1 pizza crust (recipe below)
14oz of extra firm tofu
1/2 small yellow onion, chopped
3 cloves of garlic, minced
1/2 teaspoon of black salt (looks pink)
1/2 teaspoon of sea salt
1/2 teaspoon of tumeric
1 teaspoon of black pepper (or to taste)
1/2 package of Light Life Gimme Lean ground sausage
1 tablespoon of maple syrup
2 small roma tomatos, cubed
4 oz of Daiya cheddar shreds
2 1/2 cups of whole wheat flour
2 packets of quick rise yeast
1 teaspoon of salt
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 cup of warm water
4 tablespoons of olive oil
Yields one large pizza
Begin by preheating your oven to 400. Mix together the yeast and warm water and set aside to proof for a few minutes. Meanwhile mix together the remaining dry ingredients for your pizza crust. After a couple of minutes have passed add your yeast/water mixture to the dry ingredients as well as the olive oil. Knead the dough for several minutes and then roll out into a large rectangular or oval shape. Bake for 10 minutes or so until edges become slightly golden but not completely cooked yet.
In the meantime, sauté your chopped onion for a few minutes and then add the minced garlic for a minute more. Crumble tofu and add to pan and cook for several minutes on medium to high heat. Add seasonings, cook for a minute more, and then remove from heat.
Take your gimme lean sausage and shape into many small flat round pieces. Pan sear in a non-stick pan until sausage becomes browned on both sides. Reduce heat to low and add maple syrup. Coat the pieces for about 30 seconds and then remove from heat.
Remove pizza crust after 10 minutes or so and begin assembling your pizza. First add your tofu scramble and spread evenly, followed by your sausage and chopped tomatos. Finish it off by sprinkling the top with your Daiya cheese. Return to oven for an other 10-15 minutes until cheese is all melted and the crust has turned a nice golden brown. Enjoy!
More pictures here: http://basilbakery.blogspot.com/2013/06/breakfast-pizza.html