The easiest breakfast pizza is made with super quick sourdough crust, melted cheese, crispy bacon, veggies, and perfectly cooked eggs, and baked to perfection. Your mornings just got really delicious.
I love this recipe. For one, it includes sourdough, which… if you’ve been around here for a quick minute, you know that I love sourdough!
We ferment all of our grains. From breakfast, to dessert, we use sourdough to reap the health benefits of fermented grains.
This sourdough breakfast pizza utilizes my favorite sourdough pizza crust. It is ‘hands down’ the easiest crust you will ever make in your life.
Best part is, there really isn’t any prep work, because it utilizes sourdough starter. No mixing up any dough or waiting for it to rise.
The only thing you really need to do is feed your starter the day before. If you have no idea what I’m talking about, check out out my post all about creating and keeping a sourdough starter here.
Not only does this add a fun mix to our typical breakfast, but it’s great for utilizing leftovers or veggies that need to be used up.
Plus, who ever said no to pizza for breakfast? My kids have yet to.
Why Sourdough Pizza Crust?
Sourdough starter is a water-flour combination that has captured wild yeast in the air, and then is used to help naturally raise grain products. In many sourdough recipes, you combine sourdough starter with flour, and a few other ingredients, allow it to ferment for 8-24 hours, and then bake it.
During the fermentation process, phytic acid is broken down. This helps the nutrients in grains become more bioavailable, which helps your body to absorb the nutrients better and can also make them easier to digest. Sourdough products may contain lower amounts of gluten. (source)
Those who have gluten sensitivity may be able to tolerate gluten that has been fermented for 24-48 hours.
If you have celiac disease, then unfortunately you can not tolerate any gluten whatsoever- even fermented grains.
Since this recipe just utilizes the sourdough starter, the fermentation process takes place after the starter has been fed and left to ferment. You can see the fermentation take place as the starter gets all bubbly and rises.
Tips For Making Breakfast Pizza
- You need to have a pizza stone or well seasoned cast iron skillet to make this pizza, because you need to preheat the stone or cast iron in the oven.
- Grate your own cheese. It is cheaper and healthier. Avoid all the extra ingredients that are added to keep pre-shredded cheese from clumping.
- When you bake this with eggs on top and look in the oven, it will look like they are not cooked – even when they are. Poke them to see if they are cooked all the way through, or if they are still a little runny (which is how I like them).
- I included the pizza toppings we used for this recipe, but if you love peppers, add some diced peppers. Make it your own.
- You can double or triple this recipe to make more than one pizza.
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Tools you may need:
Pizza stone or cast iron skillet
Knife
Cutting board
Cheese grater
Berkey Water Filter: we love this must-have kitchen tool. We use filtered water when feeding the sourdough starter.
Should bacon be cooked before putting it on pizza?
Yes! Cooking it first gives it a delicious crispiness that bacon is known for. Also, it wouldn’t be cooked all the way through if you just added it raw to the pizza.
Trust me on this, it is worth the extra step to cook it up before adding it to the pizza.
What cheese is used for pizza?
For this recipe, I used a blend of mozzarella and sharp cheddar. I love the sharpness the cheddar adds, while the classic mozzarella gives it that yummy gooeyness.
Can this recipe be made gluten free?
Yes! Use your favorite gluten-free pizza crust recipe, follow the instructions on the recipe for pre-baking, and then add the breakfast pizza ingredients.
How To Make Sourdough Breakfast Pizza
- Feed your sourdough starter the night before you plan on making this recipe – or a minimum of 4 hours before.
- Preheat the oven to 425 and place pizza stone or cast iron skillet into the oven until piping hot.
- Spoon sourdough starter onto hot pizza stone or skillet and spread it into a 14″ circle, being careful not to spread it too thinly.
- Just eyeball how much starter you use, but typically I use about 2 cups of starter.
- I like to spoon it thinner on the inside and leave a thicker ring towards the edge.
- Thinly slice some tomatoes and lay them on top of the crust.
- Drizzle with about 2 tbsp of olive oil all over the pizza. Make sure to get it all over the tomatoes and the crust.
- Sprinkle salt all over.
- Bake for 15 minutes.
- Pull it out of the oven and top with cheese. I use a total of 12 oz of mozzarella and sharp cheddar cheese.
- Top with chopped bacon and finely sliced green onions.
- Crack eggs over pizza.
- Sprinkle with another 1/2 tsp of salt and some fresh cracked pepper.
- Place back into the 425 oven for 10 minutes. If you want the yolks to be a little runny, only do about 8 minutes.
Breakfast Pizza Toppings
Eggs – use farm fresh pastured raised.
Bacon – pre-fry or bake the bacon. You could also use cooked breakfast sausage.
Olives
Tomatoes
Other topping ideas:
Corn
Greens – spinach or kale
Peppers
Onions
Mushrooms
Breakfast sausage – pre-cooked.
Find more of our favorite breakfast recipes straight from the farmhouse:
- Healthy Breakfast Ideas for Family
- Sourdough Pumpkin Cobbler Recipe
- Sourdough Donuts With Cinnamon Sugar
- How To Make Instant Pot Hard Boiled Eggs
- Sourdough French Toast Casserole Apple Cinnamon Raisin
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Sourdough Breakfast Pizza Recipe
If you try this recipe and love it, I would love if you came back, left a comment, and gave it 5 stars! Thank you!
