I have been a bad, bad blogger! Forgive me, the last week has been so busy, but throughout that busyness, I was at least able to come up with several different recipes that you are going to love, starting with this Roasted Kale, Onion and Tempeh Sausage Thin Crust Pizza.
Tempeh is a more recent discovery for me, but I have to say, I absolutely love the versatility that tempeh offers (check out my TLT with Avocado). As a fermented food, tempeh helps us balance the good bacteria in our stomach through several strains of probiotics that are created during the fermentation process.
Along with creating beneficial enzymes, Omega-3 fatty acids and various strains of probiotics, natural fermentation of food has also been shown to preserve nutrients, while breaking the food down to a more easily digestible form. In combination with the probiotics created during the fermentation process, the link between fermented foods and improved digestion makes perfect sense.
Aside from being good for your gut, tempeh is a fantastic way to get a ‘meaty’ flavor without the calories, fat and cholesterol of meat, and because it is fermented, it is digested much easier. Meat can take up to 16 or more hours to fully digest, and the longer a food takes to digest, the more energy it takes away from us physically. I personally stick to a ‘light to heavy’ concept with food, saving meat for evenings only, and eating a plant based diet throughout the day. Honestly, my digestion has never been better since I started this (along with proper food combining), and I plan on writing a more detailed post on this in the near future.
In the meantime, give this Roasted Kale, Onion and Tempeh Sausage Thin Crust Pizza a try. It is gluten free, sauce free, dairy free (thanks to a little Daiya dairy-free cheese), and overall, pretty damn delicious. My recipe for tempeh ‘sausage’ crumbles could be used in a variety of ways, so feel free to experiment and let me know what you come up with!
For this recipe you can either use a pre-made gluten free pizza crust (Udi’s has a good one), or you can use the recipe for my ultra thin gluten free pizza crust, which you can find here. Keep in mind that the cook time will decrease if you are using a pre-made crust.
- ***Tempeh Sausage:***
- 8 oz package tempeh; crumbled (I use Lightlife brand original tempeh)
- 1 Tbsp. fennel seed
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
- ½ tsp. dried sage
- 2 tsp. garlic; minced
- 2 Tbsp. liquid aminos
- Non-stick cooking spray of your choice; PAM olive oil is gluten free
- 2 cups vegetable broth
- 1 recipe for my ultra thin gluten free pizza crust (link is above), or 1 pre-made gluten free pizza crust
- 2 cups kale; hard stems removed and finely chopped
- ¼ yellow onion; thinly sliced
- Dairy free mozzarella cheese shreds; (I used Daiya)
- 1 Tsp. extra virgin olive oil
- 1 Tbsp. minced garlic
- Preheat oven to 425F and prepare ultra thin gluten free pizza crust recipe according to directions (link is above). If you would like, you can use a pre-made gluten free pizza crust, just cook according to directions.
- In a small sauce pan, crumble tempeh into small, sausage-like pieces and cover with 2 cups of vegetable broth. Heat over high until you reach a boil, then cover with lid and reduce heat to low. Simmer for ten minutes.
- When finished, pour tempeh into a colander to drain, then return tempeh to your saucepan.
- Add in all seasonings, garlic and liquid aminos, mixing thoroughly to evenly combine, then transfer tempeh to a shallow, parchment lined baking sheet.
- Generously coat tempeh with non-stick cooking spray and place in the oven to cook for 10 minutes.
- When 10 minutes are up, give tempeh a quick stir and cook for an additional 5 minutes.
- While tempeh is cooking, prepare your kale, onion and garlic.
- When tempeh is finished, remove it from the oven and transfer it into a bowl until ready to use.
- Take your prepared onion and evenly spread it onto the parchment lined baking sheet. Coat generously with non-stick cooking spray, and place into the oven to cook for about 5-6 minutes.
- When finished, add your kale to the baking sheet, spray with non-stick cooking spray and continue to cook for an additional 5 minutes.
- After 5 minutes, remove kale and onion from the oven and pour into a dish until ready to use.
- With a pastry brush, lightly coat your prepared pizza crust with 1 tsp olive oil.
- Top crust with a small amount of your dairy-free cheese shreds (enough to act as a glue for the toppings), then proceed by adding garlic, prepared kale, onion and crumbled tempeh pieces. Be sure to spread toppings out evenly to keep crust crispy.
- Top with additional dairy-free cheese and place pizza into the oven to cook directly on the rack for about 10-12 minutes, or until crust is lightly golden and cheese is thoroughly melted.
- ***Cooking time includes making pizza crust. If you purchase a pre-made crust, the cook time will change***