Toppings:

• tofu scramble (pressed tofu blocks broken up and flavored with black salt, turmeric, onion & garlic powder, nooch, smoked paprika, black pepper; allowed to sit in the fridge for a long time to absorb the flavor; then pan-fried with onions)
• spicy beyond breakfast sausage
• some violife “feta” cheez (tasted like the mildest goat cheese, could sub with Miyokos cashew mozzarella, or go with a cheddar cheez)
• bacon bits (I was going to use Horray foods bacon but ran out, so I made some roughly based on Pot Thickens’s recipe)
• extra nooch for cheezy flavor
• slices were garnished with green onions

Sauce was a sausage gravy, basically I made a roux with flour and Melt vegan butter, soaked cashews and blended them with a high powered blender into a cream, added maybe 1 tsp of white miso paste and maybe a few TB of mushroom powder and a 1/2 tsp of Better Than Bouillon no-chkn bouillon. Slowly incorporated broth into the roux until it formed a paste, then I added the cream. I cooked up a single patty of Original Beyond Breakfast Sausage and broke it into pieces and then incorporated that into the gravy.

The crust was made out of freshly milled whole wheat (I used spelt, hard red winter wheat, and soft white wheat berries) and used a sourdough starter. I also subbed a Dos Equis beer for the water (just trying to use it up) and that added some flavor.

This pizza was much, much better than I expected. Far exceeded expectations. I had never heard of a breakfast pizza before, apparently it’s something people get at gas stations? Either way, this pizza is a winner.

Next time I plan to use omelette toppings, like:

• spinach
• black olives
• tomatoes
• avocado
• bell pepper
• mushrooms