The Ultimate Vegan Breakfast Pizza: Easy Meal Prep & Savory Plant-Based Breakfast
Pizza for breakfast doesn’t have to mean a cold slice of leftovers from last night’s dinner! While leftover pizza for breakfast is a cherished tradition for many, you can elevate your morning meal with something truly special: this incredible vegan breakfast pizza. It’s a satisfying, savory masterpiece that will revolutionize your breakfast routine and help you start your day off right!
If you’ve recently transitioned to a vegan diet or simply miss the hearty, savory flavors of traditional breakfast foods like eggs, sausage, and cheese, then prepare to fall in love with this plant-based pizza. Every bite delivers a harmonious blend of these comforting tastes, all crafted entirely from wholesome plant-based ingredients. The world of vegan alternatives has advanced dramatically over the years, offering incredibly convincing plant-based meats, cheeses, and eggs. This recipe masterfully leverages these fantastic store-bought innovations to bring you a vegan breakfast pizza that comes together with surprising ease and speed.
What makes this recipe truly exceptional is its efficiency. If you opt for a store-bought pizza crust or prepare your homemade pizza dough ahead of time, the entire preparation process can be completed in just 10 minutes. Yes, you read that right – only 10 minutes of active prep time! After a quick 15-minute bake in the oven, you’ll be treated to a piping hot, fragrant breakfast pizza, ready to be devoured. This makes it a perfect solution for busy mornings or for an impressive brunch spread.
And, much like your favorite pizza night leftovers, this vegan breakfast pizza is an excellent candidate for meal prep. It stores beautifully in the fridge for several days, allowing you to enjoy a delicious and satisfying breakfast throughout the week. For those who enjoy a quick grab-and-go option, rest assured, it’s even delicious eaten cold straight from the refrigerator!
Essential Ingredients for Your Vegan Breakfast Pizza
Crafting the perfect vegan breakfast pizza starts with selecting quality plant-based ingredients. Here’s a detailed look at what you’ll need, along with tips for choosing the best options to ensure a truly delicious result. For precise quantities and full recipe instructions, please refer to the recipe card below.
- Pizza Dough: The foundation of your pizza! You can opt for convenience with a store-bought vegan pizza dough – many grocery stores now carry excellent options in their refrigerated or freezer sections. Alternatively, if you have a bit more time and enjoy baking, my homemade vegan pizza crust recipe offers a fantastic, chewy base. Using unbaked dough is key for the best texture and rise.
- Vegan Butter: Essential for our savory gravy base. Store-bought vegan butter brands like Miyoko’s Kitchen, Earth Balance, or Country Crock Plant Butter work wonderfully. If you’re feeling ambitious, my homemade vegan butter recipe is also an option.
- All-Purpose Flour: Used to create a smooth, thick roux for the delicious breakfast gravy that forms the base of this pizza. Standard all-purpose flour is perfect.
- Plain Unsweetened Plant Milk: This is crucial for the gravy. Ensure it’s truly plain and unsweetened. Almond, soy, oat, or cashew milk are all excellent choices, but avoid vanilla or sweetened varieties as they will alter the savory flavor profile.
- Salt: A fundamental seasoning to enhance all the flavors in the gravy and overall pizza.
- Cracked Black Pepper: Adds a delightful warmth and subtle spice to the gravy, complementing the savory toppings.
- Frozen Small Diced Potatoes or Shredded Hash Browns: These add a classic breakfast element and a lovely textural contrast. Using frozen varieties saves significant prep time. Simply scatter them directly onto the pizza – no need to thaw or pre-cook!
- Vegan Breakfast Sausage: This is where modern plant-based innovation shines. For the best flavor and texture, I highly recommend using brands like Beyond Breakfast Sausage by Beyond Meat, Impossible Sausage by Impossible Foods, Maple Breakfast Jack Sausage by Jack & Annie’s, or Gimme Lean Sausage by Lightlife. Cook and dice your chosen sausage according to package directions before adding it to the pizza.
- Vegan Egg Batter: Another incredible plant-based substitute that brings authentic breakfast flavor. Popular and effective brands include Just Egg (a 12-ounce bottle is typically the perfect amount for this recipe), VeganEgg by Follow Your Heart (follow their package instructions for preparation if using the powder), or Simply Eggless Plant Based Egg. These batters provide a surprisingly eggy texture and taste.
- Vegan Shredded Cheddar Cheese: A creamy, melty finish is essential. There are many fantastic vegan shredded cheddar cheeses available now that melt beautifully. My preferred brands for their taste and melt factor include Daiya Cheddar Style Shreds, So Delicious Plant-Based Cheddar Style Shreds, Follow Your Heart Finely Shredded Cheddar Cheese, and Violife Just Like Cheddar Shreds.
