Ahhhh…breakfast, the most important meal of the day! Also, my favorite meal of the day. I love all things breakfast food related and pizza related. When you put the two together, they make the greatest breakfast of all time! This perfect pizza is topped with tofu scramble, potatoes, shiitake bacon and vegan cheese. Baked to perfection, it won’t last long!
I eat a lot of oats and soy yogurt with granola and smoothies during the week. So, sometimes on the weekend, I need a breakfast upgrade! This pizza can be done super quickly. The tofu scramble and shiitake bacon take no time at all. Then you just throw everything on to some dough and bake. You can definitely make your own pizza dough, but you can find some really great pre-made pizza dough at most stores that is usually vegan. Trader Joe’s has an amazing vegan pizza dough. Ready to go!
It is only like $1, and keeps in the fridge for quite a while. I love to have it on hand so I can throw together a quick pizza anytime! This vegan breakfast pizza seemed like a natural direction for me, since usually when I eat a bunch of breakfast foods I like to put them all together to make a sandwich. So, I feel like this may be a little more of a sophisticated version of piling all my foods on top of each other!
I can’t imagine anyone not liking this pizza! It is all good things in this world, breakfast+pizza=amazing. This recipe will make two medium-ish pizzas or one really large pizza, so you can definitely share! My whole family loves when it is breakfast pizza time! 
This is the perfect recipe for Sunday brunch! Maybe with a breakfast cocktail? That sounds like the most glorious weekend ever, to me. I hope you enjoy making this vegan breakfast pizza! I immediately wondered where it had been all my life!
Tools I Used:
Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch
Wilton 2105-0244 Ceramic Pizza Stone, 15-Inch
OXO Good Grips 4-inch Pizza Wheel and Cutter
Vegan Breakfast Pizza
Ingredients
Shiitake Bacon
- 4 oz. Shiitake mushrooms, sliced
- 3 Tbsp. Soy sauce or Tamari
- 2 Tbsp. Maple syrup
- 1 Tbsp. Liquid smoke
- 1 Tbsp. Olive oil
Tofu Scramble
- 1 Block Extra firm tofu
- 1 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 2 tsp. Garlic powder
- 2 tsp. Tumeric
- 1/2 tsp. Dry Mustard
- 2 Tbsp. Olive oil
For the Pizza
- 1 Batch Vegan pizza dough, homemade or store bought
- 1 Russet potato, small, sliced very thin
- 1/3 C. Vegan cheese, cheddar style
- Green onions, optional
- Oil for brushing the top of the dough
Instructions
- Preheat oven to 450 degrees.
- Start marinating the shiitakes, place the sliced mushrooms in a bowl, and add the soy sauce, maple syrup and liquid smoke to the bowl. Toss the mushrooms in the sauce and let marinate while you make the tofu scramble.
- Make the scramble. Squeeze a good amount of the liquid out of the tofu. Then heat the olive oil in a non stick pan. Crumble the tofu into the pan, and start cooking on medium high. Stir constantly and make sure the crumbles are pretty uniform sizes by breaking up with a wooden spoon.
- Add the remaining scramble ingredients and stir. Cook for a few more minutes until the tofu is warmed through and starts to brown. Remove from heat.
- Next cook your marinated shiitakes, by heating oil in a cast iron pan(preferably), if you don't have cast iron, just a non stick pan. Add the mushrooms to the pan and cook on each side for a minute or two until brown and crisp. Remove from heat.
- Roll out your dough, to your desired thickness. Place dough on a prepared pizza stone or pan. Brush with a bit of olive oil. Top with tofu scramble, thinly sliced potatoes(like super thin, maybe 18th of an inch), shiitake bacon, then vegan cheese.
- Bake at 450 degrees for 12-17 minutes or until nice and brown and potatoes are cooked through. Top with green onions if desired. Serve immediately!
Notes
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