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I could eat sweet spicy peanut sauce on anything and everything. Besides eating it with Vegetable Spring Rolls, I have made it into a thicker sauce in Thai Pinwheels. When I can find new ways to eat it, I do. So I thought, why not make a Thai Pizza with peanut sauce. What a great idea, indeed!
This pizza has all the components of vegetable spring rolls: red pepper, carrots, and cilantro. Add some ginger garlic tofu, a pizza crust, and voilà; Thai Pizza is born. This could be eaten hot or cold. I remember days of eating cold pizza for breakfast. I have not done that in years, but this could work for that. I personally liked it hot better.



peanut sauce

  • 1/2 cup peanut butter
  • 1/2 cup light coconut milk
  • 1 tablespoon rice vinegar
  • 1 tablespoon coconut sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low sodium gluten free tamari
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • 1 teaspoon sriracha

ginger garlic tofu

  • 2 teaspoons minced ginger
  • 1 clove garlic, minced
  • 1 tablespoon low sodium gluten free tamari
  • 1 tablespoon sesame oil + a little more for cooking
  • 14 oz. firm tofu

pizza – for a 9″ pizza

  • gluten free mix or dough – I used Namaste
  • 2 tablespoons peanut sauce + more for drizzling on top
  • 4 tablespoons crumbled ginger garlic tofu
  • 3 tablespoons finely chopped carrots
  • 3 tablespoons chopped red pepper
  • 2 tablespoons chopped cilantro


  1. Preheat oven to 450°.
  2. Peanut sauce: Mix all peanut sauce ingredients in a high speed blender or NutriBullet until garlic and ginger are well blended. If you don’t have either, then make sure garlic and ginger are very finely minced before blending. Refrigerate for at least an hour so that sauce thickens.
  3. Ginger Garlic Tofu: Combine minced ginger and garlic with tamari, and sesame oil.
  4. Press tofu with a tofu press or wrapped in a towel with a heavy object on top of tofu for at least 15 minutes to get water out.

You can find complete recipes of this Thai Pizza in

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