Breakfast Pizza Recipe With Sourdough Crust
Ingredients
Sourdough Pizza Crust
- Fed sourdough starter
- Olive Oil
Toppings
- 2 tomatoes
- 8 eggs
- 12 oz shredded cheese , I like Mozzarella and cheddar cheese
- 2 green onions
- 1 teaspoon salt
- 1/4 cup cooked chopped bacon
Instructions
For the crust:
- Preheat a pizza stone, or cast iron skillet, on 425 degrees.
- When the oven is preheated, and the pans are scorching hot, take them out of the oven.
- Oil pizza stone or cast iron skillet.
- Pour sourdough pizza crust onto a pizza stone or cast iron skillet.
- Slice tomatoes really thin and place them on the crust.
- Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt.
- Bake for 15 minutes.
- Top with freshly shredded mozzarella and cheddar cheese, cooked and chopped bacon, eggs (raw cracked on top), salt, freshly cracked black pepper, and green onions.
- Bake for 10 minutes until eggs set.
- Enjoy
Notes
- You need to have a pizza stone or well seasoned cast iron skillet to make this pizza, because you need to preheat the stone or cast iron in the oven.
- Grate your own cheese. It is cheaper and healthier. Avoid all the extra ingredients that are added to keep pre-shredded cheese from clumping.
- When you bake this with eggs on top and look in the oven, it will look like they are not cooked – even when they are. Poke them to see if they are cooked all the way through, or if they are still a little runny (which is how I like them).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin It For Later
I’ve used several of your sourdough recipes and love watching your “what we eat in a week” videos. This pizza crust is a game changer! I’m so happy I saw it in one of your videos and have used it several times now. I just made this breakfast pizza this morning and my goodness! It was perfect! Absolutely delicious! I wish I had made two for left overs! Thank you so much!
I’ve made this a few times now with my gluten-free sourdough starter, and it is delicious! I love the mix of flavors, and change the toppings up to suit our tastes. I also use a regular baking pan with parchment paper, and while I’m sure the recipe would be even better with a pizza stone or cast-iron pan (neither of which I have), we like it just fine this way. Thanks for a great idea!
Hi Lisa, I love your channel and blog sooo much. I still haven’t started my starter yet but I am too busy atm making aprons and collecting linen fabric. I have your book which is amazing and really hope the recipy book comes out too. I have also got to start my seed sewing which is next on my list. I’ve really struggled over the winter with motivation and energy. However, you inspire to take things one step at a time. I haven’t sewn for a long time but love fabric and homemade gifts, so this year I’m making all my own Christmas and birthday presents as well as homemade soaps etc. Please keep doing what you are doing. We all love it and would much rather support you and your lovely family than some supermarket that has no face. If you know what I mean. I’m from Lincoln UK and what your you tube channel every week. Thank you xxx
My first breakfast pizza is in the oven! We do not have fresh tomatoes this time of year so I used some of my tomato sauce I put up last year and I think it made the middle not cook properly. Any suggestions?
Tomato paste has less liquid. I use a mixture of 1 small can (8oz?) tomato paste to 2 large (15oz) cans of tomato sauce for pizza sauce. If you don’t want a bunch of left overs, just do the tomato paste. If it is too thick, thin it with some water. I dont know how this would work on a breakfast pizza though. I would make a white sauce instead. Maybe seasoned with garlic, or just do a sausage Gravy for the breakfast pizza. 🤔
I tried the crust and it worked! Though I was hopeful, I was also doubtful, but the crust is crispy and delicious. I just put cheese on ours for a trial run and my kids devoured it. Just FYI- I have a large enamel coated dutch oven and the crust worked in it as well as the cast iron skillet. Thank you !!!!
Did you add any oil in the cast Iron?
I used to order a breakfast pizza at one of our favorite restaurants and then we moved. I have to admit I never thought about making it myself. Pinning this for later.
This looks amazing! I have tried your pizza crust before and cant wait to make it into a breakfast pizza, what a great idea!
Hi Lisa,
You’re such an inspiration to me, thank you!
I love the way you just stick to your routines sometimes with a baby snuggled on your chest.
I also love sourdough. I have made English muffins 3 or 4 times now. Mine look more like pancakes but I keep tinkering with less water, and they taste delicious nevertheless.
Your freshly milled flour probably soaks up more moisture.
I’ve also made the ice cream and am impressed that they do not require any sugar. I donated my quisinart ice cream maker a few years ago bcs I didnt use it much and it ate up real estate in the freezer.
So once frozen my ice cream has a bit of icy bits in it, but I think if I would let it soften a while first.
Also made the stuffed peppers 2xs now and love them also. I used stuff mine raw (I use cooked beans and grains) and the bake them in home made tomato sauce. This is faster and I even enjoy the quinoa,it disappears in the mixture.
Also baked a pumpkin and kept on hand, made cobbler and added it to tomato sauce. Who knew it would be undetectable.
One day soon I want to make a slipcover for an old and ver comfy wing chair.
But first I’m making the breakfast pizza. Perhaps tomorrow morning!
Thanks for being such an inspiration!
I hope you and the new addition and the whole family are well and happy!
This pizza is EVERYTHING! I love sourdough so much!
This recipe is wonderful for anyone wanting to try it! The crust is so simple and the toppings are endless. Even little kiddos love eating pizza for breakfast! Excellent!