Homemade thin crust with garden tomato sauce, fennel-y tempeh crumbles*, and thinly sliced salted eggplant. Cheese-less deliciousness!
* Crumble 1/2 package tempeh into a small saucepan and cover with water. Season with fennel, soy sauce, cumin, and whatever sounds good; cook until all water has absorbed. Then, drain tempeh and pan fry in oil, seasoning additionally to taste.
[Vegan and Awesome just about says it all! - ed.]