BREAKFAST PIZZA 3 WAYS | BOSH! | VEGAN

The lovely people from BFree were kind enough to give us some of their delicious gluten-free stone-baked pizza bases! They arrived in the morning so we decided to make breakfast pizzas. Because pizza for breakfast is inspired.

Ingredients:

Tomato Sauce:
1/2 cup tomato puree
2 cups passata
2 tsp dried oregano
1 tsp garlic powder
1 tsp salt
1 tsp pepper

A.M.T Pizza:
1 FBree stone-baked pizza base
Fried mushrooms
Cherry tomatoes
1 Avocado
Lemon juice

Full Breakfast Pizza:
1 FBree stone-baked pizza base
4 veggie sausages
Fried potatoes
Fried mushrooms
Wilted spinach
Cherry Tomatoes

Southwest Scramble Pizza:
3 tbsp olive oil
1/2 red onion
1 clove garlic
1 chilli
1 green pepper
1 red pepper
1 tsp chilli powder
1 tsp turmeric
1 tsp garlic powder
1 tsp cumin
1 tbsp hot sauce
1 cup extra firm tofu, broken up
1 cup kale
1/4 cup parsley
1 FBree stone-baked pizza base

Method

1 Make your tomato sauce by mixing all the sauce ingredients together in a bowl until well blended.
2 For the A.M.T pizza, spread some tomato sauce on the pizza based, then arrange the mushrooms and tomatoes on top. Bake for 12 minutes at 200℃ (356℉), and the add the avocado and lemon juice.
3 For the full breakfast pizza, spread some tomato sauce on the pizza based, arrange all the other toppings, and then bake for 12 minutes at 200℃ (356℉).
4 For the Southwest scramble pizza, make the scramble first. Heat the olive oil and cook the onion and garlic until soft, add the chilli and peppers and cook until soft, then add the seasoning and hot sauce. Crumble the tofu in and mix, then add the kale and parsley. Spread some tomato sauce on the pizza based, then add your tofu scramble and bake for 12 minutes at 200℃ (356℉)

BOSH!

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