Smokey, cheesy, thin crust breakfast pizza topped with fresh avocado and basil.
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.