Biscuits and Gravy Breakfast Pizza

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I.Love.Pizza. I mean, who doesn’t? Liars, that’s who. And when you spin pizza into breakfast form, well, life is just perfect at that moment in time. My husband recently told me about a biscuits and gravy pizza he had at a local restaurant, but since almost all gravy at restaurants is made with flour, I haven’t been able to try it. So instead, I made my own! I’ll get questions every once in a while on my podcast about how I come up with new recipes year after year. And this exactly how. I see food I want at a restaurant, I can’t have it, so I make it myself. And life is wonderful.

PaleOMG Biscuits and Gravy Breakfast Pizza

Speaking of wonderful, when you’re reading this, I’m most likely on a flight. And I made it wonderful by upgrading my seat this time around. After flying back from Miami a little over a week ago on a 6am flight where 4 million people were farting up a storm at the same time, I decided to not take my chances on this flight to Houston. Not that upgrading my seat will do that, but I’m hoping that sitting next to one person instead of two increases my chances of a flatulence-free flight. Keep your fingers crossed for me. And extra crossed for the humans that eat the airport McD’s.

Don’t do that. That’s gross.

PaleOMG Biscuits and Gravy Breakfast Pizza

What isn’t gross though, is all the food I’m about to eat in Houston! It’s been 3 freaking years since I was last in Houston on book tour. That was the best book tour ever. Sigh. I miss that fun time in my life. And when we were there, we ate at Ruggles Black and Hearsay. This time around, I’m heading to Houston to work with the tourism board to promote all the wonderful things Houston has to offer and to try some restaurants I’ve never been to. On the itinerary – food, fitness, activities, spa, pool time and some much needed girl time with my lovely friend Cassy and her new baby! I also need to find a CrossFit gym to check out while I’m there! If you have any recommendations, please send them my way! In all the times I’ve been to Houston, I don’t think I’ve ever been to a CrossFit gym. I could be totally lying because I have the memory of a tiny mouse, but I’m hoping I’m not. Because liars are the worst. Especially pizza liars.

See what I did there. It all comes back around.

PaleOMG Biscuits and Gravy Breakfast Pizza

Biscuits and Gravy Breakfast Pizza

4.8 rating
23 reviews
TOTAL

INGREDIENTS :

    For the pizza crust

    • 3 eggs
    • 1 cup full-fat coconut milk
    • 1/2 cup olive oil
    • 3 cup tapioca flour
    • 1/4 cup coconut flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt

    For the sausage gravy

    • 1 pound breakfast sausage
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh sage
    • 1 teaspoon fennel seed
    • 2 tablespoons tapioca flour
    • 2 tablespoons almond flour
    • 2 1/2 cup cashew milk
    • lots of salt and pepper

    For the toppings

    • 6 eggs
    • 1 tablespoon chopped cilantro
    • 1 tablespoon chopped fresh chives

    DIRECTIONS :

    1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the eggs, coconut milk, and olive oil. In a large bowl, mix together the flours, baking powder, and salt. Pour the wet mixture into the dry mixture and whisk until smooth. Pour half the dough onto the lined baking sheet and use a silicone spatula to spread it out flat into a round crust. The crust will puff up a bit as it bakes, so try to get it as flat as possible with more dough towards the edges (this will keep the gravy and eggs from running too much over the sides). Repeat on another baking sheet. Place both baking sheets in the oven and bake for 10 to 12 minutes, until the crust is cooked through in the middle. It should feel like soft bread when you lightly press a finger in the center. Turn oven up to 400 degrees F.
    2. While the pizza crusts bake, place a large sauté pan over medium heat and add the breakfast sausage. Break up sausage into small pieces and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside to drain on a paper towel. 
    3. To the pan with the remaining fat (you will need 3-4 tablespoons of fat, so if you do not have enough, add some at this point) add in sage, rosemary and fennel and cook for about 1-2 minutes, until fragrant. Then whisk in tapioca flour, slowly adding it as you whisk. Once completely added, add the almond flour and whisk to combined. Then slowly pour in the cashew milk while continually whisking. Once combined, add the sausage back in along with a hefty pinch of salt and pepper and lower the heat to let mixture reduce for about 5 minutes at a low heat. Taste to see if it needs any more salt and pepper and add if needed. 
    4. Divide the sausage gravy in half and pour half onto each pizza crust, spreading out evenly throughout the crust. Then use a spoon to make a three small indentations in the gravy of each pizza then crack an egg directly into those spots. Place pizzas in the oven to bake for 6-8 minutes, for a white top and runny yolk in all the eggs.
    5. Let rest for 3-5 minutes before slicing the pizza and garnish with chopped cilantro and chives.

    by

    INGREDIENTS :

      For the pizza crust

      • 3 eggs
      • 1 cup full-fat coconut milk
      • 1/2 cup olive oil
      • 3 cup tapioca flour
      • 1/4 cup coconut flour
      • 1 tablespoon baking powder
      • 1 teaspoon salt

      For the sausage gravy

      • 1 pound breakfast sausage
      • 1 teaspoon chopped fresh rosemary
      • 1 teaspoon chopped fresh sage
      • 1 teaspoon fennel seed
      • 2 tablespoons tapioca flour
      • 2 tablespoons almond flour
      • 2 1/2 cup cashew milk
      • lots of salt and pepper

      For the toppings

      • 6 eggs
      • 1 tablespoon chopped cilantro
      • 1 tablespoon chopped fresh chives

      DIRECTIONS :

