My dad used to hate buying Lactaid milk for me as a kid. He only told me that recently, but I found it quite humorous, especially considering he never confronted me on the issue as a kindergartner.
Of our small family of four, I was the only lactose-intolerant schmuck while the rest of the group was fine with 2%, seemingly ruining the party for all dairy-loving members. “Ice cream, everyone? Well, almost everyone…?” My digestive tract simply hated me, and my special needs didn’t stop there.
I was also severely allergic to cats and everything outdoors. I required allergy shots, medications and endless doctors visits where I’d sit in the waiting room and get my hands locked in a Chinese finger trap, more than once. I couldn’t swallow pills so my mom had to budge for more expensive liquids – another event my dad detested. I had the worst teeth of anyone ever – each tooth proudly facing its own unique direction – which required retainers on top of braces on top of retainers just to make me an acceptable member of society again. I also cried every day in the 4th grade because I missed my mom and hated my new school in the middle of nowhere rural America, far from my familiar New Mexican surroundings.
Oh, and I had asthma, but let’s not even go down that road. There was a lot of wheezing, inhalers, breathing chambers, and treatments; rather a sad sight from anyone’s perspective.
Somewhere between braces, freshman basketball and community college I dropped the lactose intolerant bit, almost like how I stopped wearing glasses in 2009 to force my eyes to get better. My eyes obeyed, my stomach did not, and it’s been fighting with me on dairy quite angrily for a couple years now.
I was intolerant of my very own intolerance and, like moldy cheese in the back of your fridge, it came back to bite me. I should’ve been tending to this years ago, but I’m fixing that now; or at least trying. Better late than never, I suppose.
In 2013, I’m resolving to listen to my body more, feed it foods it agrees with and leave things like dairy by the wayside, at least temporarily. This recipe may not be the equivalent of a salad in terms of health, but it is dairy-free and healthier than your average pie. Those are two things my stomach can get behind at the moment.
Breakfast pizzas are typically savory but I prefer them sweet. This one consists of a simple pizza dough (store bought or homemade; I include a recipe below), baked apples, a raw-sugar streusel and dairy-free vanilla glaze.
John and I snacked on these one lazy afternoon this week and couldn’t help but liken them to the dessert pizzas you’ll find in any American pizza stand, only way better. They’re fresher, more wholesome and embarrassingly simple to make. These would make an excellent weekend treat, brunch item or late-afternoon or after-dinner dessert. I prefer them any time of the day, like most things covered in glaze and baked apples.
So here’s to a New Year. Here’s to resolutions both small and grand. Here’s to health and happiness in 2013. And here’s to another delicious and simple recipe that’s certainly worth sharing. At the risk of sounding cliche, cheers!
Apple Streusel Breakfast Pizzas (Dairy-Free)
Ingredients
Pizza
- 1 12-inch pizza worth of pizza dough (divided // recipe)
- 2 whole apples (half tart, half sweet // peeled, cored, chopped)
- 1 Tbsp lemon juice
- 1/2 tsp cinnamon
- 2 Tbsp brown sugar
- 1/2 tsp cornstarch
- 1 Tbsp Earth Balance (or other non-dairy butter // divided)
Streusel
- 3 Tbsp raw sugar
- 1/4 cup unbleached all-purpose flour
- 3 Tbsp Earth Balance
Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp Earth Balance (melted)
- 1 splash almond or soy milk
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Arrange apples on the baking sheet and sprinkle with lemon juice, cinnamon, brown sugar, corn starch and toss. Then speckle tiny dots of Earth Balance over the top. Bake for 15-20 minutes or until soft and fragrant, tossing once halfway through. Remove from oven and set aside to cool.
- Raise oven temperature to 450 degrees F (232 C) and divide your pizza dough into three even portions (as original recipe is written // adjust if altering batch size). Roll out on a lightly floured surface until the crust is quite thin.
