YUM! It’s snowing again in Georgia tonight, and I’m crossing my fingers for snow day #3. A crispy, flavorful, hearty, and guilty pleasure worthy (but really healthy) slice of pizza (or two) is just what I had in mind for tonight. This tempeh “sausage” recipe is amazingly delicious crumbled on top of pizza, and I added some caramelized onions, roasted eggplant, and sundried tomatoes as well. High Carb Hannah said she uses these whole wheat lavash breads from Trader Joe’s and you can basically use them for anything. They’re 190 calories per bread and they make a pretty decent sized pizza, I ate half of mine. Rao’s Marinara is always my absolute favorite and it’s on sale right now so I had to buy a few jars because it’s the closest to homemade sauce you’ll ever find. Also, I can’t stand Daiya shredded cheese, but the So Delicious Mozzarella is much better so I had a sprinkle of that under all of the toppings and a sprinkle of Follow Your Heart Shredded Parmesan on top. I never like to add too much because it can overpower the taste of the pizza and just add unneeded calories. Caramelized onions cook low and slow for a while so you can’t rush this recipe, unless you make the onions and toppings ahead of time. It’s a really satisfying, craveable, yet nutritional pizza and I made a spinach and raspberry salad served as a side.

I follow Edgar Raw on instagram and he’s having a vegan pizza contest. I’m entering this pizza in the contest tonight and hope I’m one of the winners so wish me luck! Yay!

Tempeh “Sausage”, Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

Servings 2-4 (2 lavash pizzas)

2 Whole Wheat Lavash bread from TJ’s

1/2 cup Rao’s Marinara Sauce

1/2 cup So Delicious Mozzarella Shreds

1/4 cup Follow Your Heart Shredded Parmesan

3 Grain Organic Tempeh (cheap at TJ’s) and prepared using this “sausage crumbles” recipe Recipe here

1/2 large eggplant, sliced and quarted

a few tbsp sundried tomatoes

1 large yellow onion, halved and sliced

spray olive oil (TJ’s is just olive oil and no additives)

salt and pepper

1. Preheat oven to 400* and heat a large sautè pan on medium. Spray with olive oil and add the sliced onion and few sprinkles of sea salt. Keep stirring off and on and they’ll take about 30 minutes to caramelize.
2. Slice the eggplant and cut them into quarters, lay them on a paper towel and sprinkle with salt and let them expel the bitterness.
3. In another sautè pan, prepare the tempeh according to the “sausage” recipe and I like to cook it extra long to get the bits all crispy and brown. There’s flavor in the brown as Carla Hall says.
4. Lay lavash on a baking sheet and spread about a 1/4 cup of marinara on each lavash.
5. Sprinkle with as much “mozzarella” as you’d like.
6. Press the eggplant with another paper towel to absorb the water and rub the salt off, then add to a baking sheet sprayed with oil and then spray the eggplant triangles with oil. Bake for 10-15 minutes until crispy. Take out and bump up the oven temp to 500*.
7.  Pile the “sausage”, eggplant, onion, and sundried tomato on to the pizzas and then sprinkle with a little vegan parmesan.
8. Bake pizzas for 10-15 minutes until lavash is crunchy and cheese is as melted as vegan cheese gets. YUM!