In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.
You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.
Last night, Ken and I held our Second Annual Second Thanksgiving, which is completely unofficial and occurs at random. Usually there’s an abundance of post-thanksgiving products in stores and we take the opportunity to have our own, personal thanksgiving. This year we tried the new Gardein Holiday roast on both of our Thanksgivings. The second time around I drizzled extra virgin olive oil and balsamic vinegar on top, which gave it more flavor and moisture. We also had onion flowers (will be doing a post on that soon), mashed potatoes with almond milk and Earth Balance, and cranberry sauce.
The only thing better than Thanksgiving dinner to me is…pizza!! So why not use the leftovers to make a pizza?
Avocados and Ales 