If Italian and Asian cuisines were to fall in love and have a baby that happened to be vegan and gluten-free, then this pizza is the end result!
A little twist on the traditional pizza, the mouthwatering flavors of satay tofu and traditional Thai vegetables are heaped high on a crunchy flatbread crust. The pizza is then topped with a mountain of vegan cheese and beans, and sprouts; I can assure you that your taste buds will be in love with this dish.
If you decide to try out this Thai Tofu Pizza on Flatbread Crust recipe and perhaps add a few different ingredients of your own if you wish. If you do, please post a comment below and let us know how you got on and see if you liked it as much as I love making it!
Thai Tofu Pizza On Flatbread Crust Recipe
- Timing of Prep: 15 minutes
- Cook/Chill Time: 45 minutes
- Total Time: 60 minutes
- Makes: 2 medium pizzas or one large pizza.
- One gluten-free Flatbread base or favorite base purchased from the store
Thai Peanut Pizza Sauce
- 1 cup peanut butter
- One tablespoon of vinegar made from apples.
- 2 Tbsp Soy Sauce that is gluten-free or Tamari
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of brown sugar
- 1 tsp minced garlic
- 1/2 tsp chili flakes
- Squeezed lime
Other Key Ingredients
- 1 vegan cup of dairy
- 200g of store-bought satay tofu
- The green onions
- Crushed peanuts
- Bean sprouts
- Prepare the gluten-free flatbread according to the directions included within the recipe.
- Create the sauce satay by mixing all ingredients of the sauce and mixing.
- Grate the cheese and slice the tofu into pieces or cubes. Cut the onions green into tiny rings.
- The crust should be coated generously with the satay sauce. Include all toppings, except for the beans sprouts.
- The baking time is another 15 minutes. Take it out of the oven once the crust begins to brown while the toppings heat up.
- Garnish with beans sprouts. Let it cool for 5 minutes, slice, and serve hot.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!