High-Protein Breakfast Pizza Recipe

High-Protein Breakfast Pizza turns your favorite comfort food into a morning muscle-fuel machine. Built on a thin, crispy whole wheat crust with a creamy ricotta base, topped with eggs, turkey sausage, and mozzarella, this pizza delivers 54g of protein per serving and is ready in under 30 minutes. It is a crowd-pleaser for weekend brunch and is easy to customize with whatever toppings you have on hand.

Ingredients

Pizza Base

• 1 pre-made thin whole wheat pizza crust (12-inch, about 200g)
• 1/2 cup ricotta cheese
• 1 clove garlic, minced
• 1/4 tsp dried Italian herbs

Toppings

• 4 large eggs
• 150g turkey breakfast sausage, cooked and crumbled
• 1/2 cup shredded mozzarella
• 1/4 cup parmesan cheese, grated
• 1/2 red bell pepper, diced
• 3 green onions, thinly sliced
• 100g cherry tomatoes, halved
• 1 tbsp olive oil
• Salt, black pepper, and red pepper flakes to taste

Garnish

• Fresh basil leaves
• Extra parmesan

Instructions

1. Preheat oven to 230C (450F) with a baking sheet or pizza stone inside.
2. Mix ricotta with minced garlic and dried Italian herbs. Season with salt and pepper.
3. Spread ricotta mixture evenly over the pizza crust, leaving a 1cm border around the edge.
4. Scatter shredded mozzarella evenly over the ricotta base.
5. Distribute crumbled turkey sausage, diced bell pepper, and cherry tomatoes over the cheese.
6. Carefully create 4 small wells in the toppings. Crack one egg into each well.
7. Drizzle with olive oil and sprinkle with parmesan, salt, pepper, and red pepper flakes.
8. Carefully slide the pizza onto the hot baking sheet. Bake for 10-12 minutes until egg whites are set but yolks are still slightly runny and crust is golden.
9. Remove from oven. Garnish with sliced green onions and fresh basil.
10. Slice and serve immediately.

Tips & Variations

• For fully set egg yolks, bake 2-3 minutes longer. For very runny yolks, bake 8-9 minutes and let residual heat finish cooking.
• Use a cauliflower pizza crust for a lower-carb, gluten-free version with slightly fewer calories.
• Substitute ricotta with Greek yogurt mixed with a pinch of garlic powder for an even higher-protein base.
• Leftovers can be reheated in the oven at 175C (350F) for 8 minutes. Note that egg yolks will set fully on reheating.
• Add wilted spinach, cooked mushrooms, or caramelized onions for extra vegetables.

Nutrition Breakdown

Calories: 792 kcal

Protein: 54g

Fat: 43.9g

Carbs: 43.8g

Fiber: 5.9g

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