Ingredients
Dough Ingredients
- 1 packet active dry yeast
- 1 cup warm water
- 2 cups flour
- 1 tsp salt (optional)
Sauce Ingredients
- 1/4 cup coconut milk
- 1 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tsp red pepper flakes
Topping Ingredients
- 1/4 cup shredded carrots
- 1/4 cup red pepper, julienned
- 1/4 cup yellow onion, diced
- 2 tbsp cilantro, minced
- 1 tbsp scallions, chopped
- 1 cup daiya mozzarella
- mung bean sprouts
- 2 tbsp cilantro, minced
- 2 tbsp crushed peanuts
Instructions
- First make your dough. Take a large bowl and empty your yeast into it.
- Pour your warm cup of water over the yeast and let sit 5 minutes. SLOWLY add in your flour in 1/4 cup increments and mixing it in all the way.
- Once all the flour is combined, knead your dough into a ball, place in a bowl and cover. Let sit 1 hour.
- Next preheat your oven to 325°F (165°C). Roll out your dough into 2 pizzas and mix together your sauce ingredients.
- Pour 1/2 of the sauce over each pizza and add the toppings on. Reserve some of the cilantro, scallions and all of the mung bean sprouts and peanuts for the very end.
- Place your pizzas in the oven for 30 minutes or until the cheese is melted and the crust starts to brown.
- Let them cool for 10 minutes then cut and sprinkle the rest of your cilantro, scallions, peanuts and sprouts over top. Enjoy.
- Serve this to your skeptical friends and wow them with how delicious vegan pizza can be.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 1327kcal |
| Protein | 32.7g (9.9%) |
| Carbs | 209.6g (63.2%) |
| Fat | 39.7g (26.9%) |
|
Protein (9.9%)
Carbs (63.2%)
Fat (26.9%)
|
|
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