Ever found yourself torn between breakfast and dinner cravings? That impossible choice between savory morning comfort food and evening pizza perfection? Well, prepare to have your culinary mind blown, because sausage gravy pizza is here to solve that dilemma in the most delicious way possible. It’s what happens when biscuits and gravy decide to have a beautiful relationship with pizza, creating the ultimate comfort food love child.
Why This Recipe is Awesome
This sausage gravy pizza isn’t just another recipe—it’s a revolutionary approach to meal categorization. Who says pizza is just for lunch and dinner? Who decreed that biscuits and gravy must only be enjoyed before noon? This recipe throws those arbitrary rules out the window and says, “Why not have both, anytime you want?”
The magic happens when the creamy, peppery sausage gravy meets the crispy-yet-tender biscuit crust. It’s like a perfect marriage of textures—that soft, pillowy biscuit base providing the perfect canvas for the rich, savory gravy, with melty cheese bringing everything together in harmony. Each bite delivers that satisfying contrast that makes your taste buds sit up and take notice.
What’s especially great about this dish is its impressive versatility. Serving brunch to friends? They’ll be talking about this one for weeks. Need a crowd-pleaser for a game day gathering? This uniquely delicious pizza will steal the spotlight. Craving serious comfort food on a rainy evening? Nothing satisfies quite like this savory sensation.
And the best part? It’s deceptively easy to make, especially with the help of Bisquick for the crust. You get maximum “wow factor” with minimal effort—the kind of cooking win we’re all looking for.
Sausage Gravy Pizza
Ingredients
For the Biscuit Crust
- 2 cups Bisquick baking mix
- 2/3 cup milk
- 1 tablespoon butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried herbs optional: oregano, thyme, or Italian seasoning
For the Sausage Gravy
- 1 pound breakfast sausage hot or mild, your preference
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 1/2 teaspoons black pepper or more to taste
- 1/4 teaspoon cayenne pepper optional
For Topping
- 2 cups shredded cheese cheddar, mozzarella, or a blend
- 4 eggs fried or scrambled (optional)
- 3 green onions sliced
- Hot sauce for serving
- Additional black pepper for serving
Instructions
For the Biscuit Crust
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the Bisquick, milk, melted butter, garlic powder, and herbs if using. Stir until a soft dough forms.
- Press the dough into a 12-inch circle on an ungreased pizza pan or baking sheet. Build up the edges slightly to contain the gravy.
- Bake the crust for 10-12 minutes until lightly golden. Remove from oven and set aside. Don't turn off the oven.
For the Sausage Gravy
- While the crust bakes, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks, until no longer pink, about 5-7 minutes.
- Reduce heat to medium and add the butter to the skillet with the sausage. Let it melt completely.
- Sprinkle the flour over the sausage and butter. Stir continuously for about 2 minutes to cook the flour and create a roux.
- Gradually pour in the milk, stirring constantly to prevent lumps. Bring to a simmer.
- Add salt, black pepper, and cayenne (if using). Continue to simmer, stirring frequently, until the gravy thickens, about 5-7 minutes. If it gets too thick, add a splash more milk.
Assembly
- Spread the hot sausage gravy evenly over the baked biscuit crust, leaving a small rim around the edge.
- Sprinkle the shredded cheese over the gravy.
- If using eggs, arrange them on top of the cheese (either whole fried eggs or scattered scrambled eggs).
- Return the pizza to the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with sliced green onions and additional black pepper.
- Let the pizza rest for 5 minutes before slicing.
- Serve with hot sauce on the side.
Notes
- For a make-ahead option, prepare the biscuit crust and sausage gravy separately up to a day ahead. Refrigerate the gravy and reheat gently before assembling and baking the pizza.
- If you prefer a thinner crust, use only 1 1/2 cups of Bisquick and 1/2 cup of milk.
- The sausage gravy will continue to thicken as it cools, so it’s best to assemble the pizza while the gravy is still hot.
- For extra flavor, add 1/2 cup cooked, crumbled bacon to the sausage gravy.
- If you don’t have Bisquick, you can substitute 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup cold butter, cut into small pieces. Combine these ingredients before adding the milk.
Calories & Nutritional Info
- Calories: Approximately 520 per serving (based on 6 servings)
- Protein: 22g per serving
- Carbs: 35g per serving
- Fat: 32g per serving
- Sodium: High (primarily from the sausage and Bisquick)
- Fiber: 1g per serving
Common Mistakes to Avoid
- Not pre-baking the crust. This crucial step prevents a soggy bottom once the gravy is added.
- Making the gravy too thin. The consistency should be thick enough to stay put on the pizza without running off the edges.
- Over-mixing the biscuit dough. This makes it tough rather than tender. Mix just until combined.
- Using cold gravy on the crust. Warm gravy spreads more easily and melts the cheese better.
- Cutting the pizza too soon. Give it that 5-minute rest to set up properly, otherwise, it can be messy to serve.
Alternatives & Substitutions
- Crust options: Refrigerated biscuit dough (pressed together), crescent roll dough, or homemade pizza dough can all substitute for the Bisquick crust.
- Meat variations: Turkey breakfast sausage for a lighter option, chorizo for a spicy kick, or vegetarian sausage crumbles for a meatless version.
- Mix-ins for the gravy: Sautéed mushrooms, diced bell peppers, or spinach can add nutrition and flavor.
- Cheese alternatives: Pepper jack for heat, gouda for smokiness, or a dairy-free alternative for those avoiding dairy.
- Add some heat: Diced jalapeños, a dash of cayenne in the crust, or red pepper flakes sprinkled on top.
- Make it a complete breakfast: Add strips of crispy bacon, hash browns, or avocado slices as additional toppings.
FAQs
Can I make this the night before and reheat it in the morning?
Yes, but for best results, reheat it in the oven rather than the microwave to maintain the texture of the crust. Cover with foil and heat at 325°F for about 15 minutes.
How do I know when my gravy is the right consistency?
The gravy should coat the back of a spoon and when you run your finger through it, the line should remain distinct. If it immediately flows back together, it’s too thin. If it’s standing up in peaks, it’s too thick.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven or air fryer for the best texture.
Can I freeze this pizza?
Yes! Bake completely, cool, then wrap individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in a 350°F oven until warmed through.
What can I serve with this to make it a complete meal?
For breakfast or brunch, fresh fruit or a light green salad makes a nice contrast to the richness. For dinner, roasted vegetables or a simple side salad works well to balance the meal.
Final Thoughts
This sausage gravy pizza represents the best of culinary creativity—taking two beloved classics and reimagining them into something new that honors both traditions. It’s comfort food squared, bringing together the homey satisfaction of biscuits and gravy with the universal appeal of pizza in a way that feels both innovative and familiar.
What makes this dish particularly special is its ability to bridge mealtime boundaries. It’s the perfect solution for brunch, an exciting option for dinner, and let’s be honest—an amazing choice for those times when you’re craving breakfast for dinner or vice versa. It’s the kind of recipe that reminds us that food categories are merely suggestions, and deliciousness knows no time constraints.
So whether you’re serving this up for a weekend brunch, a weeknight dinner when comfort food is calling, or as the star of your next potluck, this sausage gravy pizza is bound to start conversations, satisfy cravings, and maybe even change a few minds about what pizza can be. After all, the best recipes are the ones that bring joy to the table—and this one delivers that in spades.
