Pizza for breakfast is always a winner, and this Vegan Sausage Breakfast Pizza is as perfect as it can get, with a flaky vegan buttermilk biscuit crust topped with vegan sausage, spinach and cheese. Gluten-free option available.
Savory breakfasts are what gets me out of bed on weekends, and when it's something as alluring as this vegan Sausage Breakfast Pizza with a crust made of vegan biscuit dough, I am up and about with the sun.
This is a delicious little feast all right, with crumbly, spicy bits of sausage sitting on top of a flaky biscuit crunch that gets all crispy at the edges. There's vegan parmesan stirred into the garlicky, herby sausage to give it more oomph. On top of it all I scatter a good handful of vegan mozzarella shreds.
This is the kind of recipe you definitely want in your arsenal if you're a parent, because is there a word that gets a kid to the table faster than "pizza"? But it's also an everyone-pleasing recipe--something that you can feed to a motley crowd and even please the pickiest eater or that person who thinks that a meal without meat is no meal at all.
And it works even better if you're cooking all for yourself because, come on, who really wants to share this? In my Utopian world, I'm noshing on this for breakfast, lunch, dinner and for a midnight snack.
Table of Contents
What we love about this breakfast pizza
- It's pizza! For breakfast.
- It has the most amazing crust that's flaky and biscuit-y and literally melts in your mouth. The perfect vehicle for that spicy, savory sausage.
- It's spicy, and savory. I had to say that again.
- It feeds a crowd.
- It's hearty and comforting, as pizza should be.
- You can make most of it ahead. The day you plan to eat you'll have it assembled and out of the oven in under 30 minutes.
How to make this savory breakfast pizza
- There are three elements here that you can make ahead: the crust, the sausage topping, and the vegan parm.
- For the crust, I used my trusted vegan biscuit recipe. It makes the most amazing biscuits, and it made the most amazing crust. If you're gluten-free, I have instructions for that in the biscuits recipe. And if you like sourdough, I have a vegan sourdough biscuits recipe too that you can use here.
- My vegan parmesan recipe is already on the blog, and I always keep it on hand to stir into pastas. It gives the filling a lot of added flavor and cheesiness, so use it if possible.
- The sausage filling is quite straightforward and take under 10 minutes to make. All you need to do is make sure the vegan sausage is crumbled (run it through a food processor if you can't break it up easily with your fingers). Then chop a bit of garlic and spinach and toss it in. Sprinkle oregano from the spice jar, a little basil maybe, along with salt and pepper, and you're good to roll.
- You can use any vegan sausage of your liking. I'd advise going with something like Beyond Meat sausage simply because it has more fat and will remain more moist. But I've made this pizza with other kinds of vegan sausage and it works just fine. Just be sure not to cook the sausage for too long because it will continue to brown in the oven.
- Sorebought sausages often have herbs and spices added to them, so follow my instructions but use your tastebuds as your guide while making the topping. What I mean by that is, add more herbs if you want to, or more salt and pepper. There's no right and wrong here. You are the one who's going to eat this pizza so you want it to be just right for you.
- You can make your pizza the same day. Or make these three elements and store them in the refrigerator two to three days ahead. Be sure to wrap the biscuit dough tightly in cling wrap before refrigerating.
- When you actually assemble the pizza, preheat the oven to 450 degrees Fahrenheit. Roll out the biscuit dough about 16 inches long and 12 inches wide. Be sure to work on a well-floured surface and flour your rolling pin. If you want a thicker crust, make it smaller, for a thinner crust, bigger. I like the thickness these measurements give me.
- Place your pizza dough on a baking sheet and then dock it. What that means is take a fork and poke holes into it all over so that your biscuit doesn't puff up too much.
- Layer on the sausage and parm mixture and then scatter on the cheese. I actually used lesser cheese here--about half a cup--than I normally would because I wanted you to see the sausage, but you can use as much or as little as you like.
- You'll need 14 minutes in the oven. Position a rack in the lower third of the oven and check halfway. If the crust looks too brown, move it to a rack in the center, otherwise let it continue baking until done. Your crust should be lightly golden and crispy when done.
Vegan Sausage Breakfast Pizza Recipe
- 1 recipe vegan biscuits
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic (minced)
- 14 oz vegan sausage (crumbled, use a food processor if you can't break up with your fingers)
- 2 cups baby spinach (chopped)
- 1 teaspoon oregano (use 1 tablespoon if using fresh)
- 1 teaspoon basil (1 tablespoon if using fresh)
- ½ cup vegan parmesan cheese (or use any vegan parm you like)
- Salt and ground black pepper to taste
- 7-8 oz vegan mozzarella shreds
- 2 tablespoon parsley (chopped, for garnish)
- Preheat the oven to 450 degrees Fahrenheit
- Heat the oil in a large skillet. Add the garlic, saute for about 30 seconds, then add in the vegan sausage. Cook, stirring, 2-3 minutes. You don't want to dry it out too much, so don't go longer, just until it's thawed through. Stir in the spinach, herbs, add salt and ground black pepper to taste. Cook another minute or two until the spinach has wilted. Turn off the heat and stir in the parmesan. Set aside while you roll out the crust.
- Flour the surface and the rolling pin well and roll out the biscuit crunch to a rectangle about 16 inches long and 12 inches wide. Fold it twice, pick it up gently, and transfer to a baking sheet. Unfold it carefully. Use the tines of a fork to gently poke holes all over the surface of the dough.
- Scatter the sausage stuffing all over the pizza evenly.
- Scatter on the vegan mozzarella shreds.
- Immediately transfer the pizza to the oven and bake on a rack in the lower third of the oven for 14 minutes. Check the pizza halfway through baking. If the crust is browning too fast, move it to a higher rack. It should be light golden and crispy when done.
- Garnish the pizza with the parsley
- Carefully slice the pizza while still hot and serve.