This vegan breakfast pizza features plant-based eggs, cheese, hash browns, and sausage, all baked on a crispy, chewy crust. It’s a satisfying, savoury breakfast that will help you start your day off right!

Overhead view of vegan breakfast pizza on wood board, with four slices cut - 1

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 great post-pizza-night tradition, you can do better—like this vegan breakfast pizza!

If you miss savoury breakfast foods like eggs, sausage, and cheese since going vegan, you’re going to love this pizza—it has all of those flavours in a single slice, and it’s completely plant-based. Over the years, plant-based meats, cheeses, and eggs have come a long way, and this is a recipe where we take advantage of those store-bought ingredients to put together a vegan breakfast pizza that comes together lickety-split.

In fact, if you use a store-bought crust (or make your own pizza dough ahead of time), this whole recipe takes only 10 minutes of prep. That’s it! Pop it in the oven for 15 minutes, and you’ve got a piping hot breakfast pizza ready to devour.

And, just like those pizza night leftovers, this vegan breakfast pizza will last a few days in the fridge, making it ideal for meal prep. (Yes, you can even eat it cold if you want!)

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Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pizza dough – You can use store-bought vegan dough, or use my homemade pizza crust recipe.
  • Vegan butter – Store-bought or homemade butter .
  • All-purpose flour
  • Plain unsweetened plant milk – Use any variety you like, just make sure it’s unflavoured and unsweetened!
  • Salt
  • Cracked black pepper
  • Frozen small diced potatoes or shredded hash browns
  • Vegan breakfast sausage – I recommend Beyond Breakfast Sausage, Impossible Sausage, Maple Breakfast Jack Sausage by Jack & Annie’s, or Gimme Lean Sausage.
  • Vegan egg batter – Options include Just Egg, VeganEgg by Follow Your Heart, or Simply Eggless Plant Based Egg.
  • Vegan shredded cheddar cheese – I like Daiya, So Delicious, Follow Your Heart, and Violife brands.
  • Green onion or fresh chives

Do Vegan Eggs Taste Like Eggs?

Vegan eggs taste surprisingly similar to regular eggs, although, like any vegan substitute, they’re not totally identical. Of course, all brands are slightly different, with some tasting more eggy than others, but generally speaking, these products have a taste and texture that mimics eggs quite well.

How to Make Vegan Breakfast Pizza

If you’re making the pizza dough from scratch, you can easily make it the night before and minimize prep time in the morning.

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Prepare . Preheat your oven to 450°F and grease a pizza pan with oil or cover it with parchment paper.

Roll out the dough . Place the pizza dough on a clean work surface that has been dusted with flour, or set it directly on the prepared pan. Use your hands to flatten and press it into shape.

Make the gravy . Melt the vegan butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two, continuing to whisk occasionally. Slowly whisk in the milk, then remove from heat and season with salt and pepper.

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Assemble . Spread the gravy evenly over the pizza dough, followed by the frozen potatoes, vegan sausage, vegan egg, and vegan cheese.

Bake . Place the pizza in the oven and bake for 15 minutes. Garnish with green onions or chives, then cut and serve.

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Tips for Success

These simple tips will help you make sure your vegan breakfast pizza turns out perfect!

  • Keep the vegan egg from spilling over . When forming the crust, make sure the edges are a little bit taller then the centre to hold the egg in and keep it from leaking off of the crust.
  • Use pizza dough . This recipe was developed using unbaked pizza dough, not the shelf-stable pre-baked pizza crusts you find near the pizza sauces at the grocery store.
  • Prevent the edges from over-baking . If you notice that the edges of the crust are beginning to brown while the rest of the pizza is still cold, you can place strips of foil over them to shield them from direct heat and slow their cooking.
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Serving Suggestions

I always love pairing a savoury breakfast with a little something sweet! If you’re serving this for a brunch, that might be Overnight Baked French Toast Casserole or Vegan Lemon Poppyseed Muffins . When I’m making this for meal prep for myself, I’ll serve it with a side of fresh fruit.

