This Thai Pizza combines my current favorite things, Peanut sauce, sprouts and more peanut sauce. This pizza comes together fairly easily, within minutes if you already have a crust.
Top with favorite vegetables that complement the peanut sauce like onions, peppers, carrots, cucumbers, broccoli. Add sprouts or not. Add vegan cheese or not. Bake and devour.
I made a gluten-free crust with this one. The crust is fabulously soft and sturdy and perfect with all that peanut sauce. Use one of other 20+ regular crusts from the blog like the White garlic crust, quinoa wheat crust and more.
Add tofu or tempeh to make it more hearty. shape the crust in a pie pan or other pan with walls so it is somewhat like a deep pan pizza and it can hold all that delicious peanut sauce in. Make this Pizza!
More Pizzas from the blog.
Buffalo Chickpea celery Ranch Pizza
Tandoori Tempeh Pizza with Crisp White Crust
Mac and Cheese Pizza
Lentil rice Crust buffalo Mayo sauce and peppers GF
Samosa Onion Bhajji Pizza.
Steps:
Prep the crust, press into a pan. Let it rise for 10 minutes. Cover with another parchment and Bake for 10 minutes.
Make the Peanut sauce, pour into the crust. Sprinkle crushed peanuts and minced ginger.
Layer vegetables
Add sprouts, salt, pepper and lemon juice
Top with vegan cheese shreds
Bake, drizzle some peanut sauce, dress with cilantro and scallions. Serve!
Vegan Thai Pizza with Gluten-free Crust.
Allergen Information: free of dairy, egg, corn, gluten. can be made soy-free with coconut aminos.Ingredients: Makes 1 9 or 10 inch pie pan
Vegan Thai Pizza with Gluten-free Crust
Ingredients
For the pizza
- 1/2 recipe (0.5 recipe) Peanut butter sauce add more water to make a thinner sauce, use less sweeter sauce as it will thicken and get sweeter on baking
- 1/2 (0.5 ) red onion sliced
- 1/2 (0.5 ) bell pepper sliced green or red
- 1/2 cup (64 g) Sliced carrots
- sliced jalapenos
- 1 tablespoon crushed peanuts
- Mung Bean Sprouts home sprouted or store bought or other sprouts
- vegan cheese shreds of choice optional
- salt pepper, lemon juice, cilantro and scallions for garnish
- For the Gluten-free Crust or use any of my regular crusts
Instructions
- Make the crust: Instructions below for the gluten-free crust
- In a bowl whisk all the dry ingredients for the crust and keep aside.
- In another bowl, combine water, yeast and sugar and let it sit until frothy. about 5 minutes. Add the flax seed meal and mix in. Let it sit for a minute.
- Add the dry to the wet. Add in the yogurt and oil and mix well. Let the sticky dough sit for 10 minutes.
- Using flour or oil on your hands shape the dough into a flat ball. Place ball on parchment lined pie pan.
- Spray water or oil, press with your hands and shape the dough to fit the pan with atleast 1/2 inch edge going up the sides. You can also use flour and roll the dough out between parchment sheets and then place in the pie pan.
- Even out the edges and let it sit for 15 minutes in a warm place. I usually put it near the oven when the over pre-heats.
- Preheat the oven to 400 degrees F / 200ºc.
- Place another parchment on top of the pie pan. Bake for 10 minutes. Prep the veggies and peanut butter sauce.
- Uncover and remove the pie pan from the oven. Pour the peanut sauce on the crust. Reserve a tablespoon or two sauce for garnish before serving. Layer the onions, bell peppers, crushed peanuts, carrots, jalapenos.
- Layer the sprouts, salt, pepper, lemon juice and vegan cheese shreds. Spray water on the crust edges.
- Bake for 14 minutes. Broil for 1 to 2 minutes to brown the edges.
- Take the pizza out, Let it sit for 2 minutes before removing from parchment.
- Drizzle with the remaining peanut sauce. Garnish with pepper flakes, cilantro and scallions.
- Slice and serve.
