Awhile back my sister pointed me to a recipe online that used tempeh as a pizza crust, then I forgot about it and couldn’t find the recipe again when I thought of it. Don’t you hate that? So I decided to create my own version for dinner tonight.
I used the Lightlife Soy Tempeh because it’s more solidly packed for cutting and cooking it large pieces without falling apart compared to the veggie, rice, and other tempeh varieties that tend to be more crumbly.
I chopped it into 4 small square “pizza crusts”.
Then placed the tempeh pieces cut side up on a greased baking sheet and smeared my green hummus leftovers from last night for the first layer.
Chopped tomatoes for the second layer.
And threw together a quick, light “cheese” sauce in the Vita-Mix for another layer.
Creamy Zucchini “Cheese”
- 1 medium zucchini, chopped
- 2 tbsp. nutritional yeast
- 1 tbsp. apple cider vinegar
- 1/4 tsp. salt
Place all ingredients into a high speed blender and blend until creamy and smooth.
The “cheese” was a little thick to layer on since I didn’t add water, but I didn’t want it to be too moist or runny.
I finished off the mini pizzas with fresh minced garlic and chopped basil.
Then baked at 375 degrees for about 20 minutes, until the edges of the tempeh started getting crispy.
And served for a colorful dinner.
Tempeh makes a great pizza crust with crunchy edges and the ability to absorb flavors from the sauces while baking.
And my crazy flavor combo tasted like a mix of pizza and bruschetta while packing plenty of protein from the tempeh. It’s a fun way to enjoy tempeh and make a fast, healthy, whole foods vegan pizza.