how to make Breakfast Tortilla Pesto Pizzas (vegan breakfast)

Breakfast Tortilla Pesto Pizzas

Renee Press / Fire and Earth Kitchen

Fact—Pizza is one of those meals that’s so delicious it can be eaten at any time of the day, including breakfast time.

A big thanks to Renee Press, founder of Fire and Earth Kitchen, who clearly understands this very important fact. Forget your bowl of cereal tomorrow morning and give this recipe a try!

Breakfast Tortilla Pesto Pizzas

Yields 1 personal pizza.

Ingredients

• 1 tortilla

Pesto

• ¼ cup nuts or seeds of choice—pumpkin, sunflower, walnuts, pine nuts, pecans, or almonds work well
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ½ cup spinach—kale, Swiss chard, or arugula will also work
• ¼ cup fresh basil—parsley, mint, or cilantro will also work
• ⅓ cup water

Suggested Toppings

• Thinly sliced potato
• Mushrooms
• Onions
• Corn
• Chives
• Spinach
• Greens
• Peppers
• Avocado
• Broccoli

Directions

1. Preheat oven or toaster oven to 400°F.
2. For the Pesto: Combine all ingredients in a blender or food processor and process for 30 seconds—scraping down the sides a few times—until creamy.
3. Pour onto tortilla and spread out evenly with a spoon. It should be a nice thick layer.
4. For the Toppings: Prepare desired veggies as needed and arrange on top of the tortilla. Place tortilla on baking tray and bake for 10 minutes, or until it starts to brown and gets crispy and toppings are soft and cooked through.
5. Remove from oven and top with avocado, salt, pepper, and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!

Recipe Tips and Variations

• If you’re using avocado slices, don’t add them to the pizza until it comes out of oven.

also try baking : 

Banana Bread

Cranberry Almond Biscotti

how to make Cranberry Almond Biscotti for vegans

Cranberry Almond Biscotti

Gena Hamshaw / The Full Helping

Here’s a little motivation to wake up and conquer the morning—Cranberry Almond Biscotti. Thanks to Gena Hamshaw at The Full Helping for providing this sweet, seasonal breakfast idea.

Cranberry Almond Biscotti

Yields 2-3 Dozen Biscotti

Ingredients

• 2 cups unbleached, all-purpose flour—or a half and half combination of all-purpose and whole wheat pastry flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Zest and juice of 1 orange
• ⅔-¾ cup sugar
• ½ cup—8 tablespoons—vegan buttery spread
• 3 tablespoons aquafaba or 1 flax egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup dried cranberries, roughly chopped—or a chopped, dried fruit of choice
• ½ cup chopped, slivered, or sliced almonds—or a chopped nut of choice

Directions

1. Sift together the flour, baking powder, and salt.
2. If using a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water and allow the mixture to thicken before using.
3. In an electric mixer fitted with the paddle attachment, beat together the orange zest, sugar, and buttery spread on medium speed, until the mixture is light and fluffy. Add the aquafaba or flax egg and the two extracts. Beat for one more minute.
4. Turn the speed of the mixer to low, then add half of the flour mixture. When the flour is fully incorporated, add the orange juice to the mixer and beat until it’s incorporated. Add the rest of the flour mixture, the cranberries, and the almonds. Beat until the dough is evenly mixed and forming large clumps. Cover and refrigerate the dough for at least 30 minutes (and up to 2 hours).
5. Preheat the oven to 325 °F and line a baking sheet with parchment. Divide the dough into two evenly sized pieces and shape each of them into a log that’s about 8 inches long, 1 inch high, and 3 inches wide—space the logs a few inches apart on your baking sheet.
6. Bake the logs for 30-35 minutes, or until golden and firm to the touch. Raise the oven heat to 350°F. Remove the logs from the oven and allow them to cool for 15 minutes. Use a serrated knife to cut the logs into slices that are about ½-¾ inch thick. Arrange the slices on your cookie sheet cut side up and transfer them back to the oven. Bake for 11-13 minutes, or until the biscotti are golden brown. Transfer them to a cooling rack and cool completely before serving.

also read : 

What Do Vegans Eat?