Roasted Cauliflower Vegan Thai Pizza
A vegan twist on a classic - this Roasted Cauliflower Vegan Thai Pizza combines spicy peanut sauce, zesty cauliflower, bean sprouts, carrots and jalapeños on a crispy crust.
Ingredients
FOR THE PEANUT SAUCE
- 1/2 cup peanut butter
- 1/4 cup low sodium soy sauce or tamari
- 1 tsp sesame oil
- 1-2 tbsp sriracha
- 1/2 jalapeno
- 2 cloves garlic
- 1/4 tsp ground ginger
- water as needed
FOR THE PIZZA
- 16 oz pre-made pizza dough
- corn meal
- 1/2 head cauliflower cut in bite sized pieces
- 1/4 cup matchstick carrots
- 1/4 cup bean sprouts
- 1/2 jalapeño sliced
- 1 green onion diced
- 2 tbsp cilantro diced
- sweet chili sauce (optional) for dipping
Instructions
- Place dough on corn meal dusted surface and allow to come to room temperature (approx. 30-60 minutes).
- Make peanut sauce by combining ingredients in a food processor or blender. Thin with water and adjust seasonings as needed. Cover and place in the fridge until ready to use.
- While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil. Spray foil with non-stick spray.
- Combine cauliflower and 1/4 cup of peanut sauce in a bowl. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees.
- Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Top dough with 1/4-1/2 cup peanut sauce. Add cauliflower, carrots, bean sprouts and jalapeño. Place in the oven for 12-17 minutes, or until crust is brown and crispy.
- Remove from the oven and top with green onion and cilantro. Slice and serve with any leftover peanut sauce and sweet chili sauce.
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