This easy and tasty vegan breakfast pizza with hash brown crust proves that pizza is just as great in the morning as in the afternoon and evening! Made with a flavorful, crunchy potato crust and topped with a zesty tomato sauce, cheese, and plenty of veggies and herbs, this breakfast dish is just as nutritious as it is delicious.
It is often said that breakfast is the most important meal of the day, and we could not agree more! Check out our other savory vegan breakfast recipes, such as our breakfast casserole, breakfast hash, and breakfast sausage, to start your day on the right foot.
What to expect?
This breakfast pizza with hash brown crust recipe puts a twist on the traditional pizza by using tasty, crispy hash browns as a pizza crust and plenty of flavorful herbs, spices, and veggies for toppings.
We start this recipe by grating fresh potatoes, seasoning them to perfection, and pressing them into a firm, round pizza circle. Next, we bake it until crispy before we spread an aromatic tomato sauce on it, sprinkle it with cheese, and top it with fresh broccoli, peas, and leeks. We then finish it off by placing it back in the oven until it is nice and cheesy.
This recipe takes less than an hour to prepare, making it an easy go-to for breakfast, brunch, lunch, or dinner. It is just one of the delicious and easy-to-make recipes featured in our Winter Vegan Cookbook and is a crowd-pleaser that the whole family will love!
Why you will love this vegan breakfast pizza recipe:
- It is easy to make – Our recipe requires less than an hour of your time to prepare and bake.
- It does not require any special pizza-baking equipment or ingredients – You can make it right from the comfort of your home using everyday ingredients.
- It is incredibly versatile – There are many different ingredients that you can use to season and top your breakfast pizza. See the Variations section below for several ideas!
- You can enjoy it anytime – This pizza is great to start the day but equally as delicious and satisfying as any other time of day.
- It is nutritious – Our breakfast pizza is loaded with fresh, nutritious veggies and herbs to give it a mouthwatering flavor.
This hash brown breakfast pizza is loaded with fresh herbs, spices, and veggies that pack flavor into every bite. All ingredients are easy to find in your local grocery store and may already be at home in your pantry!
- Chickpea flour – it is in place of eggs.
- Dairy-free milk
- Black salt (optional)
- Onion powder
- Garlic powder
- Olive oil
- Sieved tomato puree (passata) – Although you can use any tomato sauce, we recommend sieved tomato puree because it is thicker and unseasoned.
- Oregano – You can use dried or fresh oregano.
- Basil – Like the oregano, you can use dried or fresh basil.
- Green peas (frozen)
- Leek (chopped)
- Dairy-free cheese
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing the ingredients
- Pre-cook the broccoli florets and frozen green peas (separately) for 3-4 minutes. Set them in cold water to cool them down, then drain.
- Peel and grate the potatoes. Using a cheesecloth or kitchen towel, squeeze out the excess liquid. The more moisture you squeeze out, the faster the crust becomes crispy.
Making vegan breakfast pizza
- Mix the chickpea flour with the dairy-free milk and optional black salt in a small bowl. Whisk until the texture is smooth.
- Add the grated potatoes and season with the salt, black pepper, onion pepper, and garlic powder.
- Preheat the oven to 395 F (200 C).
- Prepare a baking sheet with parchment paper. If nonstick, brush it with olive oil.
- Add the potato mixture to the middle of the sheet in a single layer. Press it gently using your hands to create an approximately 9-inch (25cm) circle.
- Place in the preheated oven and bake for 15 minutes, then brush the surface with olive oil. Bake for an additional 15 minutes.
- We used our no-cook pizza sauce by mixing the sieved tomato puree with the oregano, basil, salt, and black pepper in another small bowl.
- Remove the crust from the oven once it is crispy around the edges.
- Add the pizza sauce, pre-cooked broccoli and green peas, chopped leek, and dairy-free cheese.
- Increase the oven temperature to 430 F (220 C) and bake for five minutes or until the cheese melts.
- Speed up the process – To save time, use a food processor to grate the potatoes.
- Bake the crust first – Always bake the crust before adding the toppings, or the hash browns will not cook all the way through.
