Vegan Kale and Tempeh Pizza with Whole Wheat Dough

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Sometimes, it can be so difficult to come up with new ideas for pizza toppings, but I’m so not satisfied with just having a couple up my sleeve since I’m a massive fan of pizza, so it’s always so much fun brainstorming for what to add on top of a pizza.

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I thought of adding kale because heck, I have like two giant bags of it in the fridge and I just suddenly remembered how good kale chips are, and perhaps they would be great on a pizza along with Tempeh, which can serve as a replacement for things like chicken.

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I know that I could use old pizza dough recipes I’ve done in the past but I really do feel like experimenting, so this pizza dough is made slightly different from the last pizza recipes, but if you prefer the other dough recipe, you can always go back to use them.

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I used a combination of Daiya and Trader Joe’s mozzarella cheese (soy free version) because I really love that Trader Joe’s melts away so deliciously, but Daiya shows more colour. I thought those two made a great combination together to give it perfect flavour and looks.

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Vegan Kale and Tempeh Pizza with Whole Wheat Dough

Dough
1 cup lukewarm water
1 tablespoon yeast
1 tablespoon coconut sugar
2 cups whole wheat pastry flour
3/4 cup bread flour
2 tablespoons extra light olive oil
1 tablespoon malted barley flour
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon Himalayan/sea salt
A pinch of red pepper flakes
A few sprinkles ground pepper

Topping
Base:
1/3 cup Rao’s Arrabbiata
A few sprinkles red pepper flakes (for extra spiciness)
1/2 cup vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella style shreds)
Kale:
A large handful Tuscan kale
1 tablespoons nutritional yeast
1 tablespoon extra light olive oil
1/8 teaspoon Himalayan/sea salt
Tempeh:
1/2 packet tempeh
2 cloves garlic
2 teaspoons lemon juice
1 teaspoon cornstarch
1 teaspoon extra light olive oil
1 teaspoon pure maple syrup
A few generous sprinkles lemon pepper
A pinch Himalayan/sea salt
Top:
1 teaspoon garlic powder
A small handful vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella style shreds)

Dough: Combine the lukewarm water, yeast and coconut sugar in a small bowl and stir until the yeast and coconut sugar dissolves.

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In a large bowl, combine the whole wheat pastry flour, bread flour, olive oil, malted barley flour, onion powder, garlic powder, dried oregano, dried thyme, rosemary, salt, pepper flakes and ground pepper.

Combine the liquid with the flour and mix with a spoon, then use your hands to knead until it forms a smooth, elastic and non-sticky dough.

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Put a lid on the bowl or a damp towel and leave it somewhere warm to rise for a couple of hours. I turn on the oven for 5 minutes, then turn it off, and keep it inside the oven with the door closed.

Prepare the Topping: Take a large handful of Tuscan kale out and spread it out on something flat, and let it air dry for about an hour or two. This will make sure the kale isn’t wet when you’re going to cook it.

Tempeh: Chop the tempeh in small, rectangular pieces and put it in a bowl. Dice up the garlic and add it in as well, then marinate it with lemon juice, cornstarch, the teaspoon of olive oil, maple syrup, lemon pepper and sea salt. Give it a few good stirs and leave it marinating for a couple of hours.

Kale: After the kale completely dries, put it in a bowl and mix it with the nutritional yeast, olive oil and salt. Use your hands and massage it very well.

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Dough: After the dough has risen, preheat oven to 350°F (176°C).

Punch down the dough and knead it again until it’s round and smooth. Put it on a flat pizza tray (I used ones with holes) and stretch it out until it becomes a big round circle. Use may like to use a rolling pin to help with the job.

Pour the Rao sauce across the surface and use a spoon to spread it out. Then, sprinkle on the red pepper flakes (if you love it super spicy), and sprinkle on the vegan mozzarella cheese.

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Add the kale on top and spread it out, then add the marinated tempeh. Finally, sprinkle the top with a teaspoon of garlic powder and a small handful of vegan mozzarella cheese.

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Let the dough sit on the tray for about 5-10 minutes just to rise a little.

Bake in the oven for about 23-25 minutes.

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Vegan Kale and Tempeh Pizza with Whole Wheat Dough
Serves: 2
 

Ingredients
Dough
  • 1 cup lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon coconut sugar
  • 2 cups whole wheat pastry flour
  • ¾ cup bread flour
  • 2 tablespoons extra light olive oil
  • 1 tablespoon malted barley flour
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon Himalayan/sea salt
  • A pinch of red pepper flakes
  • A few sprinkles ground pepper
Topping
Base:
  • ⅓ cup Rao’s Arrabbiata
  • A few sprinkles red pepper flakes (for extra spiciness)
  • ½ cup vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella style shreds)
Kale:
  • A large handful Tuscan kale
  • 1 tablespoons nutritional yeast
  • 1 tablespoon extra light olive oil
  • ⅛ teaspoon Himalayan/sea salt
Tempeh:
  • ½ packet tempeh
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon extra light olive oil
  • 1 teaspoon pure maple syrup
  • A few generous sprinkles lemon pepper
  • A pinch Himalayan/sea salt
Top:
  • 1 teaspoon garlic powder
  • A small handful vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella style shreds)

Instructions
  1. Dough: Combine the lukewarm water, yeast and coconut sugar in a small bowl and stir until the yeast and coconut sugar dissolves.
  2. In a large bowl, combine the whole wheat pastry flour, bread flour, olive oil, malted barley flour, onion powder, garlic powder, dried oregano, dried thyme, rosemary, salt, pepper flakes and ground pepper.
  3. Combine the liquid with the flour and mix with a spoon, then use your hands to knead until it forms a smooth, elastic and non-sticky dough.
  4. Put a lid on the bowl or a damp towel and leave it somewhere warm to rise for a couple of hours. I turn on the oven for 5 minutes, then turn it off, and keep it inside the oven with the door closed.
  5. Prepare the Topping: Take a large handful of Tuscan kale out and spread it out on something flat, and let it air dry for about an hour or two. This will make sure the kale isn’t wet when you’re going to cook it.
  6. Tempeh: Chop the tempeh in small, rectangular pieces and put it in a bowl. Dice up the garlic and add it in as well, then marinate it with lemon juice, cornstarch, the teaspoon of olive oil, maple syrup, lemon pepper and sea salt. Give it a few good stirs and leave it marinating for a couple of hours.
  7. Kale: After the kale completely dries, put it in a bowl and mix it with the nutritional yeast, olive oil and salt. Use your hands and massage it very well.
  8. Dough: After the dough has risen, preheat oven to 350°F (176°C).
  9. Punch down the dough and knead it again until it’s round and smooth. Put it on a flat pizza tray (I used ones with holes) and stretch it out until it becomes a big round circle. Use may like to use a rolling pin to help with the job.
  10. Pour the Rao sauce across the surface and use a spoon to spread it out. Then, sprinkle on the red pepper flakes (if you love it super spicy), and sprinkle on the vegan mozzarella cheese.
  11. Add the kale on top and spread it out, then add the marinated tempeh. Finally, sprinkle the top with a teaspoon of garlic powder and a small handful of vegan mozzarella cheese.
  12. Let the dough sit on the tray for about 5-10 minutes just to rise a little.
  13. Bake in the oven for about 23-25 minutes.


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