Your favorite veggie pizza gone light! This thai pizza is stacked with veggies and smothered in a light and creamy peanut sauce. Less calories but all the taste!
Last week I posted a new sauce of mine that was another huge hit with my readers. I took traditional heavy fatty peanut sauce and made it into this light and creamy version that still kept all it's flavor. Does it get any better than that?
If everything in this world could be half the fat, but just as delicious, I think we can all agree we would be in our happy place! Well, we are one small step closer. Since I always use and abuse my sauces, I have to post at least one way I created with this new sauce of mine.
Enter Thai Chickpea Veggie Pizza...
What used to be the result of a need for comfort food, is now a weekly healthy staple! This pizza turned out so good I couldn't even stand it! Just look at those veggies and crispy chickpeas! I love love chickpeas on my pizza.
When you bake them, they develop this amazing crisp outer shell and soft delicious center. They go perfectly with these veggies and smothered in my sauce.
Now although any crust really would work for this recipe, I decided to use this awesome potato based crust by my friend Brandi at The Vegan 8. I like thin and crispy crust, and this definitely didn't disappoint. I also liked the subtle taste of it with this veggie pizza flavor. Be warned however, you need to spread this nice and thin or you end up with a mushy in the middle crust. Not that I did that, a friend told me 😉
Tips For Making This Veggie Pizza
- The veggies I used paired perfectly with the flavor of my sauce. I roasted them just a tad before putting on the pizza, just to soften a little so that they didn't end up totally raw. They cooked perfectly, not too well done.
- Once the pizza has cooked, let it cool a bit if you can. It allows everything to settle so that it doesn't all fall off when you eat it. If you followed the directions and slightly pressed your chickpeas and veggies into the slathering of sauce you coated the crust with, they should stick on well and almost stick themselves in as it cools down.
- The peanut sauce recipe makes more than you need for this pizza but I PROMISE you need to make the whole thing. Not only can you dip the pizza into the sauce, but you will literally use this on everything, much like many readers did for my BBQ Tahini (which if you haven't tried, you need to make that your next project, it's spoon in mouth worthy).
Once you literally can't wait any longer, go ahead and carefully cut it into pieces...or just shove the whole veggie pizza into your face. Again, not that I did this but a friend of mine did. She said it was amazing.
I know you are currently writing all these ingredients down and making a mad dash to the store. But when you are done shoving this whole pie into your mouth, let me know how you like it.
I love hearing your comments on all my recipes. You can leave a comment here, find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Now don't disappoint your tastebuds and run to your kitchen to give this amazingness a try!
Thai Chickpea and Veggie Pizza
- Your favorite pizza crust I used this one by The Vegan 8
- Light & Creamy Peanut Sauce
- ½ can chickpeas
- ½ cup carrots sliced into matchsticks
- ½ cup zucchini sliced into matchsticks
- ½ cup red peppers sliced into matchsticks
- 2 green onions sliced
- Wash and slice all veggies. Wash and drain chickpeas. Set aside.
- If you haven’t made peanut sauce, make it now.
- Prepare you crust, whichever one you choose to use or take out a store bought crust of choice.
- While preparing crust, also roast the carrots, red peppers, zucchini and chickpeas on a parchment lined cookie sheet at 350°F (180°C) just to soften them a bit. About 5-10 minutes, depending on how thin you cut them.
- Build your pizza by generously coating the pizza crust with the peanut sauce. Add chickpeas and gently press down to keep them in place. Add the carrots, zucchini and red peppers. Sprinkle with sliced green onions.
- Bake according to pizza crust directions, or until your chickpeas get crispy on the outside.
- Any pizza crust will work but I liked the potato type crust that I used. Keep in mind it is not a traditional crust but more of a thin crispy crust. You can also use your favorite store bought crust.
- You can add less of more of the ingredients to suit your taste.
- You will have more peanut sauce left over, but I still suggest making it all because it works awesome to dip the pizza in too!
- Tips to prep ahead: Make peanut sauce ahead of time. Wash and slice veggies.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Beautiful recipe, thank-you! Feel like I've just been out to a restaurant. So yummy. I was too lazy to make a proper pizza base, so I just had it on top of a toasted pitta bread.
Awesome!! So happy you like it!!
Thalia @ butter and brioche
Craving a good slice of pizza right now... this looks incredible and I love all the use of healthy vegetables!
Thanks so much Thalia! It's so good! And yes, healthy veggies are always a plus!
Linda @ Veganosity
I love Thai food! This is so creative, love it! Pinned for later. 🙂
Thanks so much Linda! It's super easy too. And my new peanut sauce is so light but still flavorful!
looks so mediterranian and delicious and scrumptious and yummm
Thank you so much Anna! It's our favorite soup!
The Vegan 8
Thank you so much girl for linking and trying my potato pizza crust!! And yes, spread thin since it's basically all potatoes, lol! Your pizza is so beautiful!! I can only imagine how delicious all of this combined tastes as a pizza! Such an amazing idea and looks so bright and awesome!
You are so welcome! It paired great with my pizza. You must try!!
What a beautiful pizza!! Wow! Such an amazing combination of ingredients and flavors. I've been meaning to try Brandi's pizza crust recipe - it looks wonderful. I might have to improvise a little seeing as we're not using the oven for a bit. I'm dying to make that peanut butter sauce of yours!!!
Thank you so much Mandy! The sauce is SO good!! You could totally do more of a raw/cold pizza if you don't want to use the oven. Put it on a tortilla, or pita bread, smother sauce and load with thinly sliced raw veggies. It would be great! And for Willow, you can slice the pita bread into strips, then make matchstick veggies and have her dip it all into the sauce. My kids loved dipping! If you try any of it let me know!
Natalie @ Feasting on Fruit
I love non-traditional pizzas with tomato-less sauces! I like traditional ones too, but you know...variety 🙂 And I love the matchsticking, it look gorgeous!
Me too! It's always fun to mix it up. Thanks so much Natalie! And the matchsticks make it so much easier to eat!
Hello, gorgeous pizza! Looks to die for! And, yes, roasted chickpeas = heaven!
Thanks Jenn! We love the roasted chickpeas too. So yum with the crispy texture!
Thai pizza - who would have thought this fusion would turn out so great! Love it! And that Brandi's pizza crust, I've been dying to try making it since I first saw it on her blog. Thanks for the awesome recipe!
Thank you for checking it out and for the kind words Lucie! Yes, the crust went great with the flavors! I love my new sauce as a pizza sauce. It's so flavorful and the veggies go great with it! I need to try your papaya colada. It look SO good!