- Green Onion or Fresh Chives: An optional but highly recommended garnish. These add a burst of fresh flavor and vibrant color to the finished pizza, cutting through the richness with a hint of oniony brightness.
Do Vegan Eggs Taste Like Eggs? The Evolution of Plant-Based Scrambles
The question of whether vegan eggs truly taste like their traditional counterparts is a common one, and the answer is increasingly a resounding “yes” – with a caveat. Modern vegan egg alternatives have come an astonishingly long way, offering flavors and textures that are surprisingly similar to conventional eggs. While no substitute is totally identical, many brands achieve a remarkably close approximation, especially when incorporated into dishes like this pizza.
Vegan egg batters are typically made from ingredients like mung bean protein (as in Just Egg), soy protein, or even starches and nutritional yeast for flavor. These ingredients are skillfully blended to mimic the coagulating properties and subtle sulfurous notes that characterize eggs. Different brands have slightly varying formulations, which means some might lean more towards a savory, custardy texture, while others aim for a firmer, more scrambled-egg like consistency. When baked into a pizza, the vegan egg batter sets beautifully, providing that familiar soft, savory layer that defines a classic breakfast pizza.
The key to their success lies in their versatility. They can be scrambled, used in baking, or, as in this recipe, poured directly onto a pizza crust to bake into a cohesive, flavorful layer. If you’re new to vegan egg products, you might be genuinely surprised by how effectively they capture the essence of eggs, making them a fantastic addition to a plant-based kitchen.
How to Make Your Delicious Vegan Breakfast Pizza
Creating this savory vegan breakfast pizza is straightforward, especially if you plan ahead. If you’re preparing your pizza dough from scratch, making it the night before will significantly cut down on your morning prep time, allowing you to assemble and bake with ease.
Step 1: Prepare Your Oven and Pan. Preheat your oven to a hot 450°F (232°C). This high temperature is crucial for achieving a crispy crust. Lightly grease a pizza pan with a small amount of olive oil, spreading it evenly across the surface, or line the pan with parchment paper for easy cleanup and non-stick baking. This ensures your pizza won’t stick and the crust will cook beautifully.
Step 2: Roll Out the Dough. Lightly dust a clean work surface with flour. Place your pizza dough ball onto the floured surface or directly onto your prepared pizza pan. Use your hands or a rolling pin to gently flatten and press the dough into your desired pizza shape and thickness. Aim for an even thickness, leaving a slightly raised edge for the crust. Set the shaped dough aside.
Step 3: Craft the Savory Gravy. In a small saucepan, melt the vegan butter over medium heat until it’s completely liquid. Add the all-purpose flour to the melted butter, whisking continuously to create a smooth roux. Cook this mixture for about 1 to 2 minutes, continuing to whisk occasionally, until it forms a pale, cohesive paste. This step cooks out the raw flour taste and forms the thickening base for your gravy. Slowly pour in the plain unsweetened plant milk, a little at a time, whisking vigorously after each addition to prevent lumps and ensure a creamy consistency. Once all the milk is incorporated and the gravy begins to thicken, remove the saucepan from the heat. Season generously with salt and freshly cracked black pepper, whisking them in until well combined. The gravy should be smooth and thick enough to coat the back of a spoon.
Step 4: Assemble Your Pizza. With your dough ready and gravy prepared, it’s time to layer on the delicious toppings! Start by spreading the warm gravy mixture evenly over the pizza dough, extending almost to the edges to form a rich base. Next, sprinkle the frozen small diced potatoes or shredded hash browns over the gravy in an even layer. Then, scatter the cooked and diced vegan sausage evenly across the pizza. Carefully pour the vegan egg batter over the top of the sausage and potatoes, ensuring it spreads out somewhat evenly. Finally, generously sprinkle the vegan shredded cheddar cheese over all the toppings. This layering creates a perfect balance of flavors and textures.
Step 5: Bake to Perfection. Carefully transfer the assembled pizza into your preheated oven. Bake for approximately 15 minutes, or until the crust is golden brown, the vegan cheese is melted and bubbly, and the vegan egg batter has set. Keep an eye on the edges to prevent over-browning. Once baked, remove the pizza from the oven. For a final touch, garnish with freshly sliced green onions or chopped chives, then slice into wedges and serve immediately. Enjoy your satisfying, homemade vegan breakfast pizza!
Expert Tips for Vegan Breakfast Pizza Success
Follow these simple tips to ensure your vegan breakfast pizza comes out perfectly crispy, delicious, and exactly as you envisioned!
