A new favorite in our house (proven by the fact when I made “regular” pizza last night, we ate it with sad faces on).

Barbecue Tempeh Pineapple Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 or 3
 
Ingredients
For the crust:
  • I make my own gluten-free dough and make a 10″ crust on a pizza pan and bake it for 10 minutes at 425 before topping it.
For the sauce:
  • ¼ cup margarine (I use Earth Balance)
  • 1 small sweet onion, diced
  • 4 cloves of garlic, minced
  • 1 cup ketchup (I use organic and with no sugar added, if yours has sugar, reduce the amount below)
  • ¼ cup maple syrup
  • ¼ cup light brown sugar (not packed)
  • 1 T blackstrap molasses
  • 1 T Worcestershire (you can buy vegan bottled)
  • 1 T dijon mustard
  • hot sauce to taste (I put in about 2 t of chohula)
  • pinch of salt, pinch of pepper
For the tempeh topping
  • 1 T oil
  • 1 sweet onion, sliced
  • 8 oz tempeh, crumbled
All the rest
  • 6 thin rings of pineapple
  • ½ cup of vegan cheese (I like Daiya mozzarella shreds for this)
  • small handful of chopped, fresh cilantro (optional, but lovely, addition)
Instructions
For the sauce
  1. Cook the onion and garlic in the margarine over medium low heat until the onions are totally translucent (10 minutes).
  2. Add everything else and whisk to combine.
  3. Cover and simmer for 30 minutes or more until it looks and smells and tastes amazing.
For the tempeh topping
  1. Saute onion and tempeh in oil over medium heat until onion and tempeh are browned, 15 to 20 minutes.
Putting it all together
  1. Onto your pizza crust spread about ½ c BBQ sauce, sprinkle all of your onion and tempeh topping, then put on pineapple rings, and lastly your cheese.
  2. Bake at 425 for about 12 minutes, or until cheese is bubbly and starting to brown.
  3. I like to finish with about 2 minutes under the broiler (set on high); but watch out, you can burn up your delicious dinner pretty quick if you don’t watch it carefully!
  4. Finish with the chopped, fresh cilantro before serving.