Breakfast Pizza

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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:

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!
Print WW Personal Points
4.89 from 109 votes
Did you make this recipe?

Breakfast Pizza Recipe

271 Cals 20.5 Protein 27 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: Italian
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!


  • 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.


*For gluten free I suggest Cup 4 Cup flour.


Serving: 1pizza, Calories: 271kcal, Carbohydrates: 27g, Protein: 20.5g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 198.5mg, Sodium: 568mg, Fiber: 1.5g, Sugar: 2.5g
WW Points Plus: 7
Keywords: breakfast pizza, breakfast pizza recipe, easy breakfast pizza, homemade breakfast pizza, how to make breakfast pizza

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. 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:)

  2. Could this be left in the freezer?

  3. 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.

  4. 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!

  5. Absolutely delicious and easy to make.

  6. Can you use ready made crust like califour


    • 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!!!

  8. 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.

  9. What is the best way to reheat these if you leftovers?

  10. 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.

  11. what happens if you use full fat yougurt

  12. 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?

  13. Is there away to make this with cassava flour or coconut or almond flour?

  14. 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!

  15. Made the naan to go with the butternut squash curry soup. YUM!!!!

  16. 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.

  17. 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!

  18. 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!

    • 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*”

  19. 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.

  20. 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 🤤 

  21. 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.

  22. Did you put the cheese on first?

  23. 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! 

  24. 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.  

  25. Can the dough be made ahead and refrigerated?

  26. 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!

  27. 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!

  28. Love this recipe!!! Best breakfast pizza and low calories. Oh yea, amazing.

  29. 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!

  30. I’m single with an air-fryer. Could I make a serving in there instead of heating up my oven?

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

  32. 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.  

  33. Very good.  But…..I weighed 3 3/8 oz and it onLy made 3?.?  

  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 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

    • Hi! Would Balkan yogurt work in this recipe?

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

  37. These are AMAZING!! Yum!

  38. Can you freeze the dough?  Wanted to meal prep with it in advance!

  39. 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 !

  40. 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!

  41. 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.

  42. This was amazing!!!!

  43. 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.

  44. 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)

    • Congrats to your mom! Glad you all enjoyed it! Happy cooking! 🙂

      • 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 

  45. If I use cassava should I use 4 or 5 for the flour??

  46. 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?

  47. 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!

  48. 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.”

  49. CAN I freeze the leftover pizza dough? 

  50. 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 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 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).

  51. Can this be made gluten free? Thx

  52. 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!

  53. 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? 

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

    • You can replace the flour with Cup 4 cup flour and follow the same directions

      • 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

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

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

  57. How would tapioca flour work?

    • 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!

  58. SOO Good! Made it according to the recipe and everyone loved it! Thank you so much!

  59. 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!!

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

  61. 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

    • 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! 

  62. Nice change for breakfast, great taste

  63. Can the dough be frozen or needs to be pre-cooked?

  64. 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 🙂

  65. 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!

  66. Can you recommend a dairy-free substitute for the Greek yogurt? 

    • I used Redwood Hill Farm plain goat yogurt and it turned out great.

    • 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! 

  67. 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!

  68. 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.  

  69. 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 

  70. 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?!

  71. What is the baking temperature?

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

  73. 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!

  74. OMG just watched the video.. OMG!
    mouth —- watering or what!!!

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

  76. Can dough be made ahead and kept in refrig or freezer?

  77. 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?

  78. 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.

  79. 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.

  80. Can you cook this in an air fryer?

  81. 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!

  82. Do yourself a favor and make this. It is SO GOOD. 

  83. 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!!!!

  84. 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!!

  85. 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!

  86. NOT GF has flour

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

  88. 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! 

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

  90. 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. 

  91. Do you have the calories for just the pizza dough without the toppings?

  92. aan the dough be frozen?

  93. 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.

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

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

  96. 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

  97. 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.

  98. Thanks, that’s helpful. 

  99. Can you use almond flour?

  100. 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.

  101. 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!

  102. 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?

  103. Can you make the dough a head of time?

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

  105. 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)?

  106. Gina, another winner! Just made this for breakfast!

  107. Can I use oatmeal flour instead of regular flour? 

  108. 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.

  109. I made it just as suggested and it was a hit. Precooked bacon and cooked for 11 min. Delicious!

  110. 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!

  111. 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.

