Vegan Pizza with Tempeh Sausage Recipe
This vegan pizza with tempeh sausage delivers bold, savory flavors wrapped in a perfectly crisp crust, making it a vibrant centerpiece for any mealtime. Each element—from the aromatic sausage-style crumbles to the colorful medley of vegetables—adds personality and depth. The recipe offers room to customize every layer, making it equally suited for a casual dinner or a creative weekend cooking session. With hearty textures, melty vegan cheese, and a rich tomato base, this pizza becomes a comforting, plant-forward dish that promises satisfaction in every slice.
Ingredient Breakdown
This recipe is anchored by homemade pizza dough, a simple combination of flour, olive oil, warm water, yeast, sugar, and salt. When mixed correctly, the dough transforms into a supple base with a delicate chew and golden crust. The tempeh sausage crumbles infuse the pizza with robust, seasoned flavor; steaming the tempeh first softens its natural firmness, preparing it to absorb spices like fennel, oregano, basil, and red chili flakes. A balance of garlic and soy sauce deepens the umami. The toppings layer in freshness—bell peppers, onions, olives, mushrooms, and tomatoes—adding color, moisture, and contrast. A final blanket of vegan mozzarella brings everything together, melting into a creamy, stretchy finish that holds the ingredients in harmony.
Step-by-Step Preparation Guide
Creating the dough begins with combining the initial portion of flour with yeast, sugar, and salt, forming a dry mixture that welcomes warm water and olive oil. As more flour is added, the dough transitions from sticky to cohesive, eventually forming a soft ball that’s ready for kneading. Whether mixed by hand or with a stand mixer, the dough becomes smooth and elastic after a few minutes. Once placed in an oiled bowl and covered, it rises into a pillowy mass—an essential step for achieving a balanced, airy crust.
While the dough rises, prepare the tempeh sausage crumbles. Steaming the crumbled tempeh with a splash of water gently mellows its flavor, while olive oil, garlic, fennel, basil, oregano, and chili flakes then bring complexity and warmth. Soy sauce ties everything together with a savory finish, creating a richly seasoned mixture that mimics the heartiness of traditional sausage.
Once the dough is ready, punching it down releases excess air, allowing it to roll out smoothly. Shaping it into a circle or rectangle is easy on a floured surface, and forming a slightly raised crust provides structure. After transferring it to a pan, add a generous layer of pizza sauce, followed by the seasoned tempeh and a colorful arrangement of vegetables. A topping of vegan mozzarella completes the ensemble. Baking transforms the dough into a golden, lightly crisped base while the cheese melts into a luscious layer, resulting in a beautifully finished pizza ready to slice and enjoy.
Recipe Tips
How to achieve a perfectly risen dough every time:
Warm water between 105°F and 110°F activates the yeast without harming it. Allow the dough to rise in a warm, draft-free environment to double in size.
Techniques for boosting flavor in tempeh sausage:
Steam the tempeh first to eliminate bitterness, then cook thoroughly with spices to intensify aroma and depth.
Getting the ideal crispy-yet-tender pizza crust:
Roll the dough evenly and avoid thick spots. Bake on the lower rack to crisp the bottom while keeping the interior soft.
Smart topping placement for even cooking and melt:
Place vegetables with higher moisture content beneath the cheese to prevent sogginess and ensure balanced heat distribution.
What to Serve With This Recipe
This pizza pairs beautifully with simple salads featuring crisp greens and light vinaigrettes that balance its richness. Light sides such as tomato soup, roasted zucchini, or herb-infused vegetables create satisfying yet subtle companions. Complementary dipping sauces—including garlic aioli, marinara, balsamic glaze, or creamy vegan ranch—enhance each slice with added flavor and texture.
Frequently Asked Questions
Can the dough be prepared ahead of time?
Yes. Store it in the refrigerator for up to 24 hours or freeze for longer storage, allowing it to return to room temperature before shaping.
Possible substitutes for tempeh or soy-based ingredients:
Crumbled chickpeas, lentils, or store-bought vegan sausage can replace tempeh while maintaining a hearty texture.
How to prevent a soggy crust:
Preheat the oven fully, avoid excess sauce, and ensure vegetables are patted dry before adding.
Best vegan cheeses for optimal melt and stretch:
Coconut-oil-based mozzarella alternatives often melt best, especially varieties labeled “melty” or “stretchy.”
Creative Variations
For a bolder, smoky profile, add smoked paprika or liquid smoke to the tempeh mixture. Vegetables can shift with the seasons—think roasted squash in autumn or fresh basil and cherry tomatoes in summer. The sauce can also evolve: pesto, spicy arrabbiata, or caramelized onion spread each brings a unique flavor direction, transforming the pizza into entirely new creations while keeping its plant-based spirit intact.
This vegan tempeh-sausage pizza brings together bold flavors, satisfying textures, and endless customization options. With a reliable homemade dough, richly seasoned toppings, and a crisp, golden crust, it stands as a versatile recipe suited for weeknight dinners or leisurely weekends. Each component contributes something memorable, creating a balanced, flavorful dish that’s both comforting and creatively inspired.
