Spelt Pizza Dough

• 1 cup hot water (110 degrees F)
• 1 tsp pure maple syrup
• 2 1/4 tsp dry active yeast (not instant yeast)
• 2 1/2 cups spelt flour, plus more as needed
• 1 tsp fine sea salt
• 2 tbsp extra virgin olive oil

Refried Black Beans

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tsp ground cumin
• 1 tsp ground coriander
• Pinch of cayenne
• 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
• 3 tbsp lime juice
• 1 tbsp tamari
• 3 tbsp chopped cilantro

Tempeh “Meat”

• 1 tbsp olive oil
• 1 (250 g) block tempeh, crumbled
• Big pinch each fine sea salt and freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp vegan Worcestershire sauce (such as Wizard’s or Whole Foods 365 brands)
• 1/4 cup barbecue sauce

Sweet Potato Tahini Cheese Sauce

• 2 heaping cups diced peeled sweet potatoes
• 1 cup water or unsweetened plant-based milk
• 1/4 cup tahini
• 1/4 cup nutritional yeast
• 3 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove
• 1/2 tsp fine sea salt
• Freshly ground black pepper, to taste

Additional Toppings (I recommend using all of them)

• 2/3 cup salsa
• 1 cup cherry tomatoes, halved
• Shredded romaine lettuce
• 1–2 avocados, diced