Our Aloha Pizza


  • 1 packet of dry active yeast
  • 1 tsp of sugar (we used turbinado sugar)
  • 1/2 cup of warm water
  • 1 1/2 cup of all purpose flour
  • 1 tbs of olive oil
  • For bbq sauce
  • 1/3 cup of apple cider vinegar
  • 1/2 cup of tomato paste
  • 1/8 cup of maple syrup
  • 1 tbs of molasses
  • 1 tbs of smoked paprika
  • 1 tbs of stone ground mustard
  • 1 tbs of garlic powder
  • 1 tsp of pink himalayan salt
  • 1 tsp of black pepper
  • 1 tsp of turbinado sugar
  • Dash of cayenne pepper (optional)
  • For cheese
  • 3/4 cup of soaked cashews
  • 1/4 cup of filtered water
  • 1 tbs of apple cider vinegar
  • 1/4 tsp of pink himalayan salt
  • 2 tbs of nutritional yeast
  • For bacon
  • 3oz of tempeh
  • 1 tbs of soy sauce
  • 1 tbs of maple syrup
  • 1/4 tsp of cumin
  • 1/4 tsp of paprika
  • Pinch of pink himalayan salt
  • Pinch of black pepper
  • Toppings
  • Diced pineapple
  • Sliced red onion
  • Arugula


  1. Combine dry active yeast with sugar and pour in warm water. Stir until yeast is dissolved and let stand for 5 to 10 minutes

  2. In a separate bowl combine flour and olive oil. When yeast is ready (if yeast is not foamy start over) mix into dry ingredients

  3. Knead dough on flat surface. Coat the bowl you just used with a dash of olive oil and place dough back in bowl. Cover with a small towel and set in a warm room for two hours

  4. In a small pan on medium heat combine all ingredients for bbq sauce. Simmer for 5 to 8 minutes stirring occasionally

  5. Once sauce is ready cover and remove from heat. Combine all ingredients for cashew cheese into a blender or food processor and blend until smooth. Set aside when finished

  6. Combine all ingredients for tempah bacon into a small bowl excluding tempah. Stir well and then add tempeh. Allow to sit for 5 minutes

  7. Heat a pan on medium heat and cook tempeh for 3 minutes each side. Preheat oven to 375°. Grab dough and form into desired size on a baking sheet

  8. Continued in comments)

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