Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon

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This Vegan Breakfast Pizza is covered in a Cheezy Sauce, then topped with Tofu Scramble, Spinach, and Homemade Smoky Tempeh Bacon. Talk about YUM!

For the most part, I would consider myself to be a rule-follower, not a rule breaker. But then there’s pizza…

Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon

Hmm…maybe I’m more of a rule bender, not breaker. The rule-following part of me seems to like that a little better.

It all started when I made that (epic) Loaded Enchilada Pizza, guys. I mean, a round circle of pillowy, chewy dough is practically a blank canvas for all things culinary! Am I right, or am I right?

I’m pretty sure I’m right, because being wrong usually doesn’t feel (or taste) this good.

Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon

Enter: The (Vegan) Breakfast Pizza.

This right here, ladies and gents, is definitely a loaded pizza. First, we’ve got a fluffy and homemade whole wheat pizza dough.  Then, we smother in a Creamy Cheese Sauce (which you may already love from my Baked Mac and Cheese), Tofu Scramble, and some Smoky Tempeh Bacon. Oh, and Spinach….but we all know that’s not what we’re here for. 😉

Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon

I’m all for eating my fruits and veggies, but sometimes it’s fun to experiment in the kitchen and create something heartier as well. Thanks to some tofu/tempeh and a few spices though, there really is no need for an animal to suffer in order for us to enjoy some savory breakfast food (particularly breakfast pizza in this case, and what’s not to love about that?). Believe it or not, my roommate thought I was actually cooking meat when I was prepping the tempeh bacon!

Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon

Personally, I think this breakfast pizza would be perfect for a weekend brunch, or to share with some friends. Heck, you can even make it for dinner! Speaking of which, this recipe is actually part of a Brinner (Breakfast + Dinner) Collab with a few of my fellow Vegan YouTube friends! You can watch my recipe video here…

…and be sure to check out all of the other Brinner recipes that my friends have created!

10 Vegan Brinner Recipes From My Bowl

1. Maple Bacon Granola by Feasting on Fruit 
2. Breakfast Bao by The Kale Sandwich Show
3. Breakfast Nachos by Sweet Simple Vegan
4. Chickun and Waffles by Lisa Reimi
5. Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon by From My Bowl (oh wait, that’s me! 😉 ) 
6. Breakfast Tacos by Meat Free Athlete
7. Breakfast Sandwiches by The Viet Vegan
8. Breakfast Lasagna by Hot for Food
9. Loaded Potato Waffles by Two Market Girls 
10. Savoury Bread Pudding by Veganlovlie

A Few Final Notes:
  •  As a foodie, I like to make everything from scratch. However, if you are short on time, you can definitely take some shortcuts here! Feel free to buy your own pizza crust, use your favorite store-bought veggie bacon, or even substitute the sauce for some Vegan Cheese.
  • I chose to make a Whole Wheat Pizza Crust, but you can substitute All Purpose Flour instead if that’s what you have on hand.
  • Feel free to go crazy on the toppings! I wanted to keep things (relatively) simple and stuck with spinach, but I think some sautéed onions, chives, or even fresh tomatoes would be delicious here.

If you make this recipe, be sure to tag me on Instagram @frommybowl + #frommybowl so I can see your delicious creation!


Cheezy Vegan Breakfast Pizza with Smokey Tempeh Bacon

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5 from 1 review

This Vegan Breakfast Pizza is covered in a Cheezy Sauce, then topped with Tofu Scramble, Spinach, and Homemade Smoky Tempeh Bacon. Talk about YUM!

