18 Delicious Breakfast Pizza Recipes Creative

Pizza for breakfast? Absolutely! Our roundup of 18 Delicious Breakfast Pizza Recipes is here to revolutionize your morning routine. From cheesy scrambles atop crispy crusts to sweet and savory combos that’ll make you leap out of bed, these creative twists on the classic pizza are perfect for home cooks looking to spice up their breakfast game. Dive in and discover your new favorite way to start the day!

Classic Bacon and Egg Breakfast Pizza

Mastering the art of breakfast pizza starts with understanding its components. This Classic Bacon and Egg Breakfast Pizza combines the hearty flavors of morning staples with the crispy delight of a pizza crust, perfect for a weekend brunch or a special breakfast treat.

Ingredients

• 1 pre-made pizza dough, room temperature
• 4 slices thick-cut bacon, diced
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. Roll out the pizza dough on a floured surface to a 12-inch circle. Carefully transfer to the preheated pizza stone or baking sheet.
4. Brush the dough with clarified butter, leaving a 1/2-inch border around the edges.
5. Sprinkle the mozzarella and cheddar cheeses evenly over the buttered dough.
6. In a bowl, whisk together the eggs, heavy cream, sea salt, and black pepper. Pour this mixture over the cheese-covered dough.
7. Distribute the cooked bacon pieces evenly over the egg mixture.
8. Bake for 12-15 minutes, or until the crust is golden and the eggs are set but still slightly jiggly in the center.
9. Remove from the oven and let rest for 2 minutes before slicing. Garnish with fresh chives.

Variety in texture makes this dish stand out—crispy crust, creamy eggs, and smoky bacon create a harmonious bite. Serve with a side of arugula salad dressed lightly in lemon vinaigrette to cut through the richness.

Vegetarian Breakfast Pizza with Avocado

Let’s dive into creating a Vegetarian Breakfast Pizza with Avocado, a dish that combines the comfort of pizza with the freshness of a morning meal. This recipe is perfect for those who love a hearty breakfast with a twist, offering a delightful blend of textures and flavors.

Ingredients

• 1 pre-made whole wheat pizza dough, room temperature
• 2 tbsp extra virgin olive oil
• 1/2 cup ricotta cheese
• 2 pasture-raised eggs, lightly beaten
• 1 ripe avocado, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness for uniform cooking.
3. Brush the dough with extra virgin olive oil, leaving a 1-inch border for the crust, to prevent sogginess.
4. Spread the ricotta cheese evenly over the oiled dough, creating a creamy base for the toppings.
5. Evenly distribute the lightly beaten eggs over the ricotta, then season with sea salt and freshly ground black pepper.
6. Arrange the avocado slices, cherry tomatoes, and red onion on top, ensuring a balance of flavors and colors.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the eggs are set.
8. Remove from the oven and sprinkle with fresh basil for a burst of color and flavor.

After baking, the Vegetarian Breakfast Pizza with Avocado presents a crispy crust with a creamy, rich topping complemented by the freshness of avocado and tomatoes. Serve it with a drizzle of hot sauce or a side of arugula salad for an extra kick and texture contrast.

Sausage and Gravy Breakfast Pizza

After a long week, there’s nothing quite like starting your weekend with a hearty, homemade breakfast that feels like a warm hug. This Sausage and Gravy Breakfast Pizza combines the comfort of classic Southern flavors with the fun of pizza, creating a dish that’s sure to impress.

Ingredients

• 1 lb breakfast sausage, preferably pasture-raised
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 lb pizza dough, homemade or store-bought
• 4 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup green onions, thinly sliced

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 5 minutes. Remove sausage with a slotted spoon and set aside.
3. In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to create a roux.
4. Gradually whisk in the warmed whole milk, ensuring no lumps form. Cook until the gravy thickens, about 3 minutes. Season with freshly ground black pepper and sea salt.
5. Roll out the pizza dough on a floured surface to a 12-inch circle. Carefully transfer to the preheated pizza stone or baking sheet.
6. Spread the gravy evenly over the dough, leaving a 1-inch border. Sprinkle the cooked sausage and sharp cheddar cheese over the gravy.
7. Pour the lightly beaten pasture-raised eggs over the pizza. Bake for 12-15 minutes, or until the crust is golden and the eggs are set.
8. Remove from the oven and let cool for 2 minutes. Garnish with thinly sliced green onions before slicing.

