Today, I’m bringing you a truly brilliant mashup that takes everything you love about cozy, classic Southern comfort food and puts it on a perfectly crisp, cheesy crust. Forget your standard sauce and pepperoni, because this Sausage Gravy Pizza is a game-changer! We’re talking rich, savory, and ultra-creamy sausage gravy layered over dough, topped with melted cheese, and baked until bubbly perfection. It’s warm, satisfying, and trust me, it’s going to be the most exciting twist on pizza night (or brunch!) you’ve ever tried. Get ready for a delicious, Southern-inspired experience that’s absolutely UNREAL.

Why You’ll Love This Recipe

Ultimate Comfort Food: It takes the cozy, familiar flavors of biscuits and gravy and transforms them into a hearty, handheld feast. It’s pure culinary genius!
Ready in 40 Minutes: With the help of pre-made dough, this incredible dish is on your table in under an hour, making it perfect for a weekend brunch or a quick, savory dinner.
Flavor Explosion: The combination of savory sausage, a rich, peppered gravy, and a blend of salty, melted cheese is seriously addictive. Every bite is packed with goodness!
Easy to Customize: While perfect as is, you can easily tweak the spice level or cheese blend to make it completely your own.

Ingredients

This Sausage Gravy Pizza is surprisingly simple, but it relies on a few powerhouse ingredients to bring that signature comfort flavor to life. You only need about 10 minutes of prep work, and then it’s time to get baking!

Breakfast Sausage (Chicken or Turkey Preferred): This is the foundation of our gravy! I love using chicken or turkey sausage for a slightly lighter texture, but the flavor is key to that authentic taste.
Butter: Essential for creating the roux—the base that gives our gravy its velvety, rich texture.
All-Purpose Flour: This is what thickens the gravy! When mixed with butter, it creates the magical roux that makes the gravy smooth instead of watery.
Milk: The liquid component that turns the roux into a luscious, pourable gravy. Whole milk will give you the creamiest results.
Garlic Powder & Black Pepper: These are the essential flavor boosters! Don’t skimp on the black pepper; it’s non-negotiable for a truly savory gravy.
Salt: Just to taste, to make all those wonderful flavors pop.
Pre-Made Pizza Dough: Your secret weapon for speed! Using a store-bought, pre-made crust gets you to pizza-eating much faster.
Olive Oil: A light brush on the dough before adding the gravy helps the crust crisp up beautifully in the oven.
Shredded Mozzarella Cheese: Melts perfectly and provides that classic, gooey stretch you want in a great pizza.
Shredded Cheddar Cheese: Adds a sharper, tangier flavor that complements the richness of the sausage gravy.
Crushed Red Pepper Flakes (Optional): If you like a little heat in your life, a pinch of these brings a wonderful, subtle kick to balance the richness.
Green Onions & Fresh Parsley: These are non-negotiable for the finish! They add a burst of color and a fresh, bright bite to cut through the savory gravy.

The full list of ingredients with precise measurements is available in the recipe card at the bottom of this article.

How to Make the Sausage Gravy Pizza

Making this pizza is just as fun as it is delicious! We’ll start by making the gravy and then layer everything onto the crust. Trust me, it’s easier than you think!

Step 1: Prep the Oven and Pan

Start by preheating your oven to 450∘F (230∘C). While it’s heating up, lightly grease your pizza pan or baking sheet. A little grease ensures a perfect, non-stick crust!

Step 2: Cook the Sausage

In a large skillet over medium heat, cook your breakfast sausage until it’s perfectly browned and cooked all the way through. As you cook, use a spatula to break it up into nice, small pieces. Once cooked, use a slotted spoon to remove the sausage and set it aside, but make sure to leave a little bit of the delicious sausage grease in the pan—that’s pure flavor gold!

Step 3: Make the Roux and Gravy Base

Now for the magic! Add the butter to the skillet and let it melt into the sausage grease. Stir in the flour and whisk it all continuously for 1–2 minutes; this is your roux. Now, here’s the key: gradually pour in the milk, whisking constantly! This keeps the gravy super smooth. Keep whisking until the mixture has thickened beautifully, which should take about 5–7 minutes.

Step 4: Finish the Gravy

Time to season! Stir in your garlic powder, pepper, and salt. Now, add the cooked sausage back into the pan and mix until everything is perfectly combined and coated in that creamy gravy. Remove it from the heat and let it cool just slightly while you get the pizza dough ready.

