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Vegan Breakfast Pizza: The Ultimate Guide to a Delicious Morning

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Savory vegan pizza featuring a homemade crust, creamy cashew cheese sauce, plant-based sausage, and fresh veggies.

Ingredients

Scale
  • 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
  • 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)
  • 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
  • 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)

Instructions

  1. Prepare the Crust:
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, and salt.
  3. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the Dough: Knead on a floured surface for 5-7 minutes, until smooth and elastic. Add flour if too sticky, but be careful not to add too much.
  5. First Rise: Grease a bowl, place dough in it, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
  6. Punch Down and Shape: Punch down the dough. Roll out into a 14-16 inch circle or rectangle.
  7. Transfer to Baking Sheet: Transfer to a parchment-lined baking sheet. Press to the edges.
  8. (Optional) Second Rise: Cover and let rise for 15-20 minutes for a thicker crust.
  9. Prepare the Vegan Sausage Crumbles:
  10. Sauté the Sausage: Heat olive oil in a skillet over medium heat. Add sausage crumbles and cook, breaking them up, until browned, about 5-7 minutes.
  11. Season the Sausage: Add smoked paprika, garlic powder, onion powder, and red pepper flakes (if using). Stir and cook for another minute.
  12. Set Aside: Remove from skillet and set aside.
  13. Prepare the Vegan Cheese Sauce:
  14. Drain Cashews: Drain the soaked cashews and rinse them well.
  15. 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.
  16. Blend Until Smooth: Blend until completely smooth and creamy, scraping down the sides of the blender as needed.
  17. Adjust Seasoning: Taste and adjust 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.
  18. Assemble and Bake the Pizza:
  19. Preheat Oven: Preheat oven to 450°F (232°C).
  20. Spread Cheese Sauce: Spread cheese sauce evenly over the crust, leaving a border.
  21. Add Sausage Crumbles: Sprinkle sausage crumbles evenly over the cheese sauce.
  22. Add Vegetables: Arrange bell pepper, red onion, and mushrooms over the sausage. Scatter spinach over the top.
  23. Bake the Pizza: Bake for 15-20 minutes, or until the crust is golden brown and the vegetables are tender.
  24. Garnish and Serve: Let cool slightly before slicing. Garnish with fresh basil (if using) and serve immediately.

Notes

  • Soaking the cashews is crucial for a smooth cheese sauce. Boil for 15 minutes if you don’t have time to soak.
  • A high-speed blender is recommended for the cheese sauce.
  • Don’t overcrowd the pizza with toppings.
  • Adjust baking time as needed for your oven.
  • Customize toppings to your liking.

Find it online: https://mmmflavors.com/vegan-breakfast-pizza/