I developed Crescent Roll Breakfast Pizza With Gravy as an unexpected weekend recipe that layers crescent dough, sausage gravy, and pizza-style toppings into a single-bake centerpiece.

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I love turning breakfast into something a little ridiculous, like sausage gravy on pizza. It sounds wrong until you try it, then you won’t stop thinking about that silky, peppery gravy and the crumble of breakfast pork sausage tucked into every bite.

I usually use pizza dough, store bought on busy mornings, and yeah sometimes I overwork the crust or forget to preheat the oven, but those little mistakes somehow make it taste more real. This one keeps showing up on my Popular Breakfast Foods list and in searches for Recipes Using Sausage Gravy, and people always want the recipe.

Ingredients

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Pizza dough brings quick carbs for energy, low fiber, chewy, great base for toppings
Breakfast sausage gives savory protein, lots of fat and salt, bold flavor, not diet friendly
Butter makes the gravy rich, high in saturated fat, adds silky mouthfeel
All purpose flour thickens gravy, mostly carbs, little nutrients, pantry staple
Whole milk brings calcium and protein, makes sauce creamy, adds calories
Cheddar adds sharp, melty flavor, protein and calcium, also salty and fatty
Eggs give extra protein and richness, create pockets of runny goodness when baked

Ingredient Quantities

1 (12-inch) pizza dough, store bought or homemade

1 lb breakfast pork sausage, loose (mild or spicy, your call)

3 tbsp unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 tsp kosher salt, plus more to taste

1/2 to 1 tsp freshly ground black pepper

Pinch of crushed red pepper flakes or 1/4 tsp cayenne pepper, optional

1 1/2 to 2 cups shredded sharp cheddar cheese or cheddar mozzarella blend

4 large eggs

2 tbsp chopped fresh chives or green onions, optional

1 tbsp olive oil or melted butter, optional (for brushing crust)

How to Make this

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1. Preheat oven to 450°F and put a pizza stone or rimmed baking sheet in the oven while you prep, then stretch or roll the 12 inch pizza dough on a piece of parchment.

2. In a large skillet over medium heat cook 1 lb breakfast pork sausage, breaking it up, until nicely browned and cooked through about 6 to 8 minutes, then transfer sausage to a plate and tip out most of the fat leaving about a tablespoon.

3. Add 3 tbsp unsalted butter to the same skillet, melt, then whisk in 1/4 cup all purpose flour and cook for 1 minute until it smells toasty, then slowly whisk in 3 cups whole milk until smooth and simmer gently until thickened about 4 to 6 minutes.

4. Season the gravy with 1 tsp kosher salt and 1/2 to 1 tsp freshly ground black pepper, add a pinch of crushed red pepper flakes or 1/4 tsp cayenne if you like heat, taste and adjust salt or pepper, then stir the cooked sausage back into the gravy.

5. Carefully transfer the stretched dough on the parchment to the hot stone or sheet and partially bake for 6 to 8 minutes until it just starts to set and puff a little, then pull it out and brush the outer rim with 1 tbsp olive oil or melted butter if you want a richer crust.

6. Spoon the hot sausage gravy over the partially baked crust leaving a 3/4 inch edge, scatter 1 1/2 to 2 cups shredded sharp cheddar or cheddar mozzarella blend over the gravy.

7. Make four small wells in the cheese and crack the 4 large eggs into them, gently nestling each egg so it wont run all over, then return the pizza to the oven and bake at 425°F for about 8 to 12 minutes until the egg whites are set and yolks are how you like them, and cheese is melted and bubbly.

8. Remove pizza, sprinkle with 2 tbsp chopped fresh chives or green onions if using, slice and serve hot, and if the crust needs one last touch brush again with a little melted butter for shine and flavor.

9. Quick tips to remember: whisk the milk in slowly to avoid lumps, if gravy gets too thick thin with a splash more milk, and taste for salt because sausage can already be salty.

Equipment Needed

1. Pizza stone or rimmed baking sheet (preheat in oven)
2. Parchment paper for stretching and transferring the dough
3. Rolling pin or your hands to stretch the 12 inch dough
4. Large skillet for browning sausage and making gravy
5. Whisk to make the roux and smooth in the milk
6. Wooden spoon or heatproof spatula to break up sausage and stir
7. Measuring cups and spoons for flour, milk, butter and spices
8. Oven mitts plus a pizza cutter or large sharp knife for slicing

FAQ

Q: How do I keep the crust from getting soggy? A: Par-bake the dough for 6 to 10 minutes at 425 to 450 F on a pizza stone or hot sheet, brush the edge with a little olive oil or melted butter, and use a slotted spoon to drop the sausage gravy so excess oil stays behind.

Q: Can I use store-bought pizza dough and different sausage? A: Yes, store dough works great, and you can swap breakfast pork for spicy pork, ground turkey, or plant-based sausage, just taste and adjust seasoning since salt levels change.

Q: What’s the easiest way to get perfectly set eggs on top? A: Crack eggs onto the mostly baked pizza and return to the oven; for runny yolks bake about 8 to 10 minutes, for firmer yolks 12 to 15 minutes. Or scramble the eggs and spread them on before the final bake if you prefer even texture.

Q: How do I fix gravy that’s too thin or too thick? A: Too thin: simmer a few minutes to reduce or whisk in a little more flour mixed with cold milk. Too thick: stir in more milk a tablespoon at a time and reheat slowly until smooth.

