Smoked Tempeh and Carrot Pesto Pizza-AMAZING!!!

I recently attended a vegan cooking class at Whole Foods where we made this pizza. It was AMAZING!! I really can't say enough about it. If you are like me, you read the description and thought....nahh! DO NOT sleep on this recipe, it is worth the time and effort. Bonus: it's even better the next day cold!!

If you don't believe me you can always go to the class, she is having it again!! Follow this link to sign up: http://stlveggirl.com/Classes.html

Smoked Tempeh and Carrot Pesto Pizza

1 whole wheat pizza crust rolled/kneaded out to 16" on an oiled pan or pizza stone, cooked halfway (whole foods makes a great one)

Smoked Tempeh Crumbles
1 package tempeh
1 TBSP olive oil
1 TBSP tamari
1 TBSP apple cider vinegar
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp dried basil
1/4 tsp liquid smoke
salt and pepper

Cut tempeh into 1/2" pieces. Whisk the remaining ingredients together and pour into a ziploc bag, adding tempeh, to marinate while prepping the rest of the pizza.

Carrot Pesto Sauce
1 large carrot, roughly chopped
1/2 c parsley
2 TBSP chopped red onion
1 tsp oregano
2 tsp olive oil
1 tsp lemon juice
2 cloves of garlic
salt and pepper

Combine all ingredients in a food processor until well mixed, set aside.

Hummus Cheese Sauce
3/4 c hummus (I liked plain or garlic with this recipe)
4 TBSP nutritional yeast
2 TBSP olive oil
1/2 tsp salt

Combine all ingredients and set aside.

To assemble pizza:
On your 1/2 baked crust, spread the carrot pesto. Sprinkle the tempeh and some sliced red onion in an even layer. Pipe on the Hummus Cheese by putting it in a ziploc bag and cutting off one of the corners (make the cut small to pipe it on).
Bake for 25-30 mins at 350 degrees, or until done.