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Vegan Breakfast Pizza

The only thing better than breakfast foods or pizza is breakfast food pizza. Vegan, of course, how dare you?
Course: Breakfast, Main Course
Cuisine: American
Keyword: pizza, tofu sramble, vegan pizza



  • 2 tbs vegan butter
  • 2 tsp soy sauce or Bragg’s Amino Acids
  • 1/4 cup flour
  • 1 cup vegetable broth
  • 1 cup plain,unsweetened non-dairy milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 Tbs nutritional yeast
  • 1 Tbs chopped fresh sage or 1 tsp dried
  • 1/2 tsp apple cider vinegar
  • salt and pepper to taste

Tofu Scramble

  • 2 Tbs vegetable oil
  • 2 cloves garlic minced
  • 1 block extra firm tofu drained & pressed
  • 1 cup thinly sliced broccoli optional
  • 1/2 cup grated carrot optional
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 1/4 - 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 3 Tbs water
  • 1/4 cup nutritional yeast

Biscuit Crust

  • 1 cup plain,unsweetened non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 cups all purpose flour plus more for dusting the board
  • 1/4 tsp baking soda
  • 1 Tbs baking powder
  • 1 tsp salt
  • 6 Tbs vegetable shortening


Make the Gravy

  • In a large saucepan, melt vegan butter over medium-low heat. Whisk in soy sauce and flour, continue to whisk for 2 minutes - the mixture will form a paste. Add vegetable broth, milk, onion powder, garlic powder, nutritional yeast and sage and whisk for a few minutes to break up the lumps. Raise the heat to medium-high until bubbles form around the edges of the gravy, then reduce the heat to medium-low and cook until thickened (about 5 minutes). Remove from heat and stir in apple cider vinegar and salt and pepper. Set aside.

Make the Tofu Scramble

  • Heat oil in a large skillet over medium-high heat, cook minced garlic for about one minute, stirring often. Break the tofu into bite-sized pieces and add it to the pan along with the broccoli and carrot. Cook for about 10 minutes, using a metal spatula to turn the mixture over and to scrape the bottom of the pan now and again. The garlic and carrots will turn into brown crispy stuff - don’t worry, that stuff is good!
  • In a small bowl or mixing cup, stir together rosemary, onion powder, turmeric, salt and water. Add this mixture, and the nutritional yeast to the tofu and cook 5 more minutes. Set aside and prepare the crust.

Make the Biscuit Crust

  • Preheat your oven to 450°.  Add apple cider vinegar to milk and set aside to curdle.
  • Combine the dry ingredients in a bowl, and use a pastry blender or two forks to cut shortening into the flour until it resembles coarse meal.
  • Add the curdled milk and mix just until combined. The mixture should be wet, so add a splash more soy milk if it appears dry.
  • Turn the dough out onto a floured countertop and gently pat it out until it’s about 1/2” thick. (No rolling pins! Use your hands for a tender crumb.)
  • Fold the pressed dough into its center 4-5 times so you have a pile, and gently pat it out into a circle that’s about 1/2” thick.
  • Place the dough onto a baking sheet - if you want to make it more pizza-like, press the center down slightly more so the edges are raised like a crust.
  • Bake the biscuit crust for 5 minutes, then pull it out of the oven and top it with 1/2 the gravy and all of the tofu scramble.
  • Place the pizza back into the oven and cook until the biscuit is cooked through - about 6-8 more minutes.
  • Slice and serve with remaining warm gravy on top.


Omit the broccoli and carrots from the tofu scramble if you like yours straight up. 
For a quick(er) breakfast, prep the gravy and scramble the night before and add them to a freshly made biscuit crust in the morning.