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5 from 81 votes

Vegan Breakfast Pizza

Fluffy tofuscramble, golden hash browns, and crisp vegan bacon on top of a delicious doughcrust- this easy Vegan Breakfast Pizza is the ultimate breakfast or brunch treat.It is the perfect hearty and savory meal to start your day with!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 4 small pizzas
Calories: 970kcal
Author: Toni

Equipment

Ingredients

  • 12 Rhodes pizza dough or White Dinner Rolls, dough thawed to room temperature
  • 5 tablespoons of neutral cooking oil, divided
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 5 garlic cloves, thinly sliced
  • 1 (14-ounce) package of extra firm tofu, crumbled
  • 1 teaspoon of turmeric
  • Salt and pepper, to taste
  • 1 (6-ounce) package of smoked tempeh bacon, diced
  • 1 pound of frozen hashbrowns
  • 1 pint of cherry tomatoes, halved
  • 4 teaspoons of olive oil, divided
  • 1 (8-ounce bag) of vegan shredded cheddar or mozzarella cheese 8-ounce
  • 4 tablespoons of basil, thinly sliced, divided
  • 4 tablespoons of chives, thinly sliced, divided

Instructions

  • Combine 3 thawed dinner rolls together. Knead the dough and set aside. Repeat the process until the 12 rolls become 4 large dough balls. Place them back on the baking sheet and cover with a plastic bag.
  • In a large pan, over medium high heat, add 2 tablespoons of oil, onion and bell pepper. Cook for 5 minutes. Add the garlic and cook, regularly stirring.
  • Add the crumbled tofu, turmeric, salt, and pepper. Mix well and cook for 5 minutes until all flavors are combined. Carefully transfer the tofu scramble to a bowl and set aside.
  • To the same pan, over medium high heat, add 1 tablespoon of oil and add the tempeh bacon. Cook for 3 minutes and carefully transfer to a bowl.
  • To the same pan, add 2 tablespoons of oil and cook the hashbowns according to package instructions. Turn off the heat and set aside.
  • Preheat the oven to 450 degrees F.
  • Once the pizza toppings are ready, stretch the dough to the desired thickness. Place them on a pizza stone or a baking sheet with a silicone mat or parchment paper. Add 1 teaspoon of olive oil and spread over the dough. Repeat the process for all of the doughs.
  • Dividing equally amongst the 4 pizza doughs, top with an even layer of cherry tomatoes, then top with a thin layer of vegan cheese, then top with tofu scramble, tempeh bacon, hashbrowns, and more vegan cheese.
  • Cook for 15 to 20 minutes or until the edges and bottom of the pizza are nice and golden.
  • Remove from the oven and top with fresh basil and chives.
  • Enjoy hot.

Notes

  • The Rhode’s dinner rolls need to be thawed so you can knead and roll them easily. Make sure to thaw in the fridge overnight or bring at room temperature for at least 3 hours prior to kneading.
  • You can roll the pizza dough to your desired thickness. Just make sure to not make them too thin or they can become soggy when the tomato juice oozes out and the vegan cheese melts.
  • Do not go overboard with your toppings. Overloading them can result in your dough being undercooked.

Nutrition

Calories: 970kcal | Carbohydrates: 112g | Protein: 29g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 694mg | Potassium: 1124mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1747IU | Vitamin C: 82mg | Calcium: 178mg | Iron: 6mg