Easy Smoky Tempeh Pizza
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Welcome back to another Pizza Friday! This week we made this delicious and easy Smoky Tempeh Pizza topped with a yummy basil sauce! It’s so good and super flavorful! Y’all are going to love this easy vegan pizza recipe!
I love this vegan pizza recipe for two reasons: it has so much flavor, and it’s loaded with delicious veggies!
Ingredients
- Vegan pizza dough – Our go-to overnight pizza dough is vegan. It only has 5 ingredients: flour, salt, water, yeast, and olive oil.
- The best pizza sauce: olive oil, salt, black pepper, garlic, red pepper flakes
- Tempeh
- Spices: smoked paprika, sweet paprika, dried oregano, salt, black pepper
- Maple syrup
- Olive oil
- Liquid smoke
- Apple cider vinegar
- Broccolini
- Campari tomatoes
The best part of this recipe is the basil cream sauce! It’s creamy, garlicky, and slightly sweet. Add the sauce on top of the pizza, or dunk it in the sauce! It’s so delicious, and it pairs really well with the smoked tempeh!
Basil Cream Sauce
- Fresh basil leaves
- Garlic cloves
- Cashew Butter – this is what makes this sauce super creamy. You barely notice the cashew flavor when everything is blended up. We like to use Artisana Cashew Butter and Maisie Jane’s Creamy Cashew Butter.
- Water
- Lemon Juice – add a little acidity to balance everything out.
- Dijon Mustard – adds a nice tangy flavor with a little spice.
- Salt and pepper
Tips for making smoked tempeh
I like to sauté the crumbled tempeh with spices, maple syrup, liquid smoke, apple cider vinegar, and olive oil. I sauté it for about 10 minutes. This enhances the spices and flavor. The pizza only takes about 10-12 minutes (depending on the size of the pizza dough you use) to make. When you sauté the tempeh first and then add it to the pizza before making it, the tempeh becomes more crispy!
FAQs
Store pizza in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until hot. We like to add olive oil to a pan and love how it crisps up the pizza crust. Goodbye to soggy leftover pizza dough.
This is truly a great vegan pizza recipe! It’s full of flavor, packed with plant-based protein, and super delicious. We hope you all enjoy it! ♡
Easy Smoky Tempeh Pizza
- 4 oz tempeh crumbled
- ½ tsp smoked paprika
- 1 tsp sweet paprika
- ¼ tsp dried oregano
- pinch of salt and black pepper
- 1 tsp maple syrup
- ½ tsp liquid smoke
- ½ tsp apple cider vinegar
- 2 tsp olive oil
- pizza dough homemade or store-bought
- 2 tbsp olive oil
- 2 garlic cloves minced
- pinch of salt, black pepper, and red chili flakes
- 3-4 Campari Tomatoes sliced
- 4-5 broccolini chopped
- ¼ cup raw cashew butter
- ¼ cup water
- 2 garlic cloves
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 1 cup basil
- pinch of salt and black pepper
- Make the Smoky Tempeh. Crumble the tempeh and add it to a saute pan over medium heat. Add the spices whisk together the liquid ingredients in a small bowl, pour it over the tempeh, and combine. Sauté the tempeh for 10 minutes or until brown.
- Prep Pizza. Preheat the oven to 550 ° F or as hot as your oven can get.Add flour to a surface and roll out pizza dough from the center to the edges until a circle is about half an inch thick. Add pizza on top of a parchment paper on top of a pizza peel.
- Add Toppings. In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, and red chili flakes. Use a pastry brush to evenly add the sauce on the dough. Add sliced tomatoes and chopped broccolini, and sprinkle the smoked tempeh evenly on top.
- Bake Pizza. Gently slide pizza into the oven on a pizza stone the and bake the pizza for about 10-12 minutes.
- Make Basil Cream Sauce. Add all ingredients to a high processed blender and blend until smooth.
- Add Sauce and Serve. Remove pizza from the oven, add basil sauce on top, and cut into slices to serve immediately.
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