Baking a pizza cleanly through the whole pan must be an art, especially where eggs are concerned. I decided to listen to one of the comments on the recipe and put the dough in a Pyrex can instead of on a pizza sheet. This allowed the eggs to spread out and cook a little higher since there was some depth in the pan.
I also struggled to make this a milk-free recipe, but just decided to take out the cheese. The shredded has browns were great, and I might even add a little more next time I make them. I used turkey sausage instead of vegetarian sausage because let’s be real, real meat is better.
It’s funny that this is the second recipe I’ve made that fake’s pizza crust, I definitely owe it to myself to learn how to make real pizza crust soon.
Vegetarian Times Recipe:
- 1 8-oz. can low-fat refrigerated crescent dinner roll dough
- 7 oz. vegetarian breakfast “sausage” patties
- 1 cup frozen shredded hash brown potatoes, thawed
- 1 cup (4 oz.) shredded low-fat cheddar cheese
- 1 8-oz. carton egg substitute or 4 large eggs
- ¼ cup skim milk or soymilk
- 2 tsp. chopped fresh sage or 1 tsp. dried rubbed sage
- ½ tsp. salt
- ¼ tsp. crushed red pepper flakes
- Preheat oven to 375F. Separate dough into triangles. Press triangles together to form single round crust on 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form rim.
- Cook “sausages” 5 to 7 minutes, breaking into small crumbles. Drain on paper towels, and let cool slightly.
- Top prepared dough with “sausage,” potatoes and cheese. Whisk together egg substitute, milk, sage, salt and red pepper flakes in medium bowl. Carefully pour milk mixture over “sausage” mixture. Bake 25 minutes, or until crust is browned. Cut into wedges, and serve warm.