1. Prepare the Crust
Preheat your oven to 325°F (165°C). Lightly grease a baking sheet or pizza pan. Arrange the individual biscuits on the sheet, pressing and stretching them together to form a single, unified crust. Par-bake for 5-6 minutes, then remove from the oven.
2. Cook the Sausage & Make the Gravy
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While the crust bakes, cook the breakfast sausage in a skillet over medium-high heat until browned and no longer pink. Use a slotted spoon to transfer about half of the cooked sausage to a bowl; this will be used for a topping.
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To make the gravy, reduce the skillet heat to medium. Sprinkle the flour over the remaining sausage and drippings, stirring for 1 minute to cook off the raw flour taste.
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Gradually pour in the milk, whisking constantly. Continue to cook and whisk until the gravy thickens to your desired consistency. Season with salt and pepper, then remove from heat.
3. Scramble the Eggs
In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour them into a lightly greased skillet over medium heat. Gently scramble the eggs until they are just set but still slightly soft, as they will continue to cook in the oven.
4. Assemble the Pizza
Spread the warm sausage gravy evenly over the par-baked crust, creating the “sauce” layer. Evenly distribute the scrambled eggs and the reserved cooked sausage over the gravy. Finish with a generous layer of shredded cheese.
5. Bake to Perfection
Bake the assembled pizza for 12-15 minutes, or until the crust is golden brown and the cheese is completely melted and bubbly.
