Herbed Breakfast Pizza

Takes three hours before its done but the herbed breakfast pizza is a great pizza dish that is all about the herbs! The veggie on a penny style for the herbed breakfast pizza recipe is simple but also complicated at the same time. It doesn't have toppings but it has a ton of herbs! 

For the dough Ingredients: 
1 1/4 C. lukewarm water
1 Tbsp. oil
2 Tbsp. agave or honey
2 1/4 C. whole wheat flour
1/4 C. white flour
1/4 C. gluten flour
2 Tbsp. ground flax seed
1 1/2 tsp. yeast
1 tsp. salt
1 Tbsp. dried basil
1 tsp. dried oregano
2 tsp. garlic powder
1 tsp. onion powder
1/4 C. tomato sauce or pizza sauce
1 C. vegan cheese
Toppings of choice such as mushrooms, green onions, vegan baco bits, and tofu.
Scrambled tofu topping (optional)
10 oz. firm tofu
1 T. soy sauce
1 tsp. olive oil
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric
1 tsp. McKay's vegan chicken seasoning or salt to taste
dash of cumin

For the dough
  1. Knead the water, oil, sweetener, flour, yeast, flax seed, salt, and seasonings in a bread maker, in a stand mixer, or by hand. Knead approximately 15 minutes or run on the "dough" cycle in your bread maker.
  2. Drop dough out onto counter.
  3. Place on a baking sheet (see notes) and roll into desired shape about 1/4 inch thick. (It will raise a lot!)
  4. Form raised crust edges with fingers.
  5. Place in a warm place to raise for 1-2 hours, depending on your patience levels.
  6. Preheat oven to 375 degrees.
  7. After dough has raised, spread sauce evenly on pizza.
  8. Spread vegan cheese carefully on top of sauce.
  9. Sprinkle toppings onto pizza.
  10. Bake at 375 for 25-30 minutes or until crust is golden-brown.
  11. Serve hot.
Tofu topping (optional)
  1. Mash approx. 10 oz. of tofu.
  2. On medium heat, fry tofu in a non-stick frying pan.
  3. Add the soy sauce, olive oil, onion powder, garlic powder, and turmeric to the tofu, stirring frequently.
  4. Continue to fry for 5-10 minutes or until slightly browned and crispy.
Posted by Diane Araga, on October 13, 2013 at 8:00 AM