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Vegetarian Pumpkin Breakfast Pizza

This vegetarian pumpkin breakfast pizza is the perfect cozy and savory meal for fall! Made with simple, whole food ingredients.

Course Breakfast
Keyword eggs, kale, pizza, pumpkin
Prep Time 10 minutes
Cook Time 20 minutes


Pizza Sauce

  • 3/4 Cup Mezzetta Italian Plum Tomato Marinara
  • 1/4 Cup Pumpkin Purée
  • 1 Tbs Extra Virgin Olive Oil
  • 1/2 Tsp Maple Syrup
  • 1/2 Tsp Dried Sage
  • 1/2 Tsp Dried Basil
  • 1/4 Tsp Dried Oregano
  • 1/4 Tsp Salt or more to taste
  • Black Pepper to taste

The Pizza

  • 1 Lb Pizza Dough rolled out thinly
  • 3-4 Eggs
  • 1/4 Cup Shredded White Cheddar
  • 1/2 Cup Shredded Mozzarella
  • Chopped Kale for garnish
  • Red Pepper Flakes optional
  • Black Pepper optional


  1. Preheat your oven to 450 degrees F. For a crispier crust, add in your pizza stone or pan to the oven while it's heating up so that the pan is hot when you're ready to bake.

  2. While oven is preheating, prep the sauce. Mix all ingredients together in a bowl, and taste to adjust seasonings to your preference.

  3. Then, roll out your pizza dough as thin as you can, about 1/4 - 1/2 inch thick. Place the dough on the pan, then add ONLY the sauce to the pizza. Bake for 10 minutes.

  4. After 10 minutes, remove the dough from the oven and add on the cheese. Using a spoon, create 3-4 reservoirs in the cheese for the eggs to go in. Then, crack the eggs into the spaces you made, and top with a bit of black pepper and red pepper flakes.

  5. Bake the pizza again for about 10-12 minutes, or until eggs are set.

  6. Top the pizza with fresh chopped kale or sage as a garnish, or add on whatever garnishes you like!

  7. Enjoy!

Recipe Notes

  • To make this pizza vegan, omit the eggs and cheese and add on your fave vegan cheese. 
  • To make this pizza gluten-free, try my gluten-free pizza crust!
  • I recommend using Mezzetta's Italian plum tomato marinara for the best taste.