BY Lloyd Rose
| Easy | Vegan
Breakfast Pizza Boat
INGREDIENTS
- 500g pizza dough
- 3 tsp olive oil
- 1/3 cup Follow Your Hear Dairy-Free Shredded Mozzarella
- 1 block firm or extra-firm tofu
- 50g diced white onion
- 1 ½ tbsp turmeric
- 1 tsp black pepper
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp garlic powder
- 2 tbsp nutritional yeast
- ½ tsp black salt for eggy flavor *optional
- 1 tbsp red wine vinegar
- salt to taste
- cherry tomatoes cut in halves
- fresh basil leaves
- 3 tbsp melted butter
INSTRUCTIONS
- Preheat the oven to 450° F at the bake setting
- In a large bowl, crumble the block of tofu with your hands then mix in the onions, 2 tsp olive oil, turmeric, black pepper, cumin, coriander, garlic powder, nutritional yeast, black salt, red wine vinegar and salt to taste.
- Cover the bowl and place it in the fridge to sit for 15 minutes
- Roll out half of the pizza dough vertically (250g per pizza)
- Spread ½ tsp of olive oil on the surface of the dough
- Spread half the amount of the tofu mixture onto the surface of the dough, keeping the edges clear of the mixture.
- Spread half the amount of Dairy-Free Shredded Mozzarella on top
- Garnish with your desired amount of tomatoes and basil
- Repeat these steps to make a second pizza boat
- Brush the edges on the pizzas with the melted butter
- Place the pizzas onto a pizza tray or baking tray with parchment paper and bake in the oven until the pizza crust is golden.
