Vegan BBQ Bacon Pizza
This Vegan BBQ Bacon Pizza is better than any take-out I've had and a great dinner to make on a Friday at home. Layered with caramelized onions, tempeh bacon and a creamy sauce.
Ingredients
FOR THE CARAMELIZED ONIONS
FOR THE TEMPEH BACON
- 1/4 cup low sodium soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon agave or maple syrup
- 2 tablespoons tomato paste
- 1 tablespoon sriracha
- 1/2 teaspoon garlic powder
- 4 oz tempeh cut in bite-sized pieces
FOR THE PIZZA
- 1 16-ounce package pre-made pizza dough
- corn meal for rolling out dough
- 1/4 cup BBQ sauce
- 3 tablespoons vegan cream cheese I used chive flavored
- 4 tablespoons vegan creamer* unsweetened
- cilantro for serving
Instructions
- Place the dough on a surface lightly covered in corn meal. Allow the dough to come to room temperature for 30 minutes.
- While the dough is resting, heat the oil in a pan over medium heat. Add the onions and a pinch of salt. Immediately lower the heat. Cook the onions for 25 minutes, being sure to move them around every couple minutes. Once they have a little bit of color add the agave and cook for another couple minutes. Remove from the pan, draining as much oil as possible.
- While the onions are cooking, combine all of the tempeh bacon ingredients in a bowl and stir to combine. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Transfer the tempeh to the baking sheet and cook for 7 minutes.** Remove from the oven and increase the oven heat to 500 degrees.
- Combine the cream cheese and creamer in a bowl and whisk until smooth. Set aside.
- To assemble, spread out the dough on a lightly oiled baking sheet. Spread the BBQ sauce out on the dough. Top with the caramelized onions, cream cheese mixture and the tempeh bacon. Place in the oven and bake for 10-12 minutes.
- Remove from the oven and top with cilantro. Slice and serve!
Notes
*You can usually find this in the coffee creamer section at the store. You can swap for non-dairy milk, but adjust the amount since non-dairy milk is thinner.
**The tempeh will look undercooked, but remember that it will cook again with the pizza.
Calories: 531kcal, Carbohydrates: 79g, Protein: 17g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 1751mg, Potassium: 346mg, Fiber: 4g, Sugar: 23g, Iron: 5mg
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