I must really enjoy pizza. Since the inception of this blog at the start of the year, this will officially be the third – let me repeat THIRD – pizza recipe I have posted. I am certain it will be nowhere near the last either. As I explained in this Sausage, Roasted Pepper, and Mushroom Pizza post, I look to find any excuse I can to make pizza. Pizza has always been my most fave meal. At one point in my life I had a stockpile of frozen pizzas in my freezer. These days, I still indulge in pizza, but now instead of relying on a frozen kind loaded with sodium and undesirable ingredients, I make my own.
One of my first experiences making a vegan pizza crust with healthy ingredients was the Flax Walnut Wheat Crust from Kathy at Healthy Happy Life. This crust is delicious and still a must have in my kitchen. Flax is essential in my daily life so I am stoked to have any tasty recipe which includes flax. While I absolutely am addicted to my gluten free Roasted Garlic Sweet Potato Pizza Crust, there are times I find myself wanting a traditional crackery wheat crust. On those days, this is my go to recipe. The only modification I make is using spelt flour instead of whole wheat. This substitution is based solely based on personal preference. I have made it with both and find that spelt is just a little lighter and slightly less nutty tasting.
If you are making your pizza with this crust, it needs to be prepped an hour before dinner time and it makes two big pizzas. I have a habit of doubling the recipe and freezing the extra (wrap tightly in plastic wrap before allowing to rise).
Tonight I really wanted to make pizza but I wanted to make something different, something I have never made before. I had some BBQ tempeh leftover from last night’s dinner and decided to create around it. The BBQ has a southwestern tang and I had an avocado. So corn? Black Beans? Peppers? Yes, Yes, and Yes. Yum! This is starting to sound like a fiesta on the plate.
Because this pie is not going to have any sauce, I made a quick cilantro-avocado cream. I added a little of this cream and bbq sauce before I baked the pizza and also scooped on more before serving. I also drizzled it with additional BBQ sauce because….well, why not? For the finale, I sprinkled it with fresh cilantro, green onions, and vegan parmesan.
If you are making all of this from scratch the same day it may seem a little time consuming. You will have to make the crust, the tempeh, the veggies, and the avocado cream. But it is totally worth it! The result was a delicious, beautiful pie and the fanciest open faced tempeh sandwich I have ever had. All of the SW flavors meshed really well as I expected and found it even better tasting leftover the next day.
This health freak pizza is loaded with:
- Healthy Fats
- Omega 3s
- Rainbow Veggie Goodness
- Fresh Herbs
- Fiesta Flavor
When you make this pizza and love it as much as I do, let me know via Instagram #breastcancermaven or Twitter @bc_maven.
- Pizza Crust
- Cilantro, Green Onions, and Vegan Parmesan for topping
- ½ avocado
- ½ TB lime juice
- ⅛ cup cilantro
- ¼ tsp salt
- ½-2 TB water (to desired thickness)
- ¼ cup fire roasted corn
- ¼ cup cooked black beans
- ¼ of red bell pepper, diced
- ¼ of a red onion, diced
- salt and pepper
- drizzle of olive oil
- ⅓-1/2 of an 8 oz pkg of tempeh (Organic is best)
- 2 TB cornstarch (preferably Non-GMO)
- ½ tsp garlic powder
- ½ tsp paprika
- avocado oil
- BBQ sauce (I used 1 TB)
- Prepare Cilantro-Avocado Cream by placing all ingredients (except water) in a small food processor and blend until smooth. Add water by ½ TB intervals until desired consistency.
- Cut all veggies as specified.
- Preheat small skillet on medium and drizzle with a small amount of oil.
- Add all ingredients to pan and saute until veggies are tender.
- Cut the tempeh package into half or thirds.
- Steam the tempeh chunks for 10 minutes. Remove from heat, slice the tempeh into thinner pieces, and allow to cool 10 minutes.
- Mix the cornstarch, garlic powder, and paprika and pour on a plate.
- Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.
- Turn the skillet on medium heat.
- When hot, coat the bottom of the pan with oil.
- Add the tempeh pieces.
- Cook each side of the tempeh for 3-5 minutes until golden brown.
- When crispy, add the buffalo sauce to the skillet and toss quickly until heated.
- Brush crust with olive oil.
- Spoon on cowboy caviar relish to cover pizza.
- Place the bbq tempeh throughout.
- Drizzle the pizza with more bbq sauce if desired and avocado cilantro cream. (This can be done before and/or after cooking.)
- Cook for 10 minutes until ingredients are heated.
- Sprinkle with vegan parmesan, cilantro, and green onions.