Vegan BLT Pizza
This Vegan BLT Pizza is layered with a rosemary cream sauce, heirloom cherry tomatoes, tempeh bacon and arugula. A fun twist on a classic.
Ingredients
FOR THE CREAMY SAUCE
- 1/4 cup vegan mayo
- 3 small cloves garlic diced
- 1/2 lemon juiced
- 1 sprig rosemary chopped
- black pepper to taste
FOR THE TOMATOES
- 16 oz heirloom cherry tomatoes or cherry tomatoes, cut in half
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt & pepper a pinch
FOR THE PIZZA
- 16 oz pre-made pizza dough I get mine at Trader Joe's
- corn meal for rolling out dough
- olive oil for the baking sheet
- 3 oz tempeh bacon cut in 1/2" pieces
- arugula for topping
- fresh basil for topping
Instructions
- Spread corn meal out on a cutting board and place dough on it for 30-60 minutes, or until room temperature.
- While the dough is resting, prepare the sauce. Combine all of the sauce ingredients in a bowl and stir to combine. Set aside until ready to use.
- Add all of the tomato ingredients to a bowl and toss to combine. Set aside until ready to use.
- Preheat the oven to 450 degrees. Grease a baking sheet with olive oil and spread dough out until the desired shape is reached.
- Spread the cream sauce out on the dough, leaving a 1 inch crust.
- Using a fork, place the tomatoes on top of the sauce. You will have leftover liquids in the bottom of the bowl the tomatoes were in - do not dump the tomatoes on the dough with the liquid. It will make the pizza soggy.
- Spread the uncooked tempeh bacon out on the pizza. Place the pizza in the oven for 15-20 minutes, or until the crust is crispy.
- Remove the pizza from the oven and top it with arugula and basil. Slice and serve.
Video
Nutrition
Calories: 315kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g