Notes
Nutrition
Cassie says
February 23, 2015 at 5:42 pmI love Asian-style pizzas! This one looks to die for!
Mae says
February 23, 2015 at 6:28 pmI was trying to explain to someone the other day how vegan pizzas don’t have to be boring; in fact they can be AMAZING, just different than your traditional sauce and cheese. This one says it all!
Richa says
February 23, 2015 at 6:39 pmexactly! i love this without any of the meat and stuff. the sauce and veggies get all roasted up so well and make a great combination for anyone who likes the flavors.
Anna says
February 24, 2015 at 2:35 amMy mouth is watering right now <3 looks incredible
https://aspoonfulofnature.wordpress.com/
Kristina says
February 24, 2015 at 6:22 pmI just made this (different crust) and it’s kinda perfect. Mine is so filling but packed with veggies and so fresh. I love peanut sauce, but there is something about this one (maybe all the ginger?) that makes it just. so. good. Thanks for the recipe!
Nicole {VeganShowOff.com} says
February 24, 2015 at 7:46 pmWow I just sprouted some mung beans for the first time ever (first time sprouting anything, actually) and now I know what to do with them! I stuck them in the freezer since I had no idea how to use them, but this looks amazing!
Caitlin says
February 25, 2015 at 9:29 ami swear i always say this, but i SWEAR you make all this food for me. omigosh. i am just going crazy over this pizza. it looks absolutely amazing. my favorite food in pizza form.
Ariana says
February 27, 2015 at 10:26 pmWoooow this looks absolutely delicious!!!
Pongodhall says
April 7, 2015 at 1:06 amI might be having what you all call a ‘senior moment’ but can I use dry or wet mix, ie omit wet as it contains the dreaded yeast? It seems you put them together later but I wonder……..
Also I use a scant tsp of baking powder in those recipes instead of yeast (when I love mix and feel cooking mode coming on). I do have varied success, often mixes heavier or sturdier but still good and filling. Savoury I have plenty of sauces or sweet are had with good supplies of stewed fruits.
Over to you Richard, more silly queries that probably have you rolling about still, making someone laugh is no bad thing!
Richa says
April 7, 2015 at 10:05 amyou can use baking powder. use about 1.5 tsp baking powder and mix it into the dry. Omit the yeast from the wet. but do use all the other wet ingredients. No need to let the dough rise, just mix, shape, add the toppings and bake.
Richa says
April 7, 2015 at 11:52 amtry this as well http://www.veganricha.com/2012/10/millet-chickpea-kale-quiche-pizza.html
Pongodhall says
May 11, 2015 at 7:11 amThank you ever so much and, I am not calling you Richard the machine keeps changing you from RICHA sorry!
Richa says
May 11, 2015 at 9:55 amno probs:)
irene says
July 20, 2015 at 4:22 pmHi Richa, Just discovered your blog and so excited! Looks yummy, everything is awesome!
And just can’t believe that recipe is real, looked so forward to find a good vegan gluten free pizza recipe! Will try it for sure soon :))) thank you!
Briana says
October 30, 2015 at 12:42 pmhii! i’m 16 y/o and love to cook for the fam. we ordered your cook book and have loved every single recipe so far (my favorite is prob the vegetables in luxurious sauce). just made this last night with my dad and it was to DIE for. i subbed your oil free crust for the gluten free crust and it was amazing. just loved this soo dish so much <3 tonight i'm making your samosa stuffed french toast, can't wait !!
Richa says
October 30, 2015 at 1:21 pmThats so awesome!! Thank you for trying out the recipes and for cooking from my book and loving it! <3 <3
Sara says
August 18, 2018 at 10:32 pmDoes this freeze well?
Richa says
August 20, 2018 at 10:35 amhavent tried, should work
Veronica says
August 29, 2019 at 8:57 amA friend of mine is vegan and I wanted to make something special for her on her birthday so I made this gluten free pizza and she absolutely devoured it!
Richa says
August 29, 2019 at 11:07 amawwesome!