We’ve taken the savoury and aromatic flavours of a classic Thai peanut sauce and made it allergy-friendly by swapping peanuts for toasted sunflower seeds. Topped with crunchy, fresh veggies and herbs, this recipe brings the flavours of the world into your home on our classic Original Artisan Style Gluten-Free Pizza Crust. Don’t be deterred by the long ingredient list—this is a fast-and-easy make that’s a showstopper any day of the week!
For the pizza base:
- Pre-heat your oven to 350°F (or use a pizza oven if you have one!)
- In a food processor or high-powered blender, puree ginger, garlic, shallot, jalapeño, and lemongrass until completely smooth, and the tougher textures of the fresh ginger and lemongrass are completely broken down.
- Tip #1: If you can’t find fresh lemongrass, look for lemongrass paste in the refrigerated produce section (often sold in a tube or small jar), or double the lime zest and juice).
- Tip #2: As heat tolerance is highly personal and the heat of peppers can vary, start with half the jalapeño at this step, and add more to taste later if desired (it’s easy to add heat, but harder to dial it back!)
- Add remaining pizza sauce ingredients and process until you have a creamy, flavourful sauce. Sauce texture should be similar to hummus, or slightly thinner but still spreadable. Add more hot water in small increments as needed if your sauce is too thick. Taste. If you like things spicy, add remaining jalapeño and chilli flakes to adjust heat as desired.
- Spread one Little Northern Bakehouse pizza crust (thickness of your choice (we used Original)) with a generous layer of Thai sunflower sauce, leaving no more than 1 1/2-inches bare at the edge.
- Tip #3: Depending on the size of your garlic and shallots—and how saucy you like your pizza!—this recipe makes more sauce than you’ll need for a 10″ pie. Save leftover sauce in the fridge for up to a week to use as a banh mi-style sandwich spread or the perfect sauce for a quick tofu and veggie stir-fry.
- Sprinkle shredded cheese evenly over the top of your sauced pizza base.
- Bake for 10 – 12 minutes, or until crust is golden brown. Remove pizza base from oven and transfer to a serving platter or board before topping.
For the toppings:
- While your pizza base bakes, prepare your toppings. Wash, peel, and julienne (or spiralize!) your carrots, and julienne your bell pepper. Wash and drain your bean sprouts well. Rinse your fresh herbs, separating leaves from thicker stems, and chop roughly. Rinse green onions and slice.
- Working quickly, decorate your hot pizza with carrots, bell peppers, bean sprouts, and green onions. Sprinkle with chopped fresh herbs, toasted sunflower seeds, and optional thinly-sliced jalapeños.
- Tip #4: As cilantro can be a divisive love-it-or-hate-it ingredient, if you’re serving this pizza to friends and family with mixed opinions, serve the cilantro on the side. Serve the thinly-sliced jalapeños on the side, too, if there’s a range of heat tolerance at your table.
- Slice, serve, and enjoy!