Breakfast Pizza

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This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!

This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!
Breakfast Pizza

This breakfast pizza is so quick and easy to make from scratch, thanks to this 4-ingredient pizza dough made with any flour of your choice, Greek yogurt, baking powder and salt! No yeast, no fancy mixer!

A healthy spin on a pizza, loaded with protein and tastes delicious!

This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!

What is Breakfast Pizza?

It’s basically a pizza topped with everything you would like on your breakfast sandwich – the topping combinations are endless! I used bacon, tomatoes and mozzarella, but it’s also great with ham, sausage, or make it meatless and just add more veggies like bell peppers, mushrooms, onions, etc. Feel free to play around with different cheese combinations. The egg yolks are pretty firm, if you want them runny I suggest baking the crust a few minutes ahead before adding the egg. Or if you prefer scrambled eggs, cook them on the stove first before adding to the dough.

How To Make Breakfast Pizza

Tips for making breakfast pizza

  • Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet.
  • You may recognize this dough recipe from my bagel post, I modified this to use less baking powder.
  • Greek yogurt instead of plain is a MUST or your dough will be too sticky, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
  • If your dough is sticky add more flour or use less yogurt.
  • To make them with self rising flour omit the salt and baking powder.
  • You can make the dough ahead and wrap it with plastic, and keep refrigerated for 3 to 4 days. Be sure to let it get back to room temperature before baking or the crust will blow up like a balloon.

This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish! This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!

More Breakfast Recipes You May Also Enjoy:

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Breakfast Pizza Recipe

4.88 from 125 votes
This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!
Course: Breakfast, Brunch
Cuisine: Italian
This homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 pizza


  • 1 cup (5 oz) all purpose or white whole wheat flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if theres any liquid
  • handful baby spinach
  • 2 ounces (1/2 cup) shredded mozzarella cheese
  • 8 cherry tomatoes, sliced
  • 4 large eggs
  • 2 strips cooked center cut bacon, chopped


  • Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Divide into 4 equal balls about 3-3/8 oz each.
  • Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  • Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
  • Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

Last Step:

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*For gluten free I suggest Cup 4 Cup flour.


Serving: 1 pizza, Calories: 271 kcal, Carbohydrates: 27 g, Protein: 20.5 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 198.5 mg, Sodium: 568 mg, Fiber: 1.5 g, Sugar: 2.5 g


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326 comments on “Breakfast Pizza”

  1. I never comment. I woke up craving pizza, but breakfast also. This recipe brought 2 of my favorite things together so fast.
    Completely incredible, 1000000 stars!!

  2. Avatar photo
    Brenda Saunders

    OMG yes!
    Biting into this, I felt like a 5 Star chef there for a minute, before I remembered that I didn’t create it myself!

  3. Avatar photo
    Colleen Bentley

    This was delicious and do easy to make.
    My husband loved it and would eat the leftovers cold later.
    Could eat as an evening meal.

  4. Delicious and so filling! It came together quickly. I had to use your cottage cheese bagel recipe for the dough because my yogurt expired and it was perfect. After 12 minutes the eggs were just the tiniest bit runny, just how we like it.

  5. I gave four stars because it was still tasty, but the dough never reached a crumbly state the way it says in the instructions. I’m on a strict calorie counting diet and I had to keep adding flour to try and reach this crumbly texture. It tasted good but I imagine the calories .were more than what it states

  6. Definitely took more than 30 min since I didn’t have pre-cooked bacon or pre chopped veggies but it was still delicious and a great start to the morning!

  7. Very good but next time I’ll make sure to time it. Left in a few minutes too long and yoke was well done.

  8. Absolutely fantastic! Easy and tasty — a great combo. Easily customizable. I like to prep the toppings ahead of time to get these on the table even more quickly.

  9. This is sooooo delicious and so easy to make. It definitely feels like a treat.
    Thanks Gina for all the wonderful recipes!

  10. Mmmmm, very good! So glad I finally tried this recipe. Saving the other three balls of dough for breakfast the rest of the week. Thanks, Gina!

  11. I didn’t have a rolling pin but these came out tasty ! Would definitely make again. My husband also liked them.

  12. Avatar photo
    Cathy Woodbury

    My family really liked this recipe!  It’s a definite do again!  Thank you for all of your wonderful recipes- I am a real fan!!!

