This is not your typical pizza. Crisped up ramen noodles stand in for the traditional dough-based crust for a delicious textural difference. Ramen noodles come in a variety of flavors, but you can use any of them since the seasoning packet is reserved for another use. This pizza may look intimidating, but it is so easy to make! Try it out for yourself.

Ramen Noodle Pizza [Vegan]



Cooking Time




  • 2 3-ounce packages ramen noodles
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 cup coconut milk
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons rice vinegar
  • 1 teaspoon curry powder
  • 1 teaspoon light brown sugar
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons water
  • 8 ounces extra firm tofu, drained and cut into 1/2 inch cubes
  • 1 cup fresh broccolini florets (from 1 8-ounce bunch)
  • 1/2 red bell pepper, thinly sliced
  • 2 tablespoons dry-roasted unsalted peanuts, chopped
  • 1/4 cup firmly packed cilantro leaves


  1. Preheat oven to 450°F.
  2. Cook the noodles according to the package directions, reserving the seasoning packets for another use. Drain the noodles, and spread on a towel; press lightly to remove the moisture.
  3. Heat a 12-inch cast-iron skillet or ovenproof nonstick skillet over medium-high heat. Add the oil to the pan. Press and flatten the noodles in the bottom of the pan; sprinkle with 1/2 teaspoon of the salt. Cook until the bottom browns and the noodles feel firm, about 6 minutes. Remove the pan from the heat.
  4. Place the coconut milk, peanut butter, vinegar, curry powder, brown sugar, Sriracha, ginger, garlic, 1 teaspoon of the water, and remaining 1/4 teaspoon salt in a food processor; process until smooth, about 1 minute, stopping to scrape sides as necessary. Remove 2 tablespoons of the curry sauce to a medium bowl; stir the remaining 1 teaspoon water. Add the tofu; toss to coat. Spread the remaining curry sauce over the noodles.
  5. Top with Broccolini, tofu mixture, and bell pepper. Bake at 450°F for 15 minutes or until the vegetables are tender and beginning to brown. Sprinkle the peanuts and cilantro leaves over the top. Cut into eight wedges.