Pineapple, Brussel and Tempeh-Bacon Pizza {Vegan & GF}

Yeah, you read that right. A Vegan and Gluten-Free pizza with Pineapple, Brussel Sprouts and BACON. Well, it's tempeh-bacon...just as delicious and better for you! I dreamed up this recipe as I searched for something easy to throw together for dinner. Are you seeing a pattern here? I like easy; but I like delicious AND high nutritional value too. Never settle, you can have it all! :)

Tempeh is a favorite source of protein in our house. Like tofu; it's made of soy beans but the similarities stop there {let's call them distant cousins}. Tempeh is a fermented and less-processed soy product with double the protein and triple the fiber compared to tofu. Protein rich, fiber heavy and aids in digestive health; I am in!

Disclaimer: ALWAYS buy certified organic Soy products. Soy is the most genetically modified food in the United States and we don't know yet know how GMOs impact our health. Look for the USDA certified organic badge on your products; this is the only verifiable way to ensure you're buying organic soy. 'GMO OMG' is a great documentary on the topic.

This pizza takes under 30 minutes to make, it's good for you and it's downright delicious; what more can you ask for?

Serves 2 Pizzas

Pizza Ingredients:

(2) GF Corn Pizza Crusts {I used Vicolo}

15oz Can Pizza Sauce {Organic}

Toppings:

{1 Cup Sliced Thin} Brussel Sprouts {Organic}

{4 oz} Tempeh Bacon {see ingredients below}
{1/2 Cup} Pineapple Cubes

{1} Roasted Shallot {Organic}

{2} Roasted Garlic Cloves {Organic}

{1/2} Bell Pepper {Organic}

Tempeh-Bacon:

{4oz} Tempeh {Organic}

{2 TBSP} Tamari {GF & Organic}

{2 TBSP} Apple Cider Vinegar 

{1 TBSP} Smoked Salt

{1 TBSP} Brown Sugar

{1/2 TSP} Garlic Powder

{Dash} Smoked Paprika

{To Taste} Ground Black Pepper

Preheat the oven to 425 degrees.

To prep the toppings; roast and then dice the Shallot and Garlic cloves. Toss the brussel sprouts in some olive oil, pepper and garlic powder. Then place the diced pineapple in the excess marinade and cut the bell pepper into long thin strips.

Slice the Tempeh thinly, as thin as possible while maintaining it's shape. Combine the rest of the Tempeh Bacon ingredients in a shallow bowl and allow to marinate for 10 minutes {or as long as you'd like}. Once marinated; heat up the skillet and pour the Tempeh, as well as the marinade into the skillet. I started with a lid on the skillet to really let the flavors lock in for 5 minutes before removing it. Allow the Tempeh and marinade to cook on low/medium flame until Tempeh is crisp on the outside and most the marinade is cooked down. Remove and separate the Tempeh and excess marinade from skillet.

Take the pizza crusts out of their package and place a generous amount of the pizza sauce on each crust. Layer with the roasted and diced garlic, shallot. Then add the bell peppers, sliced brussel sprouts, marinated pineapple slices and Tempeh-Bacon. Place the pizzas in the oven for 12-15 minutes, you want the crust to be right in the middle of soft and crisp. After 12-15 minutes pull the pizzas out and allow to cool for 2 minutes then slice and serve!