Unbelievably satisfying, this breakfast pizza offers a crispy crust with a creamy, savory topping that’s perfectly balanced by the sharpness of the cheddar and the freshness of the green onions. Try serving it with a side of hot sauce for an extra kick.

Hash Brown Crust Breakfast Pizza

Yieldingly simple yet irresistibly delicious, this Hash Brown Crust Breakfast Pizza transforms your morning routine into a gourmet experience. Perfect for those who cherish a hearty start to the day, it combines the crispiness of hash browns with the savory delight of breakfast toppings.

Ingredients

• 2 cups shredded russet potatoes, thoroughly dried
• 1/4 cup clarified butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup cooked bacon, crumbled
• 1 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a 9-inch pie pan with clarified butter.
2. In a mixing bowl, combine the shredded potatoes, melted clarified butter, kosher salt, and black pepper. Press this mixture firmly into the pie pan to form an even crust.
3. Bake the crust for 25 minutes, or until the edges are golden and crispy. Tip: For an extra crispy crust, press the potatoes again halfway through baking.
4. Remove the crust from the oven and evenly pour the lightly beaten eggs over it. Sprinkle with grated sharp cheddar cheese and crumbled bacon.
5. Return to the oven and bake for an additional 10-12 minutes, until the eggs are set and the cheese is bubbly. Tip: Check the doneness by gently shaking the pan; the eggs should not jiggle.
6. Garnish with finely chopped chives before serving. Tip: Let the pizza sit for 5 minutes before slicing to ensure clean cuts.

Unbelievably satisfying, the Hash Brown Crust Breakfast Pizza offers a delightful contrast between the crispy base and the soft, cheesy topping. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Mexican Style Breakfast Pizza with Chorizo

For a breakfast that breaks the mold yet feels familiar, this Mexican Style Breakfast Pizza with Chorizo combines the heartiness of morning flavors with the zest of Mexican cuisine. Follow these steps to create a dish that’s as vibrant in taste as it is in presentation.

Ingredients

• 1 pre-made pizza dough, 12-inch
• 1/2 cup refried beans, homemade or canned
• 1 cup chorizo, casing removed and crumbled
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup queso fresco, crumbled
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 425°F (218°C) and lightly grease a baking sheet with olive oil.
2. Roll out the pizza dough on the prepared baking sheet to a 12-inch circle, creating a slight rim around the edges for the crust.
3. Spread the refried beans evenly over the dough, leaving the rim bare.
4. In a skillet over medium heat, cook the crumbled chorizo until browned, about 5 minutes, then distribute it over the beans.
5. Pour the lightly beaten eggs over the chorizo, ensuring even coverage.
6. Sprinkle the queso fresco, red onion, and smoked paprika over the eggs, then season lightly with salt.
7. Bake in the preheated oven for 12-15 minutes, or until the eggs are set and the crust is golden.
8. Remove from the oven and let cool for 2 minutes before garnishing with chopped cilantro.

Offering a delightful contrast of textures, from the creamy beans to the crispy crust, this breakfast pizza is a feast for the senses. Serve it with a side of fresh avocado slices or a dollop of sour cream to enhance its rich flavors.

Pepperoni and Cheese Breakfast Pizza

Let’s dive into creating a Pepperoni and Cheese Breakfast Pizza that’s sure to kickstart your morning with its savory flavors and satisfying crunch.

Ingredients

• 1 pre-made pizza dough, room temperature
• 1/2 cup marinara sauce
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup pepperoni slices
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For a crispier crust, let the dough rest for 5 minutes before stretching.
3. Brush the dough with olive oil, then spread the marinara sauce evenly, leaving a 1/2-inch border for the crust.
4. Sprinkle the mozzarella and cheddar cheeses over the sauce, followed by the pepperoni slices.
5. Create two small wells in the toppings and carefully pour the beaten eggs into each well. Tip: For perfectly cooked eggs, ensure the wells are deep enough to contain the eggs.
6. Sprinkle the red pepper flakes and dried oregano over the pizza for added flavor.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the eggs are set.
8. Remove from the oven and let cool for 2 minutes before slicing. Tip: Letting the pizza rest ensures the toppings set properly for cleaner slices.

Zesty and hearty, this breakfast pizza boasts a crispy crust with a gooey cheese pull and perfectly runny eggs. Serve with a side of arugula salad for a fresh contrast to the rich flavors.

