Thai Pizza

14 45 856
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 4
Thai Pizza
Health Highlights


3/4 cup Peanut butter, smooth (
1/2 medium Red onion (sliced)
1/2 medium pepper(s) Green bell pepper (sliced)
1/2 cup sliced Carrots
1 medium pepper(s) Jalapeno pepper (sliced)
1 tbsp Peanuts (crushed)
2 cup (shredded) Parmesan cheese, vegan (optional)
1 tsp Salt
1 tsp Black pepper
1/2 whole lemon(s) Lemon juice
1 tbsp Cilantro (coriander) (chopped )
2 green onion (stem) Green onion (chopped )
1 crust large Pie crust, unbaked
1 cup Mung bean sprouts, raw


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 ½ 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.
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.

Nutrition Facts

Per Portion

Calories 856
Calories from fat 474
Calories from saturated fat 201
Total Fat 53 g
Saturated Fat 22.3 g
Trans Fat 0
Polyunsaturated Fat 9.0 g
Monounsaturated Fat 19.0 g
Cholesterol 0
Sodium 2247 mg
Potassium 555 mg
Total Carbohydrate 68 g
Dietary Fiber 6.1 g
Sugars 9.9 g
Protein 30 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 1.6
Milk Alternative 1.3
Vegetables 1.1

Energy sources