Wholesome Breakfast Pizza Recipe (No-Knead)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Wholesome Breakfast Pizza Recipe (No-Knead) makes the mornings easier and brighter! Level up your eggs and toast routine with this creative, super-simple treat. The chewy, crispy homemade crust is irresistible, and the protein-packed toppings will fuel your day. Pizza and pajamas for the win!

• The easy-to-make homemade pizza dough rises overnight, giving you pizza parlor quality with no kneading.
• Smoky bacon, green onions, and sunny-side-up eggs bring layers of savory flavor.

It’s no secret I love pizza, and I’ve told you it’s my mission to give you pizza in as many irresistible ways as possible! For more delicious and innovative pizza recipes, check out Pizza Monkey Bread, Pizza Savory Pop Tarts, Microwave Mug Pizza, Pizza Scones, and Pepperoni Pizza Rolls!

Table of Contents

• What is Wholesome Breakfast Pizza?
• Tools You Need
• Key Ingredients and Why
• How to Make Wholesome Breakfast Pizza
• Can I Make Wholesome Breakfast Pizza in Advance?
• How to Store Wholesome Breakfast Pizza
• FAQs
• Gemma’s Pro Chef Tips
• More Pizza Recipes

What is Wholesome Breakfast Pizza?

• Wholesome Breakfast Pizza is made with traditional pizza dough, but eggs and bacon are swapped for the typical tomato sauce and pepperoni. It’s topped with mozzarella cheese.
• The dough is made the night before and rises in the fridge overnight, and the pizza cooks in just 12 minutes.
• This is not just for breakfast!  A slice is a perfect filling snack, and you can pair it with a salad for a satisfying lunch. Or enjoy this versatile pizza on a “breakfast for dinner” night and serve with hash browns, fruit salad, and orange juice.
• With this flexible recipe, you can add in other tasty items from your fridge: leftover ground beef or sliced chicken, a handful of greens like baby spinach or arugula, sliced (or pickled) jalapeño, sautéed mushrooms, or a sprinkle of shredded cheddar cheese or Parmesan cheese to mix in with the mozzarella.

Tools You Need

• Measuring cups and measuring spoons
• Measuring jugs
• Silicone spatula
• Plastic wrap
• Pizza stone (optional) or baking sheet
• Tea towel
• Parchment paper

Key Ingredients and Why

• 1/2 recipe of No-Knead Pizza Dough

• Semolina

  • Semolina, with its coarse texture and heat resistance, keeps the pizza from sticking. Its texture also helps make the pizza crust crispier.
  • Semolina is made from hard durum wheat, which is the wheat used to make pasta.

• Mozzarella

  • Mozzarella is the ideal pizza cheese because it melts beautifully, giving a scrumptious layer of gooey, stretchy goodness.
  • The mild taste of mozzarella pairs wonderfully with the smokey bacon and the bite of the green onion.
  • Did you know how easy it is to make your own homemade mozzarella?

• Smoked bacon

  • Crisp, salty bacon gives this breakfast pizza a punch of savory flavor and adds texture.
  • It’s the perfect traditional complement to sunny-side-up eggs.

• Green onions

  • Green onions, or scallions, provide a bright bite that cuts through the richness of the egg, cheese, and bacon.
  • The vibrant green color adds visual appeal.

• Eggs

  • The sunny-side-up eggs give the pizza a rich, creamy texture.
  • Room-temperature eggs work best here. If you forgot to take yours out of the fridge, here’s how to warm them up quickly.
  • You can cook the eggs to your liking: take the pizza out just when the whites are set, and the runny yolks form a luscious sauce. Cook a minute or two more for jammy yolks.
  • Nervous about cracking the eggs directly on the pizza? If you like, you can break each egg into a small bowl and then pour on the pizza.