  112. 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. 

  113. 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!

  114. 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 

  115. Could I use oat flour to add more fiber? 

  116. Made this today! So delicious! Came out perfectly! The egg consistency is on point!

  117. 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!

  118. 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????

  119. could we use something else except for greek yoghurt

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

  121. How will this reheat if I made them in advance? Did anyone try? 

  122. I am obsessed with this dough and even more so with this pizza! I’ve been on WW for over a year and these dough recipes have kept me on track. 65 lbs down so far, more than halfway to goal!

  123. Made these for supper tonight and loved them, can’t wait to try them again with some homemade tomato/bacon/Bourbon jam for a base.  Won’t be worry about calories on that version

  124. This recipe is now a favorite to make on a weekend! It’s really satisfying with the bacon and egg. What a great idea!

  125. Anyway you can come up with a KETO version of this??  Looks so YUM!!

  126. This is my 1st attempt at making Pizza crust. I used Greek Yogurt from Costco. It was very sticky and I had to add more flour as I was kneading. Very happy with my 1st attempt tho I set oven to 400 instead of 450.

    Thanks Gina.

  127. Loved these! I actually scrambled the toppings, baked everything, and froze the pizzas for later use. They reheated well and were very tasty

  128. Oh my goodness! Made bbq chicken pizzas with the dough! Sooooooo good! 

  129. Gina help!  I made the bagels twice and although they were a little sticky they turned out fine. 
    This morning I attempted this and was confident. I’ve heard the horror stories of attempts and others frustrated because it doesn’t work. 
    Today I am one of this frustrated people. Even more so because I have been successful in the past. Any idea what I’m doing wrong. I just threw out two batches of super sticky dough. 

    The second batch, the dough was crumbly.  I kneeded it out, and cut into 4’s and then I noticed the stick. Trying to roll them out led to me almost throwing the rolling pin out the window ?
     Two batches in the trash. 

    Any idea why this would happen?  I used Fage Greek yogurt. 

  130. Love this! I ended up adding 3/4 tsp of garlic powder to the dough itself just to give a little bit more flavor. I added spinach, sundried tomatoes (yum!), onions, a small amount of mozzarella, and then, of course, the egg in the center. It was SO delicious! The recipe is very versatile which I love. It took me a little while to get everything together and to finally get it in the oven, but I’m still learning my way around the kitchen 🙂 Thanks to Gina!

  131. Can you use baking soda instead of baking powder? I just threw out my baking powder cause it was expired. 

  132. After 10 minutes, my eggs were almost hard boiled in the yolk.  Maybe my oven runs hot?  Will try again at a slightly lower temp. 

  133. Made the bagels for the first time and they are Yummy Yum Yum! If I use the same recipe for a pizza dough, do I cook the dough first or with the ingredients? Would probably use fat free cheese, tomato, onion and spices. Thank You.

  134. I made this tonight for dinner I made a traditional pizza for Lent no meat. OMG so easy and so delicious I can’t wait to make it again

  135. We added dried basil, oregano & Parmesan cheese to the crust for added flavor.   We also made one with scrambled eggs, for the family member who doesn’t like runny yolks.   It was delicious.  

  136. This was so good and very satisfying. This will now be a staple for my family.

  137. It was fantastic. After reading the comments and suggestions  I knew my dough would end up being too sticky. I use the Kroger brand Greek yogurt because it is in my budget, but not the firmest when compared to the brand names recommended here. I strained it at room temp for about 45 min before beginning the recipe. The dough was still sticky so I continually added 1/2 TSPs of flour as I was kneading. The extra flour no doubt added extra points, so the name brand recommended yogurt is probably the way to go. End result was a delicious and fantastic textured crust! Thank you, Gina! 

  138. Could you use Bob’s Red Mill Paleo Flour? This was absolutely amazing! 

  139. Really great recipe. That dough is so darn easy to make. Make sure you use your toppings to make an “egg barrier.” I wish I would have only cooked for 10 instead of 12 minutes so the yolk would be a little runny.

  140. Why is this recipe considered GF when you use flour in the crust

    • I was wondering the same and found that at the bottom of the recipe it indicates: “*For gluten free I suggest Cup 4 Cup”. Hope this helps. 

