Savory Pumpkin Breakfast Pizza

Pumpkin pizza? Yep, it’s a thing! Pumpkin is one of those versatile foods that works great with sweet and savory recipes. In the case of this breakfast pizza, the 3-ingredient pumpkin pizza crust is topped with a savory southwest blend of ingredients.

The crust itself has stellar macros, with 730 calories, 42 grams of protein, 117 grams of carbs, and 13 grams of fat. So if you’d like to change up to the toppings or use the pumpkin pizza crust for a traditional pepperoni pizza, have at it!

Okay, hopefully you’re pumped for this recipe. Let’s take a look at the ingredients and talk modifications.

How to Make the Pumpkin Pizza Crust 

If you’ve tried any of my protein Pop Tarts copycat recipes, this pizza crust calls for very similar ingredients. The structure of the pizza crust comes from Kodiak Cakes Pancake Mix. I used their pumpkin flax flavor, but I’m sure the buttermilk flavor would work fine.

In addition to the pancake mix, you’ll need canned pumpkin and shredded parmesan. The pumpkin will take the place of Greek yogurt in my Pop Tarts recipes to hydrate the dough, and the parmesan will lend a bit of structure and saltiness to the pizza crust.

To make the pumpkin pizza crust, all you’ll need to do is mix the three ingredients together before rolling it into a large oval (or any shape you’d like your pizza). You can see the dough making process in action in the video below of my Everything Bagel Protein Pop Tarts.

And in case you’re wondering about the mini rolling pin I’m using in the video, I have it on my Amazon recommended tools list. 

The Rest of the Savory Breakfast Pizza Toppings

Like I mentioned in the intro, the recipe calls for a southwest approach with a salsa base, peppers and onions, cheese, chorizo seasoned bacon bits, and eggs. I find spices like paprika, ground chipotle pepper, and cumin work really well with pumpkin. And it’s hard to go wrong with bacon and eggs.

I don’t have many ingredient notes or modifications for the toppings. If you’re looking for topping inspiration, check out these six lower calorie pizza recipes. While the pumpkin flax Kodiak Cakes have a mild flavor, you may want to use the Buttermilk flavor and season with a bit of garlic, onion, basil, and/or oregano if you take a traditional Italian-style pizza approach.

Time to Get Rolling (your pumpkin pizza dough)

If you make this pumpkin pizza, I’d love to see it. Snap a pic and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the gang.

Continue to Content

Savory Breakfast Pumpkin Pizza

Yield: 6 slices

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Southwest breakfast ingredients on top of a high protein, 3-ingredient pumpkin pizza crust. 

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Ingredients

Pumpkin Pizza Crust

• 1 1/2 C (159g) Pumpkin Flax Kodiak Cakes Pancake Mix
• 1/2 C (120g) Canned Pumpkin
• 1/4 C (28g) Shredded Parmesan

Breakfast Pizza Toppings

• 1/4 C (60g) Chunky Salsa
• 1/2 C (56g) Sargento Reduced Fat Mexican Cheese Blend, or your choice of shredded cheese
• 1 C (85g) Frozen Pepper and Onion Blend, or 1 C freshly chopped bell pepper and onion, mixed
• 3 Tbsp (21g) Bacon Bits, I used chorizo seasoned
• 3 large Eggs

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper or nonstick cooking spray.
2. Add the pumpkin pizza crust ingredients together in a large bowl. 
3. Use a rubber spatula to mix until you can form a ball of dough.
4. Using a rolling pin or the backside of the spatula, roll the dough into a large oval shape. (Spray the rolling pin or spatula with a bit of cooking spray to prevent any sticking.)
5. Optional: use your hands to smooth the edges.
6. Bake the pumpkin pizza crust for 8 minutes.
7. While the crust bakes, prepare/measure your toppings. If you're using frozen peppers and onions, microwave them for 90 seconds and drain any excess water. 
8. Remove the crust from the oven to add toppings. Spread the salsa across the crust as your sauce, followed by the cheese,  peppers and onions, and bacon bits. Create three "wells" or slight indentations in the toppings before adding the eggs. 
9. Bake for 14-16 additional minutes or until the eggs are as cooked as you'd like. For a runny yolk, aim for the lower end. 
10. Slice the pizza once vertically and twice horizontally to create 6 slices. 

Notes

• Each slice has 5 Smart Points.
• I sprinkled a bit of ground chipotle pepper on top of my pizza after baking. 
• Macros for pumpkin pizza crust only: 730 calories, 42 grams of protein, 117 grams of carbs, and 13 grams of fat
• And if you’d rather have your breakfast pizza on a traditional crust, check out my low calorie pizza crust recipe. 

Nutrition Information:

Yield: 6 slices Serving Size: 1 slice
Amount Per Serving: Calories: 205Total Fat: 8gCarbohydrates: 16gProtein: 14g

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