Spinach and Feta Breakfast Pizza

Creating a breakfast pizza that’s both nutritious and indulgent starts with this Spinach and Feta version. Combine the freshness of spinach with the tangy kick of feta for a morning meal that’s anything but ordinary.

Ingredients

• 1 pre-made pizza dough, room temperature
• 1/2 cup whole milk ricotta cheese
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough with extra virgin olive oil, leaving a 1/2-inch border for the crust.
4. Spread the ricotta cheese evenly over the oiled dough, then sprinkle with chopped spinach and crumbled feta.
5. Carefully pour the lightly beaten eggs over the toppings, aiming for even distribution.
6. Season the entire pizza with sea salt and freshly ground black pepper.
7. Transfer the pizza to the preheated stone or sheet and bake for 10-12 minutes, or until the crust is golden and the eggs are set.
8. Remove from the oven and let rest for 2 minutes before slicing.

This breakfast pizza offers a delightful contrast between the creamy ricotta, the crisp crust, and the vibrant spinach. Try serving it with a drizzle of hot honey for an extra layer of flavor that complements the feta beautifully.

BBQ Chicken Breakfast Pizza

Creating a BBQ Chicken Breakfast Pizza is a delightful way to start your day with a twist on traditional morning flavors. Combining the smokiness of barbecue sauce with the heartiness of chicken and the freshness of eggs, this dish is sure to wake up your taste buds.

Ingredients

• 1 pre-made pizza dough, rolled out to 12-inch diameter
• 1/2 cup BBQ sauce, preferably hickory-smoked
• 1 cup cooked chicken breast, shredded
• 1/2 cup sharp cheddar cheese, grated
• 1/2 cup mozzarella cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 425°F (218°C) and place a pizza stone or baking sheet inside to heat.
2. Brush the rolled-out pizza dough with olive oil, ensuring even coverage to prevent sogginess.
3. Spread the BBQ sauce over the dough, leaving a 1-inch border for the crust.
4. Evenly distribute the shredded chicken over the sauce, followed by the cheddar and mozzarella cheeses.
5. Carefully pour the beaten eggs over the pizza, aiming for even distribution to ensure every slice has egg.
6. Scatter the red onion slices on top and sprinkle with smoked paprika and a pinch of salt.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the eggs are set.
8. Remove from the oven and let rest for 2 minutes before slicing to allow the toppings to set.

The BBQ Chicken Breakfast Pizza offers a perfect balance of smoky, savory, and slightly sweet flavors, with a crispy crust and creamy egg topping. Serve it with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Ham and Swiss Breakfast Pizza

After a long night, there’s nothing quite like starting your day with a dish that combines the comfort of pizza with the heartiness of breakfast. This Ham and Swiss Breakfast Pizza is a delightful twist on morning favorites, offering a savory blend of flavors that’s sure to energize your day.

Ingredients

• 1 pre-made pizza dough, room temperature
• 1/2 cup whole milk ricotta cheese
• 1/4 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup diced ham, preferably Black Forest
• 1 cup shredded Swiss cheese
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 425°F (218°C) and lightly grease a baking sheet with clarified butter.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, then transfer to the prepared baking sheet.
3. In a small bowl, whisk together the ricotta cheese and heavy cream until smooth, then spread evenly over the pizza dough.
4. Evenly distribute the diced ham over the ricotta mixture, followed by the shredded Swiss cheese.
5. Create four small wells in the cheese and ham mixture, then carefully pour the beaten eggs into each well.
6. Season the entire pizza with sea salt and freshly ground black pepper.
7. Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the eggs are set but still slightly runny.
8. Remove from the oven and let rest for 2 minutes before sprinkling with chopped fresh chives.

Every bite of this breakfast pizza offers a perfect balance of creamy ricotta, salty ham, and the slight tang of Swiss cheese, all atop a crispy crust. For an extra touch of elegance, serve with a side of arugula salad lightly dressed with lemon vinaigrette.