Variations

Prefer bacon to sausage? You can swap the vegan sausage with your favorite store-bought vegan bacon , or try my tempeh bacon recipe. Another option is to switch up the vegan cheese—vegan pepper jack shreds gives this breakfast pizza a little Tex-Mex flavour, especially when served with restaurant-style salsa on the side for dipping.

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How to Store

Refrigerate leftover vegan breakfast pizza in a food-safe airtight container for up to 1 week. Reheat it in the microwave or a 350ºF oven.

Can This Recipe Be Frozen?

You can freeze vegan breakfast pizza for up to 2 months. Store it in an airtight container or freezer bag and let it thaw in the refrigerator overnight before reheating according to the instructions above. (While you can reheat it from frozen, it will reheat more quickly and evenly when thawed first.)

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More Vegan Breakfast Ideas

  • Vegan Breakfast Peach Cobbler
  • Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
  • Vegan Baked Oats
  • Gluten-Free Vegan Strawberry Pancakes

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.)
  • 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
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Vegan Breakfast Pizza

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.)
  • 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

Nutrition

Vegan Breakfast Pizza https://jessicainthekitchen.com/vegan-breakfast-pizza/ May 30, 2023

Filled with tofu, cabbage, carrot, and shiitakes, these vegan dumplings are the perfect accompaniment to your next Asian-inspired dinner. Don’t skip the sweet and savoury dipping sauce!

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It’s always a bummer when you go to an Asian restaurant and realize that all the dumplings, wontons, and gyoza on the menu are filled with meat. Luckily, there’s an easy solution: make vegan dumplings at home!

These vegan dumplings are loaded with flavour and texture—chewy shiitakes, crunchy veggies, and crumbled tofu, all seasoned with ginger, garlic, and soy sauce. They’re seared in a skillet, then steamed to perfection. You can make them for meal prep, but I’ll be honest: it’s pretty hard to resist eating them right away!

My vegan dumpling recipe is easy enough for anyone to make, regardless of their skill level in the kitchen. I’ll show you how it’s done step-by-step, but even if you struggle with getting perfect crimped edges, it’s no big deal—as long as the dumplings are securely sealed, you’re good to go.

Of course, you can’t serve dumplings without a delicious sauce for dipping, and the dipping sauce for these vegan dumplings is absolutely divine . It’s garlicky, tangy, slightly sweet, and as spicy (or not spicy) as you want it to be.

Overhead view of ingredients for vegan dumplings - 11

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Dumplings:

  • Sesame oil
  • Fresh ginger – Fresh ginger has a warmer, sweeter flavour than ground ginger.
  • Garlic
  • Shiitake mushrooms – You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms if you’d like.
  • Extra-firm tofu – Drain and crumble the tofu; if you have time, press it too. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
  • Carrot – You’ll need to shred the carrot so you can save yourself some prep time by buying it pre-shredded.
  • Napa or green cabbage – Buy a cabbage and shred it yourself, or purchase bagged shredded cabbage.
  • Soy sauce – You can also use tamari, low-sodium soy sauce, or coconut aminos .
  • Red pepper flakes – Omit these for milder vegan dumplings.
  • Green onion
  • Dumpling wrappers
Overhead view of ingredients for dumpling dipping sauce - 12

For the Sauce:

  • Granulated sugar – You can use brown sugar or maple syrup instead.
  • Soy sauce
  • Garlic
  • Sesame oil – Toasted sesame oil adds a layer of toasty flavour to this dipping sauce.
  • Chili oil
  • Green onion
  • Chinese black vinegar or rice vinegar – Chinese black vinegar is made from fermented black sticky rice.
  • Red pepper flakes

Are Dumpling Wrappers Vegan?

Yes, most store-bought dumpling wrappers are vegan-friendly. However, it’s best to double check the ingredient list on the package before purchasing. You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe, either square or round.

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How to Make Vegan Dumplings With Dipping Sauce

By breaking down this recipe into stages, you can easily make it for a weeknight dinner. Prepare the filling the night before, or make the filling and assemble the dumplings. You can also make the sauce in advance.