  13. This is one of our favorite weekend “treats.” I always fry the egg to each person’s preference and add it after. This way, the leftover pizzas can easily go in the fridge and top with a freshly fried egg on another day:)

  14. Has anyone tried this with a one (Blue) point Joseph’s pita? I know it wouldn’t be the same, but it might work in a rush.

  15. Beautiful and tasty! I used spinach on 2 and basil on the other 2! Small pcs of country ham instead of bacon! The pizza crust is simple and amazing!

  16. Avatar photo
    Dolores Othman


    1. O M G Delicious!!!! I am a huge fan of the two ingredient dough. This is one of my favorite ways to use it now. I used turkey pepperoni instead of bacon. Just made 1 so I wouldn’t be tempted to eat another one. Will be easy prep tomorrow with another quarter of the dough. Thanks so much for sharing!!!

  17. These are fabulous!! I posted some pics to social media, and so many friends were wowed just by how it looks! My husband, who is typically a picky eater, loved these and asked me to make them again! I’m so glad I found this recipe. Adding it to my rotation to help us eat better and keep the pesky weight off.

    I would add that adding “or” to the flour and cheese measurements would be more clear.

  18. I just made this and it is yummy! Even my hubby who doesn’t like tomatoes was happy with it. Can these be frozen after making? I would assume it would be okay, but wanted to see if you had done that yet. Thanks for sharing.

  19. 1 cup 5 oz flour?  What does that mean?  5 oz of flour (by weight) seems to be about 1 cup.  So is it 2 cups of flour?

  20. Avatar photo
    Kristin Schweitzer

    Does this recipe call for 1 cup of flour or 1 cup + 5oz?  I make the bagels all of the time. Can’t wait to try the pizza!

  21. This recipe has way to much cholesterol and a pretty high sodium count too. Seems all recipes leave out heart healthy ingredients. This makes it pointless to even be healthy in the first place.

    1. For the person complaining about cholesterol—most of these are a good starting point, easy to modify to meet your needs. I can’t eat a lot of (healthy) things because of medication and it CAN BE frustrating but there are a lot of great ideas here and many suggestions. Enjoy.

  22. Has anyone tried this in the air fryer yet? I am OBSESSED with this recipe in the oven, but was thinking this may be great in the air fryer as well!

    1. I was just thinking the same thing. Have you tried it in the air fryer? If so what time and temp did you use?

  23. Hi Gina, for those of us using metric measurements – can you clarify what you mean by “1 cup 5 oz all purpose or white whole wheat flour”? 1 cup of flour usually equates to 130 grams in the metric system, ie, 5 oz… so should it be 2 cups of flour, ie, 260 grams? Thanks so much. I’m a huge fan of your recipes and make new ones every week! They are a big part of my losing 10 lbs this year!

    1. It’s 1:1 flour and yogurt. For some reason a lot of the time when Gina does oz measurements she doesn’t use any type of punctuation to separate them from the other measurement so it gets really confusing. It should read “1 cup (5 oz) all purpose or white whole wheat flour*”

  24. Love the recipe! Still can’t get my egg to stay inside its spot but it’s delicious either way!
    Thank you very much for all your recipes they’re becoming family favourites over here.

  25. Avatar photo
    Stephanie Leon

    I just made this Rn and it’s such an easy pizza recipe no yeast nor having to wait for it to rise. I made a reg cheese and pepperoni and It was delicious 🤤 

  26. Avatar photo
    Deb Squicciarini

    I made this for breakfast this morning and it was delicious!. I used smoked gouda, ham, and well-drained chopped spinach because that’s what I had on hand. I forgot to cook the crust a little before adding the egg but it wasn’t over done.

    1. Avatar photo
      Deb Squicciarini

      I meant to add: I only had a 5oz container of Greek yogurt (remember when they used to be 8oz?) so I added a few ounces of buttermilk and it worked out fine.

  27. With the very similar bagel recipe, it’s recommended to bring the dough to room temp prior to baking. Is this needed for this recipe? Thanks in advance! 

  28. Avatar photo
    Jeffrie Schultz

    On the gluten free suggestion what do you mean by 
    For gluten free I suggest Cup 4 Cup flour.
    My dough was very sticky even after adding more flour. I used Pamelas pancake mix and skipped the leavening.  

