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Crispy Tempeh Pizza with Carrots

A weeknight pizza topped with simmered, pan-fried tempeh crumbles, melted mozzarella, and carrot ribbons that caramelize in a very hot oven. The tempeh is crisp and savory like crumbled sausage, and the whole pizza takes about 50 minutes.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Method

Ingredients
  

  • 8 oz 225g tempeh
  • 2 cups 480ml water, for simmering the tempeh
  • 1 tbsp olive oil for frying the tempeh
  • Soy sauce smoked paprika, fennel seeds, garlic, and chili flakes, for the tempeh
  • 1 lb 450g pizza dough
  • 1/2 cup 120g pizza sauce
  • 8 oz 225g low-moisture mozzarella
  • 1/2 small red onion
  • 2 medium carrots about 200g, shaved into ribbons
  • 1 tbsp olive oil and 1/4 tsp salt to toss the carrots
  • 2 tbsp 12g grated Parmesan
  • Honey optional

Method
 

  1. Simmer the tempeh in 2 cups (480ml) of water for 10 minutes, then drain and crumble it.
  2. Pan-fry the crumbles in 1 tbsp olive oil with soy sauce, smoked paprika, fennel seeds, garlic, and chili flakes until crisp.
  3. Preheat the oven and a pizza stone to 260°C (500°F).
  4. Toss the carrot ribbons with 1 tbsp oil and 1/4 tsp salt.
  5. Stretch the dough into a 14-inch round and spread the sauce over it.
  6. Top with mozzarella, red onion, and the tempeh crumbles.
  7. Bake on the hot stone for 6 minutes.
  8. Add the carrot ribbons and Parmesan, then bake 5–6 minutes more until the crust is golden and the cheese is bubbling.
  9. Drizzle with honey if you like, rest for 2 minutes, slice, and serve.