Delicious and Healthy Vegan Tempeh Bacon Pizza

Total Time 30 minutes
Servings 2


For the crust

  • 1 cup quinoa soaked overnight in filtered water, rinsed and drained
  • 3/4 cup water
  • 1/4 sweet onion

For the tomato sauce

  • 3 cups fresh tomatoes chopped
  • 1 clove garlic
  • ½ teaspoon Himalayan pink salt
  • 2 Medjoul date or 4 Deglet Nour dates
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano

for the tempeh bacon


  • 1 red pepper chopped thinly (optional)

For the Mexican-inspired pine nut cheese

  • 1/2 cup raw pine nuts
  • 1/4 cup filtered water
  • 2 tablespoons lemon juice freshly squeezed
  • 1 garlic clove optional
  • 2 tablespoons onion powder
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon Celtic Himalayan pink salt
  • 2 cups peeled and chopped zucchini if you don’t mind your cheese being green, leave the peel on – it’s very nutritious
  • 2 teaspoons chili powder


For the crust

  • Pre-heat oven to 400F
  • Blend rinsed and drained quinoa with water until completely smooth, and pour onto a baking sheet.
  • Sprinkle in chopped onions.
  • Bake for 20 minutes.

For the tempeh baon

  • Chop 1/2 block of tempeh into cubes
  • Soak in Coconut Secret teriyaki sauce, mixing really well and making sure the tempeh is well coated, while preparing other ingredients.

For the Mexican-inspired pine nut cheese

  • Place all ingredients in a blender starting with the zucchini, and blend until smooth.

For the tomato sauce

  • While pizza is baking, let's make our tomato sauce.
  • Blend all ingredients until completely smooth
  • After 20 minutes of baking, take the crust out
  • (You can flip the crust over if you wish, before the next steps. To do this, place another piece of parchment paper on the crust, and a large sturdy wooden board. Flip over, then carefully peel back the old parchment paper. This is not a necessary step, but does make the crust more firm and golden brown on both sides).
  • Drizzle tomato sauce on top
  • Place cubes of tempeh baon on top of the tomato sauce
  • Bake for another 20 minutes
  • When ready, drizzle on some pine nut cheese, and top with slices of bell pepper