Step 5: Assemble the Pizza

Roll out your pre-made pizza dough to fit your pan. Brush the dough very lightly with olive oil—this is a tiny step that makes a huge difference in crispness! Spread a generous, even layer of the warm sausage gravy over the crust, leaving a small, happy border around the edges.

Step 6: Add the Cheese and Bake

Sprinkle the mozzarella and cheddar cheese evenly over the gravy. If you want that lovely little tingle of heat, sprinkle on a pinch of crushed red pepper flakes! Pop the pizza into the preheated oven and bake for 12–15 minutes, or until the crust is golden brown and the cheese is beautifully melted, bubbly, and maybe just slightly crisp in spots.

Step 7: Garnish and Rest

Carefully remove the pizza from the oven. Sprinkle it generously with the chopped green onions and fresh parsley—the fresh herbs really bring this dish home! Let it rest for a vital 5 minutes before slicing and digging in. Get ready to enjoy this cozy, incredibly satisfying creation!

Pro Tips for Making the Recipe

Master the Roux: The secret to a perfect, lump-free gravy is the gradual addition of cold milk to your hot roux while whisking constantly. Don’t rush this step—it’s worth the arm workout!
Don’t Skip the Grease: For maximum flavor in your gravy, make sure you leave at least a tablespoon or two of the residual sausage grease in the pan. That’s where all the delicious savory depth comes from!
Pre-Bake Your Dough (Optional): If you prefer a truly crispy crust that holds up to the hearty gravy, you can pre-bake the dough for about 5 minutes before adding any toppings.
Elevate the Cheese: Swap out the cheddar for pepper jack if you want a guaranteed kick, or use smoked provolone for an even deeper, more complex flavor profile.

How to Serve

This pizza is a full meal all on its own, but here are a few fun ways you can serve it up to impress your friends and family:

Brunch Main: Serve large squares of this pizza alongside a simple, bright fruit salad or a light green salad to balance the richness of the gravy.
Simple Sides: Pair it with a few perfectly cooked fried or scrambled eggs on the side for an even more classic breakfast feel.
Dipping Sauce: Offer a side of hot sauce for those who want to amp up the heat, or a little dish of pure maple syrup for a surprising sweet-and-savory dip!

Make Ahead and Storage

Storing Leftovers

Allow any leftover pizza to cool completely before transferring slices to an airtight container. Store them in the refrigerator for up to 3 days.

Freezing

Freezing this pizza is absolutely possible! Once completely cooled, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the pizza for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheating

The best way to reheat this pizza and keep the crust crisp is in the oven or an air fryer. Pop the slice into a 350∘F oven for about 8–10 minutes, or until the cheese is melted and the gravy is hot. The microwave will work, but the crust won’t be as satisfyingly crisp.

FAQs

Can I use regular pork sausage instead of chicken or turkey? Absolutely! Using traditional pork breakfast sausage will make your gravy richer and even more deeply flavored. Since pork sausage tends to release more grease, you may want to drain off a little of the excess grease before adding the butter for the roux to ensure your gravy isn’t too oily. The key is to keep enough grease in the pan to match the amount of butter you’re adding, which is what gives the gravy its incredible texture and taste.
My gravy came out too thin, what can I do to fix it? Don’t panic! This is an easy fix. The best way to thicken thin gravy is to make a quick slurry. In a small bowl, whisk together about 1 tablespoon of flour or cornstarch with an equal amount of cold milk or water until smooth. While the gravy is gently simmering on the stovetop, slowly whisk in the slurry and let it cook for a few minutes. It should thicken up nicely as it comes to a simmer.
Can I make the sausage gravy ahead of time? Yes, you can! The sausage gravy can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Just note that it will thicken considerably as it chills, so when you’re ready to make the pizza, you may need to add a splash or two of milk when reheating it on the stove to get it back to a spreadable consistency before layering it onto the dough.
What is the best way to get a perfectly crispy crust with a heavy topping like gravy? The biggest trick is to use high heat and a well-greased pan. Baking at a high temperature, like the 450∘F called for in this recipe, helps the crust cook quickly before it has a chance to soak up too much moisture from the gravy. Additionally, using a pizza stone or pre-baking the dough for about 5 minutes before adding the toppings can create a great barrier, guaranteeing a satisfying crunch on the bottom!