Our Aloha Pizza
Ingredients
- 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
Preparation
Combine dry active yeast with sugar and pour in warm water. Stir until yeast is dissolved and let stand for 5 to 10 minutes
In a separate bowl combine flour and olive oil. When yeast is ready (if yeast is not foamy start over) mix into dry ingredients
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
In a small pan on medium heat combine all ingredients for bbq sauce. Simmer for 5 to 8 minutes stirring occasionally
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
Combine all ingredients for tempah bacon into a small bowl excluding tempah. Stir well and then add tempeh. Allow to sit for 5 minutes
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
Continued in comments)