Before we get started with the recipe, there are a few things you need to keep in mind when eating this pizza:
1. You're gonna need a fork.
2. You will go against your good manners and put your elbows on the table.
3. Toppings and sauce will be all over your face.
4. You will give up on a napkin after wiping your face and hands 14 times within the first minute of eating. Finger licking will ensue.
5. This dish is NOT appropriate for a first date or guests you seek to impress. (See #2, 3 and 4.)
Now, that we have the basics out of the way, let's get down to business. The last time I made this recipe (in its original form), I was eating chicken and regular pizza crust, so I was excited to break out a bag of Bob's Red Mill Gluten-Free Pizza Crust mix and tofu last night to see how the original recipe would hold up.
Here's what I came up with:
Thai Tofu Pizza (Makes one 12" pizza)
- 1/2 package of Bob's Red Mill Gluten-Free Pizza Crust mix
- 1/2 cup gluten-free plum sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 package shredded provolone or Monterey Jack cheese (2 cups)
- 1/2 red bell pepper, thinly sliced
- 1 Tablespoon safflower oil
- 2 Tablespoons gluten-free tamari
- 1 rounded Tablespoon peanut butter
- 2 teaspoons hot sauce
- 1 teaspoon garlic powder, mixed with 1/2 teaspoon salt + 1/2 teaspoon pepper
- 1/2 block extra-firm, non-GMO tofu, cubed
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 1/4 seedless cucumber, peeled and cut into matchsticks
- 4 scallions, chopped
- 1 cup bean spouts, a couple of handfuls
- Palmful cilantro leaves, chopped
- 1/4 cup chopped peanuts, 2 ounces
NOTES: I used Bob's Red Mill Gluten-Free Pizza Crust mix, Kraft shredded cheese, San-J Organic and Gluten-Free Tamari and Frank's RedHot Original hot sauce. You can make this vegan by switching the honey with agave and swapping the egg in the Bob's Red Mill mix with 1 Tablespoon flaxseed meal + 3 Tablespoons water (combine and let stand 1 minute before adding to recipe as you would egg). And, of course, if you're a chicken eater, then look to the original recipe for how to trade the tofu for chicken.
Pre-heat oven to 425°F. Follow instructions on package to mix pizza crust (REMEMBER: You are halving this recipe, so be sure to alter ingredients accordingly). Allow dough to rise according to package. After allotted rise time has passed (20 minutes), place pizza dough on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes, then top with red peppers and 1 cup of cheese. Bake until golden and bubbly, 14-15 minutes. Pre-heat a saute pan over medium-high heat. Combine safflower oil, tamari and peanut butter with hot sauce and garlic powder seasoning mix. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add tofu and coat evenly with mixture. Let stand 10 minutes then saute tofu 4-5 minutes. While tofu cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly. Top the hot, cooked pizza with tofu, scallions, sprouts and cilantro. Sprinkle with remaining 1 cup of cheese and place in oven for an additional 2-3 minutes, until cheese has melted. Remove pizza from oven; drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 4-8 wedges (depending on how big you want it!) and serve.
This pizza is certainly a heavyweight! I could barely get through two pieces, but it was just too yummy to leave any bites behind. I really did like the tofu in place of the chicken and the Bob's Red Mill Pizza Crust was the best store-bought one I've had yet. It was fluffy and substantial, but still had a nice and crispy crust. I will definitely be having it again!
Tell me: What's your favorite way to jazz up a pizza?
Find more recipes, gluten-free information and healthy living tips at The G-Spot.