Vegan Tempeh Pepperoni Pizza
Ingredients
Dough
- 400ml water
- 7g dried instant yeast
- 600g 00 flour
- 2 tsp salt
- 60ml extra virgin olive oil
Sauce
- 400g tinned tomatoes
- 1 garlic clove
- Pinch salt & sugar
- 2 tbsp nutritional yeast
- 1/2 bunch basil
Liquid cheese
- 300ml soy milk
- 4 tbsp tapioca starch
- 80ml olive oil
- 100g nutritional yeast
- 2 tsp salt
- 2 tsp lemon juice
Tempeh pepperoni
- 200g tempeh
- 2 tbsp soy sauce
- 3 tbsp olive oil
- 1 tbsp beet juice (or 1/2 tsp beet powder + 1 tbsp water)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp fennel seeds
- 1/2 tsp onion powder
- 1/4 tsp chilli flakes (opt)
- Black pepper
Preparation
Gather necessary equipment including a mixing bowl, blender, baking tray or pizza stone, lined tray, and small bowl. Preheat oven to 180°C.
Mix water and yeast together and stir to dissolve. Add flour, salt, and oil, and mix to form a shaggy dough. Knead for 8 to 10 minutes until smooth. Cover and let proof for 1 to 2 hours.
Split the dough into 4 balls, place on a floured tray, cover, and chill for 30 to 60 minutes until doubled in size.
Blend the tomatoes, garlic, salt, sugar, nutritional yeast, and basil until smooth to make the sauce.
Blend the soy milk, tapioca starch, olive oil, nutritional yeast, salt, and lemon juice until smooth to make the liquid cheese.
Slice the tempeh thinly, optionally using a cookie cutter for rounds. Mix soy sauce, olive oil, beet juice, smoked paprika, garlic powder, fennel seeds, onion powder, optional chilli flakes, and black pepper. Brush the mixture on the tempeh slices and bake for 15 minutes.
Flour a surface and stretch the dough into 25 to 30 cm circles, keeping a thicker edge.
Increase the oven temperature to 250°C. Spread the sauce on the dough, drizzle the liquid cheese, and arrange the tempeh pepperoni.
Bake for 6 to 8 minutes until the crust is golden and the cheese is bubbling. Slice and serve hot, optionally adding fresh basil or olive oil.
