Cheezy Vegan Breakfast Pizza with Smokey Tempeh Bacon

Instructions

1. First, prepare the pizza dough. In a large non-metal bowl, combine the Yeast, Warm Water, and Coconut Sugar. Stir gently, then let sit for 5-7 minutes, or until the yeast blooms and there is a layer of “foam” on the top of the liquid.

2. While you are waiting, combine 1 cup of Whole Wheat flour with 1/2 tsp of Salt in a separate bowl and set aside. 

3. Once the yeast is ready, add in 1/2 cup of Whole Wheat flour (this is the remaining flour you did NOT mix with the salt) to the bowl and stir well. Then, add the Flour and Salt mixture to the bowl in small increments. 

4. Eventually, you will need to transfer the dough to a counter and knead with your hands. Knead for 5-7 minutes, or until the dough is soft, but not sticky. Add any additional flour in 1 tbsp increments, if needed.

5. Rinse out the large bowl, and return the kneaded dough to it. Cover and let sit in a warm place for 45 – 60 minutes. 

6. While the dough is rising, prepare the remaining ingredients. First, combine the Soy Sauce, Liquid Smoke, Apple Cider Vinegar, Smoked Paprika, Coconut Sugar, and Black Pepper to taste in a small bowl, whisking well. Then, thinly slice half of a block of tempeh; add this to a resealable Ziploc bag with the soy sauce marinade, and set aside. 

7. Next, prepare the Cheezy Sauce. Add the Russet Potato and Carrot to a pot of boiling water and cook for 8 minutes, or until fork-tender. Drain, and put in a food processor or high-speed blender with the remaining sauce ingredients, blending until creamy. Set Aside. 

8. Once you prepare the Cheezy Sauce, it would be a great time to preheat your Oven to 425F. 

9. Finally, prepare the Tofu “Scramble” by crumbling half of a block of tofu into a medium bowl, using your hands. Then, sprinkle in the Nutritional Yeast, Turmeric, Onion Powder, and Salt. Stir with a fork until the tofu is evenly coated. (Note: This will bake in the oven on our pizza, so we do not need to cook it now)