscuit breakfast pizza?
A homemade biscuit style dough is used here, but refrigerated biscuit dough pressed flat also works in a pinch.
How do you reheat sausage gravy biscuit breakfast pizza?
Use a hot oven on a baking sheet until the center reaches 165 degrees F, which keeps the crust crisp better than a microwave.
Can I use turkey sausage?
Yes. Add a tablespoon of oil or butter when browning it, since turkey sausage has less fat for the gravy.
Why is my gravy too thick?
Whisk in a splash of milk until it loosens. Gravy thickens as it cools, so aim for a pourable texture.
Sausage Gravy Biscuit Breakfast Pizza
Equipment
- Baking sheet or pizza stone
- Mixing bowl
- Pastry cutter
- Large skillet
Ingredients
Main Ingredients
- 2 cup all purpose flour for the crust
- 1 tbsp baking powder
- ½ tsp salt for the crust
- 8 tbsp unsalted butter cold and cubed
- ¾ cup milk for the dough
- 8 oz ground breakfast sausage
- 3 tbsp all purpose flour for the gravy
- 1 cup whole milk plus 1/2 cup more, for the gravy
- ¼ tsp salt for the gravy
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese plus 1/2 cup more
- ½ cup shredded cheddar cheese
- 2 large eggs optional
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F and grease a baking sheet or pizza stone.
- Dough. Whisk the flour, baking powder, and salt, cut in the cold butter until crumbly, then stir in the milk until a soft dough forms. Press into a large round on the pan.
- Pre bake. Bake the crust 8 to 10 minutes until lightly golden.
- Gravy. Brown the sausage in a skillet over medium heat until it reaches 160 degrees F. Sprinkle in the flour, cook 1 minute, then whisk in the milk gradually and simmer 3 to 4 minutes until thick. Season with salt, pepper, and garlic powder.
- Top. Spread the gravy over the crust, scatter the mozzarella and cheddar, and add eggs if using.
- Finish. Bake 11 to 12 minutes until the cheese melts and the eggs are set, then garnish with parsley.