Prepare the Filling

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Cook the aromatics . Add 2 tablespoons of oil to a large Dutch oven set over medium heat. Once the oil is fragrant, add the garlic and ginger. Cook for 2 minutes, stirring often.

Cook the mushrooms and tofu . Add the mushrooms and tofu to the Dutch oven and cook for 5 to 8 minutes, stirring often.

Add the next 4 ingredients . Stir the carrots, cabbage, soy sauce, and red pepper flakes into the pot. Cook for 5 minutes, continuing to stir often.

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Finish the filling . Add the green onions and continue to stir. Cook until the liquid in the pot evaporates, then transfer the cooked filling mixture to a large bowl.

Form the Dumplings

Get started. Fill a small bowl with water, then place a single dumpling wrapper on a clean work surface.

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Add the filling . Scoop 1 tablespoon of the filling and place it onto the centre of the wrapper.

Seal the dumpling . Dip a finger into the water. Drag it across half of the outside of the dumpling wrapper, around the filling. Fold the dumpling wrapper in half and gently seal the ends together, pressing out any air from the dumpling.

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Finish . Crimp the dumpling edges to create pleats or join and pinch the two edges together to create a hugged pillow shape.

Cook the Dumplings and Serve

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Sear the dumplings . Heat the remaining oil in a large non-stick skillet set over medium-high heat. Arrange the dumplings in a single layer and cook until the bottoms are golden brown.

Steam the dumplings . Pour about 1/4 cup of water over the dumplings in the skillet and cover the pan. Once the water has cooked off, turn off the heat and transfer the dumplings to a serving plate.

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Make the sauce. Stir together the sauce ingredients in a small bowl, then season to taste.

Serve. Serve the cooked dumplings with sauce.

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Tips for Success

These tips will help you make sure your homemade vegan dumplings turn out perfect!

  • Let the liquid cook off . Cook the filling until the vegetables are softened and most of the liquid has evaporated. This will keep your dumplings from being soggy and bland.
  • Be careful not to over-stuff your dumplings . Too much filling and your dumplings will be difficult to seal, or they may open up while you’re cooking them.
  • Don’t use too much water for sealing . Your finger should be damp, but not dripping. If you use too much water, the edges of the dumpling wrapper won’t stick together.

Variations

Get creative and personalise your vegan dumpling filling! You can pulse shelled edamame in your food processor until it’s coarsely chopped and use that as a substitute for the tofu, or add some Thai basil to the filling for extra flavour.

You can also switch up the dipping sauce, or offer a few different options. Store-bought sweet chili sauce and plum sauce are great pairings with vegan dumplings!

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Serving Suggestions

Enjoy these vegan dumplings as an appetizer, snack, or light meal. You can also make them part of an Asian-inspired feast by pairing them with recipes like Chow Fun Noodles , Vegan Fried Rice with Quinoa , and General Tso Tofu .

How to Store

Leftover vegan dumplings can be stored in a food-safe airtight container or resealable bag in the fridge for up to 4 days.

To reheat the dumplings, you can either steam them in the microwave or skillet, or pan-fry them in a skillet with a tablespoon of oil.

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Can This Recipe Be Frozen?

Yes, you can freeze vegan dumplings for future use! Before transferring them to a resealable bag, freeze the dumplings individually on a parchment-lined sheet pan. This will help keep them from sticking together.

For fast and even reheating, I recommend letting the frozen dumplings thaw in the refrigerator before warming them up according to the instructions above.