How to Make Wholesome Breakfast Pizza

• Prepare: Preheat the oven to 450°F (230°C). Place baking stone or baking sheet in the oven.
• Roll out the dough: Divide the dough into two equal portions and roll each into a ball. Cover the dough balls with a clean tea towel and let them rest for 30 minutes.
• Make the pizza:
  • Working with one piece of dough at a time, stretch or roll the dough out into a 12-inch circle.
  • Place on a semolina-dusted sheet of parchment paper.
  • Top with half the cheese, the pre-cooked bacon, and onion.
• Bake the pizza: 
  • Slide the parchment onto the baking stone (or pan if using).
  • Bake the pizza for six to eight minutes.
  • Crack three eggs onto the pizza, and bake for six more minutes until the whites of the eggs are set and the cheese is bubbling.
  • Repeat the steps to make the second pizza. Serve immediately.

Can I Make Wholesome Breakfast Pizza in Advance?

Yes, you can make Wholesome Breakfast Pizza in advance.

• To prepare the dough in advance:
  • You can refrigerate the dough for up to three days.
  • You can also roll the dough out on parchment paper, freeze until solid and wrap tight, then seal in oiled freezer bags. Freeze for up to three months. Take the crust out while preheating the oven, then assemble and cook.
• Prep the ingredients ahead to streamline the process:
  • Partially cook the bacon and store it in an airtight container for up to five days.
  • Slice the green onions up to a day ahead of time. Store in an airtight container with a damp paper towel inside to keep them from drying out.

How to Store Wholesome Breakfast Pizza

• Put any leftover breakfast pizza in an airtight container or tightly covered in plastic wrap and store it in the fridge for up to two days.
• Reheat at 350° (180°C) oven for 10 minutes.

FAQs

• What can I use instead of semolina flour for dusting?

  • If you don’t have semolina, you can substitute cornmeal or polenta (coarser cornmeal).
  • You can also make rice flour. It won’t have the same crunchy texture, but it will keep the dough from sticker. Grind some rice in your food processor or coffee grinder.

• Can I make this breakfast pizza gluten-free?

Yes, you can make this pizza gluten-free.

• • Use our No-Yeast Pizza Dough Recipe and substitute gluten-free, all-purpose blend for AP flour.
    • I suggest adding 1 to 1/2 teaspoon of xanthan gum into a gluten-free all-purpose flour blend to give the dough more structure and moisture.
    • A good rule of thumb: Use up to three-quarters of the amount of liquid called for, and then add more if needed to get the same consistency as what’s called for in the recipe.

• • Or, you can use our recipe for Cauliflower Pizza Crust in 5 Simple Steps.
    • Pre-bake the crust for 12 minutes, and then follow the Wholesome Breakfast Recipe from step five

Gemma’s Pro Chef Tips

• You can make four smaller pizzas instead of one larger one if you wish.
• When cooking the bacon, don’t allow it to get brown, as it will continue cooking and brown in the oven. Just cook it through before putting on the pizza.
• Feel free to use crumbled or sliced cooked breakfast turkey or pork sausage instead of bacon.
• Make this a vegetarian breakfast pizza by replacing the bacon with veggie bacon or sausage or just extra veggies such as bell peppers and onions sautéed in olive oil.
• Try these sweet variations: Make the second pizza a breakfast dessert pizza: brush a little butter on the pizza dough, then toss three sliced bananas with a tablespoon of honey, a tablespoon of melted butter, and a teaspoon of cinnamon. Spread on the dough and bake for 8 to 12 minutes, until the dough is puffed and browned. For an extra special breakfast, drizzle a little warmed Homemade Nutella or Salted Caramel Sauce on top after baking.
• Use my 5-Minute Pizza Sauce if you want a saucy breakfast pizza!

More All-in-One Breakfast Recipes

• Complete Breakfast Tart
• Bacon and Cheddar Cornmeal Waffles
• Toaster Oven Breakfast Tart
• Easy Make-Ahead Breakfast Casserole
• Bacon and Cheese Breakfast Strata

Try These Recipes!

Almond Flour Banana Bread Recipe

No-Knead Focaccia with Roasted Garlic and Rosemary

How to Make Chocolate Pastry

Traditional Italian Easter Bread (Pane di Pasqua)