Are you looking for a creative, hearty, and wholly plant-based twist for your morning meal? Let me introduce you to vegan breakfast polenta pizza recipes—an inspired fusion of Italian comfort and vegan breakfast favorites.
Imagine a crisp, golden polenta crust topped with vibrant vegetables, creamy vegan cheese, and a sprinkle of fresh herbs. This breakfast polenta pizza is not only visually stunning, but it’s also incredibly satisfying and packed with flavor.
Whether you’re hosting a brunch, meal prepping for the week, or simply craving something new, this recipe offers a nourishing start to your day. Plus, it’s naturally gluten-free, customizable, and sure to impress both vegans and non-vegans alike.
Get ready to transform your breakfast routine with this deliciously wholesome, pizza-inspired creation!
Why You’ll Love This Recipe
- Unique and Flavorful: Combines the creamy comfort of polenta with the fun, customizable spirit of pizza.
- Hearty and Filling: Packed with fiber and plant-based protein to keep you energized all morning.
- Gluten-Free and Vegan: Perfect for those with dietary restrictions or looking to add more plant-based meals to their diet.
- Customizable Toppings: Use your favorite veggies, vegan cheeses, and sauces to make it your own.
- Great for Meal Prep: Make ahead and reheat for quick, delicious breakfasts throughout the week.
- Fun for All Ages: Kids and adults alike will love assembling and eating their own breakfast pizzas!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow cornmeal (polenta) | 1 cup | Use medium or coarse grind for best texture |
| Water | 3 cups | For cooking the polenta |
| Unsweetened plant-based milk | 1 cup | Almond, oat, or soy |
| Olive oil | 2 tbsp | Plus extra for greasing |
| Salt | 1/2 tsp | To taste |
| Black pepper | 1/4 tsp | Freshly ground |
| Vegan mozzarella cheese | 1 cup | Shredded (optional but recommended) |
| Cherry tomatoes | 1 cup | Halved |
| Baby spinach | 1 cup | Roughly chopped |
| Red onion | 1/4 cup | Thinly sliced |
| Bell pepper | 1/2 cup | Diced, any color |
| Fresh basil | 2 tbsp | Sliced, for garnish |
| Vegan pesto or marinara sauce | 1/3 cup | For drizzling (optional) |
Equipment
- Medium saucepan (for cooking polenta)
- Whisk or wooden spoon
- Baking sheet or pizza pan
- Parchment paper
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Oven mitts
- Spatula
Instructions
- Prepare the polenta crust: In a medium saucepan, bring 3 cups water and 1 cup plant-based milk to a gentle simmer over medium heat. Stir in 1/2 tsp salt and 1 cup cornmeal gradually, whisking constantly to prevent lumps.
- Cook the polenta: Reduce heat to low and continue whisking as the mixture thickens. Stir frequently for 10-15 minutes, or until the polenta is creamy and pulls away from the sides of the pan. Remove from heat and stir in 2 tbsp olive oil and 1/4 tsp black pepper.
- Shape the crust: Line a baking sheet or pizza pan with parchment paper and lightly brush with olive oil. Pour the hot polenta onto the pan and spread into a circle or rectangle about 1/2-inch thick using a spatula. Smooth the top and let cool for 10-15 minutes until it firms up.
- Pre-bake the crust: Preheat your oven to 425°F (220°C). Bake the polenta crust for 20-25 minutes, or until the edges are lightly golden and the crust is set.
- Add toppings: Remove the crust from the oven. Spread a thin layer of vegan pesto or marinara sauce (if using) over the surface. Layer on vegan mozzarella, cherry tomatoes, spinach, red onion, and bell peppers as desired.
- Bake again: Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese is melted and the veggies are just tender.
- Garnish and serve: Remove from oven, sprinkle with fresh basil, and let cool for a few minutes. Slice and serve warm!
Tips & Variations
-
Tip: For extra crispy edges, let the baked polenta crust cool completely, then bake again for 5 more minutes before adding toppings.
- Swap veggies for your favorites—try mushrooms, zucchini, or kale for a different flavor profile.
- Add a sprinkle of nutritional yeast to the polenta for a cheesy, umami boost.
- For a spicy kick, top with red pepper flakes or a drizzle of hot sauce before serving.
