Fluffy tofu scramble, golden hash browns, and crisp vegan bacon on top of a delicious dough crust - 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!
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A Fully Loaded Vegan Breakfast Pizza
You might think that making pizza from scratch first thing in the morning is too much work, but this meatless pizza recipe will prove you wrong by using ready-made frozen dinner rolls as a pizza crust! The toppings are all cooked in one pan too, which also makes clean up so much easier.
Featuring all-time breakfast favorites in one delicious baked treat! We used hearty toppings such as vegan scrambles, hash browns, and smoked tempeh with juicy cherry tomatoes, gooey vegan shredded cheese, and fresh herbs for garnishing.
Of course, pizza is more than just the toppings, the crust is equally as important. And for this recipe, we used Rhodes’ Bake-N-Serv® Dinner Rolls. All you have to do is knead the rolls together to make small pizza doughs, roll them to your desired thickness, and then add the toppings! You will instantly have golden mini crusts that are vegan, non-GMO, and preservative-free with a delicious home-baked flavor.
Their ready-made frozen dough is super versatile and can be used in many ways. You can also try using them to make our Garlic Herb Dinner Rolls and Flatbread Mini Pizzas.
Looking for more breakfast recipes? You'll enjoy this Vegan Just Egg Frittata, Vegan Chorizo Tacos, and Dragon Fruit Smoothie Bowl.
Ingredients You’ll Need
Rhodes White Dinner Rolls - Thawed to room temperature. You can also use their instant Pizza Dough. You will find these in major stores like Target and Walmart. You can use their store locator to check the ones near you.
Other Topping Options
The beauty of making homemade vegan pizza is that you can use any toppings you like! Aside from those mentioned above you can also try the following:
- Mushrooms
- Avocados - To add a creamy sweetness.
- Red pepper flakes - To give it a spicy kick!
- Spinach
How to Make Vegan Breakfast Pizza
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: To the same pan, add 2 tablespoons of oil and cook the hashbowns according to package instructions. Turn off the heat and set aside.
Step 6: 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.
Step 7: 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.
Step 8: 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!
Tips when Making Vegan Breakfast Pizza
- 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.
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Serving and Storing Notes
As always, pizzas are best when served straight off the oven! Cut them into 4 slices and serve with garnishes.
Any leftovers can be placed in the fridge for 2 to 3 days and reheated in the oven or microwave before serving.
You can also make the toppings and assemble the breakfast pizzas ahead of time, or the night before and just bake in the morning.
Vegan Breakfast Pizza
Equipment
- large pan
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.
Nora says
A perfect change for breakfast! Simply delicious! Thanks for the great idea!
Andréa says
Who doesn't love pizza for breakfast? And this pizza turned out to be great. Crispy and deliciously flavored!
Andrea says
Right?! Such a great way to start off the day!