Vegan Tempeh Pizza
This vegan Tempeh pizza with homemade pizza crust, flavorful tomato sauce, vegan cheese, and marinated tempeh crumbles is so good!
Servings 2 pizzas
Calories 722kcal
Ingredients
Ingredients for the homemade crust
- 2 cups all-purpose flour + more to dust the dough and surfaces
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 1 teaspoon olive oil + more to coat the dough
- 2/3 cup water
Additional Ingredients
- 1/2 cup tomato passata
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup vegan cheese shreds
- fresh basil to add on top after baking
Ingredients for the Tempeh Crumbles
- 4 oz tempeh
- 2 teaspoons canola oil
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon maple syrup
Instructions
- For the pizza dough: Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough or put all the ingredients in a kitchen machine and let the machine knead the dough for you. (Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.)Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size (2-3 hours depending on the room temperature).
- For the tempeh crumbles: Add tempeh to a food processor and pulse a bit until you end up with tempeh crumbles. Whisk together the marinade for the crumbles (soy sauce, canola oil, liquid smoke, and maple syrup). Add the tempeh crumbles and stir them around to marinate them evenly.
- Preheat the oven to 480°F/250°C.
- Divide the dough into two equal parts. Carefully roll it out on a lightly floured parchment paper into two pizza crusts (don't use too much pressure). You can stretch it a bit with your hands until it has the right shape.
- Transfer the crust on the parchment paper onto a baking tray. Top the pizza dough with tomato passata, salt, garlic powder, and dried oregano. Spread the tomato sauce around. Then add the vegan cheese shreds and tempeh crumbles.
- Bake the pizza for about 10 minutes until the crust is golden and crispy. Top with fresh basil and enjoy!
Nutrition
Calories: 722kcal | Carbohydrates: 116g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1093mg | Potassium: 741mg | Fiber: 7g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 9mg