• Drain tofu well. This usually takes about an hour, can do overnight so ready in the morning.

  To drain tofu: Use a tofu press or wrap the tofu block in a kitchen towel, place on a place and then rest a heavy bottom pot or cast iron skillet on top to remove excess water.
• Place walnuts in a bowl and pour boiling water over top. Let sit until tofu is done draining.

For the Dough

• In a large bowl, whisk together 3 ½ cups flour, yeast, cane sugar and salt. 
• Add in the water and olive oil. Using a spatula, fold until mostly combined. 
• Sprinkle a little more flour if needed to not be sticky and form a ball.  Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 

  *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the Tofu Scramble

• Once draining process has been completed, in a bowl or on a plate, mash tofu with a fork to crumble.
• Dice onion and bell pepper.
• To another bowl, add oat milk, melted butter, and all the seasonings (all the remaining ingredients except the oil). Set aside.
• Add oil to a skillet over medium heat.
• Once hot, add onions and peppers and cook 3-5 minutes, or until softened, stirring often.
• Add in the crumbled tofu and stir around.
• Pour in the seasoned oat milk mixture and mix well until all the tofu has been coated.
• Cook for 3-5 minutes or util the mixture has been soaked up well.
• Remove from heat and set aside.

For the Walnut Crumble

• After it has set in boiling water for at least 30 minutes, add the brown sugar and seasonings to a bowl and stir to blend together and set aside.
• Drain walnuts.  Put them into a food processor and pulse until you have meat like crumbles.

  *Be careful not to over process or you will end up with walnut butter.
•  Into a skillet, add olive oil and let heat over medium heat.
• Add in walnut crumbles. Stir together.
• Sprinkle seasoning across the crumbles and stir.
• Let cook for 2-3 minutes.
• Add in the vegetable stock, coconut aminos and tapioca starch. Let cook for another 7-10 minutes softened and browned. Remove from heat and set aside.

For the Vegan Cheese Sauce

• In a saucepan over medium heat, add the vegan butter. Let melt.
• Whisk in the flour until well combined.
• Carefully pour in dairy free milk whisk until the sauce has thickened.
• Remove from heat and add vegan cheddar shreds. Whisk until shreds are melted. Set aside

For the Pizza

• Preheat oven to 550 degrees F
• Roll our dough into a large circle.

  *This dough can make 2 thin crusts or 1 thicker crust. If making 2 thinner crusts, then you will need to double the amount of sauce or use the second crust for a different type of pizza.
• When ready, leaving about a half inch all around for a crust, add a thin layer of the cheese sauce to the inside.
• Sprinkle the vegan parmesan cheese.
• Evenly spread out the vegan egg and vegan sausage.

  *You DO NOT have to use all the ingredients on the pizza. Save it for another meal or a second pizza.
• Top evenly with remaining toppings.
• Cook for 7-12 minutes depending on crust thickness or until golden brown crust.

  *Carefully watch because it cooks quickly at this temperature.