Vegan Breakfast Pizza

Yields: 1 12-inch Pizza

Photo and Food Styling by Snixy Kitchen

One of our most loyal fans, Snixy Kitchen’s daughter, Zo, was the inspiration for this breakfast pizza made for Mothers Day Brunch, using our Vegan All-Day Egg Scramble. A base layer of creamy carrot “cheese” sauce topped with plant egg scramble, tomatoes, crispy homemade tofu “bacon”, and fresh basil. The star of the pizza is the fluffy egg-y scramble that’s so full of flavor.

And speaking of Mother’s Day, fun fact: when Sarah was a doctoral student in mathematics, she started a gluten-free food blog exploring the Bay Area’s plentiful food offerings, including Hodo!

Sarah writes: As an early fan, we’re tickled that Zo, now six, has been eating Hodo since the beginning, even visiting the factory when she was just two months old! She now calls Hodo “my favorite dinner food.”

Ingredients

Pizza

1 (8oz) Hodo All-Day Egg Scramble Locate product
1 12-inch par-baked pizza dough (gluten-free if needed)
1/2 cup cherry tomatoes, sliced
Fresh basil, for serving
Red pepper flakes, for serving

Creamy Carrot “Cheese” Sauce

1/2 cup raw cashews
1 tablespoon extra virgin olive oil
1/4 medium yellow onion, thinly sliced
2 medium (1/4lb) carrots, peeled and sliced into ½-inch rounds
2 large garlic cloves, peeled
1/4 cup nutritional yeast
1/2 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
1/2 cup water, plus more for soaking and cooking

Tofu Bacon

1/2 (10oz) block Hodo Extra Firm Tofu Locate product
1/4 cup tamari sauce (or soy sauce)
1 tablespoon maple syrup
1 tablespoon liquid smoke
1/4 teaspoon smoked paprika
2 tablespoons extra virgin olive oil

Instructions

Marinate the tofu bacon. Thinly slice the tofu. In a small bowl, mix together the tamari, maple syrup, liquid smoke, smoked paprika. Nestle the tofu into the marinade.
Prepare the creamy carrot cheese sauce. Put the raw cashews in a heat proof bowl and cover with boiling water.
Heat the olive oil in a medium skillet over low heat and keep 1/2 cup water nearby. Add the onion to the skillet and cook, stirring, until the onion begins to caramelize. Stop stirring and increase the heat to medium-low. When a brown glaze has formed on the bottom of the skillet, pour 2 tablespoons of water into the pan to deglaze it, using a spatula to scrape up any brown bits and stirring them into the onion. Repeat this process for 10 minutes until the onions begin to caramelize. Add the carrots, garlic, and 1/4 cup water. Cover and cook for 15-20 minutes, until the carrots are soft when pierced with a fork.
Transfer the cooked carrots, onions, and garlic to a blender. Drain and add the cashews, nutritional yeast, apple cider vinegar, and salt, followed by 1/2 cup water. Blend until completely smooth, scraping down the sides as needed. Set aside.
Preheat the oven to 500°F. If using a pizza stone, preheat it in the oven.
Fry the tofu bacon. Heat 2 tablespoons olive oil in a cast-iron skillet over medium heat. Working in batches, fry the tofu, flipping a few times with tongs, until it’s dark brown and crisp on both sides, taking care not to burn the tofu. Reduce the heat as needed. Transfer to a paper towel-lined plate to drain. Once cool, break into bite-sized pieces.
Spread a layer of the creamy carrot cheese sauce over the par-baked crust. Crumble the all-day egg scramble over the top. Top with tomatoes and tofu bacon (Note: if your tofu bacon is already very dark, you can optionally add it after it bakes to keep it from burning). Bake for 6-8 minutes, until the crust is cooked through and toppings are heated.
8. Top with fresh basil and red pepper flakes and serve warm.