  29. Avatar photo

    I love your recipes and your site. Thank you for all that you do!! I will make this and divide the recipe by 4 and use 1/4 flour and yogurt. Same with the baking powder and salt. I do this will I make pizza, in general. I will also scramble an egg until almost done and add to the pizza. I love the ingredients and idea to make a breakfast pizza. Thanks again!

  30. Wow, this was great! I admit to being very skeptical of a crust made with Greek yogurt but it was fantastic! I had to add a lot of flour to get it to the right consistency but that could be due to living at a high elevation. Easy, quick and good…perfect!

  31. SO good!  My 4 year old loves to help make and eat them.  Huge success!  We’ve been making them once a week for breakfast or dinner.  Thank you!

  32. I used breakfast sausage, mushrooms and bell pepper! Really good, love the ease of the crust recipe. Will make again. 

  33. This was a really good recipe! I will definitely make it again. It was very easy to make. I would cook a couple more pieces of bacon though. If you want your egg a little more runny take a min or two off the timer.  

  34. I saw this on Facebook this morning and made it this afternoon. It is flat out delicious! I have a tendency to mess up recipes so I was worried about the dough but this came out great. And I also worried that one pizza wouldn’t be filling enough (my pizza came out a bit smaller than the picture), but it was. So the rest of the dough is in the refrigerator for the next few days.

  35. I’m confused on the amounts of flour and cheese .. it say one cup 5 oz is it 8oz or a 1 cup plus 5 more ounces! Same with the cheese ? 

    1. 1 cup flour = 5 oz
      1/2 cup cheese = 2 oz (1 cup is 4)

      Remember that not all ingredients weigh the same amount per cup. 
      As Gina once said, a cup of rocks weighs more than a cup of feathers

  36. Just made this morning … OUTSTANDING!!  Will try with wheat flour next time !!   Thank you SkinnyTaste!! 

    1. I have also used this dough recipe and made regular pizzas for my kids and buffalo chicken pizza for me! Yuuum

  37. Love the Breakfast Pizza!
    Was concerned about blandness but it did not disappoint. And you can always add herbs/spices other favorite ingredients.
    The dough seems forgiving – my first attempt was not perfect. It was a tad dry vs the video(glad you offer those). And oil alone is NOT enough to keep it from sticking. 🙂
    This is an easy keeper – thank you !

  38. This is seriously the best breakfast I have ever made. I made this dough, and my husband could not believe that this was only 271 calories. It adds a bit of tartness, but it is so delicious with the smokiness of the bacon and creamy cheese. I cannot wait to make these again! I am going to experiment with breakfast sausage and veggies. Thanks so much Gina! You are a mastermind!

  39. Since I am getting so used to making this dough, I was not so afraid to try this breakfast. I also only used 1 cup of flour and added some as needed and it worked out well. I brushed the  dough with egg whites and sprinkled it with Italian seasoning. Instead of tomatoes, I added sun dried ones. Next time I may replace the bacon with chopped artichoke hearts. The only problem I ran into was keeping the eggs from running down the pizza. Next time I will create a nest from the spinach to hold the egg in. Both of us loved the taste; great weekend breakfast. We wrapped the other two in foil for tomorrow and we will just reheat it in the toaster oven.

  40. Came out great! Will def make again. For those you confused about the ratio of flour (1 cup 5 oz ) as I was, I decided to use 1 cup and it was perfect. I used extra flour for rolling it out.

  41. I made these for my mom who was trying to lose 20 lbs. by her 50th birthday (she did it!)
    The first time I made it she couldn’t stop talking about how good it was. This recipe makes four large pizzas, just right for us with my little sister and sometimes my dad or brother. It is always very filling so you only need one. This is overall one of my favorite meals because it tastes good and I know its good for me so I don’t feel bad eating it!

    (I am 12 years old)

      1. I made this today for the first time. I used my leftover salami, grape tomatoes as toppings. I also use barbecue sauce and topped it with red onions and spin h and cheese. So good! Thanks for the recipe 

  42. Is the recipe for 4 pieces of dough? Did you use wheat flour?
    I’m confused how it’s only 27g carbs with 1 cup of flour?

  43. Avatar photo
    cheryl ellingson

    OMG I use this recipe to make the bagels for lox often but never thought to make is as a flatbread. I can’t wait to try this. I have made the egg and spinach flat bread too. LOVE IT!

