Tempeh Pate Cauliflower Pizza
½-¾ cup Tempea Veggie Pate
1 small head of cauliflower
1 shallot, diced
3 cloves of garlic, minced
1 tbsp avocado oil
1 tsp paprika
¼ tsp each salt and pepper
1 ball of pizza dough (store bought or homemade)
1 cup roughly chopped red kale
¼ cup fresh parsley leaves
Preheat oven to 400 degrees F.
Chop up cauliflower head into small bite sized florets
Add diced shallot, minced garlic, avocado oil, paprika, salt and pepper and toss to combine.
Add mixture to a parchment paper lined baking sheet and bake for 20 minutes at 400 F. At the same time, place your pizza stone (or cookie sheet if you don’t have a pizza stone) in the oven to heat up.
Lightly dust a clean surface with a thin layer of your flour of choice and roll/stretch out pizza dough into a circle. When the cauliflower is done, remove from oven. Set oven heat to 450 degrees F.
Take out the pizza stone and lay the rolled out dough flat on to the stone.
Add tempea pate to the pizza, spreading out evenly, leaving a ½ inch of dough uncovered around the perimeter.
Add cauliflower mix evenly throughout the pizza and then top with red kale pieces.
Bake pizza for 15 minutes at 450 F.
Remove from oven once the sides are nicely browned and the bottom is crispy. Top with fresh parsley leaves and cut the pizza into 8 pieces.