This breakfast pizza is a wonderful way to begin your day. The pizza is topped with Canadian bacon, delicate scrambled eggs and hearty breakfast sausage and garnished fresh with arugula.
This breakfast pizza is a must-have
Mornings are not my favorite so I kept this pizza simple. To speed up preparation, I kept it simple with just five toppings. I also used pre-cooked breakfast sausage.
For the crust, I make my own or use store-bought. The same goes for sauce. If I have the ingredients, then I make it using my homemade sauce recipe. However, do what is easiest for you.
Substitutions and ingredients
- Pizza dough Our grocery store has prepared dough in the deli section. However, you can also use your favorite recipe. Pillsbury sells cans of pizza dough, which is dairy-free as of right now.
- Pizza sauce Canned or jarred pizza Sauce is great but you can also make it yourself using this recipe for no-cook pizza sauce.
- Eggs We follow this recipe for scrambled egg without milk. To avoid drying out eggs in the oven, “under-cook” them.
- Vegan mozzarella I use Follow Your Heart shreds with liquid mozzarella to achieve the best dairy-free cheese texture. You can experiment to find what you love best.
How to make this breakfast pie recipe
Prepare your oven for baking. You have a pizzastone in your oven. To ensure that your crust is crispy and golden on the bottom, heat the pizza stones.
Prepare your eggs. Heat the skillet on medium heat. Add a tablespoon of butter that is dairy-free or spray it with cooking oil. Next, beat the eggs until smooth. Cook them until opaque but not dry. Set them aside from the heat.
Make the pizza. Sprinkle cornstarch on your pizza peel or cutting board. Then, stretch the dough to the desired size. Add sauce, cheese, and cooked eggs.
Bake the pie. Use the cuttingboard to transfer the pizza to the baking sheet. Let the pizza cook on the stone until the cheese has melted and the crust is golden brown.
The time will vary depending upon the crust, so make sure to follow the instructions on the package or the suggested time in the recipe. Ours took about 15 minutes, so adjust your timing accordingly.
Serve the pizza. Let the pizza cool in the oven for about ten minutes before cutting. Slice the pizza into eight pieces by topping it with fresh arugula.
Pizza with dairy-free cheese
Dairy-free cheese can be a delicate subject. Normaly, you should not touch it until you have been dairy-free for several months. However, the combination of cheeses in the recipe is my favorite in terms of texture and flavor.
Follow Your Heart Mozzarella: Our local pizza joint uses these shreds to make their vegan pizzas. We order a lot from them. It’s not a strange taste, even though you can tell the difference.
Miyoko’s Liquid Mozzarella- This liquid mozzarella is easy to melt and doesn’t require any extra time. Although it looks best when cooked, it contains nuts so it is not suitable for all.
Here’s everything you need to know regarding sausage breakfast pizza and canadian bacon
What’s the difference between breakfast and regular pizza?
It doesn’t matter what the difference is. Breakfast pizza is simply a pizza that has breakfast toppings, usually eggs. It can be eaten for any meal at any hour of the day.
Can dairy-free cheese melt on pizzas?
It all depends. It all depends on how hot you cook your pizza. To get the best results from dairy-free cheese, I prefer to use both liquid mozzarella and shreds.
What is the best cheese for pizza made with dairy-free milk?
We like to use a combination vegan cheeses for our pizzas – Follow Your Heart mozzarella shreds, and Miyoko’s liquid mozzarella.
Can you put an eggs on a pizza?
Yes. Yes. Eggs taste great on pizza. However, you’ll need to crack the egg first. We used scrambled eggs for this recipe. However, an egg poured directly onto the pizza will create a runny yolk and cook like a fried one.
*The baking time of your crust will vary. Follow the instructions on the package or follow the suggested time in the recipe. Ours took about 15 minutes to bake, so adjust your timing accordingly.