  44. Easy and delicious and super easy to customize to keep things new and different. This is one of our favourite new recipes that we have used several times since I started WW. So great to be able to eat things that my family loves instead of “diet food.”

  45. Avatar photo
    Vanetta Parkes

    My kids see other kids with pizza Lunchables at school but can’t eat gluten so I used this recipe and made 8 mini pizza crusts. I used bobs red mill 1:1 and a goat milk yogurt (because that’s what I had on hand) and they turned out great!  Yay for a healthier lunch alternative!

    1. 1:1 with what? I have a huge bag of Krusteaz GF flour I need to use!! Please respond or e-mail me at
      Thank you!!

      1. 1:1 refers to the name of the brand of Bob’s Red Mill. They make a 1:1 gluten free flour (in the same vein as Cup4Cup and King Arthur’s Measure for Measure).

  46. Delicious!  My 16 year old son had it for lunch and asked if I got it at a restaurant.  I drizzled balsamic vinegar on the top and used basil instead of spinach.  He asked me to make it more often!

  47. This may be one of my favorite Skinnytaste recipes to date (and I’ve used this site/cookbooks as my bible for more years then I can remember). Thank you!!! Can you freeze the dough too (individually) and let thaw to room temperature before using? 

  48. Avatar photo
    Cindy Zaporzan

    To make it gluten free   Do you just use any gluten free flour? Do you have to adjust the amount you use?

      1. Hi there, I would love to try this but with different toppings. Can you please tell me how many calories in just the dough alone?

        Thank you

  49. Just delicious and very easy!  While cooking the bacon in the oven, I prepped the rest.  Thanks for a keeper recipe!

  50. Just made this for breakfast and it was absolutely delicious! Will be making this again and again! Thanks, again, Gina!

    1. Colleen – just the opinion of someone who has been cooking gluten free for 13 years, I don’t think tapioca will work. It will just crumble. Use a GF flour blend. I like Pamela’s Artisan Flour mix, but Skinnytaste recommends Cup4Cup – also good! The blends are carefully made to mimic regular flour, and they have binders in them that work like gluten. Good luck!

  51. Avatar photo
    Sara with an H

    Holy moley these are good!!! I made one with the whole egg for my husband and did the other 3 with scrambled eggs and both were delish!! I was skeptical about the dough with the Greek yogurt but it came out wonderfully! We will definitely make this again!!

  52. Avatar photo
    julia jenkins

    Made this and loved it! I also added some avocado and hot sauce after I pulled it out of the oven. It was great! 

  53. So here’s my question if the pizza dough that I make only uses water how iis this pizza dough better for weight watchers then just one  that uses all the same ingredients except doesn’t use the yogurt

    1. This dough has much more protein thanks to the Greek yogurt.  It  makes it more nutritionally dense and therefore better for you! Plus it’s delicious!  Although, do yourself a favor and use a stand mixer with the dough hook; it’s much easier! 

  54. Amazing!!! I eat the skinnytaste bagels just about every day and was looking for something to switch it up, and decided to give this recipe a try since I love egg on my pizza…this is absolutely going into my weekly rotation!! Another great recipe, Gina 🙂

  55. I can’t get over how fabulous this recipe is! We had friends over and did a build your own pizza night. Then, we used the leftover dough to make more pizza the next day! Easy, fun, and delicious. Thank you Gina!

    1. This was so good – I love eggs! I didn’t have any plain yogurt of any kind on hand so I used low-fat buttermilk – I just used about half as much because of the extra liquid (half cup) and adjusted the flour slightly as needed to get the consistency right. I used ham because that’s what I had and sprinkled it with green onion. Everything else the same. Delicious! I will share this recipe! 

  56. Super Ridiculously DELICIOUS! I mean, I did it without the egg and bacon because I just didn’t have them around. But i added spagetti sauce and tomatoe and the cheese instead and it was sooooo goodd! It made me wonder why i spent X amount of dollars all my life at stores buying pizza, when I could have just…made them???? And i was always under the impression that it was hard to do this. I would buy the premade dough in the stores and it wasn’t good. Years ago, i made a pizza from scratch and it was amazing but it took me like thousands of years to make. and decided that the hassle wasn’t worth it at least for me. but this!!!! i CAN DO THIS ALL THE TIME IF I WANT! and the yogurts adds this special kick! like sourdough sorta! and you can add pepper or spices to the dough or to the cheese! it’s so versatile! i LOVE IT! YOU SHOULD DEFINITELY TRY MAKING THISSS TOO. WHAT ARE YOU DOING? GET UP AND Go get some pizza time on!

