Vegan Breakfast Pizza
This delicious vegan breakfast pizza combines our delicious everything dough recipe with vegan scrambled eggs, sausage, bacon, and cheese sauce for the ultimate vegan brunch pizza idea.
Prep Time30 minutes mins
Cook Time10 minutes mins
Rise Time1 hour hr
Total Time1 hour hr 40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 16 Slices
Calories: 486kcal
For the Vegan Egg Scramble
For the Dough
- 3 ½ - 4 cups flour (we prefer bread flour, can use all purpose)
- ¼ cup vegan cane sugar
- 1 package yeast (1 package = 2 ¼ tsp)
- 1 teaspoon salt
- 1 ½ cups water
- 2 tablespoon olive oil
For The Vegan Cheese Sauce
- 1 tablespoon vegan butter
- 1 tablespoon flour (sub for chickpea flour if needed)
- ¾ cup dairy free milk (we like oat)
- ½ cup vegan cheddar shreds
For Toppings
- 2 tablespoon vegan bacon bits (most artificial bacon bits are vegan friendly or you can use any chopped vegan bacon)
- ¼ cup vegan mozzarella cheese shreds
- ¼ cup vegan cheddar cheese shreds
- ¼ cup red bell pepper, diced
- red pepper flakes, optional
For the Dough
In a large bowl, whisk together 3 ½ cups flour, yeast, cane sugar and salt.
Add in the water and olive oil. Using a spatula, fold until mostly combined.
Sprinkle a little more flour if needed to not be sticky and form a ball. Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
For the Tofu Scramble
Once draining process has been completed, in a bowl or on a plate, mash tofu with a fork to crumble.
Dice onion and bell pepper.
To another bowl, add oat milk, melted butter, and all the seasonings (all the remaining ingredients except the oil). Set aside.
Add oil to a skillet over medium heat.
Once hot, add onions and peppers and cook 3-5 minutes, or until softened, stirring often.
Add in the crumbled tofu and stir around.
Pour in the seasoned oat milk mixture and mix well until all the tofu has been coated.
Cook for 3-5 minutes or util the mixture has been soaked up well.
Remove from heat and set aside.
For the Walnut Crumble
After it has set in boiling water for at least 30 minutes, add the brown sugar and seasonings to a bowl and stir to blend together and set aside.
Drain walnuts. Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with walnut butter. Into a skillet, add olive oil and let heat over medium heat.
Add in walnut crumbles. Stir together.
Sprinkle seasoning across the crumbles and stir.
Let cook for 2-3 minutes.
Add in the vegetable stock, coconut aminos and tapioca starch. Let cook for another 7-10 minutes softened and browned. Remove from heat and set aside.
For the Vegan Cheese Sauce
In a saucepan over medium heat, add the vegan butter. Let melt.
Whisk in the flour until well combined.
Carefully pour in dairy free milk whisk until the sauce has thickened.
Remove from heat and add vegan cheddar shreds. Whisk until shreds are melted. Set aside
For the Pizza
Preheat oven to 550 degrees F
Roll our dough into a large circle. *This dough can make 2 thin crusts or 1 thicker crust. If making 2 thinner crusts, then you will need to double the amount of sauce or use the second crust for a different type of pizza. When ready, leaving about a half inch all around for a crust, add a thin layer of the cheese sauce to the inside.
Sprinkle the vegan parmesan cheese.
Evenly spread out the vegan egg and vegan sausage.*You DO NOT have to use all the ingredients on the pizza. Save it for another meal or a second pizza. Top evenly with remaining toppings.
Cook for 7-12 minutes depending on crust thickness or until golden brown crust.*Carefully watch because it cooks quickly at this temperature.
There is a faster cooking method and option listed in the post. Follow that method for a roughly 30 minute vegan breakfast pizza option instead of this one.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1slice | Calories: 486kcal | Carbohydrates: 58g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 588mg | Potassium: 288mg | Fiber: 4g | Sugar: 7g | Vitamin A: 602IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 4mg