Vegan Breakfast Pizza
All pizza is breakfast pizza if I am being honest.
However, the term Breakfast Pizza is used to denote a pizza with cheese sauce base and usually covered with egg and other ingredients.
I love breakfast pizza, because I love pizza.
This recipe was born out of leftovers. Meaning I love it even more.
By accident just last week I realized I had all the ingredients for breakfast pizza in my fridge at the same time. Making a bit extra for later is one of my favorite ways to cook. Using everything but not repeating exactly the same dish (more than twice). I consider it more efficient.
- Any day make my vegetable crumble recipe and freeze it into portions or use in the following recipes.
- Saturday make my tofu scramble for breakfast
- Saturday make my mac-no-cheese for dinner
- Sunday, make breakfast pizza using
Pizza crust (recipe below)
leftover mac-no cheese sauce,
leftover tofu scramble,
and left over or frozen vegetable crumble.
- Bonus: Test someone else’s recipe and make a cheese sauce top or use shredded vegan options from the grocery store. (I love testing other people’s recipes, it always takes me out of my comfort zone).
Pizza Crust Recipe (fast):
Adapted to be whole wheat, from Smitten Kitchen Cookbook by Deb Perelman. Recipe easily doubles, for larger portions read here.
½ cup warm water
1 ¼ teaspoon active yeast
1 t agave
1 (125 g) unbleached all-purpose flour
½ cup (75 g) whole wheat flour
1 t salt
Oil for bowl (optional)
Pour the warm water and agave into a mixing bowl and sprinkle with the yeast. Let stand 5 minutes until proofed.
Add the rest of the ingredients and mix with a spoon until the dough is rough and starting to form a ball.
Turn out onto a floured surface and knead for 5 minutes until smooth and elastic.
Place into an oiled bowl and cover.
Allow to double in size (approx. 30 minutes)
Note: I do not oil my bowl, but it will make for a smoother dough if you use the oil.
Breakfast Pizza Recipe
Ingredients: (Makes 1)
1 pizza crust (see above)
¼ cup no-cheese sauce
¼ cup tofu scramble
¼ cup vegetable crumble
1 roma tomato
1 handful spinach or kale (optional)
Sesame seeds (optional)
White cheese sauce (optional, below)
Roll out the crust and place on a round baking sheet.
Cover with no-cheese sauce, leaving 1 cm of crust.
Sprinkle the outside crust with sesame seeds (optional).
Cover with tofu scramble and vegetable crumble, or other ingredients of choice. (remember you can use leftovers or any topping you desire. see intro above.)
Top with vegan shredded cheese of choice or white cheese sauce
White Cheese Sauce Recipe
(tested and adapted from plantifullybased youtube)
This is a baking cheese, so far I have found you can use it on pizza and in lasagna recipes.
NOTE: it can not be eaten without baking because of the tapioca starch.
5-10 cauliflower florets (175 g)
2 Tablespoons tapioca starch
½ Tablespoon nutritional yeast
¼ t fresh lime juice
Salt (to taste)
¼-½ cup filtered water
Steam the cauliflower until soft.
Blend all the ingredients in a blender until very smooth, and use immediately in baked recipes.
or store in a squeeze bottle, keeps 1 week in the fridge.
If too stiff when removed from the refrigerator blend with a splash more water.