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Biscuits and Sausage Gravy Breakfast Pizza

A delightful twist on a classic breakfast, this Biscuits and Sausage Gravy Breakfast Pizza features a flaky biscuit crust topped with savory sausage gravy and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, cold and cubed Chill the butter for the best texture.
  • ¾ cup buttermilk (or milk for a lighter version)
For the Sausage Gravy
  • 1 lb Halal breakfast sausage Ensure it's halal-compliant.
  • ¼ cup all-purpose flour
  • 2 cups milk
  • to taste Salt and pepper
  • ½ teaspoon garlic powder Optional
Toppings
  • to taste Shredded cheese (e.g., cheddar or mozzarella)
  • to taste Chopped green onions or parsley (for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the flour, baking powder, and salt. Add in the cold, cubed butter and blend until the mixture resembles coarse crumbs.
  3. Pour in the buttermilk gradually, mixing until just combined.
  4. On a floured surface, roll out the biscuit dough to about ½-inch thickness. Place it onto a baking sheet lined with parchment paper, shaping the edges to create a pizza crust.
Cooking
  1. In a skillet over medium heat, cook the Halal breakfast sausage until browned. Sprinkle in the flour and stir to combine.
  2. Gradually add the milk while whisking to prevent lumps. Cook until the gravy thickens (about 3-5 mins) and season with salt, pepper, and garlic powder if using.
  3. Pour the sausage gravy over the biscuit base evenly. Sprinkle with your choice of shredded cheese.
  4. Place the baking sheet in the oven and bake for 15-20 minutes until the edges are golden and the cheese is bubbly.
  5. Once done, let it cool slightly and top with green onions or parsley. Serve warm.

Notes

For storing, keep individual slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months with parchment between slices. Reheat in the oven or microwave.