Easy Vegan Breakfast Sausage Pizza with a runny vegan egg

mozzarella cheese

🥗Healthier: cashew cheese

💰Cheaper: vegan cheese shreds

Cashew cheese is creamy and lower in calories.

vegan sausage

🥗Healthier: tofu

💰Cheaper: seasoned lentils

Seasoned lentils provide protein at a lower cost.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good source of B vitamins.

Set store-bought vegan dough in a large greased bowl to rise.

In a pan over medium-high heat, add 1/3 cup vegan butter and 1 clove minced garlic; cook until fragrant.

Mix in 1/4 cup all-purpose flour to make a roux.

Add 1 cup vegetable broth and 1 cup unsweetened cashew milk; mix to combine.

Add 1/2 cup blended white beans and heat to a simmer, then remove from heat.

In a bowl, mix 1 cup warm vegetable broth, 1 teaspoon liquid smoke, and 1 tablespoon Italian seasonings; pour over 3/4 cup TVP and let soak for 3-5 minutes.

Drain and fluff the TVP with a fork; set aside.

Roughly chop 8 ounces of tofu and blend with 2 tablespoons unsweetened plant-based milk and 1 tablespoon cornstarch; season with salt and pepper.

Preheat the oven to 450°F.

Punch down the dough and knead until smooth; roll out on parchment paper and place on a greased baking pan.

Spread a layer of gravy onto the crust (1/2 cup for thinner, 1 cup for thicker).

Top with the tofu mixture, then sprinkle with the TVP sausage and spinach.

Add vegan mozzarella if desired.

Bake for 15-20 minutes or until the whites are set.

Top with a homemade spherical egg using vague mix and calcium chloride, or drizzle vague mix over the pizza.

Garnish with chives and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens