Vegan Breakfast Pizza: The Ultimate Guide to a Delicious Morning

Vegan Breakfast Pizza: the words alone might sound like an oxymoron to some, but trust me, this is a breakfast game-changer! Forget everything you think you know about pizza being strictly a dinner food. We’re about to embark on a culinary adventure that will redefine your morning routine.

Pizza, in its various forms, has been a staple in cultures around the world for centuries. From the flatbreads of ancient Greece to the modern-day Neapolitan masterpiece, the concept of topping a baked dough with delicious ingredients is timeless. While the traditional breakfast pizza might conjure images of greasy sausage and scrambled eggs, our vegan twist offers a fresh, vibrant, and equally satisfying alternative.

So, why is this Vegan Breakfast Pizza so irresistible? It’s all about the combination of textures and flavors. Imagine a crispy, golden-brown crust topped with a creamy, plant-based sauce, vibrant vegetables, and savory vegan sausage crumbles. The best part? It’s incredibly customizable! You can tailor the toppings to your liking, making it a perfect way to use up leftover veggies or cater to specific dietary needs. Plus, it’s surprisingly quick and easy to make, making it ideal for busy weekday mornings or leisurely weekend brunches. Get ready to experience a breakfast that’s both delicious and good for you!

Ingredients:

• For the Crust:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 1/4 cups warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Vegan Sausage Crumbles:
• 1 package (10-12 oz) plant-based sausage crumbles (I like Beyond Meat or Impossible)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of red pepper flakes (optional)
• For the Vegan Cheese Sauce:
• 1 cup raw cashews, soaked in hot water for at least 30 minutes (or boiled for 15 minutes)
• 1/2 cup nutritional yeast
• 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• For the Toppings:
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup sliced mushrooms
• 1 cup chopped spinach
• Fresh basil leaves, for garnish (optional)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, and salt. Make sure the yeast is well distributed throughout the flour. This will help it activate evenly.
2. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much flour, as this can make the crust tough.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in the oven with just the oven light on.
5. Punch Down and Shape: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough out into a large circle, about 14-16 inches in diameter. You can also shape it into a rectangle if you prefer.
6. Transfer to Baking Sheet: Carefully transfer the dough to a large baking sheet lined with parchment paper. Gently press the dough to the edges of the baking sheet. If the dough shrinks back, let it rest for a few minutes and then try again.
7. Second Rise (Optional): For a slightly thicker crust, cover the dough with a clean kitchen towel and let it rise for another 15-20 minutes. This step is optional, but it will result in a slightly airier crust.

Preparing the Vegan Sausage Crumbles:

1. Sauté the Sausage: Heat the olive oil in a large skillet over medium heat. Add the plant-based sausage crumbles and cook, breaking them up with a spoon, until browned and heated through, about 5-7 minutes.
2. Season the Sausage: Add the smoked paprika, garlic powder, onion powder, and red pepper flakes (if using) to the sausage crumbles. Stir to combine and cook for another minute, until fragrant.
3. Set Aside: Remove the sausage crumbles from the skillet and set aside.

Preparing the Vegan Cheese Sauce:

1. Drain Cashews: Drain the soaked cashews and rinse them well.
2. Blend Ingredients: In a high-speed blender, combine the drained cashews, nutritional yeast, plant-based milk, lemon juice, olive oil, garlic powder, onion powder, salt, and pepper.
3. Blend Until Smooth: Blend until completely smooth and creamy, scraping down the sides of the blender as needed. This may take a few minutes, depending on the power of your blender. You want to make sure there are no gritty pieces of cashew remaining.
4. Adjust Seasoning: Taste the cheese sauce and adjust the seasoning as needed. Add more salt, pepper, or nutritional yeast to taste. If the sauce is too thick, add a little more plant-based milk.

Assembling and Baking the Pizza:

1. Preheat Oven: Preheat your oven to 450°F (232°C). Make sure your oven is fully preheated before baking the pizza.
2. Spread Cheese Sauce: Spread the vegan cheese sauce evenly over the pizza crust, leaving a small border around the edges.
3. Add Sausage Crumbles: Sprinkle the cooked vegan sausage crumbles evenly over the cheese sauce.
4. Add Vegetables: Arrange the sliced red bell pepper, red onion, and mushrooms over the sausage crumbles. Scatter the chopped spinach over the top.
5. Bake the Pizza: Bake the pizza for 15-20 minutes, or until the crust is golden brown and the vegetables are tender. Keep a close eye on it, as baking times can vary depending on your oven.
6. Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves (if using) and serve immediately.

