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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!
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
Calories 706kcal
Author Elephantastic Vegan


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


  • 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!


*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.


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