  57. Is there a trick to keeping the egg in place. Mine slid off.LOL

    Love the pizza idea though and your photos came out so lovely.  

    1. Avatar photo
      Cheryl Erlandson

      Make a bit of a “nest” with the spinach. Put it around the outside of the dough and leave the center open.

  58. Hi Gina! Your biggest fan here from Austria! Love your recipes! 
    Thank you for sharing your passion and your talent for cooking! Just wanted to say that i followed your pizza dough recipe and I made pizza sticks for my 3 year old picky eater. They turned out delicious, I just had to play around with the right temperature because I had to roll the dough in sticks so in the middle it was not completely baked. I followed the baking instructions for the taco empanadas which by the way are awesome!! My husband is Guatemalan and he said they were even better than what he had in his house (and not to tell his mother hehe) lots of greetings from Vienna, Austria 

  59. Soooo good!  We love the dough, wont be making it any other way ever again!  We’ve done the version here, and have also switched it up with what we have (turkey and avocado 🙂
    One question, how does anyone get the whole egg to stay on?  Or are you only using the yolk?!

  60. I tried making the dough tonight and it was a complete failure. ?I couldn’t get the dough to not be sticky. Any suggestions???

  61. My favorite and only pizza dough recipe. All my friends love it. I roll out each 4 pieces of dough thin (translucent, can make out shapes through the dough) then brush olive oil on top and bottom to brown while baking on a griddle (since no pizza stone). Add the egg in after 5 min of baking and let it bake for at least 4 min so yolk is still runny but white is cooked (total bake 9-10 min). Let it sit to cool/egg will continue cooking but not overdone. To make a quick tomato pizza sauce: crush two small medium vine tomatoes. Add a grated garlic clove, salt and pepper to taste, 1 stalk fresh italian oregano from our garden, and squeeze of tomato paste to bind better. Spread sauce and add mozzarella cheese then crushed olive oiled arugala and 1 min-microwaved bite size bacon and red pepper flakes. So tasty!

  62. Avatar photo
    Laura Brocklehurdt

    I need receip for low carb and low caloriesand low sugar. But ive seen some that i csnt wait to make here.

  63. Love the recipe but my dough is always super sticky and I have to double the flour to make it even vaguely manageable. Not sure where I’m going wrong but it’s such a shame. Would love to use this dough more. Does anyone have any tips?

    1. Don’t use Chiobani brand. I used it and it was very sticky. Used cheaper store brand since and it’s fine. Love it.

  64. Made this today. Definitely a winner, The crust was super simple to make and is delicious. My kids loved it. Next time I might use quail eggs as I think several small eggs might be even better.

  65. Oh my goodness!!! I normally don’t write reviews, but this is so good, I’m writing the review as I eat it. The dough reminded me of a biscuit dough, so topped with egg it is AMAZING!!! I was hesitant to make it, but so glad I took the time (which wasn’t much) to make this.

  66. Wow!! Absolutely loved this recipe. I was a little hesitant because I cook my meals Sunday to prep for the week. And it’s been delicious every day thus far. I just heat it up for a minute in the microwave and it’s still delicious! Definitely, recommend and definitely will be using this recipe again!

  67. Avatar photo
    Rachael Field

    My Husband raved and raved about this!!! Said I was cooking like a pro on The Food Network!!! LOL!!! I told him it was better than TFN…It was Skinnytaste!!!!! He loves every single dish I make off of this website!!!! Thank you a million!!!!

  68. Please please please make more recipes with this dough!!!!

    This is the only gluten free pizza dough recipe that has ever worked for me!

    I am share your website evertwhere, including my healthy pursuits coach!!

  69. just wondering if anyone has made ONE pizza with this dough..maybe I didn’t read enough comments.  I’m so excited to try this!

      1. Gina,
        What kind of GF flour do you recommend. I have an almond allergy and can’t use almond flour.

  70. I bought full fat Greek yogurt by mistake. Not sure what difference it would have made aside from calories.

  71. Hi Gina! 

    I love pretty much everything you make and have been using your website for years. This is the first time I’m commenting though. I just had baby number 3, in as many years, in February. I’ve been using your meal plans to help get back on track and start feeling like the old me. Anyways, I came across this dough recipe when making the taco empanadas in your meal plan this week. My family loves pizza so I doubled the empanada dough and used the leftovers for pizza night tonight. We all made our own personalized pizza on your delicious guilt free crust. It was excellent quality family time and will likely be a new weekly tradition. I just wanted to let you know how much we love your food and say thanks! 