Pesto and Tomato Breakfast Pizza

Perfect for a leisurely weekend brunch, this Pesto and Tomato Breakfast Pizza combines the freshness of basil pesto with the juiciness of ripe tomatoes, all atop a crispy, golden crust. Let’s walk through the process of creating this delightful morning treat.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/4 cup basil pesto, homemade or high-quality store-bought
• 1/2 cup mozzarella cheese, freshly grated
• 2 pasture-raised eggs
• 1/2 cup cherry tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough with extra virgin olive oil, then spread the basil pesto evenly over the surface, leaving a small border for the crust.
4. Sprinkle the grated mozzarella cheese over the pesto, distributing it uniformly.
5. Arrange the halved cherry tomatoes cut-side up on the pizza, spacing them evenly.
6. Carefully crack the eggs onto the pizza, placing them in opposite quadrants for balance.
7. Season the entire pizza with sea salt and freshly ground black pepper.
8. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the egg whites are set but the yolks are still runny.
9. Remove from the oven and let it cool for a minute before slicing.

Unbelievably fresh and vibrant, this breakfast pizza offers a crispy crust with a gooey, cheesy center and bursts of tomato sweetness. For an extra touch, garnish with fresh basil leaves or a drizzle of balsamic glaze before serving.

Sweet Potato Crust Breakfast Pizza

Kickstart your morning with a twist on the classic breakfast by transforming wholesome sweet potatoes into a crispy, savory crust topped with your favorite morning flavors. This Sweet Potato Crust Breakfast Pizza is not only a nutritious alternative to traditional dough but also a delightful way to incorporate more vegetables into your first meal of the day.

Ingredients

• 2 cups grated sweet potato, tightly packed
• 1 pasture-raised egg, lightly beaten
• 1/4 cup almond flour
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp clarified butter, for greasing
• 1/2 cup ricotta cheese
• 2 pasture-raised eggs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh chives, finely chopped
• 1/2 cup arugula
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) and grease a 9-inch round baking pan with clarified butter.
2. In a large bowl, combine grated sweet potato, beaten egg, almond flour, sea salt, garlic powder, and onion powder until the mixture is uniform.
3. Press the sweet potato mixture evenly into the prepared pan, forming a crust about 1/4-inch thick. Bake for 20 minutes, or until the edges are golden and crispy.
4. Remove the crust from the oven and spread ricotta cheese evenly over the surface. Create two small wells in the ricotta and carefully crack an egg into each well.
5. Sprinkle Parmesan cheese over the top and return to the oven for 10-12 minutes, or until the egg whites are set but the yolks are still runny.
6. Garnish with fresh chives and arugula, then drizzle with extra virgin olive oil before serving.

Resulting in a harmonious blend of textures, the Sweet Potato Crust Breakfast Pizza offers a crispy base with a creamy, rich topping that’s beautifully offset by the peppery arugula. For an extra touch of elegance, serve each slice with a light sprinkle of flaky sea salt and a side of roasted cherry tomatoes.

Alfredo Sauce and Mushroom Breakfast Pizza

Whisking together the comfort of a creamy Alfredo sauce with the earthy depth of mushrooms, this breakfast pizza redefines morning indulgence. Perfect for those leisurely weekends or a special brunch, it’s a dish that promises to delight with every bite.

Ingredients

• 1 pre-made pizza dough, room temperature
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp freshly ground nutmeg
• 1 tbsp extra virgin olive oil
• 2 cups cremini mushrooms, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. In a medium saucepan over low heat, melt the unsalted butter, then add the heavy cream, stirring constantly to combine.
3. Gradually whisk in the grated Parmigiano-Reggiano until the sauce is smooth and thickened, about 5 minutes. Stir in the nutmeg, then remove from heat.
4. Heat the extra virgin olive oil in a skillet over medium heat. Add the cremini mushrooms and sauté until golden, about 5 minutes. Season with sea salt and black pepper.
5. Roll out the pizza dough on a floured surface to your desired thickness. Carefully transfer to the preheated pizza stone or baking sheet.
6. Spread the Alfredo sauce evenly over the dough, leaving a small border for the crust. Top with the sautéed mushrooms.
7. Pour the lightly beaten eggs over the pizza, aiming for even distribution. Sprinkle with fresh thyme leaves.
8. Bake for 10-12 minutes, or until the crust is golden and the eggs are just set.
9. Allow the pizza to cool for 2 minutes before slicing. This rest period helps the eggs set further for cleaner slices.

Here, the creamy Alfredo sauce melds beautifully with the umami-rich mushrooms, while the softly set eggs add a luxurious texture. For an extra touch of elegance, garnish with a drizzle of truffle oil or a sprinkle of microgreens before serving.

