Easy Biscuits and Gravy Breakfast Pizza Recipe

Wake up to a breakfast that’s both comforting and fun to eat — an easy biscuits and gravy breakfast pizza! This recipe transforms traditional southern flavors into a shareable, crowd-pleasing dish that’s perfect for weekend brunch or a special morning treat.

this Recipe

Whether you’re feeding a family or hosting friends, biscuits and gravy pizza brings a new twist to familiar favorites. The rich, creamy sausage gravy atop a fluffy biscuit base is sure to become a go-to recipe in your breakfast rotation.

Why You’ll Love This Recipe

• Combines two classic breakfast dishes for a unique flavor experience.
• Easy to make with simple pantry ingredients and minimal prep time.
• Perfect for serving a crowd or meal prepping for busy mornings.
• Customizable toppings let you add your favorite breakfast ingredients.
• Bakes up golden and bubbly for an irresistible texture contrast.

Ingredients

Gather these ingredients for your biscuits and gravy breakfast pizza. Most are staples you likely already have on hand.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk, plus extra if needed
• 12 ounces breakfast sausage (pork or turkey)
• 1/4 cup all-purpose flour (for gravy)
• 2 1/2 cups whole milk (for gravy)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• Fresh parsley, chopped, for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: Approximately 450 per serving

How to Make Easy Biscuits and Gravy Breakfast Pizza – FoodNFoodie

1. Preheat your oven to 425°F. In a large mixing bowl, whisk together 2 cups flour, baking powder, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 3/4 cup milk until just combined, adding a tablespoon more milk if the dough seems too dry.
3. Press the biscuit dough evenly into a greased 12-inch pizza pan, creating a 1/2-inch thick crust. Bake for 12-15 minutes until golden and set. Remove from oven and set aside.
4. While the crust bakes, cook the sausage in a large skillet over medium heat, breaking it up with a spoon until browned and cooked through, about 7 minutes.
5. Sprinkle 1/4 cup flour over the sausage and stir for 1 minute to cook the flour. Gradually whisk in 2 1/2 cups milk, stirring constantly to avoid lumps. Simmer the gravy for 5-7 minutes until thickened. Season with salt and pepper.
6. Pour the creamy sausage gravy evenly over the baked biscuit crust and spread with a spatula.
7. Return the pizza to the oven and bake for an additional 8-10 minutes until the gravy is bubbly and the edges of the biscuit crust are golden brown.
8. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley before slicing and serving warm.

Tips for the Best Results

• Use cold butter for the biscuit dough to ensure a flaky, tender crust.
• Don’t overmix the biscuit dough; mix just until it comes together.
• If your gravy is too thick, whisk in a splash of milk to reach your desired consistency.
• Customize your pizza by adding cooked bacon, shredded cheese, or sautéed peppers before baking the gravy.
• Let the pizza rest a few minutes after baking to allow the gravy to set slightly for easier slicing.

Storage and Reheating

Store leftover biscuits and gravy pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.

You can also freeze pizza slices wrapped tightly in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven.

Frequently Asked Questions

Can I use refrigerated biscuit dough instead of making my own?

Yes! You can substitute refrigerated biscuit dough for the crust to save time. Press the dough into the pan and bake according to package directions before adding the gravy.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the sausage with plant-based sausage or sautéed mushrooms and use vegetable broth to make a vegetarian gravy version.

How do I get a thicker gravy?

If your gravy is too thin, continue simmering it uncovered to reduce and thicken. You can also mix a little more flour with cold milk and whisk it in gradually.

Can I prepare the gravy ahead of time?

Yes, the sausage gravy can be made a day ahead and reheated gently on the stove. Just stir in extra milk while reheating if it thickens too much.