- Create a Crust Barrier for the Egg: When you’re shaping your pizza dough, be sure to make the edges slightly thicker and taller than the center. This creates a natural barrier or “lip” that helps to contain the liquid vegan egg batter and prevent it from spilling over the sides of the crust during baking. A well-formed edge ensures all the delicious toppings stay put!
- Choose the Right Dough: This recipe is specifically developed for use with unbaked pizza dough. Look for fresh or frozen raw pizza dough in the grocery store’s refrigerated or freezer section. Avoid using pre-baked, shelf-stable pizza crusts (often found near pizza sauces) as they will not achieve the same chewy texture and might dry out or burn before the toppings are cooked through.
- Prevent Over-Browning of the Edges: Ovens can sometimes heat unevenly, leading to the edges of your crust browning too quickly while the center is still cooking. If you notice the crust edges getting too dark before the rest of the pizza is done, simply tear off strips of aluminum foil and gently place them over the browned edges. This shields them from direct heat and allows the rest of the pizza to cook thoroughly without burning the crust.
- Consider a Pizza Stone: For an even crispier bottom crust, preheat a pizza stone in your oven as it comes up to temperature. Carefully slide your pizza (on parchment paper or dusted with cornmeal) directly onto the hot stone for baking. The direct heat from the stone helps achieve a wonderfully crisp base.
- Don’t Skimp on Toppings: While it’s tempting to overload, try to distribute your toppings evenly without piling them too high. This ensures everything cooks through properly and each slice offers a balanced bite of all the delicious components.
Delightful Serving Suggestions
This savory vegan breakfast pizza is incredibly satisfying on its own, but pairing it with complementary dishes can elevate your breakfast or brunch experience even further. I always find that a touch of sweetness balances out a rich, savory meal perfectly. If you’re hosting a brunch, consider offering:
- Overnight Baked French Toast Casserole (Vegan): A decadent and easy-to-prepare sweet dish that bakes while you prepare the pizza.
- Vegan Lemon Poppyseed Muffins: Light, zesty, and refreshing, these muffins offer a lovely counterpoint to the pizza’s richness.
For a simpler everyday meal prep option, I often serve a slice of this pizza with a side of fresh seasonal fruit. Berries, sliced melon, or citrus segments add a vibrant, healthy, and naturally sweet element that perfectly complements the savory pizza.
Exciting Vegan Breakfast Pizza Variations
One of the best things about pizza is its versatility! This vegan breakfast pizza recipe is a fantastic canvas for customization. Feel free to experiment with different toppings and flavors to suit your preferences:
- Bacon Swap: If you’re more of a bacon person than a sausage person, simply swap out the vegan breakfast sausage for your favorite store-bought vegan bacon. Brands like Lightlife Smart Bacon or Sweet Earth Benevolent Bacon offer a smoky, crispy alternative. Alternatively, get creative with my tempeh bacon recipe for a hearty, homemade option.
- Spice It Up with Different Cheeses: While vegan cheddar is a classic, don’t hesitate to switch up the cheese! Vegan pepper jack shreds can add a delightful kick and a hint of Tex-Mex flavor to your breakfast pizza. When using pepper jack, consider serving it with a side of restaurant-style salsa for dipping – it’s an irresistible combination! Other vegan cheese options include provolone or mozzarella shreds for a milder, classic pizza feel.
- Add More Veggies: Boost the nutritional content and flavor with extra vegetables. Sautéed spinach, diced bell peppers, thinly sliced onions, or mushrooms would all be excellent additions. Add them along with the hash browns before the egg batter.
- Different Sauce Base: While the savory gravy is unique and delicious, you could try a thin layer of vegan cream cheese or even a light tomato sauce (ensure it’s not too sweet) for a different flavor profile.
- Herb Power: Beyond chives and green onions, consider sprinkling fresh dill, parsley, or a pinch of dried Italian herbs over the pizza before baking for added aromatic depth.
Storage and Freezing Instructions
This vegan breakfast pizza is an ideal meal prep item, perfect for enjoying throughout the week or saving for a quick breakfast later on.
How to Store: To keep your leftover vegan breakfast pizza fresh, allow it to cool completely to room temperature. Then, transfer the slices to a food-safe, airtight container. Stored properly in the refrigerator, it will remain delicious for up to 1 week. This makes it incredibly convenient for grab-and-go breakfasts or quick meals.
Reheating Leftovers: You can easily reheat individual slices in the microwave for a quick warm-up. For a crispier crust and more evenly heated toppings, I recommend reheating slices in a 350°F (175°C) oven or a toaster oven until warmed through and the cheese is slightly re-melted. An air fryer can also do wonders for restoring crispness!
