Breakfast Hippie Pizza

Chase requested another breakfast for dinner Saturday night, so after much thought and a great collaborative effort, we came up with this scrumptious, lip smackin’ breakfast pizza.

We knew we wanted a whole wheat crust and a tofu scramble type topping. We thought long and hard about the proper sauce for the pizza and finally decided on … sausage gravy! Oh my goodness, I don’t know how Chase made it exactly but it was incredible. He cooked Lightlife sausage crumbles and pureed white beans (like the Tempeh Sausage Gravy from VWAV) and used all kinds of spices including red pepper flakes, garlic powder, black pepper, Mexican oregano, and fresh sage. He rolled out his crust and spread on the gravy – action shot.



The toppings were added – fresh sliced tomato, green onions, seasoned crumbled tofu, and fresh parsley.




While the pizza baked, I made sweet potatoes and spinach.

I made black beans earlier in the day to have with dinner. Chase and I both mentioned we like black beans on top of broccoli, so I steamed some broccoli too.

After 20 minutes we took the Breakfast Pizza out of the oven and made it into Breakfast Hippie Pizza by topping it with sprouts and toasted pumpkin seeds. Sunflower seeds would have been perfectly hippie, but I was out of those.

This pizza was so good I had to take lots of pictures. Chase cut the pizza into quarters and took one for his first piece.

I had a normal size piece.

I can hardly convey how incredibly delicious this pizza was. What a great plate of food for me!

Chase was thrilled to have half of this protein packed pizza to take home.

Okay, enough raving and on to dessert. I had been anxious to make Celine’s Peanut Butter Granola. Although I wasn’t sure how I would use it for dessert, granola was in keeping with the hippie theme so I made a double batch Saturday morning. I love anything peanutty and this granola has a wonderful hint of peanut flavor. I kicked it up a bit by adding in craisins and chopped peanuts. It’s so yummy.

After running some errands, I stopped at my mailbox and was thrilled to find a gift from the ever so thoughtful and awesome vegan Bazu – a bag of butterscotch chips! (She also sent me some of her elderberries which are on standby to ward off the next virus that makes the rounds. Thanks again, Bazu!) I went through my recipes and decided Warm Butterscotch Banana Pudding would be the perfect way to inaugurate my butterscotch chips and complement the granola. It’s a tapioca pudding over a layer of sliced bananas. It thickened up nicely as it cooked, then I kept it in the fridge to thicken further as the recipe instructed. When we were ready for dessert, I retrieved the dish and got a big spoon and began to serve. I just suck at making pudding because it was so thick I put away the spoon, got a knife, and told Chase I was slicing him a piece of pudding! I decorated it with granola and served it. If it had a tasty crust underneath, it might have been okay.

Chase wouldn’t eat it. The pudding was completely flavorless. I was so disappointed, especially since I had promised Bazu I would make something yummy with the precious butterscotch chips. Chase took his leftover pizza and the granola and went home. As I was cleaning up the kitchen, unable to stop thinking about another pudding failure, I remembered the recipe was entitled WARM pudding. I put Chase’s uneaten portion in the microwave for 30 seconds, stirred it a bit, and viola! I had a soft pudding with delicious butterscotch flavor.

I don’t get why I can’t enjoy this pudding cold, but I accept it. If you like warm pudding, are fortunate enough to have access to vegan butterscotch chips, and want to use this recipe, I recommend serving it straight from the pot as soon as it’s ready. It’s super quick to make and is definitely tasty comfort food. But I’m saving the rest of my butterscotch chips for cookies!