Ingredients
Pizza dough
2–2¼ cups all-purpose flour
1 tablespoon olive oil
¾ cup warm water (comfortably warm, not hot)
2¼ teaspoons instant yeast (1 packet)
1 tablespoon sugar
¾ teaspoon salt
Tempeh sausage crumbles
8 ounces tempeh
3 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons low-sodium soy sauce
2 teaspoons fennel seeds
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red chili flakes
Additional toppings
Pizza sauce
Vegetables of choice: mushrooms, red onion, diced green bell pepper, olives, tomatoes
Shreddable Vegan Mozzarella, Easy Stretchy Vegan Mozzarella, or preferred store-bought vegan cheese
Instructions
For the pizza dough
In a large mixing bowl or stand mixer, combine 1 cup of flour with the yeast, sugar, and salt, mixing until the dry ingredients are evenly blended. Pour in the warm water along with the olive oil and stir until the mixture begins to resemble a soft batter.
Add the remaining flour gradually, about ½ cup at a time, until the dough comes together in a shaggy ball that pulls away from the sides of the bowl. The dough should feel slightly tacky but still manageable.
If using a stand mixer fitted with a dough hook, knead for 2–3 minutes until smooth. If kneading by hand, transfer the dough to a lightly floured work surface and knead for 4–5 minutes, forming a soft and elastic ball.
Lightly grease a large bowl, place the dough inside, and cover with a clean towel. Allow it to rise for about 30 minutes or until doubled in size. A warm environment helps—preheating the oven briefly to 300°F, turning it off, and placing the bowl inside with the door ajar works well.
While the dough rises, make the tempeh sausage and prepare all toppings
Place the crumbled tempeh into a medium skillet and pour in ½ cup water. Cover with a lid and let it steam for about 5 minutes, or until most of the water has evaporated. This softens the tempeh and removes any bitterness.
Add the olive oil, garlic, fennel seeds, basil, oregano, red chili flakes, and soy sauce. Cook over medium heat, stirring often, for 5–10 minutes until the crumbles turn fragrant and lightly browned. Remove from heat and set aside. Prepare the vegetables by slicing or chopping, and have your pizza sauce and vegan cheese ready to use.
Roll out the dough and make pizza!
Preheat your oven to 450°F once the dough is nearly finished rising.
Punch down the risen dough gently to release excess air, then transfer it to a floured countertop. Roll it out into a circle or rectangle—whatever suits your pizza pan. You can shape the edges to form a raised crust if you prefer.
Place the rolled dough onto your pizza pan or baking sheet. Spread a layer of pizza sauce over the surface, then add your tempeh sausage, vegetables, and vegan cheese.
Bake for 12–15 minutes, or until the crust turns beautifully golden and the cheese has melted. Remove from the oven, slice, and enjoy hot.
Vegan Pizza with Tempeh Sausage Recipe
Ingredients
Pizza dough
- 2 –2¼ cups all-purpose flour
- 1 tablespoon olive oil
- ¾ cup warm water comfortably warm, not hot
- 2¼ teaspoons instant yeast 1 packet
- 1 tablespoon sugar
- ¾ teaspoon salt
Tempeh sausage crumbles
- 8 ounces tempeh
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fennel seeds
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes
Additional toppings
- Pizza sauce
- Vegetables of choice: mushrooms red onion, diced green bell pepper, olives, tomatoes
- Shreddable Vegan Mozzarella Easy Stretchy Vegan Mozzarella, or preferred store-bought vegan cheese
Instructions
For the pizza dough
- In a large mixing bowl or stand mixer, combine 1 cup of flour with the yeast, sugar, and salt, mixing until the dry ingredients are evenly blended. Pour in the warm water along with the olive oil and stir until the mixture begins to resemble a soft batter.
- Add the remaining flour gradually, about ½ cup at a time, until the dough comes together in a shaggy ball that pulls away from the sides of the bowl. The dough should feel slightly tacky but still manageable.
- If using a stand mixer fitted with a dough hook, knead for 2–3 minutes until smooth. If kneading by hand, transfer the dough to a lightly floured work surface and knead for 4–5 minutes, forming a soft and elastic ball.
- Lightly grease a large bowl, place the dough inside, and cover with a clean towel. Allow it to rise for about 30 minutes or until doubled in size. A warm environment helps—preheating the oven briefly to 300°F, turning it off, and placing the bowl inside with the door ajar works well.
While the dough rises, make the tempeh sausage and prepare all toppings
- Place the crumbled tempeh into a medium skillet and pour in ½ cup water. Cover with a lid and let it steam for about 5 minutes, or until most of the water has evaporated. This softens the tempeh and removes any bitterness.
- Add the olive oil, garlic, fennel seeds, basil, oregano, red chili flakes, and soy sauce. Cook over medium heat, stirring often, for 5–10 minutes until the crumbles turn fragrant and lightly browned. Remove from heat and set aside. Prepare the vegetables by slicing or chopping, and have your pizza sauce and vegan cheese ready to use.
Roll out the dough and make pizza!
- Preheat your oven to 450°F once the dough is nearly finished rising.
- Punch down the risen dough gently to release excess air, then transfer it to a floured countertop. Roll it out into a circle or rectangle—whatever suits your pizza pan. You can shape the edges to form a raised crust if you prefer.
- Place the rolled dough onto your pizza pan or baking sheet. Spread a layer of pizza sauce over the surface, then add your tempeh sausage, vegetables, and vegan cheese.
- Bake for 12–15 minutes, or until the crust turns beautifully golden and the cheese has melted. Remove from the oven, slice, and enjoy hot.