Barbeque Tempeh Pizza

Barbeque Tempeh Pizza

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, January 2013


2 tablespoons apple cider vinegar
1 tablespoon liquid smoke
2 teaspoons chili powder
2 teaspoons agave syrup
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8-oz.) package tempeh, cut into cubes
Cooking spray
1 tablespoon cornmeal
1 (13.8-oz.) can refrigerated pizza crust dough
1/3 cup barbecue sauce
1 ½ cup shredded part-skim mozzarella cheese
¼ medium red onion, thinly sliced
2 tablespoons fresh cilantro, chopped


1) Position oven rack to lowest setting. Preheat oven to 400°F.

2) Combine liquid smoke with the next 5 ingredients (through pepper) in a bowl. Add tempeh. Toss well. Allow to marinate for at least 20 minutes.

3) Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14×10-inch rectangle. Spread barbeque sauce evenly over dough, leaving a ½-inch border. Sprinkle mozzarella cheese over sauce and top with tempeh and onion slices. Bake at 400°F for 10 minutes or until crust is golden and cheese is lightly browned. Remove from oven and garnish with cilantro.

4) Cut pizza into six rows by three rows.

PDF Tempeh Article & Recipe


6 servings


Chef & Child, Main Dish

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