- Make mini polenta pizzas by spreading the mixture into small rounds—perfect for brunch parties!
- Use different vegan cheeses, like smoked gouda or feta, for unique taste combinations.
Nutrition Facts
| Nutrient | Per Serving (1/4 pizza) |
|---|---|
| Calories | 245 |
| Protein | 5g |
| Carbohydrates | 37g |
| Fiber | 4g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Sugar | 3g |
| Sodium | 400mg |
Note: Nutrition facts vary depending on toppings and specific brands used.
Serving Suggestions
- Pair with a fresh fruit salad or a green smoothie for a well-rounded breakfast.
- Serve alongside vegan breakfast sausages or tofu scramble for a brunch feast.
- Top with avocado slices and a sprinkle of hemp seeds for healthy fats.
- Drizzle with balsamic glaze or extra virgin olive oil for added flavor.
- Enjoy leftovers cold or reheated—they make a fantastic lunch or snack!
Conclusion
Vegan breakfast polenta pizza is a delightful way to bring excitement and nutrition to your morning. The creamy polenta crust, loaded with vibrant veggies and melty vegan cheese, makes every bite both comforting and energizing.
This recipe is perfect for sharing with family or friends, and its versatility ensures you’ll never get bored with breakfast again.
Give this plant-based pizza a try, and you’ll discover just how delicious vegan mornings can be. If you enjoyed this recipe, be sure to explore more breakfast inspirations like our Savory Vegan Oatmeal Bowl, Vegan Tofu Scramble, and Sweet Potato Breakfast Hash.
Happy cooking and buon appetito!
More Vegan Breakfast Polenta Pizza Recipes to Try
If you loved the classic version, here are a few creative twists to inspire your next breakfast:
-
Polenta Pizza with Roasted Mushrooms & Arugula
Top your polenta crust with roasted cremini mushrooms, a handful of fresh arugula, and a drizzle of vegan truffle aioli for a gourmet brunch treat.
-
Southwest Breakfast Polenta Pizza
Spread black bean puree on your baked polenta base, then add sautéed peppers, corn, red onion, and vegan cheddar. Finish with avocado and cilantro for a Tex-Mex twist.
-
Smoky Tempeh & Spinach Breakfast Pizza
Layer thinly sliced smoked tempeh, baby spinach, and vegan mozzarella on your polenta crust. Bake and garnish with sliced green onions and a sprinkle of smoked paprika.
-
Breakfast Polenta Pizza Margherita
Keep it simple with tomato sauce, vegan mozzarella, and fresh basil for a classic Margherita flavor, perfect for those who love timeless combinations.
-
Sun-Dried Tomato & Olive Polenta Pizza
Give your breakfast a Mediterranean vibe with sun-dried tomatoes, Kalamata olives, roasted red peppers, and a sprinkle of vegan feta.
Each of these variations can be made using the same basic method—simply swap in your favorite toppings and enjoy a new flavor adventure every morning. For more vegan breakfast ideas, check out our Vegan Tofu Scramble or Sweet Potato Breakfast Hash!
📖 Recipe Card: Vegan Breakfast Polenta Pizza
Description: This savory vegan breakfast pizza features a crispy polenta crust topped with colorful veggies and plant-based cheese. It's a hearty and satisfying way to start your day.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 1 cup cornmeal (polenta)
- 3 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup marinara sauce
- 1/2 cup vegan mozzarella cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup baby spinach leaves
- 1/4 cup red onion, thinly sliced
- 1/4 teaspoon dried oregano
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, bring water and salt to a boil.
- Slowly whisk in cornmeal and reduce heat to low.
- Cook, stirring constantly, until thick, about 5 minutes.
- Spread polenta onto a parchment-lined baking sheet, forming an 11-inch round.
- Brush with olive oil and bake for 20 minutes until firm.
- Spread marinara sauce evenly over polenta crust.
- Top with vegan cheese, tomatoes, spinach, and red onion.
- Sprinkle with oregano.
- Bake for another 10-12 minutes until cheese melts.
- Garnish with fresh basil if desired and slice to serve.
Nutrition: Calories: 210 kcal | Protein: 5 g | Fat: 6 g | Carbs: 34 g
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