And God said…let there be Vegan Pad Thai Pizza

Personally, I’m an agnostic but if there is a god, methinks they’d be pleased about this tasty fusion. A’ight people, here is the ultimate blend of my two favorite meals in the world: pad thai and pizza. This is an insanely simple and righteous recipe that will impress and make the world a little bit better.

Crust: I use the ready-made 365 organic crusts that are widely available at Whole Foods in packages of 2 for around $5 found in the baked goods section. I prefer the non whole wheat version. The thinner the crust, the better in my humble opinion.
Sauce: I use Maesri ready-made Pad Thai sauce which is widely available at international foods stores and online. It’s one of those accidental vegan items I just love to use. The best pad thai sauce I’ve ever tasted that isn’t homemade. It is loaded with tamarind. A half jar of sauce on a large pizza crust should do the trick for you.
Suggested Stage 1 Toppings: Crushed peanuts generously sprinkled on sauce, sliced mushrooms, sliced pea pods, chopped red onion, chopped green pepper, sliced frozen spring rolls (previously baked), cubed tofu (previously baked or fried), cubed veggie chicken like Gardein, Boca or my favorite brand Delight which is the best but hard to find (previously baked).
Suggested Stage 2 Toppings (last 5 minutes of baking): More crushed peanuts, chopped scallions, diced rice noodles (previously boiled and thoroughly cooked) sprinkled, fresh lime squeezed generously.
Optional adds after baking: Bean sprouts, crushed chili pepper, cilantro.

Bake pizza @ 400 for about 10-14 minutes depending on how loaded down your pizza is. I brush the bottom of the crust with olive or canola oil before I begin.

The one topping that I think is a must-have are crushed peanuts. I use a ton of them and they really pair well with the sauce and crust.

Enjoy. CarpeVegan!