  141. I used Target brand non-fat greek yogurt, and needed a lot more flour. I also needed to bake it for about 14 minutes for the crust to get browned. I omitted the mozzarella and subbed non-fat feta (0), which made for a 3 point breakfast pizza! It tasted great and was not hard to make! Great for a weekend morning.

  142. We used Trader Joe’s Everything but the bagel seasoning and green onion instead of spinach this time around. New favorite brunch option! We’ve used this crust 2 times this week, definitely a win! Like to drizzle olive oi before the toppings to brown it a bit 🙂

  143. So delicious and easy! A great weekend brunch treat. I chopped some fresh dill and put that in with the dough – added a nice little flavor to the whole thing. Next weekend I may skip the bacon and add lox to it when it comes out of the oven. Thanks!

  144. I made this recipe for Pizza breakfast yesterday and it turned out PERFECT. The dough worked just as described. We loved it and will surely have it again and again. Thank you!

  145. served this to my sister and her family and we all gave it a big thumbs up! Next time I will parbake the crust as the egg was overcooked in an effort to get the crust done. I might also try putting the prepped raw pizza on a hot stone like I do other pizza.

  146. Another good one. I subbed spinach for arugula. So good!

  147. I made this for breakfast this morning, Another great recipe! I will be making it again, it was a hit with my husband. Thanks so much

  148. My husband and I made this and loved it. We used whole wheat flour and whole fage. We will be using this recipe often. I made it for dinner roasted asparagus for the side.

  149. I just made this, love it! I had a few mishaps along the way to breakfast nirvana. My dough did not get brown, so I rechecked the temp in the recipe and I cooked it at 400 not 450. My mistake, also my egg overcooked. I was waiting for my dough to get brown so I added 2 too many minutes and overcooked egg. Still yummy and very filling. I can’t wait to try again.

  150. Made this tonight and it was amazing. I ran out of greek yogurt and subbed 1/4 cup with cottage cheese. Still turned out delicious and the dough was perfect. Probably going to be a weekly dinner now. So good!

  151. Made 2 ‘pizzas’ this morning for my husband & myself and they were perfect! My daughter put her order in for tomorrow morning, so I’ll use the remaining 2 dough balls for that! Great recipe!

  152. This looks super super easy and fast to make! I always love pizza and egg will be the great idea! Thank you for sharing Gina!

  153. This recipe sounds easy and delicious. I can’t wait to try it. I can’t believe I can make pizza crust for breakfast in enough time before work but I’m willing to give it a go. So many great tips and combinations in the comments as well.

  154. Can you explain how you calculate 5 Freestyle points?  I plugged it into the WW app with your nutritional information and the app calculated it was 8 points?  I was disappointed bc these pizzas are delicious and I was so excited that you indicated they were only 5 points… 

  155. Loved it!!  Earlier this week I posted to my WW Facebook group asking for alternative crust ideas for homemade pizzas. The results were less than inspiring. As soon as I saw this I gave it a try, but tonight with traditional pizza toppings. It was so easy, so fast, and delicious. My whole family approved and it’s one more awesome recipe by Gina. 

    I plan to make more of this and use it to dip in hummus with my big Greek salads. It’s nice and tender but is chewy enough to feel like a pizza dough. 

    Thanks for your hard work, Gina. This website has been a huge part of my weight loss success. I’ve yet to make a recipe from you that I didn’t like.  I was so disappointed with all the low point pizza options I had tried and since dinner I’ve been on cloud nine. Finally a pizza that’s enjoyable and low points!!!!

  156. all your recipes are amazing so thank you for this I was wondering what you thought of using this dough as part of a recipe to make actual pizza just curious because of the addition of yogurt to the dough.

  157. So yummy! All my kiddos loved it! I doubled the dough with no problem and made it ahead of time, storing it in the fridge. Worked out great and it was so filling! Thanks for another great recipe

  158. This is great. I didn’t have all of the ingredients for the toppings on hand, but the dough was perfect. My 2 year old son had a blast “helping” me cook them. Thanks for another great recipe.

  159. Such a great way to mix up breakfast!  Loved it!  I added a tsp of Italian seasoning to the dry mix of the dough and it was super yummy 🙂

  160. I used Costco real back n bits and baked in a toaster oven.  Portion is plenty big enough to save half for lunch so that means my whole morning with my fat free half-and-half is only six points !!