Buffalo Chicken Breakfast Pizza

Here’s a methodical guide to creating a Buffalo Chicken Breakfast Pizza that’s sure to impress. This dish combines the bold flavors of buffalo sauce with the comforting warmth of a breakfast pizza, perfect for a weekend brunch or a hearty start to your day.

Ingredients

• 1 pre-made pizza dough, room temperature
• 1/2 cup buffalo sauce
• 1 cup shredded cooked chicken breast
• 1/2 cup crumbled blue cheese
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup diced red onion
• 1 tbsp clarified butter
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (218°C) and lightly grease a baking sheet with clarified butter.
2. Roll out the pizza dough on a floured surface to a 12-inch diameter, then transfer to the prepared baking sheet.
3. Evenly spread the buffalo sauce over the dough, leaving a 1/2-inch border for the crust.
4. Distribute the shredded chicken and crumbled blue cheese evenly over the sauce.
5. In a small bowl, whisk together the lightly beaten eggs, garlic powder, and smoked paprika. Pour this mixture over the pizza, ensuring even coverage.
6. Scatter the diced red onion on top for a sharp, colorful contrast.
7. Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the eggs are fully set.
8. Allow the pizza to cool for 5 minutes before slicing to let the flavors meld together beautifully.

Offering a crispy crust with a creamy, tangy topping, this Buffalo Chicken Breakfast Pizza is a delightful twist on morning favorites. Serve it with a side of fresh arugula tossed in lemon vinaigrette to balance the richness.

Egg and Cheese Breakfast Pizza

Mastering the art of breakfast pizza starts with this Egg and Cheese Breakfast Pizza, a delightful twist on your morning routine that combines the comfort of a classic breakfast with the excitement of pizza. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 pre-made pizza dough, 12-inch
• 4 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk ricotta cheese
• 2 tbsp clarified butter
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the surface of the dough with clarified butter, leaving a 1-inch border around the edges for the crust.
4. Evenly spread the ricotta cheese over the buttered area of the dough, creating a smooth base for the eggs.
5. Carefully pour the lightly beaten eggs over the ricotta, using the back of a spoon to spread them evenly without disturbing the cheese layer.
6. Sprinkle the grated cheddar cheese over the eggs, followed by the sea salt and black pepper.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the eggs are set.
8. Remove from the oven and let rest for 2 minutes before garnishing with chopped chives.
9. Slice and serve immediately for the best texture and flavor.

Delight in the creamy texture of the ricotta paired with the sharpness of the cheddar, all nestled on a crispy crust. For an extra touch, serve with a side of hot sauce or a fresh arugula salad to complement the richness of the pizza.

Pancake Crust Breakfast Pizza

Here’s a delightful twist on your morning routine that combines the fluffy goodness of pancakes with the savory satisfaction of pizza. Perfect for a weekend brunch or a special breakfast treat, this Pancake Crust Breakfast Pizza is sure to impress.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup cooked bacon, crumbled
• 2 pasture-raised eggs
• 1 tbsp clarified butter
• Fresh chives, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 10-inch oven-safe skillet with clarified butter.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt.
3. Add the whole milk, lightly beaten egg, and melted unsalted butter to the dry ingredients. Stir until just combined; avoid overmixing to ensure a tender crust.
4. Pour the batter into the prepared skillet, spreading it evenly to form the pizza base.
5. Sprinkle the freshly grated sharp cheddar cheese and crumbled cooked bacon evenly over the batter.
6. Carefully crack the two eggs on top of the cheese and bacon, spacing them apart.
7. Bake in the preheated oven for 15-20 minutes, or until the pancake crust is golden and the eggs are set to your liking.
8. Remove from the oven and let it rest for 2 minutes before garnishing with finely chopped fresh chives.

Must admit, the contrast between the fluffy pancake base and the gooey, melted cheese with perfectly cooked eggs is a game-changer. Serve it straight from the skillet for a rustic presentation, or slice it up for easy sharing. Either way, it’s a breakfast that’s bound to become a favorite.

French Toast Breakfast Pizza

Over the weekend, there’s nothing quite like starting your day with a twist on two breakfast classics combined into one delightful dish. This French Toast Breakfast Pizza brings together the comforting sweetness of French toast with the fun, shareable format of a pizza, perfect for a leisurely morning.