  72. Has anyone baked these and microwaved them again the next day? Some pizza crust doesn’t reheat well at all.

  73. One of my go to brunch or breakfast for dinner recipes. We added a little pesto as a sauce and sprinkled the entire thing with some coarse sea salt. SO.  GOOD. 

  74. What a great idea! This was delish and looks really good too. I added a little garlic and Italian seasoning to rolled out dough and used turkey bacon and romano cheese. Will make again and again. If serving to kiddos, make sure to let cool a bit, the tomatoes were really hot.

  75. Avatar photo
    Caroline Vignard

    One of my favourite breakfasts! And my husband loves it too. Made with fresh eggs from our free-range hens

  76. Made these today! Didn’t have yogurt so used sour cream. Made 2 pepperoni pizzas and 2 breakfast pizzas w/ egg and bacon. Tasty!

  77. I am terrible with making dough and not the best baker but I had no trouble making this. You would never know there is Greek yogurt in the dough. So Good! Now I need to try the bagel bites

  78. I like this recipe. I’ve used the dough for other things like regular pizza but never thought of a breakfast pizza. I would use Canadian Back bacon as its more point friendly but it looks great….can’t wait to try it.

  79. I made this last night and it was AMAZING!! I made 2 larger pizzas instead of 4. I liked the crust being a little thicker, I just let it bake an extra 5 minutes. I’ve already told a bunch of people they HAVE to make this recipe.

  80. We had breakfast pizza for dinner last dinner, and I’m obsessed! We baked them as pizzas and added scrambled eggs when they came out of the oven. If it helps anyone, I calculated the crust only, and they’re 3sp/crust if you cut the dough into fourths. Gina, we’d be lost without you!

  81. This recipe is amazing!! Only comment I have is how do you get 3 3/8 oz each. I have made 4 times now and the 4 balls only weight 2 1/2 oz?? What am I doing wrong?

    1. Avatar photo
      Sara with an H

      Are you weighing your flour on a scale or measuring in a cup? Sometimes flour won’t measure enough if it’s by cup and not weight. I did it by weight and got 3 3/8oz each. 

  82. This is SO delicious and versatile!! I absolutely love how easy this dough is to put together. Thanks for another awesome recipe Gina!

  83. Made this today – it was amazing. Any thoughts on storing/reheating leftovers?  I was only worried because of the eggs. Thinking I can just have it cold for breakfast tomorrow. Anyone have experience (or are there never leftovers because these are so good)?

  84. UMM OMG this is amazing! Followed the recipe precisely and it turned out perfect. Where has breakfast pizza been all my life? Definitely a new family favorite.

  85. This was so delish! Quick question though, what do you use to calculate WW points? When I plugged the nutrition info you listed into my WW app calculator it came to 8 freestyle points not 5. Just wondering, thanks!

  86. This recipe was perfection! I didn’t have tomatoes so I spread a bit of store bought salsa on top and added slices of avocado.

  87. This was delicious. Loved that I could make it different for everyone’s preferences. My son wanted no spinach . My husband no tomatoes. I also added some avacado slices after I took it out of the oven. 

  88. I make your bagel recipe once or twice every week! Now I am going to mix up my breakfasts. LOVE your recipes and I share them with everyone!

  89. We absolutely loved it, I used a mix of mushrooms, red bell pepper and yellow pepper cut up in small pieces, sauté in bacon grease instead of tomato and spinach 

  90. Just making these for the first time…can’t wait to eat one! But I noticed that the egg ran out and over the sides of the dough…I think next time I will make an indentation in the dough to accommodate the egg,..unless anyone has a different suggestion!

  91. Has anyone tried this in the air fryer?  I know there’s instructions for the bagels in the Airfryer.  Just wondering about the egg…hoping the force of the airvwoukdnt scramble it????

  92. Avatar photo
    Jackie Eggen

    Used the pizza dough to make a white pizza topped with part-skim mozza and arugula dressed with lemon and parm! Yum!!

  93. Avatar photo
    Anna Rose