  161. I’m surprised so many people succeeded in making the dough. I’ve followed a lot of your recipes and never had one failure. Well, today i failed. The dough ended up being way too sticky and never gave up. I finally just gave up and threw it away and ate cereal for breakfast. My yogurt didn’t have water in it, i followed the recipe to the “t”. Don’t know what happened.

    • Sounds like something went wrong since SO many people are having success. What brand of yogurt did you use? Was it Greek yogurt?

    • The thickest greek yogurts work best for these recipes.  Some Greek yogurts are too thin, like the consistency of regular yogurt.  For thinner yogurts I’ve had success using only enough yogurt to bring the dough together.  Try adding half the yogurt called for in the recipe & then add more in small amounts if the dough is too dry.  If you’re not sure if the dough is too wet or too dry, use the detailed pictures (or video) from the bagel dough recipe for reference.

      • i used chobani plain non fat yogurt. Its greek yogurt. Thanks for the suggestions. I’ll try this next less yogurt next time.

    • I’ve made the bagels twice and believe the issue is using enough flour. The first time it was a sticky disaster, but I was using the spoon-and-level method of measuring flour that I usually use when baking (rather than digging in the measuring cup to scoop it). This results in a less packed cup of flour, and therefore less of it. I found myself adding a ton more when trying to knead the dough and it was completely stuck to my hands. The second time I simply scooped it out with the measuring cup and added close to a half cup of flour on the work surface to knead it with. That seemed to make a huge difference.
      The brand of yogurt might matter, but I used ShopRite Wholesome Pantry brand both times, so I don’t know if another brand would have had a different outcome.

    • I also had trouble with sticky dough when using Chobani.  The Fage brand worked the best for me and with consistent results.  

  162. I used this as a regular cheese and tomato pizza crust yesterday and it was really delicious and came together quickly. I’ve tried a lot of “alternative” crusts and this was definitely among the best. Husband approved.

  163. I tried these and ended up with eggs everywhere!!  I moved them into ramekins to contain the eggs and so far so good. 

  164. can I sub sour cream for Greek y?

  165. So for your bagel recipes, you suggested using Bob’s Red Mill as the GF substitute.  Here in the blog, you allude that you are using your bagel recipe for the crust (gluten version) but the recipe states that you suggest using Cup 4 Cup as a GF substitute.  Would it not work with the BRM GF replacement you offered in the original recipe?  

  166. I have young kids in the house who do not need nonfat yogurt. Can this dough be made with 2% or Whole milk greek yogurt?

  167. This looks divine! I can see modifying this to have maybe chicken sausage, or canadian bacon instead of the bacon. I love bacon but am trying to be heart healthy. I know this isn’t a lot of bacon, but still…if I buy it, well…you know. 😉

    • One crust is only 1/4 cipFlour and 1/4 cup of fat-free Greek yogurt. Doesn’t get a whole lot lower than that. I  use the Cali’flour crust but this is just as low and just as nutritious and Filled with protein. Real bacon bits make it delicious and easy

    • I skipped the bacon and it was still really good!  Was thinking of maybe adding some carmelized/sauteed onions next time!

  168. OMG…this crust with some chicken breast, spinach, tomatoes, onions, and tiny bit of cheese or some sort of buffalo chicken rendition…

  169. Looks simple and delicious. I suppose you could use this for a regular pizza as well?

  170. Will full fat yogurt work?

  171. Made the pizza dough today.  On vacation and headed home on Wednesday. Saw your recipe and realized I had all the ingredients. The dough was so easy to make. Did ours on the grill and topped with cherry tomatoes, roasted red peppers, sautéed shallots, spinach, basil and fresh mozzarella. It was delicious. 

  172. Hi Gina,

    Do you think Bobs Red Mill 1:1 flour would work in this recipe? Or would the Cup 4 Cup flour work in your easy bagel recipe? I wanted to try out both this weekend, and was hoping to only buy one of the flours to start. Thank so much!

  173. One of the best breakfast pizza’s I have ever made! So so delicious! I added a little olive oil and 21 seasoning solute from trader joes to the crust.

  174. Simply AMAZING!!! Thank you!!!

  175. Hi Gina
    Can you freeze the dough to use later?

  176. Funny I got up this morning wondering what to feed my daughter before she headed back to uni from her reading week and thought “breakfast pizza” and what did I see on my email????????. She is a pizza lover and both of us are doing ww. Made it, loved it. Great way to start the day!!! Thanks Gina!!!

