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 (187.5 g) 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 (354.88 ml) warm water
Additions
- ½ cup (74.5 g) thinly sliced red or green bell pepper or a mix of both
- ½ cup or more (48 g) thinly sliced mushrooms
- ½ cup (91 g) other thinly sliced vegetables of your choice optional
- ¾ cup (183.75 g) pizza sauce
- ½ cup (56 g) 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
Notes
- Once cool you can store them in a closed container in the refrigerator for up to 3 days or freeze them
- 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
- use more toppings to batter ratio for maximum flavor payback.
- 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 1/4cup oat flour , 1/4 cup almond flour, 2 tbsp potato starch .
Nutrition
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.
Ivy says
January 19, 2021 at 5:40 amLooks great, Richa! Can you recommend a waffle iron?
Vegan Richa Support says
January 20, 2021 at 7:20 pmI like the Oster brand and here are some good ones also: https://nymag.com/strategist/article/best-waffle-makers-and-irons.html
Tamara says
January 19, 2021 at 6:39 amI can’t wait to make this! What’s the purpose of the semolina flour? Can I just omit?
Richa says
January 19, 2021 at 7:42 amMakes them crispy. You can use more all purpose flour instead
Tamara Dixon says
January 25, 2021 at 11:17 amThese were really good, the kids enjoyed them. I added a tbsp of fine cornmeal instead. Thanks for a great recipe!
Richa says
January 25, 2021 at 11:26 amAwesome!
Lynn says
January 19, 2021 at 7:28 amCan it be made in a Belgium waffle maker
Richa says
January 19, 2021 at 7:42 amYes
Sara says
January 19, 2021 at 11:05 amCan these be made with all purpose GF flour?
Richa says
January 19, 2021 at 1:17 pmThey should work. You might need less or more liquid to make a batter depending on your blend
Ruby says
January 19, 2021 at 8:53 pmDelicious! I didn’t have any semolina flour so I just used more all-purpose. I also added in some sliced red onions but I could definitely see myself mixing up the veggies/faux meats depending on what’s in the fridge.
Richa says
January 19, 2021 at 9:28 pmAwesome!!
Leeann says
January 20, 2021 at 4:53 pmMade these for dinner last night. I was worried how the pizza sauce would fare in the waffle iron, so we used it as our “syrup.” Really good! Fun to make, too!
Richa says
January 20, 2021 at 5:03 pmAwesome! Use a thick pizza sauce or dipping in it works too
Emily says
January 20, 2021 at 5:30 pmThese were amazing! I let the kids add their toppings! So much fun. Extra cheese on top makes them nice and crispy.
Richa says
January 20, 2021 at 5:40 pmYay
Kat says
January 21, 2021 at 7:20 amAbsolutely delicious! Made them for breakfast this morning with vegan ham and red bell pepper, adding some herbs and garlic powder to the batter… using my Belgian waffle maker! Will definitely make them again 🙂
Richa says
January 21, 2021 at 9:09 amAwesome!!
Andy says
January 21, 2021 at 10:21 amHad to try these as soon as I saw the recipe!
I put some cherry tomatoes, scallops, spinach, oyster mushrooms, pesto dollops, and vegan parmesan because that’s what I had! I loved the format : two waffles were enough for a small lunch.
Will definitely be adding herbs or even broth to the batter for my next batch and make a dipping sauce of some type!
Tip if your waffle doesn’t come out easily and you don’t need to make an other one right away, letting it cool a bit in the waffle iron will loosen everything up.
Definitely worth trying if you want to add some pizzazz to your diet!
Richa says
January 21, 2021 at 7:51 pmAwesome
Stephanie says
January 21, 2021 at 6:35 pmReally great recipe!
We used veg pepperoni, green pepper, & mushrooms.
I will double the recipe next time as we only got 2.5 waffles, could have stretched it to 3 if we were a bit more careful with the batter. Our waffles are about 7” diameter for reference. They needed to cook longer than normal waffles so don’t make these when hangry but DO make these ASAP.
Richa says
January 21, 2021 at 6:56 pmAwesome! Yes double up or triple up! I used less batter and more filling. Also used a mini waffle as I love the size of those 🙂
Nikki says
January 24, 2021 at 7:57 amVery good! It made 7 waffles in my iron. Baked them about 2-3 minutes longer than usual. You can really pile on the veggies, I never thought that would work! Next time I’ll add some pizza sauce to the batter for a more umami flavour.
Richa says
January 24, 2021 at 10:05 amAweskme!
stacy Ryan-pettes says
January 24, 2021 at 11:45 amAbsolutely delicious!
Vegan Richa Support says
January 25, 2021 at 1:26 pmExcellent =)
Brenda says
January 28, 2021 at 9:38 amThese were so good for dinner last night. We used mushrooms, pineapples and vegan cheese. They were delicious! Thank you for a great recipe😋
Richa says
January 28, 2021 at 3:03 pmOoooh awesome combo
Tara says
January 28, 2021 at 3:44 pmThese were so good!!! I’m definitely making some to freeze for quick lunches for the kids! Such a clever idea, thank you!
Richa says
January 28, 2021 at 5:31 pmGreat idea to freeze!
Rebecca says
January 31, 2021 at 5:36 amThese look so good! Did you find that the pizza left any flavor in/on the waffle iron? I’m worried that all my breakfast waffles will taste like pizza if I make these.
Vegan Richa Support says
February 1, 2021 at 2:36 pmthank you. not really – i cleaned it as usual and there was no pizza taste next time.
Susan says
January 31, 2021 at 9:00 pmI don’t think I can make these because my nice new waffle maker sits upright and you pour the batter in from the top. I’m thinking I could premake 2 waffles and then put them in my panini press?? Has anyone else tried to figure out a work-around for this?
Vegan Richa Support says
February 2, 2021 at 8:16 amyou could add the veggies etc in with the batter and cut them small enough – should work fine. let me know how it works out
Kritika says
February 2, 2021 at 9:31 amDelicious recipe! And so quick to make. The family loved it. 👌🏼😊
Vegan Richa Support says
February 5, 2021 at 4:02 pmthanks for popping in ♡
Terry Snyder says
February 4, 2021 at 7:05 amWOW, WOW, WOW. When I tell you this was a hit at my house, I’m not kidding! My granddaughter went BONKERS over them. I put out the fillings and let everyone choose their own..