Blake is constantly asking for tempeh pizza. His wish was answered last night. I make this pizza using two different recipes in Moosewood Restaurant Cooks at Home. I start by preparing the Seasoned Tempeh on page 85, omitting the vegetable oil, salt and pepper, and the sauteing step. Then, I follow the recipe for Italian-Style Tofu Pizza on page 279, substituting the tofu with the seasoned tempeh. I also substiute 1/2 teaspoon of red pepper flakes for the cayenne pepper the recipe calls for. I've found that the cayenne pepper makes a pizza that is a bit too spicy for my taste. Blake, on the other hand, would probably appreciate me using the cayenne and adding an extra teaspoon of it! I have traditionally used a loaf of french bread for the crust. Wanting something a little less heavy on carbs this time, I tried Whole Food's prepared Organic Whole Wheat Pizza Crust. I was pleased with the results and found this version easier to eat. This meal is excellent with a side of garlic brocoli.