Q: Can I make parts ahead or freeze leftovers? A: Yes. Make the gravy up to 3 days ahead and reheat gently. You can freeze cooked gravy for 2 to 3 months. Leftover pizza keeps 3 to 4 days in the fridge; reheat in a 375 F oven to keep crust crispy.

Q: Should I add more salt or pepper to the gravy? A: Taste before you salt, because the sausage often brings enough salt. Add black pepper to taste and a pinch of cayenne or red pepper flakes if you want heat.

Sausage Gravy Breakfast Pizza Recipe You’ll Love Substitutions and Variations

Breakfast pork sausage → ground turkey or chicken sausage (same amount; browns faster and can be drier so add a tsp oil), or use chopped smoked ham or crumbled vegetarian breakfast sausage for a meatless option.
Whole milk → 2% plus 1 tbsp butter for similar richness, or half and half for a creamier, thicker gravy (use a little less if it gets too heavy), or unsweetened oat or soy milk for dairy free (use low heat, gravy may be slightly thinner).
Sharp cheddar → Monterey Jack or Colby for milder melt, pepper jack if you want a kick, or a dairy free shredded cheddar-style cheese if avoiding dairy (expect slightly different melt and flavor).
Eggs → soft scrambled eggs or a tofu scramble (firm tofu crumbled, a pinch of turmeric and kala namak if you have it) for a vegan swap, or use pasteurized liquid egg product if prepping ahead; you can also omit and bake the pizza longer with extra cheese and chives on top.

Pro Tips

– Brown the sausage until some bits are nicely crisp, then drain most fat but leave about a tablespoon, it adds flavor and helps the gravy cling instead of going greasy.

– Keep the pizza stone or sheet screaming hot and slide the dough on parchment so you can move it fast, that quick transfer is what stops the crust from getting soggy when the gravy goes on.

– Make the eggs come up to room temp first, cold eggs slow everything down and can make the whites take forever to set while the cheese burns, and check at the earlier end of the bake so you dont overcook the yolks.

– If the gravy thickens too much while you wait to assemble, thin it with tiny splashes of warm milk and taste for salt, sausage can already be salty so add sparingly.

Sausage Gravy Breakfast Pizza Recipe You'll Love

Recipe by Samantha Dalling

0.0 from 0 votes

I developed Crescent Roll Breakfast Pizza With Gravy as an unexpected weekend recipe that layers crescent dough, sausage gravy, and pizza-style toppings into a single-bake centerpiece.

Servings

servings

Calories

662

kcal

Equipment: 1. Pizza stone or rimmed baking sheet (preheat in oven)
2. Parchment paper for stretching and transferring the dough
3. Rolling pin or your hands to stretch the 12 inch dough
4. Large skillet for browning sausage and making gravy
5. Whisk to make the roux and smooth in the milk
6. Wooden spoon or heatproof spatula to break up sausage and stir
7. Measuring cups and spoons for flour, milk, butter and spices
8. Oven mitts plus a pizza cutter or large sharp knife for slicing

Ingredients

1 (12-inch) pizza dough, store bought or homemade
1 lb breakfast pork sausage, loose (mild or spicy, your call)
3 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 tsp kosher salt, plus more to taste
1/2 to 1 tsp freshly ground black pepper
Pinch of crushed red pepper flakes or 1/4 tsp cayenne pepper, optional
1 1/2 to 2 cups shredded sharp cheddar cheese or cheddar mozzarella blend
4 large eggs
2 tbsp chopped fresh chives or green onions, optional
1 tbsp olive oil or melted butter, optional (for brushing crust)

Directions

Preheat oven to 450°F and put a pizza stone or rimmed baking sheet in the oven while you prep, then stretch or roll the 12 inch pizza dough on a piece of parchment.
In a large skillet over medium heat cook 1 lb breakfast pork sausage, breaking it up, until nicely browned and cooked through about 6 to 8 minutes, then transfer sausage to a plate and tip out most of the fat leaving about a tablespoon.
Add 3 tbsp unsalted butter to the same skillet, melt, then whisk in 1/4 cup all purpose flour and cook for 1 minute until it smells toasty, then slowly whisk in 3 cups whole milk until smooth and simmer gently until thickened about 4 to 6 minutes.
Season the gravy with 1 tsp kosher salt and 1/2 to 1 tsp freshly ground black pepper, add a pinch of crushed red pepper flakes or 1/4 tsp cayenne if you like heat, taste and adjust salt or pepper, then stir the cooked sausage back into the gravy.
Carefully transfer the stretched dough on the parchment to the hot stone or sheet and partially bake for 6 to 8 minutes until it just starts to set and puff a little, then pull it out and brush the outer rim with 1 tbsp olive oil or melted butter if you want a richer crust.
Spoon the hot sausage gravy over the partially baked crust leaving a 3/4 inch edge, scatter 1 1/2 to 2 cups shredded sharp cheddar or cheddar mozzarella blend over the gravy.
Make four small wells in the cheese and crack the 4 large eggs into them, gently nestling each egg so it wont run all over, then return the pizza to the oven and bake at 425°F for about 8 to 12 minutes until the egg whites are set and yolks are how you like them, and cheese is melted and bubbly.
Remove pizza, sprinkle with 2 tbsp chopped fresh chives or green onions if using, slice and serve hot, and if the crust needs one last touch brush again with a little melted butter for shine and flavor.
Quick tips to remember: whisk the milk in slowly to avoid lumps, if gravy gets too thick thin with a splash more milk, and taste for salt because sausage can already be salty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.