BBQ Pineapple Tempeh Pizza

A new favorite in our house (proven by the fact when I made "regular" pizza last night, we ate it with sad faces on).

10-12 inch pizza crust (I make my own GF crust and then put it on a 10" pizza pan and cook it for 10 minutes before topping it)

BBQ sauce:

scant 1/4 cup margarine (I use Earth Balance)

1 small sweet onion, diced

4 cloves of garlic, minced

1 cup ketchup (I use organic and with no sugar added, if yours has sugar, reduce the amount below)

1/3 cup maple syrup

1/3 cup sugar

1 T blackstrap molasses 

1 T Worcestershire (you can buy vegan bottled)

1 T dijon mustard

hot sauce to taste (I put in about 2 t of chohula)

pinch of salt, pinch of pepper

Cook the onion and garlic in the margarine over medium low heat until the onions are totally translucent (maybe 10 minutes) and then add everything else and whisk to combine. Cover and simmer for 30 minutes or more until it looks and smells and tastes amazing.

While the sauce is simmering...

Pizza topping:

1 T oil

1 sweet onion, sliced

8 oz tempeh, crumbled

6 thin rings of pineapple

1/2 cup of vegan cheese (I like Daiya mozzarella shreds for this)

Saute onion and tempeh in oil over medium heat until onion and tempeh are browned, 15 to 20 minutes.
 

Onto your pizza crust spread about 1/2 c BBQ sauce, sprinkle all of your onion and tempeh topping, then put on pineapple rings, and lastly your cheese.

Bake at 425 for about 12 minutes, or until cheese is bubbly and starting to brown. I like to finish with about 2 minutes under the broiler (set on high); but watch out, you can burn up your delicious dinner pretty quick if you don't watch it carefully!