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Vegan Pizza Waffles stuffed with bell peppers, mushrooms and mozzarella are a must-try for all pizza lovers and everyone craving pizza for breakfast! Perfectly cheesy yet light and crispy and with pizza sauce and favorite pizza toppings.
Take your waffles game to the next level! I give you Pizza Waffles!! HELLO, crispy savory vegan waffles stuffed with Italian pizza topping classics like mushrooms, bell peppers and vegan mozzarella cheese. They are amazing straight from the waffle iron but I can also see them getting dipped into warm marinara.
Look at these crispy golden edges! Breakfast for dinner has reached a whole new level. I mean, you’ve got everything you love in a pizza… The toppings, the cheese, and the crispy part of the dough – all compressed into one neat little package!
Kids LOVE these pizza waffles and as there is no crust, I can almost guarantee you there will be no leftovers on those plates! These are also way less messy to eat without all that cheese and sauce dripping all over the tablecloth.
MORE VEGAN BREAKFAST OPTIONS
Let’s make these pizza waffles!
Vegan Pizza Waffles
Ingredients
Pizza Batter
- 1 ½ cups all-purpose flour
- 1 Tbsp semolina flour or rice flour, or use more all purpose
- 1 tsp active yeast
- ⅓ tsp salt
- 1/4 tsp baking powder
- optional add ins: 1/2 tsp oregano, 1/2 tsp pepper flakes
- 2 tsp extra virgin olive oil
- 1 ½ cups warm water
Additions
- ½ cup thinly sliced red or green bell pepper, or a mix of both
- ½ cup or more thinly sliced mushrooms
- ½ cup other thinly sliced vegetables of your choice, optional
- ¾ cup pizza sauce
- ½ cup vegan shredded mozzarella
- 1 tsp red pepper flakes
Toppings (optional)
- 3 cloves garlic, minced
- Oil, as needed
Instructions
- Make the pizza batter first – add all of the dry ingredients to a bowl and mix well. Add in the extra virgin olive oil and warm water, mix until the mixture is like a pancake batter. Let this mixture sit for 20-25 minutes until it gets bubbly. (You can add in some dried oregano, garlic powder for flavor or swirl in a bit of pizza sauce jn the batter itself for variation)
- Meanwhile you can chop up the vegetables and gather other additions
- To make the waffles, heat your waffle iron and add a few drops of oil. Add a spoonful of the pizza batter and spread it around – you want a thin layer. Add a small spoonful of the pizza sauce at every corner, not too much
- Top this with your sliced mushrooms, peppers, and shredded mozzarella. Add another layer of the pizza batter on top, no need to cover the entire surface. Top with optional minced garlic and drizzle of oil and close waffle iron
- Let the waffle cook until it’s golden brown on both sides, flip waffle if it’s not browning evenly, cook for a few more minutes
- Repeat for all of the waffles, transfer prepared waffles onto a rack so they don’t get soggy. Serve immediately, these are best when served warm and crispyTo reheat, you can reheat for 5-10 mins in the oven at 400 deg F which will also help keep them crispy
Video
Notes
- Storage: Once cool you can store them in a closed container in the refrigerator for up to 3 days or freeze them. They are best when freshly made
- Add 1/2 tsp oregano or other herbs to the batter for flavor
- Use other toppings of choice. Layer them so they don’t become too tall in the waffle maker. Also make sure to thinly slice everything
- you can mix in some pizza sauce jn the batter or serve waffles with pizza sauce on the side!
- glutenfree: use a gf blend of choice or 1 cup oat flour , 1/2 cup almond flour, 1/4 cup potato starch. .
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- The base for our pizza batter is a mix of all-purpose flour with some semolina flour or rice flour
- A blend of active yeast and baking powder is responsible for that perfect rise.
- It would not be a pizza waffles batter without some salt and extra virgin olive oil
- My pizza waffles toppings of choice are bell peppers, sliced mushrooms, pizza sauce and some vegan shredded mozzarella. You can add your toppings of choice. Some veggie crumbles and so on
- I feel all things pizza call for red pepper flakes and these pizza waffles are no exception.