  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Total Time: 75 minutes
  • Yield: 0 people 1x



For the Whole Wheat Pizza Dough:

  • 1 heaping tsp Active Dry Yeast
  • 1/2 cup Warm Water
  • 1 1/2 cup Whole Wheat Flour, Divided
  • 2 tsp Coconut Sugar
  • 1/2 tsp Salt

For the Smoky Tempeh Bacon:

  • 1/2 package Tempeh (4 oz.)
  • 1/4 cup Soy Sauce, Liquid Aminos, or Tamari
  • 1 tsp Liquid Smoke
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Smoked Paprika
  • 1/2 tsp Coconut Sugar
  • Black Pepper, to taste

For the Cheese Sauce:

  • 1/2 cup Russet Potato, peeled and diced into 1/2” cubes
  • 1/4 cup Carrot, chopped
  • 1/4 cup Unsweetened Plant Milk
  • 1 1/2 tbsp Nutritional Yeast
  • 1/2 tbsp Tahini
  • 1/2 tsp Apple Cider Vinegar
  • 1/4 tsp Garlic Powder
  • 1/41/2 tsp Salt

For the Tofu Scramble:

  • 1/2 block Extra Firm Organic Tofu (7.5 oz)
  • 1 tbsp Nutritional Yeast
  • 1 tsp Turmeric
  • 1 tsp Onion Powder
  • 1/4 tsp Salt

Other Optional Pizza Toppings: (anything will work, really!)

  • Fresh Spinach
  • Chives
  • Tomatoes
  • Caramelized Onions or Peppers


  1. First, prepare the pizza dough. In a large non-metal bowl, combine the Yeast, Warm Water, and Coconut Sugar. Stir gently, then let sit for 5-7 minutes, or until the yeast blooms and there is a layer of “foam” on the top of the liquid.
  2. While you are waiting, combine 1 cup of Whole Wheat flour with 1/2 tsp of Salt in a separate bowl and set aside. 
  3. Once the yeast is ready, add in 1/2 cup of Whole Wheat flour (this is the remaining flour you did NOT mix with the salt) to the bowl and stir well. Then, add the Flour and Salt mixture to the bowl in small increments. 
  4. Eventually, you will need to transfer the dough to a counter and knead with your hands. Knead for 5-7 minutes, or until the dough is soft, but not sticky. Add any additional flour in 1 tbsp increments, if needed.
  5. Rinse out the large bowl, and return the kneaded dough to it. Cover and let sit in a warm place for 45 – 60 minutes. 
  6. While the dough is rising, prepare the remaining ingredients. First, combine the Soy Sauce, Liquid Smoke, Apple Cider Vinegar, Smoked Paprika, Coconut Sugar, and Black Pepper to taste in a small bowl, whisking well. Then, thinly slice half of a block of tempeh; add this to a resealable Ziploc bag with the soy sauce marinade, and set aside. 
  7. Next, prepare the Cheezy Sauce. Add the Russet Potato and Carrot to a pot of boiling water and cook for 8 minutes, or until fork-tender. Drain, and put in a food processor or high-speed blender with the remaining sauce ingredients, blending until creamy. Set Aside. 
  8. Once you prepare the Cheezy Sauce, it would be a great time to preheat your Oven to 425F. 
  9. Finally, prepare the Tofu “Scramble” by crumbling half of a block of tofu into a medium bowl, using your hands. Then, sprinkle in the Nutritional Yeast, Turmeric, Onion Powder, and Salt. Stir with a fork until the tofu is evenly coated. (Note: This will bake in the oven on our pizza, so we do not need to cook it now)
  10. Once your dough has risen, place it on a flour-dusted surface, and roll it into your desired pizza shape. Place onto a pizza stone or baking tray lined with either a silicone mat or parchment paper, then top with the Cheezy Sauce, Tofu Scramble, Tempeh Bacon (discard any remaining liquid), and any additional toppings you desire.
  11. Bake at 425F for 15-18 minutes, until golden and crispy.
  12. Remove from the oven, slice, and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days. 


  1. Whole Wheat flour can be substituted with All Purpose flour, if you wish to make a regular pizza crust. I have not tested this recipe with Gluten Free flours and do not recommend you use them. // 
  2. Coconut Sugar may be substituted for any other granulated sugar

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Cheezy Vegan Breakfast Pizza with Smoky Tempeh Bacon

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 5 stars
    Just made this and it was delicious! I really loved the tempeh portion of the pizza. We decided to add cherry tomatoes, corn, and lots of spinach to our pizza as well.