Pad Thai Pizza

This was a fun recipe to make for sure, and ended up being a super packed pizza!


  • 1 package whole wheat pizza dough from TJs
  • 1 package shredded carrots
  • 1 package finely shredded cabbage
  • 1/2 red onion sliced
  • 1 package firm tofu
  • 2 TBsp hong kong sweet sauce
  • 1 jar peanut sauce (I used Target’s brand as it has no fish sauce in it and is happily vegan)
  • 1.5 bags vegan daiya mozzarellaphoto 4
  • dried cilantro
  • 1 TBsp chipotle chili spice
  • 1 tsp paprika
  • 1 cup peanuts
  • 1/4 cup cashews

First I crushed up the tofu as I would if I were going to make scrambled tofu and put it in a large tupperware container. To this I added 1/2 of the peanut sauce as well as the hong kong sweet sauce (something I had picked up at the Asian food store and never remembered why but it worked nicely for this). I then put this in the fridge for 2 hours.

For the veggies, I first sauteed on medium the onion and cabbage in a little olive oil until the cabbage was browned. The cabbage wilted down quicker than I would have thought so I might cook at a lower temp next time. Then I added the carrots, chipotle chili spice, and paprika and cooked another couple minutes. Once the carrots were soft I removed this from heat. photo 2

To assemble the pizza I spread out the dough and covered it with the remaining peanut sauce as if that was the pizza sauce. Then I topped this with the veggies. It made a nice thick layer over the pizza. Next I put on the tofu all over the pizza. Then I layered on the daiya (this recipe took a lot of daiya since it ended up being a huge pizza that took up the entire cookie sheet). Lastly I topped this with the peanuts, cashews, and cilantro.

Bake this pizza at 500 for 10 minutes. Enjoy! It’s like pad thai in pizza form! I also topped mine with sliced avocado which was an excellent addition.


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