- If you want the extra crisp and flavor , add some minced garlic and a drizzle of oil on top
Tips & Variations:
- Add in other additions/stuffing to the pizza like olives or veggie crumbles, make a white pizza with my ALFREDO SAUCE and sauteed mushrooms.
- The water we add to the waffles batter should not be too hot or it will kill the yeast.
- I like to add some dried herbs to the pizza waffles batter – think oregano, thyme, or rosemary. Or go for an Italian herb blend. Red pepper flakes and onion or garlic powder would be other great ways to spice up that pizza waffles batter.
- If you are not planning on eating your waffles right away, you can simply place them on a wire rack to bring them to room temperature. Avoid placing freshly baked waffles on a plate as the steam will make them turn soggy on you.
- Give your waffle iron time to heat up all the way to ensure your waffle iron is really HOT before the batter touches it! And grease it well.
- Use a plastic or rubber utensil to remove your waffles from the iron to not damage the non-stick surface.
How to make Pizza Waffles:
Make the pizza batter first – add all of the dry ingredients to a bowl and mix well. Add in the extra virgin olive oil and warm water, mix until mixture is like a pancake batter. Let this mixture sit for 20-25 minutes until it gets bubbly
Meanwhile, you can chop up the vegetables and gather other additions
To make the waffles, heat your waffle iron and add a few drops of oil. Add a spoonful of the pizza batter and spread it around – you want a thin layer. Add a small spoonful of the pizza sauce at every corner, not too much (about 2 tsp or so)
Top this with your sliced mushrooms, peppers, and shredded mozzarella. Add another layer of the pizza batter on top, no need to cover the entire surface. Top with optional minced garlic and drizzle of oil and close waffle iron
Let the waffle cook until it’s golden brown on both sides, flip waffle if it’s not browning evenly, cook for a few more minutes
Repeat for all of the waffles, transferred prepared waffles onto a rack so they don’t get soggy. Serve immediately, these are best when served warm and crispy
How to make Pizza Waffles ahead of time and store them:
Once cool you can store Pizza Waffles in a closed container in the refrigerator for up to 3 days or freeze them. To reheat refrigerated waffles, you can use a toaster oven or broil in the oven until crispy.
Can these be made with whole wheat flour? I need to make it diabetic friendly 😊
Yes
Are there any substitutions for the oil?
If you have a good non stick waffle maker then you may be able to omit it
Hello,
I wanted to make these for my daughter but she can not have yeast is there something else I can use instead?
I have not tried this recipe without yeast. But you might be able to make a similar yeast-free batter from this no-yeast pizza dough recipe – but do not add baking soda to the batter and use one 1/4 tsp of baking powder.
I tried this variation from the pizza recipe and it worked beautifully. I also used only 1-1/4 cup GF Paleo Flour and ¼ cup GF Cornmeal for added crunch. My husband flipped out by how delicious these were. He said – “don’t put the waffle maker away.” HA.
yay! haha. please don’t forget to rate!
Fantastic Recipe!
thank you!
These are amazing!
Hooray!
can you use almond flour or a mixture of almond flour and coconut floor? these are my preferred GF flours. Thanks!
Use the flour blend from here https://www.veganricha.com/gluten-free-almond-flour-naan/
These turned out beautifully Richa. Thank you. I’m thinking next time I’d like to use spelt flour…any suggestions on the mix or handling for this recipe?
You’ll just need a bit more water that’s all
I have a question – was it an issue that the veggies weren’t pre-cooked? Thanks in advance. It looks delish.
they’re supposed to be raw.
Amazing!! I made it today for lunch and it was a huge success!! So easy and so delicious!! Thanks Richa for another great recipe!!
Can you use a blend of whole wheat and all purpose or just whole wheat?
You can use a mix
I was looking for a recipe like this and found yours which sounds perfect. I’m sure I will have to give you a feedback saying that it’s marked *the best* in my cookbook. Than you so much!