Sausage Gravy Breakfast Pizza

Indulge in the ultimate morning delight with this rich, savory, and utterly satisfying Sausage Gravy Breakfast Pizza. A perfect fusion of Southern comfort and modern brunch flair, this dish combines flaky crust, creamy sausage gravy, melty cheese, and all your favorite breakfast fixings into one irresistible pizza form. Whether you’re hosting a weekend brunch, feeding a hungry family on a lazy Sunday, or simply treating yourself to something special, this recipe is guaranteed to impress. With its golden-brown crust, hearty layers, and bold flavors, every bite delivers a symphony of textures and tastes that will have everyone coming back for seconds.

The History Behind Sausage Gravy and Breakfast Pizzas

Sausage gravy has deep roots in American Southern cuisine, particularly in the beloved dish known as “biscuits and gravy.” Originating in the 1800s among rural farming communities, it was born out of necessity—using simple, affordable ingredients like pork sausage, milk, flour, and spices to create a filling and flavorful meal. The concept spread across the South and eventually gained nationwide popularity as a staple of diner menus and home-cooked breakfasts.

Fast forward to the late 20th century, when creative chefs began reimagining traditional dishes using modern formats. Enter the breakfast pizza—a clever twist that marries the convenience and shareability of pizza with classic breakfast ingredients. The idea took off in the 1990s and 2000s as food trends embraced hybrid meals and gourmet interpretations of comfort foods. Combining sausage gravy with a pizza base allowed home cooks and restaurants alike to elevate a humble country dish into something fun, festive, and perfect for gatherings.

Today, the Sausage Gravy Breakfast Pizza stands as a testament to culinary evolution—a dish that honors tradition while embracing innovation. It’s a celebration of flavor, texture, and community, often served at holiday brunches, potlucks, and special occasions where good food brings people together.

Ingredients Breakdown: What Makes This Pizza So Delicious?

The magic of the Sausage Gravy Breakfast Pizza lies not just in its taste, but in the thoughtful layering of high-quality, complementary ingredients. Each component plays a crucial role in building depth, richness, and balance. Let’s take a closer look:

Pork Sausage (Ground): The star protein. Choose mild or spicy depending on preference. Its fat content adds juiciness and helps build the gravy base.
All-Purpose Flour: Used as a thickening agent in the gravy, creating that signature creamy consistency without being too heavy.
Milk (Whole Preferred): Adds creaminess and smoothness to the gravy. Whole milk enhances richness, though alternatives can be used with slight texture changes.
Pizza Crust (Pre-Made or Homemade): Can range from a flaky par-baked crust to a homemade sourdough base. The foundation must hold up under the weight of toppings without getting soggy.
Shredded Cheddar Cheese: Melts beautifully and provides a sharp contrast to the mild gravy. Sharp cheddar is recommended for more flavor punch.
Eggs (Optional Topping): Often cracked directly onto the pizza before baking, creating runny yolks that blend into the gravy for extra decadence.
Seasonings – Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika: These enhance savoriness and add complexity. Some versions include cayenne for heat.
Butter (Optional in Gravy): Occasionally added for extra silkiness and mouthfeel, especially if using leaner sausage.
Fresh Green Onions or Chives (Garnish): Provide a bright, fresh finish that cuts through the richness.

This carefully curated list ensures a harmonious blend of salty, creamy, meaty, cheesy, and aromatic elements—all essential to achieving the perfect bite.

Step-by-Step Recipe: How to Make Sausage Gravy Breakfast Pizza

Follow these detailed steps to create a restaurant-quality Sausage Gravy Breakfast Pizza right in your own kitchen. Plan for about 45–60 minutes total time, including prep and baking.

