Back when I was a much less conscious eater, I would 'treat' myself to a Thai Curry pizza from a locally famous pizza house. It was delicious to my not-so-refined taste buds, but my body despised the gluten, yeast, and dairy...not to mention the additives and preservatives that likely rounded out the ingredient list.
After making the switch to yeast-free, gluten-free and vegan, pizza was a little more challenging...but I am the adventurous type. I recently created a pizza crust that I love, and am now producing a near replica of the Thai Curry pizza, without all the toxins. I hope you enjoy it as much as I do!
FIRST STEP ---> make one recipe of my Gluten-free Vegan Pizza Crust—get it pre-baked as directed in the recipe for the crust, then proceed to the directions below.
Now, make your THAI CURRY SAUCE:
1/2 can full fat coconut milk
3 Tbsp red curry paste (try Thai Kitchen brand, it's vegan or make your own)
1 to 2 Tbsp sifted garbanzo flour, for thickening (you can also sub arrowroot flour here, just dissolve it in a small amount of cold water prior to adding to the boiling mixture)
salt to taste
Heat coconut milk in a saucepan over medium heat. Add red curry paste, stir well. Add the garbanzo flour a tablespoon at a time and heat until it just begins boiling; the mixture should thicken to a desired consistency for spreading on your pizza crust. Remove from heat.
SPREAD the Thai Curry sauce over your pre-baked pizza crust.
ADD the following TOPPINGS:
1/2 - 3/4 cup halved cashews
mild nacho slice jalapeño, drained
2-3 green onions, thinly sliced
1/2 package Daiya mozzarella shreds
(If you eat vegan meats, try adding a chicken-style strip as a topping)
Now BAKE at 450 degrees F for another 15-20 minutes, depending on how crispy you like your crust. Remove to a cutting surface and slice, enjoy!