Tempeh Taco Pizzas
  • 6oz pkg plain tempeh, gluten free if desired
  • 1Tbsp grapeseed oil, plus extra for brushing tortillas
  • 1 garlic clove, smashed and minced
  • 1/2tsp chili powder
  • 1/2tsp ground cumin
  • 1/2tsp oregano
  • 1/4tsp sea salt
  • 1/2cup unsalted plain tomato sauce
  • 6 5 inch corn tortillas, gluten free if desired
  • 1 green or yellow pepper, seeded and finely diced
  • 1/2cup halved cherry tomatoes
  • 1/4cup sliced black olives
  • 3/4cup shredded mozzarella
  • 1 avocado, pitted and diced
  • 1/4cup chopped cilantro
  1. Coarsely grate tempeh. In large skillet, heat oil until shimmering. Add tempeh and sauté over medium-high heat, stirring often and breaking up any large pieces so tempeh is fully crumbled. Mixture should look like coarse ground beef. Stir in garlic, seasonings, and tomato sauce until evenly distributed. Simmer briefly to marry flavors. Remove from heat and transfer mixture to bowl.
  2. Preheat oven to 375 F. Give each child a tortilla and allow them to brush it with a little oil and spread tempeh mixture over top. Have them add toppings (pepper, cherry tomatoes, olives, and mozzarella) as desired.
  3. Transfer taco pizzas to baking sheet and bake until they are piping hot and cheese has melted. Remove and scatter with avocado and cilantro. Cool slightly and serve.
Recipe Notes

Per serving: 204 calories; 13 g protein; 12 g total fat (2 g sat. fat); 14 g total carbohydrates (3 g sugars, 4 g fiber); 265 mg sodium