California Style Thai Tempeh Pizza (Vegan CPK Thai Chicken Pizza)

Step 1

Preheat your oven to 500 degrees F.

Step 2

If your dough has been refrigerated, take it out and let it come to room temperature.

Step 3

Begin by opening your tempeh package by cutting the tempeh in half. Place both halves in a pot of water that just covers the tempeh, put a lid on the pot, and bring to a boil. Turn it down to low, and let it simmer 15 minutes.

Step 4

While your tempeh cooks, you can prepare your peanut sauce. Add all of the ingredients into a bowl and mix until a homogeneous sauce is formed. Prepare your vegetables, or just open up the bag, and chop your peanuts and cilantro. When the tempeh has been cooked, and allowed to cool slightly, slice it into thin pieces.

Step 5

On a sheet of parchment paper, roll out your dough to your desired thickness. For me, I like to get 4 thin pizzas out of a pound of dough. I like a really thin crust, but it’s your pizza, so do you. Spoon and smear the peanut sauce on the dough. You can be generous here. This is the majority of your flavor, so don’t skimp. Add cheese on top of your sauce. Place slices of tempeh on top of the cheese.

Step 6

Bake the pizza for about 10 minutes, or until the cheese is “melted” and everything is beginning to brown and bubble.

Step 7

Remove from the oven, and immediately sprinkle on your remaining ingredients: the broccoli slaw, peanuts, cilantro, and onion.

Step 8

Slice and serve.