- Transfer pizzas to lightly greased baking sheets and top with apples. Prepare streusel by combining raw sugar and flour and then cutting in butter until well combined. Sprinkle over the top of the apples.
- Bake pizzas for 10-12 minutes or until the edges appear lightly brown and the toppings are bubbly.
- Meanwhile, prepare glaze by combining powdered sugar with vanilla and melted butter and whisking in almond milk until desired consistency is reached – thin enough to drizzle. You will have leftover glaze.
- Remove pizzas from oven and drizzle with vanilla glaze, cut however you please and serve warm. These store well in an airtight container refrigerated for up to 2 or 3 days. Simply reheat in the oven or microwave before serving.
Notes
Nutrition (1 of 3 servings)
baked apples adapted from Joy the Baker
Beverly Deardurff says
I’ve done a lot of research on nutrition. I’ve learned that The Mediterranean Diet lifestyle, the Mind Diet, and plant-based diets are the best. This recipe sounds amazingly delicious. I’d have to change the white pizza dough for a whole grain. Suggestions?
Hi Beverly, a whole wheat pizza crust would be fine! Hope that helps!
Brendhan says
This recipe is the greatest, I have made it multiple times for various parties and everyone loves it! (even the non-vegans)
We’re so glad you enjoy it! Thanks so much for the lovely review, Brendhan!
Mary says
Just a small warning: If you’re a new vegan and aren’t aware of this: check into the sugar you use. Cane sugar is bleached with bone ash. Beet sugar is cheaper, and doesn’t get bleached. It would also be important if you have religious restrictions: some religions prohibit pigs and you can’t know which dead animals are turned into ash!
Mary says
What’s the sodium per serving? I don’t use Earth Balance any more, because was always too salty and I don’t like salt, but especially because ever since they changed their container years ago to one that doesn’t have a lid that seals out air like the original one, it oxidizes and goes rancid before I can use it all. I was willing to tolerate the offensive saltiness and just use less, but the loose fitting lid was the deal breaker. And the ring at the top of the cheap tub separated! They lost me as a loyal customer.
I luckily don’t have dairy issues and will use unsalted butter. But what’s the sodium, as the recipe stands?
Hi Mary, approximately 356 mg sodium per 1 small pizza. Hope that helps!
phyllis says
Can I use puff pastry instead: and can you give me a recipe?
I definitely want to make this!!
Thank you.
Hi Phyllis, we haven’t tried that, but it should work! We don’t have a recipe for it though. Let us know if you give it a try!
Mary says
You can use that, or French bread, or thin tortillas… it would all work, but her nutritional values wouldn’t be reflected in the change! If you use puff pastry, I’d dock it before putting on the toppings. It actually sounds like a great idea, the toppings are already dessert-like, and puff is used for desserts!
Hannah says
This is quite literally one of the best things I have ever made. I love going through your back catalogue of recipes! I made this this morning using the dough recipe you linked and it take a while but definitely worth it! Everyone needs to taste this. It’s amazing. I am so excited to have leftovers tomorrow.
We’re so glad you enjoyed it! Thanks so much for the lovely review!
Gillian says
I gave it five stars but, they didn’t come thru!
Gillian says
That was truly a treat! Being a little oil, plant based eater for four years I gave up pie. Not anymore….the pizza crust is awesome!
Thank you!
Gary says
I just made this and it was delicious! Thank you!
Belsante says
Have you tried using raw milk?
Nope!
Caitlin G. says
I made this for my beau’s Valentines Day breakfast in bed! And then proceeded to eat 2 of 3 pizzas. Yup. I replaced the soymilk in the icing with a little fresh lemon juice and a little salt for acidity and contrast. It is absolutely wonderful as is though. :)
ugg lattice cardy says
fine article,it is useful to me and others,please just keep it….
Rhonda Bradley says
This sounds really good. I would make one small change though. Use coconut oil in place of the earth balance. Earth balance contains palm oil which is destroying orangutan habitat, and the cause of deforestation and child labor.
