| pizza | 1 |
| tofu | 1 Block |
For the Whole Wheat Pizza Dough: 1 heaping tsp Active Dry Yeast 1/2 cup Warm Water 1 1/2 cup Whole Wheat Flour, Divided 2 tsp Coconut Sugar 1/2 tsp Salt
For the Smoky Tempeh Bacon: 1/2 package Tempeh (4 oz.) 1/4 cup Soy Sauce, Liquid Aminos, or Tamari 1 tsp Liquid Smoke 1 tsp Apple Cider Vinegar 1 tsp Smoked Paprika 1/2 tsp Coconut Sugar Black Pepper, to taste
For the Cheese Sauce: 1/2 cup Russet Potato, peeled and diced into 1/2″ cubes 1/4 cup Carrot, chopped 1/4 cup Unsweetened Plant Milk 1 1/2 tbsp Nutritional Yeast 1/2 tbsp Tahini 1/2 tsp Apple Cider Vinegar 1/4 tsp Garlic Powder 1/4 – 1/2 tsp Salt
For the Tofu Scramble: 1/2 block Extra Firm Organic Tofu (7.5 oz) 1 tbsp Nutritional Yeast 1 tsp Turmeric 1 tsp Onion Powder 1/4 tsp Salt Other Optional Pizza Toppings: (anything will work, really!) Fresh Spinach Chives Tomatoes Caramelized Onions or Peppers
First, prepare the pizza dough. In a large non-metal bowl, combine the Yeast, Warm Water, and Coconut Sugar. Stir gently, then let sit for 5-7 minutes, or until the yeast blooms and there is a layer of “foam” on the top of the liquid.
While you are waiting, combine 1 cup of Whole Wheat flour with 1/2 tsp of Salt in a separate bowl and set aside. Once the yeast is ready, add in 1/2 cup of Whole Wheat flour (this is the remaining flour you did NOT mix with the salt) to the bowl and stir well. Then, add the Flour and Salt mixture to the bowl in small increments. Eventually, you will need to transfer the dough to a counter and knead with your hands. Knead for 5-7 minutes, or until the dough is soft, but not sticky. Add any additional flour in 1 tbsp increments, if needed.
Rinse out the large bowl, and return the kneaded dough to it. Cover and let sit in a warm place for 45 – 60 minutes. While the dough is rising, prepare the remaining ingredients. First, combine the Soy Sauce, Liquid Smoke, Apple Cider Vinegar, Smoked Paprika, Coconut Sugar, and Black Pepper to taste in a small bowl, whisking well. Then, thinly slice half of a block of tempeh; add this to a resealable Ziploc bag with the soy sauce marinade, and set aside.
Next, prepare the Cheezy Sauce. Add the Russet Potato and Carrot to a pot of boiling water and cook for 8 minutes, or until fork-tender. Drain, and put in a food processor or high-speed blender with the remaining sauce ingredients, blending until creamy. Set Aside. Once you prepare the Cheezy Sauce, it would be a great time to preheat your Oven to 425F.
Finally, prepare the Tofu “Scramble” by crumbling half of a block of tofu into a medium bowl, using your hands. Then, sprinkle in the Nutritional Yeast, Turmeric, Onion Powder, and Salt. Stir with a fork until the tofu is evenly coated. (Note: This will bake in the oven on our pizza, so we do not need to cook it now)
Once your dough has risen, place it on a flour-dusted surface, and roll it into your desired pizza shape. Place onto a pizza stone or baking tray lined with either a silicone mat or parchment paper, then top with the Cheezy Sauce, Tofu Scramble, Tempeh Bacon (discard any remaining liquid), and any additional toppings you desire.
Bake at 425F for 15-18 minutes, until golden and crispy. Remove from the oven, slice, and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
