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Breakfast Pizza with 2-Ingredient Dough

PREP TIME 15 minutes
COOK TIME 17 minutes
TOTAL TIME 32 minutes
servings4 -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.
Two square slices of breakfast pizza with golden cheese, eggs, sundried tomatoes, and green onions, served on a gray plate with parchment paper.
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.
    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.
    3. Pizza sauce swap: use thick pasta sauce, crushed canned tomatoes (or in a pinch, ketchup) 
    4. Cheese swap: Any melty cheese will do. Use whatever’s in the fridge—mozzarella, cheddar, gouda, or a combo.
    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)
    6. Sundried tomato swap: Try roasted red peppers, cherry tomatoes, or caramelized onions instead.
    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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