Vegan Sausage, Egg, and Cheese Breakfast Pizza

Vegan breakfast pizza served with a cup of coffee

Recently, my kids asked if I could veganize a breakfast their Grammy used to make them before we went vegan. Honestly, I had never eaten my mother in law’s breakfast pizza, so I had no idea what was on it. The kids claim it was sausage, egg, and cheese. I decided I wanted to add sausage gravy, veggie filled scramble, and cheese. We are going to give this recipe all of its points for taste, certainly not looks. It’s what’s inside that matters right…or how it taste more than how it looks? I mean I am all about drooling over beautiful food pics, don’t get me wrong. But with this one, I just want to cram this whole pizza in my mouth as fast as I can, so there is really no time to gaze upon it anyway. Feel free to add any veggies you like, add no veggies at all, double the fun with some vegan bacon crumbled on top, or use whatever vegan cheese you have on hand, or prefer. Its that easy! And thanks again Grammy for the inspiration! The kids are super fans of your breakfast pizza!


  • 2 cans crescent roll dough (make sure the ingredients are vegan)

  • 1 package vegan sausage (we used Lightlife brand)

  • 1/3 bottle Just Egg or 1/2 batch tofu scramble

  • 1/3 cups flour

  • 3 cups unsweetened plant based milk (we used almond)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Optional add ins: diced onion, peppers, mushrooms, tomatoes

  • 1-2 cups vegan cheddar shreds (we prefer Follow Your Heart)



Preheat oven to 350 degrees

  1. Carefully roll out both tubes of crescent dough flat onto a parchment lined cookie sheet. Use your hands to press the seams together so that you have one giant rectangle of dough. Bake for about 10 minutes, or until the dough begins to brown and seems mostly cooked through. Remove from over and set aside.

  2. In a large skillet over medium heat, crumble and cook the sausage until cooked through. Lower the heat to med/low. Sprinkle the flour over the sausage and let it cook for about a minute. Whisk in the milk, salt, and pepper. Cook until the gravy has thickened, making sure to stir several times as it thickens. Remove from the heat.

  3. If you want veggies on your pizza, finely dice them, and add them to a large skillet over medium heat with a few teaspoons of vegan butter. Cook the veggies until they have softened. If using Just Egg, add 2/3 of a bottle over the veggies and allow the eggs to cook until done. If using tofu scramble, prepare the tofu according to the recipe, and add it to the veggies. Cook according recipe instructions.

  4. To prepare the pizza, evenly spread the sausage gravy over the baked crescent dough. Add the “egg” mixture over the gravy, and top with cheese. Place the pizza back into the hot oven and cook until the cheese has melted. ( I am not sure what brand of cheese I used with this recipe but it was not Follow Your Heart. It did not melt as well as some other brands we have tired, but still tasted good. My preference for store bought cheese that melts well is still Follow Your Heart)

  5. Slice to serve

If you like this recipe, try these:

Vegan Deluxe Biscuits and Gravy

Easy Tofu Quiche Cups

Tempeh Summer Grit Bowl

Vegan breakfast pizza in a baking pan

vegan sausage breakfast pizza

Vegan Stuffed Crust Pizza

Vegan Stuffed Crust Pizza

What’s better than homemade vegan pizza? Well how about homemade STUFFED CRUST vegan pizza! That’s right, we stuffed our easy vegan all purpose cheese sauce right into the crust! We love pizza night in our house. It’s way cheaper than delivery, plus homemade dough is super simple to make, and everyone gets exactly what they want on top! Win, Win, Win. If you are feeling too lazy to make your own dough ( I do not judge, really I don’t ) most grocery stores sell a pre-made pizza dough these days. It’s normally vegan but just check the ingredients to make sure! So ditch the pizza delivery, and make pizza night an event at your house with this perfectly gooey, cheesy stuffed crust vegan pizza. I promise its totally worth the effort!!


The Dough:

  • 3/4 cups warm water ( around 110 degrees)

  • 2 1/2 teaspoons dry active yeast

  • 2 cups all purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 3 tablespoons oil.

Vegan Stuffed Crust Pizza cheese coming out of the crust


  1. Start by adding warm water, yeast, and sugar to a large bowl. Let it sit for about 10 minutes. The yeast should have created a bubbly foam on top. If the yeast did not bubble and foam it is likely that the water was too hot, and it killed the yeast. I typically just use hot tap water to get the right temp.

  2. Add the yeast mixture and remaining dough ingredients to a stand mixer and mix on medium for serval minutes to allow the dough to knead. If the dough is sticking to the sides of the bowl, add a few extra tablespoons of flour. Your goal is a soft dough, but one not sticky. If you do not have a stand mixer, you can mix the ingredients in a bowl and turn the dough out onto a clean, floured surface to knead for 3-5 minutes.

  3. Clean out the bowl you used for the water and yeast. Dry it well. and coat the bowl with a little oil. Place the dough into the bowl and cover with plastic wrap or a damp towel. Let the dough rise for about an hour or until it had doubled in size. I place my dough in my oven on the bread proof setting, If you do not have a proof setting, you can just place it in oven (turned off) and allow to rise.

  4. Prepare cheese sauce according to directions while dough is rising. You want the sauce a little on the thicker side for this recipe.

  5. Preheat oven to 450 degrees

  6. Once dough has doubled in size, turn out onto a clean floured surface and punch the dough down. Stretch the dough into a circle using you hands. The dough will need to be and inch or 2 bigger than your pizza pan. Let gravity work for you when stretching the dough. Sprinkle the pizza pan with a little corn meal if you have it, to help keep the dough from sticking.

  7. Make a ring of cheese sauce about once inch away from the edge of the dough, then fold the excess dough over the cheese and press down well to seal. Make sure you have a nice seal with the dough, or it will pop open and cheese will ooze everywhere while baking. You may have to pinch the dough a bit to make sure it seals.

  8. Spread sauce over dough, and top with cheese sauce and whatever toppings you like. Bake on the top rack of your oven for 15-25 minutes, or until the crust has browned and the cheese is nice and bubbly and browning. Cook time vill vary depending on thickness of the crust.

  9. Allow to cool some before cutting and serving

If you like this recipe, try these:

Muffin Cup Vegan Lasagna

Vegan Italian Noodle Bake

Vegan Italian Potato Roll Up

Vegan Stuffed Crust Pizza

Vegan stuffed crust pizza with the perrect easy all purpose vegan cheese sacue and homemade vegan dough