Savory Pumpkin Breakfast Pizza

Savory Pumpkin Breakfast Pizza

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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.

A 3-ingredient pumpkin pizza crust using Kodiak Cakes Pumpkin Flax Pancake Mix topped with a blend of southwest breakfast ingredients. Each slice has 14 grams of protein and only 16 grams of carbs.

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.

pumpkin pizza crust recipe

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.

breakfast pizza on pumpkin pizza crust

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.

savory pumpkin breakfast pizza
5 from 7 votes
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Savory Breakfast Pumpkin Pizza

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

Course Breakfast
Cuisine American
Keyword breakfast pizza, kodiak cakes, pizza crust, pumpkin pizza
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 slices
Calories 205 kcal
Author Mason Woodruff

Ingredients

Pumpkin Pizza Crust

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. 

    pumpkin pizza crust recipe step 1
  3. Use a rubber spatula to mix until you can form a ball of dough.

    pumpkin pizza crust recipe step 2
  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.)

    pumpkin pizza crust recipe step 4
  5. Optional: use your hands to smooth the edges.

    pumpkin pizza crust recipe step 5
  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. 

    pumpkin pizza crust recipe step 6
  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. 

Recipe 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 Facts
Savory Breakfast Pumpkin Pizza
Amount Per Serving (1 slice)
Calories 205 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 16g5%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.

More Kodiak Cakes Recipes You Might Like 

My chocolate cinnamon rolls have 12 grams of protein and only 137 calories each!

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With nearly 50 grams of protein each, my high protein taco boats are ridiculously filling and perfect for your next get together.

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4 thoughts on “Savory Pumpkin Breakfast Pizza”

  • 5 stars
    The flavor profile with this pizza is wild! I never would have paired these together on my own but I am so glad I did. I cannot wait for breakfast tomorrow. The crust was super easy, I skipped the spatula and just went in with my hands, mixing it all together before rolling out into a big rectangle. I topped with salsa, cheese, 3 eggs (I broke the yolk for quicker cooking and so the yolk would spread out more evenly amongst the pizza) and 3 slices of chopped up bacon. Next time I want to add feta and the peppers too. I also think next time I might try the crust in my cast iron for a little crispier crust.

  • 5 stars
    This is an underrated amazing recipe! the pumpkin crust is so delightfully sweet with the savory toppings, it’s perfect. I actually made it for dinner instead of breakfast and it worked out lovely. Used turkey bacon instead of regular and thew some jalapenos on it as well!

  • 5 stars
    I first tried this recipe last summer and I loved it! Since then, I have experimented with some different things such as cheddar cheese instead and additional toppings. My favorite swap on this recipe I’d have to say is using a mango salsa so it complements the natural sweetness of the pumpkin.

    This is a go to meal prep breakfast for me!

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