It's been a long, busy week in writer-land. I went back to work full-time this week while keeping my part-time work-from-home job; I had two kids to get ready to send off to Papa & Grandma's house which included a trip to the laundromat since my washer at home died on me; keeping up with my social media; working on my third book; and all the other writing I do. Whew, that was a mouthful to type, I imagine it was to read too! Anyway, I think you get my point: BUSY!
I also had a weird phenomenon happen: I had the house all to myself for two whole days! Yes, that's right, H.A. had 48 wonderful hours of peace & quiet, and my house stayed immaculate the whole time. I visited a friend, entertained some friends, opened up my yearly schnapps (which was my best yet), and made a heap of delicious vegan food.
I've really been craving pizza lately, which comes as no surprise since I'm a huge fan of pizza, and I've mastered the art of making vegan pizza. This morning though, I was really craving a breakfast pizza. A certain gas station chain I grew up with makes wonderful carnivore breakfast pizza that I used to devour. Now that I'm vegan, I had yet to have a vegan breakfast pizza that mimic'd the omni ones I've had.
I solved that problem this morning by coming up with the greatest idea ever! It came out just as delicious as it looks! I made this using a pre-made crust because I wanted to make easy pizzas this weekend. Made sure you read the notes at the end!
Vegan Breakfast Pizza
1 pre-made pizza crust (any pizza crust will work)
1/2 c. of chickpea omelette mix, mixed with water and ready to use (recipe here)
1 vegan burger patty, crumbled and fried in
1 T. coconut oil
1/4 c. black olives
1/4 c. chopped onion
1/4 c. chopped green pepper
1 c. sliced mushrooms
1/2 c. vegan cheese shreds (I used Daiya)
1. Preheat oven to 350 degrees.
2. Lightly grease a pizza pan or a baking sheet.
3. Spread out the chickpea omelette mix over the crust.
4. Add your toppings, starting with the "meat" and ending with the vegan cheese.
5. Bake for 20 minutes.
6. Let cool for 10 minutes before cutting.
7. Enjoy! (Mine was enjoyed with a cup of coffee and a large, cold glass of cashew milk)
The toppings you choose are limitless. You could add the TVP crumbles from my recipe, and you can add any combination of veggies you want. Use your favorite cheese, but I suspect that my vegan cheese sauce would be fantastic on top of this pizza. Just make sure you use a crust and the chickpea omelette mix and everything else after that is up to you!