Cheesy Vegan Breakfast Pizza is the answer to the age old morning conundrum: you want tofu scramble with smokey tempeh bacon for breakfast, but you also want to eat last night’s oeey-gooey cheesy pizza straight from the box.
Abraham Lincoln said you can’t please all of the people all of the time but he never ate pillowy tofu scramble, piled on a thin crunchy crust, topped with smokey “bacon” bits, avocado chunks and fresh basil. Did you Abe? Be honest.
If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.
School has started and most of us are hunkering down and trying to keep up with life. This recipe is all about giving yourself a break. I am the one who usually makes every little ingredient down to the jam on my bread and the dough for my pizza, but today I gave myself a break and it was simply glorious. A rest day as they say in “exercise” nomenclature.
Pizza dough, marinara sauce and tempeh bacon are all ingredients I enjoy making for myself but today, with the cold rain pouring and a long list of chores and deadlines looming, I skipped a few steps but was still able to get a hot savory breakfast on the table so we could sit together around the kitchen island with our pizza and coffee and start the day together before we broke apart like billiard balls after the first strike of the pool cue.
While the breakfast pizza dough baked, I cooked up a tofu scramble and tempeh bacon. The pizza shell came out of the oven, thin and crisp, and I topped it with scramble, bacon, avocado, basil and radish slices. Easy peasy. Just use this as a template and top it with what ever goodies you happen to have in the fridge. Red onion would be great, as would a few vegan sausages.
Perhaps you love breakfasts that are simple, healthy and take under 30 minute, then my Butterfinger Breakfast Bars are for you!
Or if savoury, eggy breakfasts are your thing then you’ll love this spectacular, veggie packed Frittata.
Slow down, you move too fast
You got to make the morning last
Just kicking down the cobblestones
Looking for fun and feeling groovy
Ba da-da da-da da-da, feeling groovy
-Simon and Garfunkel
Smokey, cheesy, thin crust breakfast pizza topped with fresh avocado and basil.
- 8 ounces room temperature pizza dough cut in two pieces
- 1 cup marinara sauce
- 8 ounces firm tofu
- 1/4 tsp turmeric
- 1 pinch kala namak, black sea salt for that sulphuric taste of eggs or regular salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 2 tsp tamari or soy sauce
- 1/2 tsp smoked paprika
- onion, diced
- 1/2 tsp olive oil
- 6 strips vegan bacon, ripped into bite size pieces.
- 1/3 cup torn basil leaves
- 1 avocado, cut into chunks
- 3 radishes thinly sliced
- 1/2 cup shredded vegan cheese
Heat oven to 500 degrees Fahrenheit. I use baking stones but if you don't have baking stones then place a sheet pan in the oven to heat up with the oven.
On a floured counter roll and gently stretch each 4 ounce ball of dough to a freeform oval about 10 inches by 8 inches. Slide them onto parchment paper placed on a pizza peel. Allow to rest 10 minutes. Spread 1/2 cup of the marinara on each pizza's. Sprinkle grated "cheese" evenly over the marinara.
Slide each of your rolled out doughs with the parchment underneath onto your pizza stones or sheet pan. Bake 8-10 minutes until the crust is golden.
Remove from oven.
Pat your tofu dry with a bowl and crumble the tofu with your hands. Mix with the paprika, soy sauce, turmeric, cumin, kala namak and garlic powder.
In a medium pan heat your oil and saute the diced onion and bacon pieces until the onion is transparent, about five-seven minutes. Add the tofu the pan, stirring occasionally 6-8 minutes until slightly golden.
Top your baked pizza shells. Garnish with torn basil, sliced radish and avocado. Cut the pizzas with a scissor and serve hot.