- Making a crispier crust – For a crispier crust, press out the hash brown into a thinner circle or increase the baking time without toppings.
One of the best things about this breakfast pizza with hash brown crust is that it is incredibly versatile. Our recipe provides one way to make your pizza, but you can customize it to your tastes with one of the many variations below:
- With “scrambled eggs” – To make it a true breakfast pizza, top it with a tofu scramble.
- With “meat” – Instead of the traditional breakfast bacon or ham, you can add some umami flavor to your pizza with breakfast sausage, bacon bits, or shredded chicken.
- With different veggies – You can load this breakfast pizza with the veggies of your choice, such as diced red, yellow, or green bell peppers, diced green onions or fresh chives, mushrooms, tomatoes, chopped spinach, or corn. Or find your inspiration among these pizza toppings.
Breakfast pizza with hashbrown crust is already a filling meal that does not need sides. However, you can make it an even more complete and filling meal by serving it with one of the following:
- For breakfast, serve it with a side of fresh fruit or rolls.
- For lunch or dinner, you can serve it alongside a crisp green salad or garlic breadsticks.
- Or, if serving for brunch, you can pair it with one of my sweet and fruity breakfast muffins, such as my vegan blueberry lemon muffins or vegan orange muffins.
- Nonstick baking sheet or pan
- Cheese grater
- Food processor (optional) – Although optional, a food processor will make grating the potatoes much easier.
In the refrigerator – Store leftovers in an airtight container in the fridge for up to a week.
In the freezer – Wrap leftover slices in plastic wrap, place in an airtight container or zippered freezer bag, and freeze for up to two months. Let thaw in the refrigerator overnight before reheating.
Reheating – For the best results and crispiest crust, reheat in the oven at 350 F or in a covered nonstick skillet over medium-low heat. You can also reheat it in the microwave, although it is not our recommended option.
Absolutely! You can bake the hash brown crust in advance and assemble the toppings the day before. Cover and store it in the refrigerator overnight, then proceed with baking the next day. Since the pizza will be cold, you may need to increase the baking time.
Yes. If using frozen hash browns, be sure to thaw them before using them.
More vegan breakfast recipes
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Vegan Breakfast Pizza with Hash Brown Crust
- 1.5 lb Potatoes
- ⅓ cup Chickpea flour
- ⅓ cup Dairy-free milk (homemade cashew milk)
- ½ tsp Salt
- ⅛ tsp Black pepper
- 1 pinch Black salt optional
- ½ tsp Onion powder
- ½ tsp Garlic powder
- 1 Tbsp Olive oil
- ¼ cup Sieved tomato puree aka Tomato sauce passata
- ¼ tsp Oregano
- ¼ tsp Basil
- 2 oz Broccoli
- 1 oz Green peas
- ½ oz Leek
- 2 oz Shredded vegan cheese
- Pre-cook broccoli florets and frozen green peas separately for 3-4 minutes and cool them down in cold water. Drain them before using them.
- Peel and grate potatoes. With the help of a cheese or kitchen cloth, squeeze out the liquid.
- Mix chickpea flour with dairy-free milk and black salt in a small bowl. Whisk it until the texture is smooth.
- Add grated potatoes to the bowl, and season it with salt, black pepper, onion powder, and garlic powder.
- Preheat the oven to 395 F (200 C).
- Use a baking tray with parchment paper and brush it with olive oil if it is non-stick.
- Add the potato mixture to the middle of the tray. Press it gently with your hands to form a 9-inch (25 cm) circle.
- Bake it for 15 minutes. Then brush the surface with some olive oil and bake it for another 15 minutes.
- Mix sieved tomato puree (passata) with oregano, basil, salt, and black pepper in a small bowl to make the pizza sauce.
- Once the crust is crispy, add the toppings: pizza sauce, pre-cooked broccoli, green peas, chopped leek, and dairy-free cheese.
- Turn up the heat to 430 F (220 C) and bake for 5 minutes or until the cheese melts.
The more moisture you can squeeze out of the grated potatoes, the faster the pizza crust gets crispy in the oven.
If you want a crispy (inside as well) pizza crust, make it thinner. Adjust the baking time accordingly.