Harissa Tempeh Pizza without cheese and with no knead pizza dough, cheeseless pizza
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5 from 1 vote

Harissa Tempeh Pizza with No-Knead Dough

A spicy flavourful harissa tempeh pizza with a simple no-knead dough. Add a vegan cheesy sauce for variation.
Prep Time20 mins
Cook Time21 mins
Total Time41 mins
Course: Main Dish
Cuisine: Vegan
Keyword: no knead pizza dough, pizza without cheese, tempeh, vegan pizza
Servings: 8 slices
Author: Teenuja Dahari - veganlovlie.com

Ingredients

Dough

  • 130 g whole spelt flour [1 cup]
  • 120 g white spelt flour [1 cup]
  • 1 1/4 teaspoon quick instant yeast*
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup
  • 240 ml warm water** [1 cup]

Toppings

  • 80 ml crushed tomatoes [1/3 cup]
  • 150 g block of tempeh 8 slices
  • 1 teaspoon harissa powder or paste
  • 4 - 5 fresh mushrooms sliced
  • 1/2 roasted red pepper cut into strips
  • 6 - 7 black or green olives pitted and sliced
  • Dried oregano
  • Handful of fresh arugula for serving
  • Salt and pepper to taste
  • 1 tablespoon coconut oil [15 ml]

Instructions

  • To make the dough, mix all the dry ingredients together. Make a well in the centre then add in the water and maple syrup. Bring the flour mixture to the centre and mix to incorporate well until a loose thick batter-like dough is formed.
  • Pour the dough onto a pizza tray lined with parchment paper. Spread evenly around to cover the tray.
  • Place the tray in a large plastic bag or cover it with a cake box lid if you have one. Leave in a warm place while you prepare the ingredients for the topping.
  • Preheat the oven at 200 C / 400 F.
  • Optional step: Heat the oil in a skillet. Place the tempeh slices in the pan, sprinkle with a little salt. Cook until crispy on one side (about 4 - 5 minutes). Flip and cook for another 3 - 4 minutes on the other side. Remove from the pan and set aside.
  • Prep the vegetables, slice the mushrooms, roasted red peppers and olives.
  • By now the dough would have risen slightly. Place the pizza tray in the oven and bake for 10 minutes.
  • Mix the crushed tomatoes with the harissa powder or paste and salt to taste.
  • Remove the crust from the oven. Spread the crushed tomato mixture onto the crust.
  • Arrange the tempeh slices, mushrooms, roasted red peppers and olives on top. Sprinkle with some dried oregano.
  • Drop a few spoonfuls of crushed tomatoes here and there and lightly spread it.
  • Sprinkle with black pepper.
  • Increase the oven temperature to 230 C / 450 F and bake for 7 - 8 minutes. If your oven has a broiler, broil for 2 - 3 minutes. Keep an eye on the pizza to avoid burning it under the broiler.
  • Remove from the oven. Let cool a little. Slice, garnish with fresh arugula leaves and serve.

Notes

*You may also use traditional dry active yeast although you will need to let the dough rise for a little more time until double in size.
**Depending on the type of flour, you may need to add a little for water to obtain a thick sticky batter-like consistency for the dough. This dough is really quite forgiving though.
Link to original recipe post - Harissa Tempeh Pizza with No-Knead Dough - https://veganlovlie.com/harissa-tempeh-no-knead-pizza-dough/