Chopsticks dipping vegan dumpling in small bowl of sauce - 23

More Vegan Appetizer Recipes

  • How to Make a Beautiful Crudité Platter
  • Vegan Southwest Egg Rolls
  • Vegan Whipped Feta Dip
  • Quinoa Pizza Bites

Ingredients

Dumpling Ingredients:

  • 3 Tablespoons Sesame Oil , 42 grams
  • 2 Tablespoons Fresh Ginger , minced (15 grams)
  • 2 Tablespoons Fresh Garlic , minced (25 grams)
  • 4 Cups Fresh Shiitake Mushrooms , rinsed and minced (approximately 4 large fresh shiitake mushrooms or 165 grams)*
  • 1 (14 ounce) Block extra firm tofu , drained and finely crumbled by hand (397 grams)
  • 2 Cups Carrot , finely shredded (approximately 2 large carrots or 230 grams)
  • 2 Cups Napa Cabbage , or Green Cabbage, finely shredded (approximately 1⁄4 head of cabbage or 275 grams)
  • ¼ Cup Soy Sauce , 68 grams*
  • ½ Teaspoon Red Pepper Flakes , optional (1 gram)
  • 1 Cup Fresh Green Onion , chopped (80 grams)
  • 50 Dumpling Wrappers , approximately 350 – 400 grams*

Sauce Ingredients:

  • 1 Teaspoon Granulated Sugar , 5 grams
  • 2 Tablespoons Soy Sauce , 30 grams*
  • 1 Teaspoon Fresh Garlic , minced (4 grams)
  • 1 Teaspoon Sesame Oil , 5 grams
  • 1 Teaspoon Chili Oil , optional (4 grams)
  • 1 Tablespoon Green Onion , sliced (4.5 grams)
  • 1 Teaspoon Chinese Black Vinegar , or Rice Vinegar, optional (5 grams)
  • ¼ Teaspoon Red Pepper Flakes , optional (0.5 grams)

Instructions

Prepare the dumpling filling:

  • In a large dutch oven over medium heat, add 2 tablespoons (28 grams) of sesame oil and heat until fragrant (approximately 1 minute).
  • Add the garlic and ginger and cook for 2 minutes, stirring often.
  • Add the mushrooms and tofu and cook for 5 – 8 minutes, stirring often. The mushrooms and tofu will begin to release water as they cook down.
  • Add the carrots, cabbage, soy sauce, and red pepper flakes and cook for 5 minutes, stirring often.
  • Add the green onions and stir while cooking.Continue to cook until the majority of liquid has cooked off. Do not allow the vegetables to burn and stick to the bottom of the pan.
  • Remove the pot from the heat and transfer the dumpling filling to a large bowl to cool.

Form the dumplings:

  • Place a single dumpling wrapper on a clean kitchen surface and scoop approximately 1 tablespoon of dumpling filling into the center of the wrapper. Have a small bowl of water nearby to dip your finger into. Using the water on your finger, drag it across half of the outside of the dumpling wrapper around the dumpling filling. Fold the dumpling wrapper in half and lightly press the ends together, pressing out any air from the dumpling before sealing it completely. You can now crimp the dumpling to create pleats along the top of the wrapper or join and pinch the two edges together to create a hugged pillow shape.

Cook the dumplings:

  • Place a large non-stick skillet over medium-high heat and add the remaining 1 tablespoon (14 grams) of sesame oil. Heat the oil until fragrant (approximately 1 minute).
  • Place the dumplings in a single layer within the skillet. Cook until the bottoms of the dumplings are a toasted golden brown color.
  • Pour approximately 1⁄4 cup (60 grams) of water evenly over the dumplings in the skillet and cover the pan with a lid to steam. Once the water has cooked off, turn the heat off and remove the dumplings from the pan.

Make the sauce:

  • Add all sauce ingredients to a small bowl and stir to combine. Taste and add any additional soy sauce, sugar, or chili oil if preferred.

Put it all together:

  • Serve cooked dumplings with sauce and enjoy. Store cooked dumplings or dumpling filling in a food-safe airtight container or resealable bag in the fridge for up to 4 days or in the freezer for up to 2 months.

Notes

  • Mushrooms : You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms (also known as Cremini mushrooms) in place of the shiitake mushrooms.
  • Soy Sauce : You can use tamari, low sodium soy sauce, or coconut aminos as a substitute for regular soy sauce if preferred.
  • Dumpling Wrappers : You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe. I used the round dumpling wrappers but you can also use square wrappers.
  • Sugar : You can use brown sugar or maple syrup as a substitute for granulated sugar.