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Hash brown crust pizza with topped with tomato sauce, broccoli, peas cherry tomatoes, arugula, and shredded melted cheese. Served on a white plate. A slice is missing and a fork and knife are placed instead there.
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Vegan Breakfast Pizza with Hash Brown Crust

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.
Course Breakfast
Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian
Keyword potato pizza, vegan breakfast pizza
Prep Time 15 minutes
Cook Time 4 minutes
Bake 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 276kcal
Author Nandi Barta

Ingredients

  • 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

Instructions

  • 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.

Notes

Top Tips:
Grate the potatoes with a food processor to save time.
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.