If using, partially cook the bacon. This can be done in a pan or in the microwave. You want it partially cooked, but not crispy yet.
Preheat oven to 425 °F.
Lightly toast the slices of bread. I lay out the slices on a parchment lined baking sheet and pop them in the oven. Keep a close eye on things – you want them just lightly toasted and not starting to brown. Remove from oven
Spread the edges of the bread slices with the margarine or butter if using. I do about an inch border around. You don’t need to butter the center. You can skip this if you don’t have a safe spread, but it adds some flavor and crunch to the edges.
Top each slice of bread with a slice of cheese. If it hangs way of the edges, trim to fit. Top with a slice of tomato. Sprinkle on some Italian herb seasoning or oregano and and some salt and pepper. Top with 2 half strips of partially cooked bacon if using.
Pop the tray back into the oven and bake until the cheese is melted and the edges of the bread are browned. This usually takes ~10 minutes, but depending on how warm/cold your toppings were and the size of your bread, it can be more or less.
Remove from oven and let cool a couple of minutes before biting into them! They may not be “real” pizza, but will burn the roof of your mouth just the same!
If not avoiding milk, you can use butter on the edges.
Use whatever cheese is safe for you as long as it will melt. We always used sliced American cheese. I recently made them with sheep’s milk Manchego. If you don’t have slices that will melt, you can carefully pile on shredded cheese.
I have not used Daiya cheese in this particular recipe, but based on using it in others, it would work great since it will melt. Daiya is dairy and soy free, but does contain pea protein.