Mary says
Did you call them to find out where they get their palm oil from? I ask, because I once talked to the manufacturer of my parrot’s treats, which contain red palm oil, and told them how guilty I felt about the impact of palm oil farms… and they told me they actually use palm oil that is grown ethically on a farm that takes care not to impact or harm the ecosystem, and wasn’t established by slash-and-burn. It’s nowhere near Borneo, for instance. Perhaps coconut oil will work… the other options include seeing if there is a brand of palm oil out there that does no harm, and I’d bet that other cold-pressed oils might work too.
Emma says
I just made this and its delicious! So so pleased that I tried this recipe! Thankyou!
Rebekah says
I made this with my best friend for my birthday! It was amazeballs! We made one giant pizza though :-)
Lauren says
Yes! Totally turned around my day (woke up late, fail a math test, and had a really bad swim practice). Sweet delicious comfort food!
Stephanie @ Stephanie's Az Kitchen says
This looks great. Can’t wait to try it!
Lisa says
Be glad your parents took care of your lactose intolerance. I didn’t know what my problem was until I got married at age 45 and my husband did research and found out I was lactose intolerant! Even though I take lactaid pills I have very bad sinus trouble now, so I’m trying to eliminate all dairy and see if that helps.
Mary says
There’s a good book about our relationship with dairy, by author Kurlansky, entitled “Milk,” which is really infirmativw,send entertaining. He said that humans are originally genetically programmed to become intolerant of milk by age 3. Humans who tolerate milk, actually have genetic mutations! I felt not so alone after reading that!
Julie says
Made this using a pre-made flatbread from Trader Joe’s and it was delicious!
Natalie (@fashionatalie) says
Ok, you have no idea how much this excites me because it reminds me of the dessert pizza at Pizza Hut I used to *LOVE* as a kid. I might have to try making it GF!
The Frosted Vegan says
Ohh my, I love the look of this! Like apple pie, but for breakfast : )
PapaLos says
Wow, what a childhood! It sounds like you persevered though. I’m sure if you had these breakfast pizzas back then, the sun would have shined clearer. They look awesome! And seem extremely easy. Think I’ll have to try them out.
I’ll bookmark your blog, looks great, good job!
becca says
So so so love your blog and all that you are doing here. I too am a sensitive food/skin/person issues. I have been thinking a lot about how we, as women, have a hard time knowing or listening to our bodies. Your blog and your postings on healthier food as well as your ‘blog resources page’ inspired me to blog about healthier eating as well…but in a more “get in touch with yourself”/understand your hunger versus recipes style. It feels like a natural offshoot for me to explore these issues in a deeper manner. Thanks so much for the inspiration and all the yummy food ideas. keep them coming and I hope that your body will feel more centered and at peace soon. How could it not with all the care you give it?
Allison says
I just found your blog through Iowa Girl Eats-I love you! Hilarious. Glad I found you!
Julia | JuliasAlbum.com says
So unique and creative!
megan @ whatmegansmaking says
oh my, do these look good!! I can’t wait to try them. Immediately pinned ;)
Laura @FoodSnobSTL says
I am drooling over these! Why is it so hard to listen to our bodies? I often think I can eat things that my body just can’t handle, and never seem to learn my lesson.
Leisa says
Wow… you poor girl, what a childhood you suffered through! I’m glad you’re making up for it with something as delicious and decadent as ‘Breakfast Pizza’… I love it :-)
Jocelyn (Grandbaby Cakes) says
I think I just fainted from the beauty of these pictures and the creativity of this concept. Amazing.
Megan says
Oh man. This looks so delicious! I’m sitting at work craving the hell out of this.
Ashley says
Deeelicious! Also– I’m allergic to cats, had crazy teeth, and developed asthma in my sophomore year of high school. :) Cheers to you two in 2013!