Ingredients

• 1 loaf brioche bread, cut into 1-inch cubes
• 4 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp clarified butter
• 1/2 cup maple syrup, for drizzling
• 1/2 cup fresh berries, for garnish
• 1/4 cup confectioners’ sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-inch pizza pan with clarified butter.
2. In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, granulated sugar, pure vanilla extract, and ground cinnamon until fully combined.
3. Add the brioche cubes to the egg mixture, gently tossing until each piece is evenly coated. Let sit for 5 minutes to allow the bread to absorb the liquid.
4. Transfer the soaked brioche cubes to the prepared pizza pan, spreading them out into an even layer to form the ‘pizza’ base.
5. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
6. Remove from the oven and immediately drizzle with maple syrup, then garnish with fresh berries and a dusting of confectioners’ sugar.

Serve this French Toast Breakfast Pizza warm for the best texture, where the edges are crisp and the center remains soft and custardy. The combination of sweet maple syrup, tart berries, and rich brioche creates a harmonious flavor profile that’s sure to impress. For an extra touch, serve with a dollop of whipped cream or a side of crispy bacon to balance the sweetness.

Gluten-Free Breakfast Pizza

This gluten-free breakfast pizza is a delightful way to start your day, combining the comfort of pizza with the nutrition of a hearty breakfast. Tailored for those avoiding gluten, it doesn’t compromise on flavor or texture.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 tsp xanthan gum
• 1/4 tsp sea salt
• 1 tbsp olive oil, extra virgin
• 1/3 cup warm water (110°F)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk ricotta cheese
• 1/4 cup sharp cheddar cheese, grated
• 2 slices uncured bacon, cooked and crumbled
• 1 tbsp clarified butter
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and sea salt.
3. Add the olive oil and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable. If too dry, add water one teaspoon at a time.
4. Roll out the dough on a lightly floured surface to a 1/4-inch thickness, then transfer to the prepared baking sheet.
5. Brush the dough with clarified butter, then evenly spread the ricotta cheese over the surface.
6. Pour the lightly beaten eggs over the ricotta, followed by the grated cheddar cheese and crumbled bacon. Tip: For an even distribution, sprinkle the toppings in a circular motion from the center outward.
7. Bake for 20-25 minutes, or until the edges are golden and the eggs are set. Tip: Check the pizza at the 20-minute mark to avoid overbaking.
8. Remove from the oven and let cool for 5 minutes before slicing. Season with freshly ground black pepper.

You’ll love the crispy crust paired with the creamy ricotta and the savory bacon. For a fresh twist, top with arugula dressed in lemon juice right before serving.

Keto-Friendly Breakfast Pizza

Here’s a delicious way to start your day without breaking your keto diet. This breakfast pizza combines the comfort of a classic morning dish with the health benefits of low-carb ingredients, ensuring you stay on track while satisfying your cravings.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 2 tbsp clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 slices sugar-free bacon, cooked and crumbled
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 pasture-raised eggs, for topping
• 1/4 cup sliced avocado
• 1 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, xanthan gum, and sea salt.
3. Add melted clarified butter and lightly beaten eggs to the dry ingredients, mixing until a dough forms. Tip: If the dough is too sticky, add a bit more almond flour.
4. Press the dough onto the prepared baking sheet into a 10-inch circle, creating a slight rim for the crust.
5. Bake the crust for 10 minutes, or until lightly golden. Tip: Prick the crust with a fork if it puffs up during baking.
6. In a small bowl, mix heavy cream, olive oil, garlic powder, and black pepper. Spread this mixture over the pre-baked crust.
7. Sprinkle mozzarella and Parmesan cheeses over the cream mixture, then top with crumbled bacon.
8. Carefully crack the two eggs on top of the pizza, spacing them apart. Tip: For a runnier yolk, add the eggs in the last 5 minutes of baking.
9. Return the pizza to the oven and bake for an additional 12-15 minutes, or until the eggs are set to your liking.
10. Garnish with sliced avocado and chopped chives before serving.

A perfectly baked keto-friendly breakfast pizza offers a crispy crust with a creamy, cheesy topping, complemented by the richness of bacon and eggs. Serve it with a side of fresh greens for a complete meal that’s as nutritious as it is delicious.

Conclusion

Delightful as they are diverse, these 18 breakfast pizza recipes offer a tasty twist to your morning routine. Whether you’re craving something sweet or savory, there’s a recipe here to start your day right. We’d love to hear which one becomes your go-to! Share your favorites in the comments and don’t forget to pin this article on Pinterest to spread the breakfast joy. Happy cooking!

Bella Bacinos