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You are here: Home / Recipes / Main Dishes / Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

Published: May 15, 2015 Last Updated: January 23, 2019 / 8 Comments

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Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

Recipe for a vegan Whole Wheat Roasted Veggie & Tempeh Pizza. Very rustic and super delicious. You won’t even miss cheese on this pizza!

Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

If you’re following me on Instagram you may know already that I’ve made a super awesome Roasted Veggies Pizza with Whole Wheat Flour a few weeks ago. I didn’t take any pictures, except the quick Instagram photo but when I took my first bite I regretted this decision immediately. It was so good I had to make it again (oohh… poor me) and publish the recipe on the blog and here it is: Vegan Whole Wheat Roasted Veggie & Tempeh Pizza.

Vegan Whole Wheat Pizza Dough

Every once in a while I focus on using more whole wheat flour in my baking & cooking and ditch the white flour. For me, it’s really hard to eliminate white flour completely but I love the welcome change. So I’ve made a whole wheat pizza dough for the base. It looks and tastes rather rustically and I love this about the pizza. It goes so well with the roasted veggies and the smoky tempeh.

Vegan Whole Wheat Pizza Dough

Although it’s a whole wheat pizza base, the dough is really easy to work with. As always I let my bread machine do the kneading but if you have a kitchen machine with a dough hook you can use that one or even knead it by hand.

Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

I’ve made the tomato sauce a bit hot (Sriracha!) & smoky with the Liquid Smoke. I always use tomato purée to make a super quick tomato sauce. It feels like cheating – it’s really that easy. Keep in mind tomato purée is not tomato paste. The purée is mostly sold canned or in Tetra Paks and it’s not as thick as tomato paste.

Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

I’ve put roasted eggplant, zucchini slices, mushroom slices and tempeh on my pizza, but you can use this recipe simply as an inspiration as well and put on your pizza whatever you feel like and what you have at home. However the combination I used was really, really good and I can recommend it completely.

Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

Whole Wheat Roasted Veggies & Tempeh Pizza

Recipe for a vegan Whole Wheat Roasted Veggie & Tempeh Pizza. Very rustic and super delicious. You won't even miss cheese on this pizza!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Prep Time: 45 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Total Time: 1 hour 5 minutes
Servings: 2
Author: Elephantastic Vegan

Ingredients

Ingredients for the pizza dough

  • 2 1/2 cups whole-wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 2/3 cup warm water
  • 1 tablespoon olive oil
  • 1 pinch sugar

Ingredients for the toppings

  • 3/4 cup tomato purée*
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon salt + more for the veggies & tempeh
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon sriracha Sauce
  • 1/2 eggplant
  • 1/2 zucchini
  • 5 slices tempeh
  • 4 cups mushrooms
  • olive oil for the pan
  • 1/4 teaspoon paprika powder
  • a few twigs fresh oregano
US Customary - Metric

Instructions

  • For the pizza dough, put all the ingredients in a bread baking machine (use the dough program), kitchen machine or mix by hand and let it rise until it doubles in size.
  • Preheat the oven to 480°F/250°C.
  • Form two balls with the dough and roll each of it out until it's a nice pizza base. At this step I already put the pizza base on a baking sheet and tray to make things easier afterwards.
  • Mix the tomato purée with the Liquid Smoke, salt, garlic powder & Sriracha Sauce and spread it over the pizza base.
  • Cut the eggplant and zucchini in thin slices and roast them in a pan with a bit of oil and salt for a few minutes and set aside.
  • Cut the tempeh in slices and in half. Pan-fry them with a bit of salt & paprika powder for a few minutes and set aside.
  • Wash & cut the mushrooms in thin slices and roast them in the pan until they lose most of their water.
  • Place the mushrooms, eggplant, zucchini and tempeh on the pizza and put it in the oven for about 15-20 minutes.
  • Top with fresh oregano once it's ready & enjoy!

Notes

*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in tetra paks, not to confuse with tomato paste which is thicker in consistency.

Estimated Nutrition Info

Calories: 706kcal | Carbohydrates: 133g | Protein: 30g | Fat: 12g | Saturated Fat: 1g | Sodium: 939mg | Potassium: 2005mg | Fiber: 24g | Sugar: 14g | Vitamin A: 750IU | Vitamin C: 25.7mg | Calcium: 93mg | Iron: 8.6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Vegan Whole Wheat Roasted Veggie & Tempeh Pizza

InstagramShould you decide to give this Whole Wheat Roasted Veggie & Tempeh Pizza a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!

About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

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Reader Interactions

Comments

  1. Evi @ greenevi

    May 15, 2015 at 9:46 pm

    Oh my goodness! This is probably the most beautiful, creative and interesting pizza I’ve ever seen. Perfect ❤️

    Reply
    • bianca

      May 17, 2015 at 12:32 am

      I don’t know what to say Evi but to thank you so much for your kind words! :D

      Reply
  2. Natalie @ Feasting on Fruit

    May 16, 2015 at 4:25 am

    Mushrooms and zucchini are my go-to pizza toppings, but you have totally amped it up!! I never knew there was a difference between tomato puree and sauce, I’ll have to look for that because i’m all about ‘cheats’ to quicker pizza :)

    Reply
    • bianca

      May 17, 2015 at 12:36 am

      I’m unsure how the tomato sauce/purée situation is in america but I always thought store-bought tomato sauce has all kinds of herbs in there and tomato purée is a more basic version (mine only has salt, no herbs) so it allows to adjust the taste to what one wants with additional herbs, sriracha, etc.

      Reply
  3. Anu-My Ginger Garlic Kitchen

    May 16, 2015 at 5:40 pm

    Look at this stunning looking whoel wheat pizza. This is a show stopper my dear! So gorgeous and so intriguing!

    Reply
    • bianca

      May 17, 2015 at 12:39 am

      Awww! Thank you so much Anu! That’s so nice of you :)

      Reply
  4. James

    September 24, 2018 at 5:39 am

    Sriracha sounds like such a good idea. I like my pizza nice and spicy.

    Reply
    • Bianca

      September 28, 2018 at 8:02 pm

      It’s like an addiction! :D

      Reply

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