Vegan Thai Pizza with Gluten-free Crust
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
Fusion
Vegan Thai Pizza with Gluten-free Crust
Description
The Vegan Thai Pizza with Gluten-free Crust combines a nutty peanut butter sauce with fresh, crunchy vegetables like onion, bell pepper, and carrots, as well as spicy jalapeño slices. The mung bean sprouts add a fresh, crisp texture, while crushed peanuts provide a crunchy contrast. The crust is prepared from a gluten-free yeast dough, incorporating yogurt and flaxseed meal for a balanced texture that holds the toppings well. Baking the pizza at 400°F sets the crust and melds the sauce and toppings together.
The balance of creamy sauce and fresh vegetables creates a layered texture that is both satisfying and visually appealing. The optional vegan cheese can add richness and melted texture if desired. Garnishes such as lemon juice, cilantro, scallions, salt, and pepper enhance the freshness and flavor depth of the final pizza.
This pizza can serve as a main dish for those seeking a plant-based and gluten-free meal option. It pairs well with light salads or steamed vegetables to complement the richness of the peanut sauce. The recipe's flexibility allows adaptation for any preferred crust choice.
Preparation involves letting the gluten-free dough rest and rise to develop elasticity before shaping and baking. The pizza is initially baked partially before adding toppings to ensure a crisp crust base. Broiling briefly after baking encourages browning and texture contrasts. Leftovers can be reheated, though the crust is best enjoyed fresh.
Ingredients
For the pizza
- 1/2 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 red onion sliced
- 1/2 bell pepper green or red, sliced
- 1/2 cup carrot sliced
- jalapeño sliced
- 1 tablespoon peanuts crushed
- mung bean sprouts home sprouted or store bought or other sprouts
- vegan cheese shreds optional, of choice
- 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
- Use a well-risen gluten-free yeast dough to ensure the crust holds its shape and has some softness.
- Adjust the peanut butter sauce consistency by adding water for thinner spreading; avoid overly sweet sauces as baking concentrates sweetness.
- For a more pronounced flavor, add fresh herbs and a squeeze of lemon juice after baking.
- Broil briefly after baking to achieve a slightly browned topping if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 559mg | 23% |
| Potassium | 637mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 3210IU | 64% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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