Every Friday night, my mom makes homemade pizza. She’s perfected it over the years and it’s beyond amazing. I am still working on my pizza skills but mine isn’t bad either. I found a recipe Veg Web for Tofu Broccoli Peanut Pizza and I decided to make my own version. This pizza has no cheese. I don’t like the texture of most vegan cheeses. When mixed in with things they are great, but most don’t melt well so I don’t like them on my pizza. This pizza is so good you don’t even need it.
Pad Thai Pizza
Pizza crust (store bought is just fine but here is a link for a nice homemade one that explains it better than I can)
1 tbs peanut butter (either smooth or chunky is fine)
1 cup tomato sauce (homemade or jarred, as long as it’s kind of thick)
1 tbs curry powder
1/2 tps cumin
1/2 tps tumeric
1/4 tps ginger powder
1/4 tps garlic salt powder
1/4 tps red pepper flake
1/4 cup fresh basil (not dried, it really does not taste the same)
1/2 cup extra firm tofu, drain and cut into 1/4 inch pieces
1/2 cup broccoli, chopped
1 green or red bell pepper, cut into 1/4 inch pieces
Preheat oven to 450 degrees or the temperature specified for your dough if you are making your own. Since the pizza has no cheese to melt, it’s best to pre-bake the dough first, about 10-15 minutes.
While it’s baking, mix all the sauce ingredients together. It should make a gooey paste, similar to Pad Thai sauce.
When the crust is done prebaking, spread the sauce on in a thick coating. Then add the toppings. I usually put the basil down first so it’s doesn’t burn, then veggies and the tofu on top last.
Bake for 10-12 minutes, until toppings are heated through. Remember, this is not a normal pizza. It will not get bubbly so don’t leave it in too long because it will just burn.
Squirt with a little lime juice, just like you would for Pad Thai, cut and enjoy!
You could also top it with bean spouts, cilantro, or any other Pad Thai toppings.