Description
This vibrant vegan breakfast pizza combines a crispy chickpea flour crust with creamy cashew cheese and a medley of fresh vegetables. A nutritious, plant-based way to start your morning full of flavor and energy.
Ingredients
Scale
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cashew cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 cup spinach leaves
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell peppers, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Optional: 1/4 cup sliced mushrooms
- Optional: 1/4 cup black olives, sliced
- Optional: 1 tablespoon nutritional yeast
- Optional: 1 tablespoon fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk chickpea flour, water, olive oil, baking powder, and salt until smooth.
- Pour batter onto the baking sheet and spread into a 1/4 inch thick circle.
- Bake for 15 minutes until the crust is lightly golden.
- Remove from oven and spread cashew cheese over crust.
- Top with cherry tomatoes, spinach, red onion, and bell peppers.
- Sprinkle with oregano and garlic powder.
- Add any optional toppings at this point.
- Bake for another 10–12 minutes until veggies are tender and crust is crispy.
- Let cool for a few minutes, slice, and serve.
Notes
For best results, spread crust batter evenly and avoid overloading with toppings. Store leftovers in the fridge for up to 3 days and reheat in oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan breakfast pizza, chickpea crust, plant-based, cashew cheese, healthy breakfast