Tandoori Tempeh, Mini Peppers, Pepper Jack Pizza on Crisp White crust. Vegan Recipe

This Pizza is totally plant-based, delicious and cruelty-free! 

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A must read at The Vegan RD: Vegan Food for everyone.

On another note, house hunting is stressful. Especially if the seller and buyer(us) cannot come to a common price and terms. And the realtors in between, the listing agent and buyers agent are both smarty pants. I am thinking I will just take the 60 hour course work and give the exam and become a realtor.. Who better to think of our interests than myself 😉

More awesome Pizzas here. Glutenfree crust options too.

mmm Tandoori Tikka Pizza!



Crusty deliciousness.

Steps:
Brown the tempeh in oil on medium heat.



Add rest of the ingredients, cover and cook on low-medium until all the liquid is absorbed.



Proof the yeast. Add the dry ingredients and oil.



Knead into a soft dough.



Press down or roll into an oval. Spray water on top and let sit for 10 minutes.
Top with tomatoes, dried or fresh basil.



Top with red onion slices, mini peppers, Tempeh.



Top with Pepper jack and Jalapeno. Bake at pre-heated 410 degrees F for 18-19 minutes.

Yummers



Tandoori Tempeh, Mini Peppers, Pepper Jack Pizza on Crisp White Crust
Allergen Information: Free of Dairy, egg, corn, nut.

Ingredients: 
White Crust: or use my gluten-free crust to make gluten-free
1/2 cup warm water
2 teaspoons raw sugar
1 teaspoon active yeast
1 cup bread flour ( or all purpose flour)
2 Tablespoons Semolina( cream of wheat)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon evoo (extra virgin olive oil)
bread flour for rolling and working the dough


Toppings:
1-2 Tablespoons extra virgin olive oil
Tandoori Tempeh Tikkas(recipe below)
3 tomatoes sliced
dried or fresh herbs
Red onion slices
Sweet mini pepper slices or sliced red pepper
pickled Jalapeno
My almond milk pepper jack  or Daiya pepper jack shreds or other non dairy cheese.

Tandoori Tempeh:
8 oz Tempeh(cultured Soybean patty), plain or steamed for 8 mins, cubed or about 1.5 cups 
2 teaspoons oil
1/2 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon garlic powder
1 teaspoon onion flakes
1/2 teaspoon salt 
1 cup water
1 teaspoon lemon juice
1 Tablespoon Coconut milk Yogurt like So Delicious plain (optional) or cashew cream

Method:
Tandoori Tempeh:
In a large pan, add oil and saute Tempeh at medium heat until golden.
Add the rest of the ingredients, mix well.
Cover and cook on low-medium heat until all liquid is absorbed. 20 minutes.

Pizza:
Warm 1/2 cup of water. Add sugar and yeast and mix.
Let sit for 5 minutes until frothy.
In a bowl, Add the flour, salt, semolina, baking powder and using a large spoon mix it all. Add evoo and flour mix to yeast mixture.
Then knead for 2 minutes and roll it out or press and shape into desired size. Use bread flour if needed.
Spray water liberally on top on rolled out dough and let sit for 5-10 minutes.
(You can also let the dough rise for an hour covered with a towel. Then punch it down and roll into a pizza base)
Drizzle evvo on top. 
Top with tomato slices and dried or fresh herbs.
then top with onion slices, pickled Jalapeno and mini peppers.
Then liberally with tandoori tempeh and then cheese.
Sprinkle salt if needed. We added a few slices of fresh Jalapeno as well.
Bake at 410 degrees F  for 18-19 minutes.
Then broil on Low for half a minute or longer for crispier top and edges.
Serve hot!


This pizza is being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki’s wellness weekend