Can This Recipe Be Frozen for Later?
Absolutely! This vegan breakfast pizza freezes beautifully, making it an excellent option for long-term meal planning. Once the pizza has completely cooled after baking, you can freeze individual slices or the entire remaining pizza. Wrap each slice tightly in plastic wrap, then either place them in a freezer-safe airtight container or a heavy-duty freezer bag. The pizza can be stored in the freezer for up to 2 months without significant loss of quality.
To Reheat from Frozen: For best results, I recommend thawing the frozen pizza slices in the refrigerator overnight. Once thawed, you can reheat them in a 350°F (175°C) oven or toaster oven until hot and bubbly. While you *can* reheat directly from frozen, thawing first will ensure more even heating and a better texture. If reheating from frozen, simply add an additional 5-10 minutes to the oven reheating time, ensuring it’s thoroughly heated before serving.
More Delicious Vegan Breakfast Ideas
If you loved this savory breakfast pizza and are looking for more plant-based morning inspiration, check out these other fantastic vegan breakfast recipes:
- Vegan Breakfast Peach Cobbler
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Vegan Baked Oats
- Gluten-Free Vegan Strawberry Pancakes
Enjoy friends! If you make this incredible vegan breakfast pizza, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much for sharing your culinary creations with us!
Vegan Breakfast Pizza
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Ingredients
- 1 Pizza Dough, 16 ounces/454 grams store-bought or use homemade pizza dough
- ¼ cup Vegan Butter, 57 grams
- ¼ cup All-Purpose Flour, 31 grams
- ⅔ cup Plain Unsweetened Plant Milk, 165 grams
- ½ teaspoon Salt, 4 grams
- ½ teaspoon Cracked Black Pepper, 1 gram
- 2 cups Frozen Small Diced Potatoes or Frozen Shredded Hash Browns, 200 grams
- 7 – 8 ounces Vegan Breakfast Sausage, cooked and diced (210 – 228 grams) *see brand recommendations below
- 1 ⅓ cup vegan egg batter, 12 ounces or 340 grams *see brand recommendations below
- 8 ounces Vegan Shredded Cheddar Cheese, 227 grams *see brand recommendations below
- A handful of sliced green onion or fresh chives for garnish, optional
Instructions
- Preheat the oven to 450°F. Drizzle a small amount of olive oil on a pizza pan and spread it around to coat the surface or cover the pizza pan with a layer of parchment paper.
- Place the pizza dough ball on a clean kitchen surface that has been dusted with flour or place it directly on the pizza pan and roll it out to fit the pan. Set aside.
- In a small saucepan over medium heat, add the butter and melt completely.
- Add the flour and whisk to combine. Cook for 1 – 2 minutes, whisking occasionally.
- Slowly pour in a little of the milk at a time while whisking until it is fully combined.
- Remove the gravy mixture from the heat and whisk in the salt and black pepper.
- Spread the gravy mixture evenly over the pizza dough.
- Sprinkle the frozen potatoes in an even layer over the pizza.
- Sprinkle the vegan sausage on the pizza.
- Pour the vegan egg batter evenly onto the pizza.
- Sprinkle an even layer of vegan cheese across the pizza.
- Place the pizza in the oven and let it bake for 15 minutes. When the pizza is done, sprinkle green onion or chives over the top, cut it, and enjoy! Store leftovers in a food-safe airtight container in the fridge for up to 1 week. You can also freeze the pizza for up to 2 months.
Notes
- Vegan Pizza Dough: You can find raw vegan pizza dough in the freezer section of
almost any grocery store. - Vegan Breakfast Sausage: The best vegan breakfast sausage products for this recipe are:
- Beyond Breakfast Sausage by Beyond Meat
- Impossible Sausage by Impossible Foods
- Maple Breakfast Jack Sausage by Jack & Annie’s
- Gimme Lean Sausage by Lightlife
- Vegan Egg Batter: The best vegan egg batter products for this recipe are:
- Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this
recipe) - VeganEgg by Follow Your Heart (You can use the entire 4 ounce package and
follow recipe instructions on the label for this recipe) - Simply Eggless Plant Based Egg by Simply Brand Foods (You can use an entire 16 ounce bottle for this recipe if preferred or stick to the 12 ounces within the
recipe.)
- Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this
- Vegan Shredded Cheddar Cheese: The best vegan cheese brands for this recipe are:
- Cheddar Style Shreds by Daiya
- Plant-Based Cheddar Style Shreds by So Delicious
- Finely Shredded Cheddar Cheese by Follow Your Heart
- Just Like Cheddar Shreds by Violife
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.