This homemade breakfast pizza features a tender yogurt-based crust topped with eggs, fresh vegetables, and melted mozzarella. It’s a high-protein, filling breakfast or brunch option that comes together in just 30 minutes, perfect for busy mornings or leisurely weekend meals.
Why You’ll Love This Recipe
Quick and easy crust. No yeast, no rising time, and no mixer needed.
High in protein. Greek yogurt and eggs provide a satisfying protein boost.
Customizable toppings. You can use any vegetables or cheese you like.
Balanced and filling. Combines protein, healthy fats, and carbs for a complete meal.
Family-friendly. Individual pizzas make serving easy and fun for everyone.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 cup (125 g) all-purpose flour or white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (240 g) non-fat Greek yogurt, drained if needed
For the toppings:
1 cup (30 g) fresh baby spinach
1/2 cup (56 g) shredded mozzarella cheese
8 cherry tomatoes, thinly sliced
4 large eggs
1/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and mix with a fork or spatula until small crumbles form.
Lightly flour a clean surface and knead the dough about 15–20 times until it becomes smooth and tacky but not sticky. Add more flour if needed.
Divide the dough into 4 equal portions (about 3 1/4 ounces / 90 g each) and shape each into a ball.
Roll each ball into a thin oval, 7–8 inches in diameter, and place on the prepared baking sheet.
Evenly spread the spinach over each crust, followed by the mozzarella and sliced tomatoes. Leave a small space in the center of each pizza for the egg.
Carefully crack one egg into the center of each pizza.
Bake for 10–12 minutes, or until the crust is golden and the egg whites are set. For firmer yolks, bake an additional 1–2 minutes.
Season with salt and black pepper and serve immediately.
Estimated nutrition per serving:
Calories: 270–280 kcal
Protein: 20–22 g
Carbohydrates: 26–28 g
Fat: 8–10 g
Fiber: 1–2 g
Variations
Vegetarian twist
Add extra vegetables such as bell peppers, mushrooms, zucchini, or onions.
Extra protein
Add 2 tablespoons of cottage cheese under the mozzarella for a protein boost.
Spicy version
Sprinkle red pepper flakes or a few drops of hot sauce before serving.
Cheese alternatives
Use cheddar, provolone, or feta instead of mozzarella.
Scrambled egg option
Cook the eggs scrambled on the stove first, then place on the pizza before baking.
Storage/Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezing
Freezing is not recommended as the eggs may change texture.
Reheating
Warm in a 375°F (190°C) oven or toaster oven for 5–7 minutes. Avoid microwaving to keep the crust crisp.
FAQs
Can I prepare the dough ahead of time?
Yes. Store the dough wrapped in plastic in the fridge for up to 3 days. Let it come to room temperature before rolling out.
Can I use regular yogurt instead of Greek yogurt?
No. Regular yogurt is too watery and will make the dough sticky.
How do I get runny yolks?
Pre-bake the crust with toppings for 3–4 minutes before adding the egg. Then bake until the whites are set.
Can I make this gluten-free?
Yes. Use a gluten-free flour blend with xanthan gum for best results.
Which vegetables work best?
Bell peppers, mushrooms, zucchini, arugula, and caramelized onions are great options.
Can I use only egg whites?
Yes. Replace each whole egg with 2 egg whites if preferred.
Why is my dough sticky?
Humidity or excess yogurt moisture can cause stickiness. Add flour 1 tablespoon at a time until manageable.
Can I double the recipe?
Yes. Double all ingredients and bake in batches.
What cheese melts best?
Low-moisture mozzarella melts smoothly and works best for this recipe.
Is this recipe good for meal prep?
Yes. You can prepare the dough in advance and bake fresh with toppings when needed.
Conclusion
This high-protein breakfast pizza is a delicious, filling way to start your day. The easy yogurt-based crust and fresh, customizable toppings make it a versatile recipe that can become a staple for breakfast or brunch. It’s quick to prepare, satisfying, and sure to be enjoyed by the whole family.
This high-protein Breakfast Pizza features a quick, no-yeast yogurt-based crust topped with fresh vegetables, melted mozzarella, and a baked egg in the center. It’s a nutritious, filling breakfast or brunch option that comes together in just 30 minutes.
Total Time:30 minutes
Yield:4 individual pizzas
Ingredients
For the Crust:
1 cup (125 g) all-purpose flour or white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (240 g) non-fat Greek yogurt, drained if needed
For the Toppings:
1 cup (30 g) fresh baby spinach
1/2 cup (56 g) shredded mozzarella cheese
8 cherry tomatoes, thinly sliced
4 large eggs
1/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
Instructions
Preheat oven to 450°F (230°C) and line a baking sheet with parchment or silicone mat.
In a medium bowl, whisk together flour, baking powder, and salt.
Add Greek yogurt and mix until small crumbles form.
Lightly flour a surface and knead dough 15–20 times until smooth and tacky. Add more flour if needed.
Divide dough into 4 portions and shape each into a ball.
Roll each ball into a 7–8 inch oval and place on prepared baking sheet.
Top each crust with spinach, mozzarella, and sliced tomatoes, leaving space in the center for the egg.
Carefully crack one egg into the center of each pizza.
Bake 10–12 minutes until crust is golden and egg whites are set. Add 1–2 more minutes for firmer yolks if desired.
Season with salt and black pepper and serve immediately.
Notes
Use Greek yogurt for a firm, protein-rich crust; regular yogurt may make dough too wet.
Customize toppings with additional vegetables or cheese varieties.
For runny yolks, pre-bake toppings 3–4 minutes before adding the egg.
Reheat leftovers in the oven or toaster oven to preserve crispiness; avoid microwaving.
Dough can be prepared ahead and stored in the fridge up to 3 days.
