Vegan Sausage Cheese Pizza

Tempeh Sausage & Delicious (trust me) Basil-Tofu Ricotta Cheese Pizza

Tempeh Sausage Crumbles - enough for 2+ large pizzas

1 (8 ounce) package of tempeh  (if you want low fat try Soy Boy organic 5 grain tempeh)
1 tablespoon fennel seed  (this is what makes Italian sausage--Italian!)
1 tsp. dried basil  (use the real thing if you have it)
1 tsp. dried oregano
1/2 tsp. red  pepper flakes
2 cloves garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
Juice of 1/2 lemon

In a small pan, crumble the tempeh and add enough water to almost cover it.
Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 minutes.
Drain the remaining water and add the rest of the ingredients and cook over medium heart, stirring occasionally, until lightly browned, about 10 minutes.

I made this ahead.  I made 1 pizza on Sunday & used the rest of the "sausage"  for a pizza on Thursday after work.

Basil-Tofu Ricotta - enough for 3 large pizzas

1 pound firm tofu, pressed (cut in slices, wrap in a towel & weight it down with a heavy pot)
2 tsp. lemon juice
1 clove garlic, minced
1/4 tsp. salt
Dash fresh black pepper
Handful fresh basil leaves, finely chopped (10 leaves or so)
2 tsp. olive oil
1/4 cup nutritional yeast  (these are dry yellow flakes--available at Whole Foods)  I know this sounds weird but it really adds a nice cheesy taste.

In a large bowl,  mush the tofu up with your hands, till it's crumbly.
Add the lemon juice, garlic, salt, pepper, and basil.  Mush with your hands again;  this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese.  This may take 2 to 5 minutes--but it's fun.

Add the olive oil, stir with a fork.  Add the nutritional yeast (it really boosts the flavor) and mix all ingredients well.  Use a fork now, because the oil will make it sticky.  Cover & refrigerate until ready to use.  Use leftovers within 3 days.

**This makes a great filling for lasagna or stuffed pasta shells.

Assembling the Pizza

1.  I use Trader Giotto's (Joe's) Fat Free Pizza Sauce.  It comes in a jar.  Add enough to cover 1 12-inch pizza. Or use your favorite sauce.

2.  I use Trader Giotto's (Joe's) Tabula Rasa Whole Grain Pizza Crust.  It has whole wheat, rye, cracked wheat,spelt, corn grits, flaxseed, millet, sesame seed, oats & a pinch of olive oil.  The crust is fragile--so keep it in a safe flat space before using, so it won't break.  Or use your favorite crust.

3.  Extra toppings:  I like sun-dried tomatoes (in they're packed in oil--blot well); olives; pre-cooked mushrooms, etc.

4.  Preheat oven to 450 degrees. 

5.  Spread the crust with sauce to cover--start with a 1/3 of a cup.  You should be able to see some of the crust underneath.  Too much sauce will make it soggy.

6.  Spoon the  ricotta on, in flattened mounds about 2 tablespoons apiece--you'll want 5 mounds or so.  It should look like rounds of fresh mozzarella.

7. Scatter 1/2 or less of the "sausage" around, to your liking.  I loaded it on.

8.  Scatter any additional extras--the sun-dried tomatoes added a nice rich taste.

9.  Reduce the oven to 425 degrees and bake for about 10-12 minutes, or until the cheese lightly browned.