1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or sheet pan.

2. Unroll the crescent roll dough into the prepared pan. Press and pinch the seams together to form a single even sheet and gently press the dough up the sides to create a slight rim.

3. Bake the crust for 8–10 minutes, just until lightly puffed and set but not deeply browned. Remove from the oven and set aside.

4. While the crust bakes, heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it into crumbles, until browned and no longer pink, about 6–8 minutes.

5. Reduce the heat to medium-low. Add the butter to the skillet with the cooked sausage and stir until melted.

6. Sprinkle the flour evenly over the sausage and stir to coat. Cook for 1–2 minutes, stirring constantly, to cook off the raw flour taste.

7. Slowly pour in the milk while stirring, scraping up any browned bits from the bottom of the pan. Continue to cook, stirring frequently, until the mixture thickens into a creamy gravy, 4–6 minutes.

8. Season the gravy with salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes if using. Taste and adjust seasoning as needed.

9. Spoon the hot sausage gravy evenly over the par-baked crescent crust, spreading it all the way to the edges.

10. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the gravy.

11. Return the pan to the oven and bake for 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden and the crust is cooked through.

12. Remove from the oven and let the breakfast pizza rest for 5–10 minutes to allow the gravy to set slightly.

13. Sprinkle with chopped parsley or chives. Slice into squares and serve warm.