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Southwest Breakfast Biscuit Pizza

Southwest Breakfast Biscuit PizzaSouthwest Breakfast Biscuit Pizza Slice

Southwest Breakfast Biscuit Pizza WITH TOFU Chorizo

Calories 338 (32% from fat)
Fat 12 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 860 mg.
Carb. 40 gram
Fiber 6 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 19 gram

Southwest Breakfast Biscuit Pizza WITHOUT TOFU Chorizo

Calories 241 (23% from fat)
Fat 6.1 gram
Saturated Fat 2.8 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 604 mg.
Carb. 36 gram
Fiber 3 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 12 gram


cooking spray

1 roll of refrigerated whole wheat biscuits
(We used a 17.3 oz. Container of Pillsbury Grands Homestyle Reduced Fat Golden Wheat.)

10 large egg whites

1 can (6 oz.) tomato paste no salt added

1 cup onion, chopped

1 green bell pepper, chopped

12 oz. Crumbled tofu meat product [OPTIONAL]
(We used Tofurky Chorizo Style found beside tofu in supermarket.)

1/2 cup shredded lowfat mozarella cheese

1. Lightly coat a pizza pan or a 9x12 inch baking sheet with cooking spray. Then preheat the oven to 350 degrees Fahrenheit.

2. Take the biscuits and knead them together. Then roll them out and place them on the pizza pan or baking sheet. Bake the pizza for 10 minutes, until the crust starts to set and turn a very light brown.

Pizza Dough

3. While the pizza is cooking, lightly coat a non-stick pan and scramble up the egg whites.

4. Take the pizza out of the oven, then spread the tomato paste on top. Arrange the egg whites on the crust and top with the onion, bell pepper, OPTIONAL tofu and cheese. If you'd like to use something other than the tofu, use the second nutritional breakdown and add in whatever topping you choose.

5. Return to the oven and bake on the top rack, until the cheese is melted, bubbling and starts to brown. That's about 10 to 15 minutes.

Yield: 8 Servings

Southwest Breakfast Biscuit Pizza 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2 - 2.5 minutes. Keep the container open a little to allow steam to escape.

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