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Vegetable Breakfast Pizza
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Vegetable Breakfast Pizza

Course Healthy Breakfast Recipes
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 492kcal


  • 1 pound pizza dough at room temperature
  • 1 teaspoon olive oil
  • ¼ teaspoon Italian seasoning
  • 1 cup GO VEGGIE lactose-free mozzarella shreds
  • 1 cup GO VEGGIE lactose-free cheddar shreds
  • 1 cup spiralized butternut squash
  • ½ cup chopped fresh mushrooms
  • ½ cup diced red bell pepper
  • ½ cup thinly sliced baby potatoes
  • 4 large eggs
  • 2 Tablespoons sliced green onions
  • Salt and Pepper


  • Heat your oven to 450F. Grease a baking sheet with cooking spray.
  • Divide the dough into 4 equal pieces. Stretch each piece into a round disk that’s as thin as you can get it. Arrange the discs on the baking sheet.
  • Brush each piece of dough with olive oil and season with Italian seasoning. Scatter ⅔ of the cheese over the dough, leaving a ½-inch border around the edge of each pizza. Top the pizzas with butternut squash, mushrooms, bell pepper, and potatoes. Bake for 8 minutes, or until the crust begins to set around the edges.
  • Crack an egg into a small cup, then carefully pour it onto one pizza. Repeat with the remaining eggs. Return the pan to the oven and bake 8-10 minutes, or until the eggs are cooked to your liking.
  • Remove the pizzas from the oven and sprinkle with green onions. Season with salt and pepper.


Serving: 1g | Calories: 492kcal | Carbohydrates: 69g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 199mg | Sodium: 669mg | Fiber: 7g | Sugar: 7g