Tips for the Best Vegan Breakfast Pizza:

• Soak the Cashews: Soaking the cashews is crucial for creating a smooth and creamy cheese sauce. If you don’t have time to soak them for 30 minutes, you can boil them for 15 minutes instead.
• Use a High-Speed Blender: A high-speed blender will ensure that the cheese sauce is perfectly smooth. If you don’t have a high-speed blender, you may need to blend the sauce for a longer period of time.
• Don’t Overcrowd the Pizza: Be careful not to overload the pizza with too many toppings, as this can make the crust soggy.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep a close eye on the pizza and adjust the baking time as needed.
• Get Creative with Toppings: Feel free to customize the toppings to your liking. Some other great options include tomatoes, olives, avocado, and vegan bacon.

Variations:

• Gluten-Free: Use a gluten-free flour blend for the crust.
• Spicy: Add a pinch of red pepper flakes to the cheese sauce or sausage crumbles for a spicy kick.
• Sweet and Savory: Drizzle a little maple syrup over the pizza after baking for a sweet and savory flavor.
• Different Vegetables: Use any vegetables you like, such as zucchini, eggplant, or artichoke hearts.

Conclusion:

This Vegan Breakfast Pizza isn’t just a recipe; it’s a weekend brunch game-changer! I truly believe it’s a must-try for anyone, vegan or not, who loves a flavorful and satisfying start to their day. The combination of the crispy crust, the savory plant-based sausage, the vibrant veggies, and that creamy, dreamy cashew-based “cheese” sauce is simply irresistible. It’s a symphony of textures and tastes that will leave you wanting more. But what truly sets this recipe apart is its versatility. Feel free to experiment with different toppings to create your own signature breakfast pizza masterpiece. Not a fan of mushrooms? Swap them out for some sun-dried tomatoes or roasted red peppers. Want to add a little heat? A sprinkle of red pepper flakes or a drizzle of hot sauce will do the trick. You could even add some crumbled vegan bacon for an extra smoky flavor. For serving suggestions, this pizza is fantastic on its own, but it also pairs beautifully with a side of fresh fruit salad or a light green salad. If you’re feeling extra fancy, you could even top it with a sprinkle of fresh herbs like basil or parsley. And don’t forget the beverages! A glass of freshly squeezed orange juice, a steaming cup of coffee, or even a mimosa would be the perfect accompaniment to this delightful breakfast treat. Beyond the toppings, consider playing with the crust. While I’ve provided a recipe for a homemade crust, you can absolutely use a store-bought pizza dough to save time. Just make sure it’s vegan-friendly! You could also try using a gluten-free crust if you have dietary restrictions. Another fun variation is to make individual mini pizzas using English muffins or bagels as the base. This is a great option for a quick and easy breakfast or brunch. The cashew-based cheese sauce is also incredibly adaptable. If you don’t have cashews on hand, you can substitute them with sunflower seeds or even silken tofu. Just be sure to adjust the amount of liquid accordingly to achieve the desired consistency. And if you’re not a fan of nutritional yeast, you can leave it out altogether, although it does add a nice cheesy flavor. I’m so excited for you to try this recipe and experience the joy of a delicious and satisfying Vegan Breakfast Pizza. It’s a dish that’s sure to impress your friends and family, and it’s also a great way to introduce them to the wonderful world of vegan cuisine. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a breakfast pizza that will blow your mind. And most importantly, don’t forget to have fun in the kitchen! Cooking should be an enjoyable experience, so relax, experiment, and let your creativity flow. Once you’ve made this recipe, I would absolutely love to hear about your experience. Share your photos and comments on social media using the hashtag #VeganBreakfastPizza. Let me know what toppings you used, what variations you tried, and what your overall thoughts are. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. I can’t wait to see your culinary creations! Happy cooking! Print