Way back in the day I was a devotee of the California Pizza Kitchen. I would always order one of two dishes...either the Angel Hair Pasta with Tomato Basil Sauce or the Thai Chicken Pizza. The other day out of no where I had a hankering for the Thai Pizza, but the "Chicken" no longer appeals to me, so I subbed it out with broiled marinated tofu and it was just as good...actually better!
This Recipe is :
- Premier Japan Gluten Free Teriyaki Sauce (MILD), OR
- San-J Gluten Free Thai Peanut Sauce (SPICY)
- PB2 (optional)
- 1 block tofu (firm or extra firm)
- 1 bunch cilantro
- 1 cup shredded carrot
- 2 packed cups shredded green or purple cabbage (or combo of both)
- ½ onion thinly sliced into half moons
- Mozzarella Daiya
- Chopped peanuts
- Sami’s Bakery millet and flax pizza crust
- Crumble the block of tofu and place it into a glass Tupperware container. Pour in either the teriyaki or peanut sauce and mix well to marinate (use enough to coat well). Allow to marinate 1 hour to overnight.
- After marinating, broil the tofu on a lightly (VERY lightly) greased cookie sheet for 10-15 minutes. Once broiled, set the tofu aside.
- Preheat the oven (and your pizza stone if you have one) to 475 or 500 degrees Fahrenheit.
- While the oven is preheating, clean and chop the veggies and cilantro.
- Sauté the onion and cabbage in either some water or a tiny amount of olive oil. Once the cabbage and onion has softened (5-7 minutes), add in the carrot and sauté a few minutes longer. Remove from heat when the sauteing is complete.
- Assemble the pizza by spreading the crust with either the teriyaki sauce or Thai peanut sauce. I used the teriyaki sauce and added in some PB2 to make my own peanut sauce since my daughter is not a fan of spicy food.
- Top the crust and peanut sauce with the cabbage, onion, and carrot mixture.
- Now top the pizza with the broiled tofu, Daiya cheese, cilantro, and chopped peanuts. Bake for 10-15 minutes until browned to your personal taste.
I served the pizza with the spicy Thai peanut sauce on the side for dipping.
AUTHOR & RECIPE DETAILS