Foodie Friday: Vegan Breakfast Pizza

Happy Friday! Hope that you are all staying as warm and dry as possible 🙂 This weekend I plan to literally hibernate in my apartment in my pajamas. There will be reading, possible movie watching, hopefully some exercise, and lots of pajama time! Today I’m sharing a really yummy and easy vegan breakfast pizza. It’s gluten free and can be easily customized. Meat eater or not, I hope you give this a whirl…I promise it will be satisfying!

Vegan Breakfast Pizza (V+GF)

Ingredients (Serves 4):

  • 1 Block of Extra firm tofu drained and pressed dry
  • 1 8 oz package mushrooms (I used Baby Bella mushrooms) marinated in my tofu bacon marinade)
  • 1/4 Teaspoon Lemon Pepper Seasoning (make sure it’s salt-free)
  • 1 Teaspoon Turmeric
  • 1/2 Teaspoon Garlic Powder
  • 1 Tablespoon Nutritional Yeast
  • 1 Pre-made or homemade gluten free pizza crust
  • 2 Tablespoons of organic ketchup or tomato paste

Directions:

  • Wash and chop mushrooms and prepare marinade. Marinate covered for at least 30 minutes. Bake mushrooms in a 450 degree oven for 15-20 minutes until resembles bacon texture. Lower oven heat to 375 after mushrooms cook. Set aside.
  • Crumble tofu in to a medium frying pan until resembles consistency of scrambled eggs.
  • Add Lemon Pepper, Turmeric, Garlic Powder, and Nutritional Yeast to tofu mixture and cook 3-5 minutes until heated through.

  • Spread ketchup or tomato paste on to pizza crust and top with tofu scramble and mushroom bacon. I also added some white onion.

  • Bake 10-12 minutes until crust has cooked through. 
  • I enjoyed mine with some cranberry balsamic kale! Leftovers keep well and reheat best in the oven! 

I  hope that you all have a wonderful weekend, friends! Until Monday, happy tofu scrambling! 

Ever enjoyed breakfast pizza? Favorite breakfast?

Tell me in the comments below!

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24 thoughts on “Foodie Friday: Vegan Breakfast Pizza

  1. Seriously what’s better than pizza for breakfast? 😉
    I’ve only tried tofu one way actually [scrambled] so I could get behind this recipe. For some reason tofu is one of those ingredients that scares the heck out of me!

  2. This is so brilliant!! I love the idea of using mushrooms as the bacon. Mushrooms are a necessity on all my pizzas, but I’m so loving the bacon and egg feel here.

    • It’s so good! I used to love getting it from this deli near my house growing up on Saturday mornings. The kind I would get was so horrible for me though and most definitely not gluten free haha!

  3. Oh my Lord this looks amazing! I LOVED breakfast pizza in college. The dining hall only had it for Sunday brunch…and I was first in line each week 😉 This was before I was vegan and haven’t had it since. Time to change that! All I would add to this is DAIYA CHEDDAR CHEESE!

    • Thanks, Ellie! I love breakfast pizza too! Daiya cheese would also be delicious–normally I’d go for it but my baby is not a fan of vegan cheese and it’s made me sick my whole pregnancy. So, maybe I’ll add in daiya in a few months? haha!

  4. Can you believe I’ve never made a breakfast pizza? This looks so cute and delightful; and your weekend sounds like a dream! 🙂 I hope you get so much rest, refreshment, and your cup gets filled up to running over!

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