Thai Peanut Veggie Pizza

Pretty much every week, when I’m making my grocery list and ask my husband, “What do you want for dinner this week?” he says, “pizza.”  He doesn’t like to eat dairy, either, so I sit and stew over how to make good pizza without cheese. My Mexican Pizza is one option, and here is another! You’re going to LOVE IT!

Thai food is up there with Mexican food, in our opinion, as the best kind of food. So much color and flavor, and it naturally is almost always dairy free and easy to make plant based.

Bonus that those crunchy uber-healthy mung bean sprouts look like mozzarella. Healthiest faux-mozzarella out there! 🙂

I’ve made a lot of peanut sauces, and have concocted the perfect sauce for this pizza! Great depth of flavor, not oily or too sweet, and perfect undertones of ginger, garlic, and a little heat. You could use any vegetables you like (maybe red onion, zucchini, squash?) but I love this colorful combo here!

Peanut allergies? Use almond butter! My toddler has a peanut allergy, so I made her  a separate little pizza with an almond butter sauce and I loved her pizza as much as our peanut one! She loved it, too. I would imagine any nut butter could work, but whatever you try, let me know how it turns out!

Can’t recommend this pizza enough! It’s oil-free, 100% whole-foods, plant-based, vegan, could be gluten free with the right crust, and most of all it tastes AMAZING! Enjoy!

5 from 3 votes
Thai Peanut Veggie Pizza
Prep Time
25 mins
Cook Time
10 mins

This zippy Thai peanut sauce is something you'll want to douse everything in! Combine that with a soft whole wheat pizza crust and lots of colorful veggies, and you'll be in Thai food heaven. Make with your favorite pizza crust or even use pre-made pita breads for a faster meal.

Course: Main Course
Cuisine: Thai
Keyword: peanut sauce, Thai pizza, vegan, veggie, whole wheat
Servings: 1 large pizza (14 to 16 in)
Author: Faithful Plateful
  • 1 recipe of your favorite pizza crust (see my whole wheat recipe below)
  • 1 large carrot, cut into small strips or grated
  • 1 red bell pepper
  • 1/2 cup chopped cilantro
  • 1 cup mung bean sprouts
  • 2 green onions, sliced
  • 1/4 cup chopped peanuts
Peanut Sauce
  • 1/2 cup peanut butter almond butter is also delicious!
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tsp minced garlic
  • 2 tbsp maple syrup, honey or sugar
  • 1/4 cup hot water
  • 1/4 cup ketchup (trust me on this one) make sure it has no corn syrup and low sugar
  • 2 tbsp lime juice
  • 1/4 tsp cayenne pepper
  1. Preheat oven to 500 degrees. When dough is ready, press it out thinly onto a large pizza pan (at least 14 inches diameter), or two smaller pizza pans. I like a thin crust for this pizza.

  2. In a bowl, or a food processor, combine all sauce ingredients. Stir together or blend.

  3. Spread sauce generously onto pizza. You might have a a little leftover (makes for a great veggie dip!). Sprinkle with carrots and peppers. Bake for 7-10 min or until crust is just golden brown.

  4. Once out of the oven, sprinkle with remaining ingredients: cilantro, bean sprouts, green onions and peanuts.

  5. Cut into slices and serve.


One-Hour Pizza Crust
Prep Time
10 mins

This pizza crust makes one large pizza (the size of a standard cookie sheet, or about a 16 inch round pizza pan). While you could use 100% whole wheat flour, I usually use 1/2 white flour, so it's light like traditional crust. 

It takes about 10 minutes to prep, 60 minutes to rise, then about 10 minutes to bake. You could have pizza in just over an hour! 

Course: Main Course
Cuisine: Italian
Servings: 1 large pizza
Author: Faithful Plateful
  • 2 1/4 cups flour (I use 1 cup white bread flour and 1 1/4 cups whole wheat flour)
  • 2 1/4 tsp dry yeast (1 packet)
  • 1/2 tsp salt
  • 1 tbsp honey or maple syrup
  • 1 cup lukewarm water
  1. Mix the flours and salt in a large bowl.

    In a liquid measuring cup, stir warm water, honey and yeast together. Let the yeast activate and foam for 5 minutes.

  2. Pour water into flour mixture. Dump onto clean counter and knead for 7 minutes or use the dough hook of a stand mixer. 

    Shape into a ball and place dough in a floured or greased bowl. Let rise in a warm place for 1 hour. I like to put it in my oven with the light on if it's chilly in the house. 

  3. After rising, press dough onto pizza pan and cover with desired toppings. Bake at 500 degrees for 7-10 minutes. 


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  1. I really wondered if we would like this pizza–it seemed like such an odd combination. But we did! I had a bottle of Asian chili garlic sauce, so used that instead of Cayenne pepper. I cooked the carrots and bell pepper first because I wasn’t sure they would cook sufficiently in the oven. The pizza really was delicious!

  2. This is genuinely the best pizza I’ve ever had! I added some shredded cabbage and had it on a cauliflower crust. OMG sooo good thanks!!!

  3. I love this recipe – we use a different pizza crust, but the sauce recipe here is just DIVINE. It is so good as a dipping sauce too. Thanks for putting all the efforts to make tasty veg food!

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