Pantry Pizza Night
April 17, 2020 BY Bold Commerce Collaborator
It's probably fair to say that everyone is becoming experts at shopping their cupboards, and getting resourceful at coming up with recipes using only the ingredients in the pantry. This recipe might need a few additions from the grocery store, but we think you likely have all the things you need to make this Paleo Pantry Pizza, brought to us by Lauren, of @laurinthekitchen.
- 1/2c tomato sauce
- 3 tbsp tomato paste
- 1/2 tsp garlic powder
- 2 tbsp apple cider vinegar
- 2 tbsp filtered water
- 10 drops of monk fruit liquid sweetener (or another low calorie sweetener)
- 1 tbsp yacon syrup (or maple syrup)
- 1 tsp paprika
- 1 tsp sea salt
- 1 Uncrust
- 1 package of tempeh
- 1/4 of a red onion, chopped
- 2 tbsp avocado mayo
- 1/2 tsp paprika
Preheat your oven to 400 (or 425 if you prefer a crispy crust).
Slice red onions into small pieces, drizzle them with avocado or olive oil and lay them flat on a parchment-lined baking sheet. Pop in the oven for 10 minutes, or until they are deliciously roasted.
Add tomato sauce and tomato paste to a sauce pot over medium heat on the stove. Add your garlic powder, ACV & water and stir. Bring the heat high to a slight boil. Add sweetener, paprika and salt and continue to stir. Turn heat down to low and let it reduce for 5-7 minutes - it’ll thicken up.
When you’re waiting for the BBQ sauce to reduce down, pull your Uncrust out of the box and place onto a parchment-lined baking sheet or pizza stone. In a bowl, crumble your block of tempeh with your hands until its fully broken down and crumbled.
Once the BBQ sauce is thick enough, turn off the heat and let it cool. Scoop 3 tbsp into your bowl of crumbled tempeh and mix well to coat. Spread the rest of the sauce evenly on top of the crust (save a few scoops for the drizzle). Add the saucy crumbled tempeh on top of the crust, along with the roasted onions.
Pop the loaded crust in the oven for 12-15 minutes. Cook time will depend on the strength of your oven, and your desired crispiness.
While it’s baking, assemble your mayo drizzle. In a small bowl, combine the avocado mayo, a tbsp of your BBQ sauce and paprika. Mix well and then scoop into a squeeze bottle for drizzle, or leave in a small bowl for dipping.
Take your pizza out of the oven and let cool before slicing, and enjoy!