  177. Can i use ready made NAN from the store in place of making the dough? I know it will add points but it is a lot faster.

  178. This was easy & delicious! I used turkey pepperoni instead of bacon since that’s what I had. My egg took longer to cook since it was straight from the fridge, I would maybe let the egg come to room temperature first next time but great idea! ????????

  179. I am definitely going to try this! (I am loving your cookbook btw!)

  180. If you don’t have time to let your refrigerated dough get to room temperature, I found that you can avoid the crust inflating like a balloon by taking a knife and poking a few holes in the dough after it’s all rolled out. Can’t wait to make this recipe! 

  181. This looks SO good. I love pizza. I love breakfast. Why have I been enjoying both separately, like a jerk?

  182. Love your recipes and excited to try this. Can I use Fage total (full fat) yoghurt instead of nonfat? Would it change the consistency or just fat content?

  183. This is a must try!!!!   This dough has endless possibilities!! Love it, thanks Gina! 

  184. Can left over 3 dough balls be frozen to use later? wouldn’t eat 4 in one week?

  185. You could also use bacon bits or the turkey bacon bits.

  186. I made this yesterday since I had some dough already made. I used Canadian bacon; I would make this for breakfast, lunch or dinner for a quick and easy meal.  (I over cooked the egg a bit but was still very good)

  187. I made this yesterday and I was very good.  I left it in the oven for about 5 minutes longer to make sure the egg was done, but I probably didn’t need to.  I like eggs runny and it was a little too done.  I will make this again!

    • Reviews like you’re are very helpful! Good tip about the eggs. I appreciate reviews from people who have actually made the recipe.

    • I had the exact same experience! I was worried the egg wasn’t cooked, and then it was a little TOO cooked- good to know for next time because I am going to make this recipe over and over and over again!

    • I found that the eggs will be cooked way before they look “cooked.” I thought the eggs weren’t cooked and baked it longer, only to find out the eggs had a “glazed” shine but were totally cooked through and hard. Try following the timing you should be good.

      I found it helps to press down a little in the center to make a divot for the egg. On my first try, the egg escaped the topping “ring” and leaked onto the pan. Still tastes good though!

  188. If you really want to make this healthy then use turkey bacon and a protein lower carb pizza crust such as caulipower crust.

    • One crust is only 1/4 cipFlour and 1/4 cup of fat-free Greek yogurt. Doesn’t get a whole lot lower than that. Our use the Collie flower crust but this is just as low and just as nutritious and Filled with protein

  189. This looks great.  Have you tried for regular pizza?  Any adjustments?   

  190. How would the dough recipe turn out if you were to use regular Greek yogurt? Thanks in advance!

  191. Just made this using 1/2 bacon and 1/2 sausage.  My husband can not stop bragging on this.  We absolutely love this recipe.  Thanks so much for this and all of your amazing and wonderful recipes.

  192. Can you pre-bake the crust and then freeze it for future use? If so, how would you reheat it?

  193. Is it possible to use dairy-free yogurt?

  194. Looks delish! Will this dough not work with regular Greek yogurt? Or do you just specify non-fat for calories/points… 

  195. Hi Gina,  thanks for all of the great recipes.  Wanted to ask about the points,  it it say 5 freestyle points + 7.  Does that mean it’s either 5 freestyle OR 7 points plus?  Or 12 points ? Sorry is this is a dumb question.

  196. I’m so excited to try this! I also think using this dough with Indian ingredients like cilantro chutney and veggies on it would make a fantastic dinner!!

  197. Do you guys know if it will turn out the same with almond flour instead?

  198. This dough is so versatile!!.. I made it with Fage and 1/2 AP flour and 1/2 whole wheat flour.  The only other thing I did was add some chopped shallots that were left over from last night and I sprinkled some pizza seasoning… delicious!  Made two pizzas and used the remaining dough to make two everything bagels for this week.

  199. Great recipe! Made it this morning. Used ham because I didn’t have any bacon. 

  200. Does anyone know how many WW points one pizza is?

  201. Can you make the dough a day ahead?

  202. Can you use gluten free flour? Any difference in baking time?

  203. Do you need to add and egg white or egg to the gluten free flour? Thank you for your amazing recipes.  I make almost all of them.

  204. Do you precook the bacon?