Breakfast Pizza with 2 Ingredient Dough
on Oct 09, 2025
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We officially retired Stay Fit Mom’s very first cookbook, Favorite Recipes, this week. As we get ready to launch our newest cookbook, Tried & True, I can’t help but feel a mix of excitement and nostalgia. Favorite Recipes was where it all began and it will always hold a special place in my heart.
Only a small handful of recipes from Favorite Recipes are making their way into Tried & True. One that didn’t make the cut, but that I still love so much, is the breakfast pizzas. So, I decided to give it a permanent home right here on the blog. These pizzas are made with my trusty 2 ingredient pizza dough recipe I’ve been using for years. It’s so easy to make and always makes for great pizza.
Fresh Air Retreat San Diego
A few weeks ago I had the opportunity to attend The Fresh Air Retreat in one of my favorite places, sunny San Diego. It was hosted by Liz Della Croce of The Lemon Bowl and Lauren Grier of The Curious Plate and was truly an incredible experience. I got to learn from and connect with fellow food bloggers and influencers for a few days, which was both refreshing and inspiring. We also got to meet and learn from some amazing brands like Butterball, Current Backyard, Grocers List, Happy Egg, Mediavine, SweeTango, and Kaitlin Janes. And of course, we enjoyed so much incredible food prepared by Chef Trimell.
Here’s a look at some of the amazing creators I had the chance to spend time with and learn from at The Fresh Air Retreat:
- Liz Della Croce from @thelemonbowl (Host)
- Lauren Grier from @thecurious_plate (Host)
- Robyn Conley Downs from @realfoodwholelife
- Alexa Shunk from @alexasgettogether
- Kiley Heard from @wellmadebykiley
- Julia Vuong from @thespicyjuju
- Christian Ou from @onehappybite
- Jenn Lueke from @jenneatsgood
If you’re a fellow content creator, I highly recommend applying to attend one of their upcoming retreats. The next one will be in Atlanta in 2026, and you can find more information about attending here.
Today’s recipe is brought to you in partnership with the gorgeous new Model P Pizza Oven from Current Backyard.
When I found out I’d be receiving a Model P Pizza Oven from Current, I was giddy. I actually got mine the week before heading to The Fresh Air Retreat and couldn’t wait to test it out.
Why You’ll Love the Current Model P Pizza Oven
The Model P Pizza Oven is designed for both indoor and outdoor use and heats up to 850°F. Which means perfectly crisp crust and bubbly toppings in just minutes. I was shocked by how easy it was to use right out of the box. With five different cooking modes, smart app connectivity, and a dual-pane viewing window so I can watch all the melty, cheesy goodness happen in real time, it makes cooking feel both fun and foolproof.
The combination of delicious food and great conversation made the night one to remember, and I kept thinking how perfect this oven would be for both cozy indoor nights and outdoor get-togethers alike. I’ll be enjoying our pizza oven from Current for years to come.
After that fun pizza night, I couldn’t wait to get home and fire up my very own Model P Pizza Oven, this time to make my breakfast pizzas. I knew my easy Greek yogurt pizza dough would be perfect for it. This simple two-ingredient dough (just Greek yogurt and self rising flour) has been my go-to for years because it’s quick, reliable, and always crisps up beautifully. Naturally, I had to test it out with one of my all-time favorites, this easy breakfast pizza recipe that’s perfect for busy mornings or weekend brunch. Let’s make it together!
Ingredients for the Breakfast Pizza
- Greek yogurt
- Self rising flour (or all purpose + baking powder + salt)
- Italian seasoning
- Egg whites (or whole eggs)
- Bacon
- Turkey breakfast sausage
- Bell peppers
- Mozzarella cheese
- Arugula
Nutrition Information / Macros
1 personal pizza: 611 cals / 54.5p. / 53.1c / 18f
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Breakfast Pizza
Ingredients
- 16 oz. pkg. turkey breakfast sausage
- 6 slices bacon, (I used Kirkland)
- 1 cup liquid egg whites
- 1.5 cup self rising flour, (Or all purpose + 1 & 1/2 tsp. baking powder & 3/4 tsp. salt)
- 1 cup plain non fat Greek yogurt
- 1 tablespoon Italian Seasoning
- 1 bell pepper, diced
- 3/4 cup shredded mozzarella cheese
Instructions
- Cook the breakfast sausage and bacon until no longer pink. Set both aside for assembling pizzas later.
- Cook the liquid egg whites over medium high heat until lightly scrambled. They will continue cooking in the pizza oven.
- Preheat your Model P pizza oven by selecting the thin crust pizza option. Or preheat your oven to 350 degrees.
- In a bowl combine the Greek yogurt, flour (Reserve 1/4 cup of the flour for rolling out the dough), and Italian seasoning. You will need to use your hands to knead the dough. If the dough is really dry, add 1 teaspoon of water to your bowl at a time.
- Divide your dough up into 3. They should each be roughly 150-155g each.
- Flour a surface to roll your dough out onto. Make sure to flour your rolling pin or hands well to prevent sticking. Roll out the size of a large plate.
- Top each pizza with 1/3 of the scrambled eggs(about 3/4 cup), 57 grams of breakfast sausage, 20 grams of bacon, some bell peppers, and 28g of cheese.
- Slide into the pizza oven and press start. Keep an eye on it incase you need to take it out before the time elapses. If baking in the oven, cook for 10-15 minutes, or until the crust begins to turn golden brown on the edges.
- Serve topped with some fresh arugula, spinach, salsa, hot sauce, or anything else you like would traditionally eat on some eggs or an omelette.
