My husband Tony recently acquired two items – a wok, and a cast iron skillet. Therefore, as he does most of the cooking, everything we have eaten in the last three weeks or so has been cooked either in the wok, or in the cast iron skillet. This has been wonderful because stir fry and deep dish pizza are two of my favorite things to eat.

Tony has already made amazing vegan deep dish pizza featuring Chao Slices and Upton’s Italian Seitan, but if you have my cookbook you also know that he was the co-creator of my vegan breakfast pizza. So I suppose it was only a matter of time before he started making vegan deep dish breakfast pizzas. Here is a Flipagram I recently posted of said pizza:

As you can see, it starts with a deep dish crust, then, for this particular pizza, he added vegan bacon and sausage, tofu scramble and very thinly sliced tomatoes (made possible by a mandolin slicer). It’s a perfect breakfast because you can make the pizza on Sunday (we actually make two) and then reheat it in a toaster oven all week for a filling, good-for-you breakfast in just a few seconds.

Our crust recipe makes enough for two, so we usually go ahead and make two, cut them up, and eat them all week for breakfast.

Press the crust into well-oiled a pan with 2″ sides – like I said, Tony loves his cast iron skillet right now. Make sure you press the crust nearly all the way up the sides for a nice deep slice. Top the crust with your favorite tofu scramble recipe (the one in my book is good, just saying) and load it up with all the veggies you like. You can add vegan cheese too, if you want – Chao Slices are my current fave. Tony usually tops ours with really thinly sliced tomatoes, which I love because they get crispy in the oven, but like just about everything else in this “recipe,” that’s optional.

Bake at 425 for 25-30 minutes, or until the crust looks golden brown and toasty and the filling is heated through. Slice it up, eat it, and save the leftovers for tomorrow’s breakfast.

Give it a try and tag me in your photos so I can see what you make!

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Vegan Deep Dish Breakfast Pizza

vegan deep dish breakfast pizza

By BakeandDestroy Published: March 11, 2015

  • Yield: 2 crusts

Tony makes our pizza crust in a bread machine on the pizza crust setting. If you plan on doing the same, simply toss all the ingredients in your machine, set it to pizza crust and let it go. Our machine allows the dough to rise and all that good stuff. Follow the directions below if you are not planning on using a bread machine.



  1. Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you don't have a stand mixer, use a hand mixer and an extra large bowl.
  2. Add the warm water and 1/4 cup of melted vegan butter. If you microwave the vegan butter, let it cool for a few minutes before adding it so you don't kill the yeast. Mix the dough on low until everything is combined.
  3. Continue to mix on low until the dough pulls away from the sides of the bowl and falls off the dough hook. About 4-5 minutes. (Or knead by hand if you aren't using a stand mixer.) If the dough seems tough you can add a little water, and it if seems too soft you can add a touch more flour.
  4. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it so that all sides get coated in the oil. Cover the bowl tightly with aluminum foil or plastic wrap and allow to rise in a warm environment for 1-2 hours or until doubles in size.
  5. Once the dough as risen, lightly flour a large work surface. Remove the dough from the bowl and gently punch it down on the floured surface to remove air bubbles. Cut into two pieces and place them back into your oiled bowl. Cover again, and refrigerate for one hour.
  6. If you aren't making two pizzas, keep the extra crust tightly wrapped in the fridge for up to one week.

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