This is certainly one of the more delicious pizzas I have made. We enjoyed this pizza along with a group of friends recently at my apartment in Sydney. It was enjoyed thoroughly by both the vegans and non vegans, so I can highly recommend this as a recipe for anyone that’s just giving plant-based eating or is cooking for others that are not necessarily 100% plant-based or convinced that vegan food can taste delicious. No better way to improve the consciousness of a ‘skeptic’ than by cooking healthy food that tastes incredible.
The Tempeh used was from Organic Village which is available at Woolworths in Australia. If you are not from Australia and cannot find Chickpea Tempeh, then you can use a Soy Tempeh to substitute (worried about consuming Soy – Read my Is Soy Healthy blog to settle your nerves). The Almond Fetta I used was from Damona who specialise in plant-based cheeses. If you cannot get an Almond Fetta locally, you can easily substitute this for homemade cashew cheese.
Bake the sweet potato (yam) for 45-60 mins on 200 degrees°C (392 °F) or until completely soft.
While the sweet potato (yam) is baking, you're going to make the Basil Pesto (recipe below)
Separately cut your Tempeh into triangle pieces and then turn side on and cut so the pieces are thin. Next, lightly pan fry or bake the chopped onion and then the Tempeh for 10 minutes and turn at halfway point. Usually I would bake the tempeh for 15 minutes, but as you are going to cook the pizza again later they can be slightly undercooked at this point. You can season these with your favourite spices before baking (cumin, paprika, cayenne pepper, turmeric, etc).
Once the sweet potato (yam) is ready, remove the skin, mash and add in your favourite spices, salt and pepper.
Spread the Pesto across your vegan pizza base and then the sweet potato (yam). Then, layer the onion, rocket, tempeh.
Place in the preheated oven on 200 degrees°C (392 °F) until the pizza is warm/crispy and cheese softens.
Place all ingredients, except water, into the blender and blend on high for 1-2 minutes until desired consistency is reached (smooth, chunky or in between).
Pause blender at half way point and scrape ingredients from side back down into the base of the bowl. At this time if you think more liquid is required add a touch of water.
Use the above recipe to come up with your own variations. Some other variations to consider:
The options really are endless. If doing a dinner party, I highly recommend mixing it up so you have pizzas with different nutritional offerings and flavourings. The great thing is you can use all of the extra ingredients to make a nice side salad too. Here’s some shots from the last pizza party I organised (note: some of the shots are before the pizza went into the oven so the cheese hasn’t melted).
May your Space Suit Thrive,
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