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Vegan Thai Pizza with Gluten-free Crust
5 from 12 votes

Vegan Thai Pizza with Gluten-free Crust

This Vegan Thai Pizza features a gluten-free crust topped with a flavorful peanut butter sauce, sliced red onion, bell pepper, carrots, jalapeños, mung bean sprouts, and crushed peanuts. Optionally, vegan cheese shreds can be added. The crust is made using a yeast-based dough enhanced with flaxseed meal and yogurt to provide structure and moisture.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Calories: 440 kcal
Course: Main Course
Cuisine: Fusion

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

    Cup of Yum
  1. Make the crust: Instructions below for the gluten-free crust
  2. In a bowl whisk all the dry ingredients for the crust and keep aside.
  3. 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.
  4. Add the dry to the wet. Add in the yogurt and oil and mix well. Let the sticky dough sit for 10 minutes.
  5. Using flour or oil on your hands shape the dough into a flat ball. Place ball on parchment lined pie pan.
  6. 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.
  7. 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.
  8. Preheat the oven to 400 degrees F / 200ºc.
  9. Place another parchment on top of the pie pan. Bake for 10 minutes. Prep the veggies and peanut butter sauce.
  10. 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.
  11. Layer the sprouts, salt, pepper, lemon juice and vegan cheese shreds. Spray water on the crust edges.
  12. Bake for 14 minutes. Broil for 1 to 2 minutes to brown the edges.
  13. Take the pizza out, Let it sit for 2 minutes before removing from parchment.
  14. Drizzle with the remaining peanut sauce. Garnish with pepper flakes, cilantro and scallions.
  15. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 440

% 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.