Directives :
1. Steam tempeh by bringing about 1″ of water to a simmer in a pot or pan and placing a steamer basket in it. Place the tempeh in the basket and steam for 3-4 minutes. When it has cooled down, cut into rectangles that are about 1⁄2″ wide and 2″ long.
2. Add all ingredients for the tempeh marinade to a mixing bowl and blend. Add tempeh pieces to the bowl. Put the bowl in the fridge for 30 minutes (but the longer, the better).
3. When you are ready to put together the pizza, pan fry the tempeh in 1 tbsp of avocado oil for about 3-4 minutes per side, or until the tempeh has browned on each side.
4. To make the tikka masala sauce, heat oil in a saucepan over medium heat. Add onion and cook until translucent, about 4-5 minutes. Add ginger and garlic; stir with the onion for a couple minutes.
5. Add all spices (except the kasoori methi) to a small bowl to combine; add all at once and fry for 1-2 minutes. Then add tomatoes and cook until the tomato juices evaporate and everything sits nicely in the center of the pan. Finish with kasoori methi.
6. Take the pan off of the heat. Once it has cooled down a bit, blend with yogurt and about 1⁄4 cup of water.
7. Preheat the oven to 425°F while you prepare your toppings for the pizza.
8. Roll out the pizza dough on a floured surface and transfer to a baking sheet. Add tikka masala sauce, vegan mozzarella, tempeh, mushrooms, bell pepper, and onions. Bake the pizzas for 12-15 minutes. Top with cilantro and green chutney.
