Vegan Breakfast Pizza



2 crusts (homemade or otherwise)
1 cup vegan Cheese (Go Veggine or FollowYourHeart)
1/2 a log of GimmeLean Vegan Sausage or 2 links BeyondSausage
1 block of extra firm sprouted Tofu
4-5 small, organic sweet peppers or bell peppers
2 cups of hashbrowns
Curry Powder
Dash of Cayenne
Black Pepper and Sea Salt
1/2 oz. Avocado Oil
Handful of fresh Cilantro
Nutritional Yeast

2 oz. Ketchup
1/2 oz. Sriracha
1 oz. Vegan Mayonaise
Splash of neutral plant milk
Black Pepper and Salt


Topping Prep
Like most pizzas, you'll want to prep the toppings beforehand. Simply put a hot skillet going and add the hashbrowns. Sauté potatoes on medium-high, frying them on each side in olive oil, sea salt, and cracked pepper. Flip when one side is golden brown. It's okay if they are still a little raw in the middle because they'll be baked on top of the pizza again. 

Next, chunk up the GimmeLean sausage and fry it off, soaking up any excess grease with a piece of paper towel. Feel free to use our Eggplant bacon recipe or any "meaty" substance of your choice. For the purposes of "Breakfast Pizza" GimmeLean's taste profile is on point!

Next, you'll want to prepare the tofu "egg". We have a recipe for this already, but essentially you break up the tofu in a large bowl and add some avo oil, turmeric, cumin, curry, cayenne spices and a little salt and pepper. Mix well until the tofu is coated and has a yellow tinge. When the sausage is ready simply fry up the tofu of a few minutes in the leftover oil until tofu is somewhat browned. Again, it's okay if its a little raw because we'll be baking this again. 

Finally, you'll want to prep the Frankenstein sauce. All you need a bowl, a fork or a mini whisk and blend all sauce ingredients until smooth and "pizza-sauce" texture. You don't want it to be too runny or too thick. 

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Pizza Construction
It’s recommended that you prepare homemade crusts, gluten-free or otherwise. There are a ton of great pre-mixes out there with easy to follow instructions. 

Once crusts are ready, use a spoon or spatula to spread the sauce across the middle of both crusts to the edges. Optional- Brush remaining edges with melted vegan butter and fresh garlic. Top with a majority of the hashbrowns, and then the vegan cheese. Follow this up by generously adding the sausage and tofu egg. Top with a little more vegan cheese and nutritional yeast. Bake around 410 - 425 depending on your elevation for about 10-15 minutes. Remove from oven, rest, slice and top with freshly chopped cilantro. Now INHALE....

PRO TIP: If using Daiya, go LIGHT! It gets quite gummy if you add a lot (something a lot of pizza joints have yet to figure out).