This is the ultimate vegan Breakfast Pizza with tofu scramble and homemade seitan sausages! The recipe makes one large pizza for two. So is it pizza for breakfast or lunch/dinner-pizza topped with breakfast foods? You decide!
Put all the dry ingredients in a kitchen machine or mix by hand, then add the wet ingredients. Stir to combine, then knead until it's a smooth dough. Add more water if it's too crumbly, add more flour if it's too sticky. Let it rise covered with a clean kitchen towel until it doubles in size.
Meanwhile, prepare the seitan sausages according to the instructions in the post.
For the tofu scramble: Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan. Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color. Keep it on medium to high heat while stirring for about 5 minutes. Add more kala namak or spices to taste.
Preheat the oven to 480°F/250°C.
Roll out the dough until it's a nice pizza base. At this step, I already put the pizza base on a baking tray lined with parchment paper to make things easier afterward.
Mix the tomato purée with the dried oregano and a pinch of salt and spread it evenly over the pizza base. Add the vegan cheese shreds over the pizza sauce. Add the tofu scramble onto the pizza and the sliced seitan sausage.
Bake the pizza in the oven for about 10-15 minutes. The pizza is ready when it has a golden crust. Sprinkle with oregano after baking and enjoy!
*You can use your favorite store-bought vegan cheese shreds or make my Nooch Cheese Sauce instead!**I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.