Lean ground turkey and whole wheat crust cut the calories and carbs found in convenience-store breakfast pizza slices.

Lighter Breakfast Pizza

Combine 1 cup all-purpose flour, whole wheat flour, and 1/4 teaspoon salt in a large bowl. Dissolve yeast in warm water; let stand for 5 minutes or until foamy. Add yeast mixture and oil to flour mixture. Using a wooden spoon, stir to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, using additional flour if necessary.

Place dough in a lightly greased medium bowl, turning to grease surface of dough. Cover and let rise in a warm place for 45 minutes or until dough doubles in size.

Meanwhile, for cheese sauce, melt butter in a small saucepan. Whisk in remaining 1 tablespoon flour; cook and stir for 1 minutes. Whisk in broth, milk, remaining 1/8 teaspoon salt, garlic powder, and pepper. Cook and stir until thickened and bubbly; stir in 2 tablespoons Cheddar cheese until melted. Cool for 10 minutes. Stir in yogurt. Set aside. 

Preheat oven to 425 degrees. Cook sausage in a medium skillet over medium-high heat for 6 to 8 minutes or until cooked though, stirring occasionally to break into crumbles; drain and set aside. 

Wipe out skillet with paper towels. Add eggs. As eggs begin to set, use spatula to gently pull the eggs across the pan to form large, soft curds. Continue cooking until thickened and cooked through. Remove from heat; set aside.

Roll dough on a lightly floured surface to a 12-inch circle; transfer to a pizza pan. Bake for 8 minutes; remove from oven. Spread with cheese sauce. Top with cooked sausage, eggs, mozzarella cheese, and remaining 1/2 cup shredded Cheddar cheese. Bake for 15 to 20 minutes or until cheese is melted and crust is lightly golden. Remove from oven; let stand for 10 minutes before serving.