Breakfast Pizza with 2-Ingredient Dough

This Breakfast Pizza is made with a simple 2-ingredient dough, takes just minutes to prepare, and is easy to customize with whatever you have in the fridge.

Perfect for a weekend brunch or busy weekday breakfast. And so much better than toast 😋

Why this one works (and keeps getting made)

• Made with basic ingredient, no yeast, no rise time
• Comes together in about 30 minutes
• Works with or without eggs
• Fully customizable with what you have
• Flexible for breakfast, brunch, or quick dinners

Want more ways to use this easy dough? Try it in my 2-ingredient pita (no yeast) , 3-ingredient garlic breadsticks, or a sweet twist in these 2-ingredient donuts.
all made with the same easy base

• Preheat to 400°F (200°C) conventional, or 375°F (190°C) fan.
• Line a quarter sheet pan (9x13 inches / 23x33 cm) with parchment paper (baking paper)
• No sheet pan? No sheet pan? Use what you’ve got.
  You can use any flat tray and just press the dough into a rough 9x13 inch (23x33 cm) shape. It doesn’t need to be perfect. The dough won’t spread, just rise a little as it bakes.
• No parchment? Sprinkle a little semolina or polenta on the base instead. It helps prevent sticking and adds a bit of crunch to the crust.

• Make the dough: Combine the self rising flour and yogurt to make a soft dough.
• Press into pan: Press the dough into the pan, pierce with a fork
• Pre-bake (without toppings) for 6–7 minutes. This helps set the base and prevents a soggy crust once the toppings go on.
  Use this time to prep your toppings.

• Remove the crust from the oven, but don’t switch it off.
• Now layer on your toppings. If you're using what's listed in the recipe, go in this order: pizza sauce (if using), mozzarella, cheddar, scrambled eggs (or your egg-free choice), feta, and sundried tomatoes.
• Using your own combination? No problem. Just add in layers and try not to overload. It helps everything melt and bake evenly.
• Return to the oven for 8–10 minutes, or until the cheese is melted and the edges are golden. Cool slightly, slice, and serve.

Enjoy 😋

Breakfast Pizza with 2-Ingredient Dough

PREP TIME 15 minutes mins

COOK TIME 17 minutes mins

TOTAL TIME 32 minutes mins

servingsServings: 4 -6 servings

This breakfast pizza is made with a simple 2-ingredient dough, takes just minutes to prep, and is easy to customize with whatever you have in the fridge.

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Ingredients

For the dough

• 1½ cups (180 g) self-rising flour (Note 1)
• ¾ cup (185 ml) plain unflavored yogurt (Note 2)

For the toppings

• ½ cup (120 ml) pizza sauce (Note 3)
• 2 Tablespoons tomato or basil pesto (optional)
• ½ cup (56 g) shredded (grated) mozzarella (Note 4)
• ½ cup (56 g) shredded (grated) cheddar
• 4 large eggs, scrambled (Note 5 for egg free )
• 2 Tablespoons crumbled feta (optional)
• 2 Tablespoons chopped sundried tomatoes (Note 6)

Instructions

Preheat the oven

• Preheat to 400°F (200°C) conventional, or 375°F (190°C) fan.
• Line a quarter sheet pan (9x13 inches / 23x33 cm) with parchment paper.
• No sheet pan? Use any flat tray and just press the dough into a rough 9x13-inch shape. The dough won’t spread—just rise slightly.
• No parchment? Sprinkle a little semolina or polenta to help prevent sticking and add crunch.

Make the dough

• In a bowl, mix the self rising flour and yogurt until a soft dough forms.
• Press and pierce: Press the dough evenly into the lined pan and use a fork to poke holes all over the surface to prevent bubbling.

Pre-bake

• Bake for 6–7 minutes to set the base and avoid a soggy crust.
• Remove the crust from the oven, but don’t switch it off.

Prepare toppings

• Scramble the eggs (or prepare your egg-free topping). You can do this while the base pre bakes

Assemble toppings on pre baked crust

• If you're using what's listed in the recipe, go in this order: tomato relish, pesto (if using), mozzarella, cheddar, scrambled eggs (or your egg-free choice), feta, and sundried tomatoes.
• Using your own combination? Just add in layers and try not to overload. It helps everything melt and bake evenly.

Bake again

• Return to the oven for 8 to 10 minutes, or until the cheese is melted and the edges are golden. Let cool slightly, then slice and serve.

Storage and reheating

• Fridge: up to 2 days (airtight container)
• Reheat: 350°F (180°C) in the oven or air fryer for crisp results. Microwave works, but softens the crust.

Nutrition is estimated using the listed ingredients, including eggs and cheese. Values may vary with substitutions.

Recipe Notes

1. No self-rising flour? Use 1½ cups (180 g) all-purpose flour mixed with 2 teaspoons baking powder and ¼ teaspoon salt.

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2. No yogurt? Use buttermilk, or make your own: mix ¾ cup milk with ¾ teaspoon vinegar or lemon juice. Let sit for 5 minutes before using.

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3. Pizza sauce swap: use thick pasta sauce, crushed canned tomatoes (or in a pinch, ketchup) 

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4. Cheese swap: Any melty cheese will do. Use whatever’s in the fridge—mozzarella, cheddar, gouda, or a combo.

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5. Egg-free topping ideas:

• Sautéed mushrooms and spinach
• Mashed avocado (add after baking)
• Pan-fried baby potatoes
• Grilled halloumi or plant-based sausage
• Refried beans (trust me, it works)

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6. Sundried tomato swap: Try roasted red peppers, cherry tomatoes, or caramelized onions instead.

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See the post above for extra tips and photos of the main steps.

• Nutrition is estimated using the listed ingredients, including eggs and cheese. Values may vary with substitutions.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 42g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 587mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Calcium: 317mg | Iron: 2mg

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