In a glass mixing cup, stir together the warm water and sugar until the sugar dissolves. Then sprinkle the yeast over the top of the water and allow that to sit for 5 minutes. It should foam up some in this time; that’s how you know it’s working.
In another bowl, stir together the flour and salt. Stir the yeast water in with the flour mixture. Once a dough ball forms, turn out onto a lightly floured surface and knead for 4-5 minutes. Lightly oil the bowl you just used and place the dough ball back in there with a clean dish towel over the top. Allow to rise in a warm spot for an hour to an hour and a half (until doubled in size).
Meanwhile prep the tempeh. Shred the tempeh with a box grater. It may crumble apart as you shred it and that’s fine too. The goal is to get the tempeh into very small pieces. Place in a small bowl and add the soy sauce, cumin, some pepper, and minced garlic. Stir together, cover, and allow to set in the refrigerator until the dough is ready.
Preheat the oven to 400°F with the cast-iron pan inside. While that preheats, roll out the dough on a lightly floured surface. Once the oven is ready, remove the pan and sprinkle with cornmeal. Place the pizza dough in the pan. Be careful as the pan will already be very hot. Bake for 5 minutes.
Then, top the partially baked crust with the tempeh, sliced onion, sliced tomatoes, and cheese. Bake for another 10-12 minutes.
Top with the kale and bake for another 2-3 minutes.
In a bowl, stir together the mayo and hot sauce. Once the pizza is done, drizzle the sauce over the top.