Preheat Your Oven: Set your oven to 425°F (220°C). Position a rack in the center for even baking. If using a pizza stone, place it in the oven now to preheat.
Cook the Sausage: In a large skillet over medium heat, crumble 1 pound (450g) of raw pork sausage and cook until browned and fully cooked through (about 8–10 minutes). Use a wooden spoon to break it into small pieces. Once done, transfer the sausage to a bowl, leaving about 2 tablespoons of drippings in the pan. Drain excess fat if needed.
Make the Roux: To the remaining sausage drippings, add 3 tablespoons of all-purpose flour. Whisk continuously for 2–3 minutes until the mixture turns golden and fragrant. This forms the base of your gravy and eliminates the raw flour taste.
Add Milk Gradually: Slowly pour in 2 cups of whole milk, whisking constantly to prevent lumps. Continue cooking over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (approximately 5–7 minutes).
Season the Gravy: Stir in the cooked sausage, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, salt to taste (start with ¼ tsp), and freshly ground black pepper (about ½ tsp). Simmer for another 2–3 minutes. Taste and adjust seasoning. Remove from heat and set aside.
Prepare the Crust: Roll out or place your chosen pizza crust (approx. 12-inch round) on a parchment-lined baking sheet or preheated pizza stone. Lightly brush the surface with olive oil or melted butter to help crisp the base.
Add Cheese Layer: Sprinkle 1½ cups of shredded sharp cheddar cheese evenly over the crust. This creates a moisture barrier and adds gooey goodness.
Spread the Gravy: Carefully spread the warm sausage gravy over the cheese in an even layer. Avoid piling too high to prevent spillage during baking.
Optional Egg Toppings: Crack 3–4 eggs directly onto the pizza, spacing them evenly apart. For easier serving, you can beat the eggs first and drizzle them over, but whole eggs give a more dramatic presentation.
Bake Until Golden: Transfer the pizza to the oven and bake for 12–18 minutes. Baking time depends on desired doneness:
- 12–14 minutes for runny egg yolks and bubbly cheese
- 16–18 minutes for firmer eggs and deeper browning
Finish and Serve: Remove from oven and let cool slightly (3–5 minutes). Garnish with chopped green onions or fresh chives. Slice with a pizza cutter and serve immediately while hot and melty.

Pro Tips for the Best Sausage Gravy Breakfast Pizza

Use Quality Sausage: Opt for fresh, uncured sausage with balanced seasoning. Avoid overly processed brands with artificial flavors.
Don’t Rush the Roux: Cooking the flour in fat for a full 2–3 minutes removes the raw taste and stabilizes the sauce. Skipping this step may result in a gritty or starchy gravy.
Thicken Gravy Properly: If your gravy seems too thin after cooling, return it to low heat and simmer longer. Conversely, if too thick, stir in additional warm milk, one tablespoon at a time.
Prevent Soggy Crust: Always pre-bake the crust for 5–7 minutes before adding toppings if not using a par-baked base. This creates a crispier foundation.
Control Moisture from Eggs: If concerned about watery eggs, consider pre-scrambling and lightly cooking them before placing on top, or use poached eggs added post-bake.
Let It Rest: Allow the pizza to sit for a few minutes after baking so the gravy sets slightly and slicing becomes cleaner.
Use a Pizza Stone or Steel: These retain heat better than pans and yield a crispier bottom crust—ideal for heavier breakfast pizzas.

Variations and Customizations: Make It Your Own

One of the greatest strengths of this recipe is its versatility. Feel free to personalize your Sausage Gravy Breakfast Pizza based on dietary needs, flavor preferences, or seasonal ingredients. Here are some popular variations:

1. Vegetarian Version

Swap the sausage for plant-based crumbles (like Beyond Meat or lentil-walnut mix). Use vegetable broth instead of meat drippings and thicken with olive oil + flour. Add sautéed mushrooms or spinach for earthy depth.

2. Gluten-Free Option

Replace all-purpose flour with gluten-free flour blend (ensure it contains xanthan gum for binding). Use a certified GF pizza crust or cauliflower base. Check labels on sausage and seasonings to confirm GF status.

3. Low-Carb/Keto Adaptation

Use a keto-friendly almond flour or cheese-based crust (like mozzarella and egg dough). Replace flour in the gravy with a keto-approved thickener such as glucomannan (konjac root) or xanthan gum (use sparingly—⅛ tsp per cup of liquid).

4. Extra Cheesy Upgrade

Layer in smoked Gouda, Monterey Jack, or cream cheese dollops beneath the cheddar. Finish with Parmesan crisps for crunch.

5. Veggie-Packed Twist

Incorporate diced bell peppers, caramelized onions, baby spinach, or roasted tomatoes between the cheese and gravy layers. Just be sure to sauté wet vegetables first to reduce moisture.

6. Spicy Kick

Use hot Italian sausage or add crushed red pepper flakes to the gravy. Top with jalapeño slices or a drizzle of sriracha honey after baking.

7. Brunch Buffet Style

Bake the base pizza without eggs, then set up a topping bar with soft-boiled eggs, bacon bits, avocado, salsa, sour cream, and herbs so guests can customize their slices.

