Friday, September 20, 2013

Breakfast Pizza

Happy Friday!
It's going to be a great weekend, minus the bit of rain we are supposed to get by tomorrow morning.
We have a concert to go to tomorrow night..... Folsom Live, 5 stages and one of my all time favorite bands
The English Beat is playing!  I can't wait!!!

Yesterday morning while my stomach was growling I noticed in my refrigerator that I had a little bit of pizza dough left.  Light went off.  Breakfast Pizza!  I had some cashew cream chipotle sauce leftover as well.  So this is how I put it all together! It got a huge thumbs up from my husband.

Preheat oven to 450. While letting the pizza dough warm to room temperature I sauteed up some fresh spinach.  Next I cooked up some scrambled tofu (tofu, nutritional yeast, salt, garlic powder, onion powder) in a bit of oil.  Then I heated up some Soyrizo.  When the dough is ready I rolled it out and put on my pizza stone,  sprayed some olive on it and put in oven for 5 min. to partially cook.  Took it out and spread the cashew cream on it, spinach, tofu scramble and Soyrizo.  Put back into the oven for about another 5 min or until the pizza crust started to turn golden.  A couple of nice additions would be to top it off with cilantro and avocado, which I had neither on hand.
The end result did not disappoint!  It tasted as good as it smelled.

My go to pizza crust:
from Organic Style
1 C. warm water (110-115 degrees)
Pinch of sugar
1 Pkg.(1/4oz)active-dry yeastt
3 C. all purpose flour, plus more as needed
(you can substitute 1C. whole-wheat flour for 1C. all purpose flour)
2 tsp. salt
2 tbsp. extra-virgin olive oil, plus more for bowl

1. Pour water into small bowl.  Add sugar and sprinkle yeast over the top.  I like to do a quick stir to mix it all in. Let it sit in a warm spot until the mixture proofs, is bubbly and active, about 8min.
2. Combine flour and salt in mixing bowl.  Add the yeast mixture and olive oil, mix to combine scraping down he sides with a rubber spatula.  The dough should form into a ball.
Transfer the dough to a lightly floured surface and knead 10-12 times with your hands, until dough is no longer sticky and appears smooth and elastic.  Shape the dough into a ball.
3. Transfer dough to a large bowl coated lightly with oil.  Turn dough to coat.  Cover with a clean dish towel .  Leave in a warm place until dough has doubled in size, about 1 hour.
4. Punch dough down and knead 3 or 4 times.  Divide the dough in half or if you really want a thinner crust you can divide it into 3 balls.  Roll out on a lightly floured surface and use as you wish or you can pat each disk and wrap  in plastic wrap, place in freezer bags. You can freeze it up to 3 weeks.  (I usually use it all so freezing isn't an option for me). Before using the dough from the freezer, let it sit at room temperature until it becomes springy and pliable 1-2hrs.

Chipotle Cashew Cream
from Veg News
adjusted by dreaminitvegan

1 C. raw cashews
1 C. filtered water( you can add a little more water at a time to make thinner)
*1 canned chipotle pepper with seeds taken out
1/4 C. nutritional yeast
1/4 tsp. sea salt

In a blender, puree all ingredients until smooth.

*note: canned chipotles can be very hot so add according to desired heat. You may only need half a pepper or maybe more due to the heat.
You can also make this sauce without chipotles.

Have an amazing weekend!


  1. I'm all for non-traditional breakfasts like pizza. Whatever hits the spot works for me. Come to think of it, I had leftover Indian food for breakfast this morning — chickpea curry, aloo gobi and rice. Yeah!

    1. Andrea-your right....whatever works. I prefer savory most mornings.

  2. your breakfast pizza looks super yummy. what a great idea!!! who needs breakfast burritos, when you can have breakfast pizza? Have a great time this weekend!

    1. Amey-Thanks! Yeah who needs breakfast burritos. You could add some black beans to this. hmmmmm.

  3. I'm not nearly ambitious enough to actually make this in the morning, but I'd love to eat this as a breakfast for dinner. Sounds great!

    1. Hannah- breakfast for dinner, who doesn't love that once in a while.

  4. OMG, I haven't listened to The English Beat for the longest time. You know what would be perfect is eating the breakfast pizza while listening to the band. :-) Have a great weekend!

  5. chow vegan-lol! That would be great wouldn't it! Although a drink in hand is not so bad either. :)

  6. I hope the concert was good! I can totally imagine the flavour of this pizza. I would love to be rolling up a slice of this and devouring it for breakfast!! brilliantly inventive topping.

  7. India- Thanks! I could go for another piece myself.

  8. Brekky pizza! I had never had breakfast pizza until Vida Vegan Con this year and now I want to have a go at making some. Thanks for sharing your recipe!

    1. Mandee- so glad to hear this inspired you more to make one. Can't wait to see what you come up witth!