This homemade breakfast pizza transforms a classic brunch into a nutrient-packed, high-protein meal that’s ready in under 30 minutes.
The combination of Greek yogurt and eggs delivers a protein-rich foundation, while fresh spinach adds fiber, antioxidants, and vibrant color.
Juicy cherry tomatoes contribute natural sweetness and a boost of vitamin C, and the addition of lean, center-cut bacon provides flavor without excessive saturated fat.
Unlike traditional pizzas, this breakfast version keeps carbs moderate thanks to a yogurt-based crust, making it a smart option for energy-sustaining mornings.
Its quick assembly and single-sheet baking make it perfect for weekday breakfasts, weekend brunches, or meal-prep-friendly routines.
The result is a warm, satisfying, and balanced dish that feels indulgent yet wholesome, appealing to families, fitness enthusiasts, or anyone craving a delicious morning treat.
Must-Have Tools for Perfect Results
Silicone Baking Mat
Provides a non-stick surface for the pizza, ensuring the crust bakes evenly without sticking. Beyond this recipe, it’s perfect for roasting vegetables, baking cookies, or rolling dough with zero cleanup.
Mixing Bowl (Medium, 2–3 qt)
Essential for combining flour, baking powder, salt, and yogurt into a smooth dough. Its versatile size makes it ideal for whisking batters, marinating proteins, or prepping salads.
Rolling Pin
Allows precise, even flattening of the pizza dough into thin ovals. Its smooth surface also works for pastry dough, tortillas, or pie crusts.
Baking Sheet (Large, Rimmed)
Holds the pizza securely and promotes even browning. A must-have for roasting, sheet pan dinners, or baking desserts.
Spatula (Silicone or Rubber)
Helps mix ingredients gently without overworking the dough and is perfect for lifting pizzas or pancakes off hot surfaces safely.
30-Minute Breakfast Pizza
Equipment
- 1 large baking sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 Medium mixing bowl
- 1 Rolling Pin
- 1 Spatula
Ingredients
- 1 cup 5 oz all-purpose or white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup non-fat Greek yogurt
- Handful baby spinach
- 2 oz ½ cup shredded mozzarella cheese
- 8 cherry tomatoes sliced
- 4 large eggs
- 2 strips cooked center-cut bacon chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 450°F (230°C) to ensure the crust cooks evenly and develops a light golden color. Line a large baking sheet with a silicone baking mat or lightly spray with cooking oil if using parchment paper. This prevents sticking and ensures easy removal of the pizza once baked.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt until fully combined. This step evenly distributes the leavening agents and seasoning, creating a consistent dough texture. Properly mixing the dry ingredients ensures the crust rises evenly during baking.
- Add Yogurt and Form Dough: Add the Greek yogurt to the dry mixture and mix with a fork or spatula until small crumbles form. Transfer the mixture to a lightly floured surface and knead gently 15–20 times until the dough is tacky but not sticky. This kneading develops the dough’s structure while keeping it soft and tender.
- Divide and Roll Dough: Divide the dough into four equal balls, approximately 3–3.5 ounces each, ensuring uniform pizzas. Lightly flour your work surface and rolling pin, then roll each ball into a 7–8 inch oval, maintaining an even thickness for uniform baking. Place the rolled dough onto the prepared baking sheet carefully.
- Assemble Pizza Toppings: Arrange a handful of spinach evenly over each dough oval, followed by shredded mozzarella and sliced cherry tomatoes. Leave the center of each pizza open for the egg, creating a well for the yolk. Finally, sprinkle chopped, cooked bacon over the top for added flavor and texture.
- Add Egg and Bake: Carefully crack one egg into the center of each pizza, keeping the yolk intact. Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the crust is golden and the egg is cooked to your preference. Season with salt and freshly cracked pepper immediately after baking.
- Serve and Enjoy : Remove the pizzas from the oven using a spatula to avoid breaking the crust. Allow them to cool for a minute or two, then serve warm for the perfect protein-packed breakfast or brunch. Encourage creativity with optional toppings like avocado slices or hot sauce for personalized flavor.
Notes
- For gluten-free options, substitute the all-purpose flour with a 1:1 gluten-free baking flour such as Cup4Cup.
- Make sure to use non-fat Greek yogurt for a lighter texture; regular yogurt with excess liquid may make the dough too wet.
- Knead the dough just until tacky; over-kneading can make the crust tough.
- Use room-temperature eggs for more even cooking and a perfectly set yolk.
- Pre-cook bacon and drain excess fat to avoid soggy pizza.
- Customize toppings with mushrooms, bell peppers, or onions to boost fiber and nutrients.
- Serve immediately for best texture; reheated pizza can lose its crispness but still tastes delicious.
Chef’s Secrets for Perfect Crust
The key to a tender yet slightly crisp breakfast pizza lies in the dough’s texture and handling.
Kneading the dough just until tacky prevents it from becoming dense, while rolling it evenly ensures uniform baking.
Using a silicone liner or lightly greased baking sheet allows the crust to bake without sticking. Additionally, leaving space in the center for the egg ensures that the yolk cooks perfectly without spilling.
For added flavor, try lightly brushing the crust with a bit of melted butter before baking—it creates a golden, aromatic finish.
Serving Suggestions for Delicious Breakfast
This breakfast pizza pairs beautifully with fresh fruit, a side of roasted potatoes, or a simple arugula salad for a balanced meal.
Drizzle with a little hot sauce, pesto, or balsamic glaze for extra flavor.
For brunch gatherings, serve with a selection of fresh juices or coffee.
It’s versatile enough for individual meals or sharing, and the portion size makes it perfect for meal prepping for busy mornings.
Storage Tips for Freshness
If you have leftovers, store the pizzas in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a preheated oven at 350°F (175°C) for 5–7 minutes to maintain a crisp crust. Avoid microwaving if possible, as this can make the dough soggy.
You can also freeze fully baked pizzas in a freezer-safe bag for up to one month; thaw overnight in the fridge before reheating.
Pre-assembling the dough balls and freezing before baking is another excellent option for quick, ready-to-bake breakfasts.
Frequently Asked Questions About Recipe
1. Can I use a different type of cheese?
Yes! While mozzarella gives a classic melty texture, cheddar, provolone, or gouda can be used to enhance flavor. Just be mindful of salt content if substituting.
2. Can I make this dairy-free?
Absolutely. Swap Greek yogurt for a plant-based yogurt and use a dairy-free cheese to keep it creamy while maintaining protein.
3. What if I prefer a runny yolk?
Bake the pizza for 10 minutes or slightly less; keep a close eye on the yolk to ensure it’s still soft and slightly runny.
4. Can I prepare dough ahead of time?
Yes! Dough balls can be made a day in advance and stored in the fridge. Let them come to room temperature before rolling and baking.
5. Is it possible to double the recipe?
Definitely. Simply double all ingredients and bake on multiple baking sheets, keeping space between pizzas for even cooking.
This recipe is inspired by skinnytaste and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