Health Considerations and Nutritional Value

While undeniably delicious, the Sausage Gravy Breakfast Pizza is a rich, calorie-dense dish best enjoyed in moderation. However, with mindful adjustments, it can fit into various dietary lifestyles.

Nutrition Facts (Approximate per Serving, 1/8 of Pizza):

Calories: 420–500 kcal
Total Fat: 28–35g (Saturated Fat: 12–15g)
Cholesterol: 90–110mg
Sodium: 600–800mg (can vary widely based on sausage and cheese choices)
Carbohydrates: 25–30g (Dietary Fiber: 1–2g, Sugars: 4–6g)
Protein: 18–22g

Health Notes:

High in Protein & Satiety: Thanks to sausage and eggs, this dish keeps you full longer, making it suitable for active individuals or those needing sustained energy.
Saturated Fat Content: Due to pork sausage and full-fat dairy, saturated fat is relatively high. Opt for lean turkey sausage or reduced-fat cheese to lower this.
Sodium Awareness: Many store-bought sausages and pre-made crusts contain added sodium. Choose low-sodium options when possible, or make components from scratch.
Dairy Sensitivity? Substitute milk with unsweetened oat or cashew milk (though results may vary in thickness). Use dairy-free cheese alternatives if necessary.
Balancing the Meal: Pair with a side salad, sliced fruit, or roasted vegetables to increase fiber and micronutrient intake.

Full Ingredients List

1 pound (450g) raw pork sausage (mild or spicy)
3 tablespoons all-purpose flour (or gluten-free alternative)
2 cups whole milk (or substitute)
12-inch pizza crust (store-bought or homemade)
1½ cups shredded sharp cheddar cheese
3–4 large eggs (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Salt and freshly ground black pepper to taste
1 tablespoon olive oil or melted butter (for crust brushing)
2–3 green onions, thinly sliced (for garnish)

Detailed Directions Recap

Preheat oven to 425°F (220°C).
Cook sausage in a skillet; remove and reserve 2 tbsp drippings.
Whisk flour into drippings to form a roux; cook 2–3 minutes.
Gradually add milk, whisking until thickened (5–7 min).
Stir in cooked sausage, seasonings, and adjust taste.
Place crust on baking sheet; brush with oil or butter.
Sprinkle cheese evenly over crust.

<8>Spread sausage gravy over cheese layer.

Crack eggs on top, if using.
Bake 12–18 minutes until crust is golden and eggs are set to preference.
Rest 3–5 minutes, garnish with green onions, slice, and serve.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! Assemble the pizza (without eggs) up to a day in advance, cover tightly, and refrigerate. Add eggs just before baking. Alternatively, bake the entire pizza, cool, then reheat in a 350°F oven for 10–15 minutes. Note: reheated eggs may firm up further.

Can I freeze Sausage Gravy Breakfast Pizza?

It’s best enjoyed fresh, but you can freeze leftovers for up to 2 months. Wrap individual slices tightly in plastic and foil. Reheat in oven or toaster oven to preserve texture (microwaving may make crust soggy).

What kind of crust works best?

Par-baked artisan crusts, sourdough rounds, or refrigerated pizza dough work well. For a lighter option, try a cauliflower crust—just ensure it’s sturdy enough to support the toppings.

My gravy is lumpy—how can I fix it?

Use a whisk during milk incorporation and maintain consistent heat. If lumps form, blend briefly with an immersion blender or strain through a fine sieve.

Can I use pre-made biscuits and gravy?

You can, but homemade gives superior flavor and control over ingredients. If using canned gravy, dilute slightly with milk to achieve spreadable consistency.

Is this kid-friendly?

Absolutely! Kids love the cheesy, meaty flavor and fun format. You can skip the spices or offer milder sausage. Adding scrambled eggs instead of whole eggs also makes it easier for little ones to eat.

Can I add bacon or ham?

Definitely! Cook and crumble bacon or dice ham, then mix into the gravy or sprinkle on top before baking for a smoky, salty boost.

Summary

The Sausage Gravy Breakfast Pizza is a decadent, crowd-pleasing brunch masterpiece that blends Southern comfort food with the fun of pizza night. Loaded with savory sausage gravy, melted cheddar, and optional egg crowns, it’s a hearty dish perfect for celebrations or lazy weekends.

Easy to customize for dietary needs and bursting with flavor, this pizza transforms ordinary mornings into memorable feasts—proving that breakfast can be both comforting and extraordinary.