Curried Tempeh Pizza

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1/2 cup (128 g) natural crunchy peanut butter, at room temperature

1 cup (235 ml) unsweetened nondairy milk, lukewarm

2 teaspoons pure maple syrup

1 heaping teaspoon active dry yeast

1 teaspoon fine sea salt

1 1/2 cups (180 g) all-purpose flour

1 1/2 cups (180 g) white whole wheat flour

1 tablespoon (14 g) solid coconut oil

8 ounces (227 g) tempeh, crumbled

1 teaspoon mild to medium curry powder

1 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon red pepper flakes, to taste

1 large clove garlic, grated

1 inch (2.5 cm) piece of fresh ginger root, grated

1 tablespoon (15 ml) Bragg’s (or soy sauce, tamari)

Juice of 1 large grapefruit or other citrus (about 1 cup [235 ml])

1 tablespoon (21 g) light agave nectar

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