Vegan Pizza with Tempeh Sausage Recipe
This vegan pizza with tempeh sausage delivers bold flavor and hearty texture in every bite, offering a satisfying plant-based twist on a classic favorite. The savory crumbles, fresh vegetables, and melty vegan cheese come together to create a pizza that’s both comforting and exciting.
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Servings: 3
Calories: 360kcal
Ingredients
Pizza dough
- 2 –2¼ cups all-purpose flour
- 1 tablespoon olive oil
- ¾ cup warm water comfortably warm, not hot
- 2¼ teaspoons instant yeast 1 packet
- 1 tablespoon sugar
- ¾ teaspoon salt
Tempeh sausage crumbles
- 8 ounces tempeh
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fennel seeds
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes
Additional toppings
- Pizza sauce
- Vegetables of choice: mushrooms red onion, diced green bell pepper, olives, tomatoes
- Shreddable Vegan Mozzarella Easy Stretchy Vegan Mozzarella, or preferred store-bought vegan cheese
Instructions
For the pizza dough
- In a large mixing bowl or stand mixer, combine 1 cup of flour with the yeast, sugar, and salt, mixing until the dry ingredients are evenly blended. Pour in the warm water along with the olive oil and stir until the mixture begins to resemble a soft batter.
- Add the remaining flour gradually, about ½ cup at a time, until the dough comes together in a shaggy ball that pulls away from the sides of the bowl. The dough should feel slightly tacky but still manageable.
- If using a stand mixer fitted with a dough hook, knead for 2–3 minutes until smooth. If kneading by hand, transfer the dough to a lightly floured work surface and knead for 4–5 minutes, forming a soft and elastic ball.
- Lightly grease a large bowl, place the dough inside, and cover with a clean towel. Allow it to rise for about 30 minutes or until doubled in size. A warm environment helps—preheating the oven briefly to 300°F, turning it off, and placing the bowl inside with the door ajar works well.
While the dough rises, make the tempeh sausage and prepare all toppings
- Place the crumbled tempeh into a medium skillet and pour in ½ cup water. Cover with a lid and let it steam for about 5 minutes, or until most of the water has evaporated. This softens the tempeh and removes any bitterness.
- Add the olive oil, garlic, fennel seeds, basil, oregano, red chili flakes, and soy sauce. Cook over medium heat, stirring often, for 5–10 minutes until the crumbles turn fragrant and lightly browned. Remove from heat and set aside. Prepare the vegetables by slicing or chopping, and have your pizza sauce and vegan cheese ready to use.
Roll out the dough and make pizza!
- Preheat your oven to 450°F once the dough is nearly finished rising.
- Punch down the risen dough gently to release excess air, then transfer it to a floured countertop. Roll it out into a circle or rectangle—whatever suits your pizza pan. You can shape the edges to form a raised crust if you prefer.
- Place the rolled dough onto your pizza pan or baking sheet. Spread a layer of pizza sauce over the surface, then add your tempeh sausage, vegetables, and vegan cheese.
- Bake for 12–15 minutes, or until the crust turns beautifully golden and the cheese has melted. Remove from the oven, slice, and enjoy hot.
Nutrition
Calories: 360kcal