      1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the eggs, coconut milk, and olive oil. In a large bowl, mix together the flours, baking powder, and salt. Pour the wet mixture into the dry mixture and whisk until smooth. Pour half the dough onto the lined baking sheet and use a silicone spatula to spread it out flat into a round crust. The crust will puff up a bit as it bakes, so try to get it as flat as possible with more dough towards the edges (this will keep the gravy and eggs from running too much over the sides). Repeat on another baking sheet. Place both baking sheets in the oven and bake for 10 to 12 minutes, until the crust is cooked through in the middle. It should feel like soft bread when you lightly press a finger in the center. Turn oven up to 400 degrees F.
      2. While the pizza crusts bake, place a large sauté pan over medium heat and add the breakfast sausage. Break up sausage into small pieces and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside to drain on a paper towel. 
      3. To the pan with the remaining fat (you will need 3-4 tablespoons of fat, so if you do not have enough, add some at this point) add in sage, rosemary and fennel and cook for about 1-2 minutes, until fragrant. Then whisk in tapioca flour, slowly adding it as you whisk. Once completely added, add the almond flour and whisk to combined. Then slowly pour in the cashew milk while continually whisking. Once combined, add the sausage back in along with a hefty pinch of salt and pepper and lower the heat to let mixture reduce for about 5 minutes at a low heat. Taste to see if it needs any more salt and pepper and add if needed. 
      4. Divide the sausage gravy in half and pour half onto each pizza crust, spreading out evenly throughout the crust. Then use a spoon to make a three small indentations in the gravy of each pizza then crack an egg directly into those spots. Place pizzas in the oven to bake for 6-8 minutes, for a white top and runny yolk in all the eggs.
      5. Let rest for 3-5 minutes before slicing the pizza and garnish with chopped cilantro and chives.

      by


      PaleOMG Biscuits and Gravy Breakfast Pizza


      PaleOMG Biscuits and Gravy Breakfast Pizza

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      46 thoughts on “Biscuits and Gravy Breakfast Pizza”

      1. ermergerdddd. I cannot wait to make this! I’m slowly introducing healthy/GF foods into my boyfriend’s diet and this will totally help me convert him! Thanks, Juli!

      2. CrossFit Memorial Houston (on the west side of town close to where your book tour was.) BUT Houston literally has a CrossFit gym on every corner so you will be able to find one wherever you are in the city!

      3. CrossFit Live Oak is right in the middle of Montrose, a great area with awesome restaurants within walking distance.

      4. Juli! You MUST go to Bayou City Crossfit when you are here! Great box, great people. My neighbors are the owners and they are some tremendously cool folks.

        Also there is a new Lagree Method studio called Re/Forme which is amazing..on 34th Street in the Oak Forest neigborhood. They served mimosas after our early morning workout on Cinco De Mayo, how bomb is that???

        Note to self, Ruggles Black is still the Paleo Gold Standard in this town. So. Dang. Good. They have Paleo pizza now and it makes me weep with joy.

        Check your email, please!

            1. yes!! i just like unsweetened cashew milk (I use the brand MALK) because it doesn’t leave a flavor behind like coconut milk or almond milk with additives can do

      5. It seems like a lot of tapioca flour for not much of coconut flour. Is it right 3 cups for only 1/4 of a cup?

      6. OMG, the fart comment almost made me spit out my smoothie while reading your blog. Love your humor and recipes! Can’t wait to try this yummy looking pizza! Thanks for ALL YOU DO!!

      7. Hi Juli,

        I am diabetic and can’t use all that Tapioca Flour. Can I use almond flour? If not maybe I will make a Cauliflower pizza crust. The Pizza looks so good, I want to make it. Thanks & God Bless. I Love your dog

      8. Is there any other flour I can use in the gravy besides almond? I have a drupe allergy and coconut, almond, and anything that is a drupe is a no-no. What about tiger nut flower or cassava(or is that tapioca flour?)? I can’t do eggs but a sausage gravy I would very much like to try. Thanks!

      9. Looks delicious! How does this recipe keep in the fridge? Thinking of making and eating throughout the week.

      10. BARBIE ALVESTAD

        Made this for Mother’s Day breakfast and it is AMAZING! I’ve missed biscuits and gravy since giving up grain and this is the best replacement I’ve made so far! Can the pizza crust recipe be used to make regular biscuits? The flavor is amazing….. This would be great even without the eggs on top. Also the best seasoning combo for the gravy I’ve ever tried! Thank you!!!!

      11. Hi! Can you tell me how many servings this makes? Also, do you have the nutritional information available? Thank you!

          1. Cerena Gonzalez

            I made it with coconut milk lite and it was DELICIOUS! That crust was amazing…. I can pick it up! YESSSS!

          2. What about using full fat grass fed cream? My hubby is deathly allergic to nuts. So nut milks are out. Unless I don’t want to share this delicious ???? pizza ???? with him. ????

      12. JULI!! This is the best thing ever. I haven’t had sausage gravy in 8 years. Revolutionizing my weekend breakfasts!

      13. Long time maker of your recipes and they are all wonderful, but had to stop and make a comment because this one is the greatest!!! Definitely some of the best sausage gravy I’ve ever made and even my boyfriend loves this and he hates sausage typically. Thank you!

      14. I prefer to weigh my dry ingredients mostly because I’m lazy haha. Here are the weights I came up with for the dry ingredients. Thanks to Juli for this crust. It’s been magnificent for keeping my little ones pleased.

        375 grams tapioca flour
        30 grams coconut flour
        16 grams baking powder
        5 grams fine salt

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