Vegan Thanksgiving Pizza - The Surznick Common Room

Wednesday, November 16, 2016

Vegan Thanksgiving Pizza

As much as Sarah and I love fall and Halloween, I'm admittedly getting very excited for winter and some of our favorite holidays. This will be the first winter in our new home, and I'm really craving parties with friends and family, delicious food, fun music, and a warm place to gather away from the cold weather.

First up: Thanksgiving. Since becoming vegetarian, Thanksgiving has been a bit of a tricky holiday to navigate, but lately I think we've gotten a pretty good handle on things. This year, we tried out a new original recipe, and it was a hit: Vegan Thanksgiving Pizza. Loaded with everything amazing that comes with Thanksgiving (aside from the turkey), this pizza is hearty, savory, sweet, filling, and oh so amazing!

print recipe

Vegan Thanksgiving Pizza
This vegan-friendly pizza combines the best parts of Thanksgiving dinner - roasted veggies, gravy, cranberry sauce, and of course, the rolls. Make it for Friendsgiving or even your family Thanksgiving meal!
  • 1 can crescent rolls (We used Trader Joe's)
  • Approx. 10 fresh Brussels Sprouts, quartered
  • 1 medium-sized sweet potato, cubed
  • 3/4 cup pecans, roughly chopped
  • 1/2-3/4 cup vegan gravy (We used Tofurkey brand)
  • 3-4 tbsp. fresh cranberry sauce (more or less to your liking)
  • Olive oil
  • Salt and pepper
  • Garlic powder
1. Preheat your oven to 425°.2. Clean and peel your sweet potato. Cut into 1/2" cubes. 3. Clean Brussels sprouts and cut into quarters.4. Combine sweet potatoes and Brussels sprouts in a large bowl. Toss in olive oil, salt, pepper, and garlic powder to your liking.5. Spread veggies onto a baking sheet in a single layer and roast in the oven for about 30 minutes, stirring every 10 minutes. Set aside and lower oven heat to 350°.6. While veggies are roasting, lightly toast your pecans in a small pan on the stove top. (Place dry pecans right in the pan, no oil required.) Stir regularly to ensure they don't burn! Set aside.7. On a large pizza sheet, lightly coated with olive oil, roll out your crescent rolls and press the seams together into a crust. Bake for 13-14 minutes.8. While crust is baking, heat up your gravy and cranberry sauce in the microwave or on the stove. Thin out your cranberry sauce with a little water, if necessary (we used about 4 tbsp.)9. Remove crust from oven and assemble your pizza. First add a layer of gravy, then top with roasted sweet potatoes, Brussels sprouts, and toasted pecans.10. Return pizza to the oven for about 10 minutes. Then remove and drizzle on cranberry sauce. Let stand 5 minutes before serving.
Prep time: Cook time: Total time: Yield: 1 Pizza

Full disclosure: as you'll notice in the pictures, we didn't bake our pizza crust before topping the pizza. Even after doubling the recommended cooking time for the crescent rolls, our pizza dough was still soft in the middle. Seeing as everything is already cooked once it goes on the pizza, we recommend cooking the crust first, topping it, and baking it all together for a bit afterwards!

I have a very strong feeling that this Thanksgiving pizza is going to be a staple in the Surznick household after this holiday season. If I can find a way to bring together a nice, classy holiday meal with my all-time favorite food, I'm all over it! I hope you get a chance to try this out and share it with your loved ones!

Sarah & Nick


  1. Yum, this sounds amazing! All of my favorite fall foods in one dish :)

  2. This sounds delicious! Unfortunately, my baby belly has not been craving ANYTHING healthy. I want to save this for next year!