The beauty of this Best Tasting Thai Pizza recipe is how delicious it is and how easily you can put it together. Every element has a shortcut, pre-made option if you need to get this on the table quickly. Or if you are like me and really enjoy the process of cooking, you can make each part from scratch instead.
Preparation Tips & Shortcuts
For the crust, I’ve used my share of pre-made pizza crusts. Boboli pizza thin crusts were my go-to for many years years ago. In fact, when I was working 60 to 80 hour work weeks, I made an endless number of pizzas with just olive oil, mozzarella, red pepper flakes, and onions on them. With a pre-made crust, I could prep and eat in about 30 minutes. If I do have enough time, however, I make a homemade pizza crust, like this one.
I also favor using my homemade Thai cabbage slaw or a shorter version as provided in the recipe below. It has cabbage, garlic chives and a sesame oil based dressing.
The crunch of the cabbage/carrot vegetables with the peanuts is what makes every bite so delightful. Plus the slaw is so colorful!
Your other option is to buy a pre-made slaw from your grocer’s deli or vegetable section.
As our protein in this recipe, we used tofu. Be sure to use extra firm tofu, drain it, then dice into tiny cubes before frying.
The peanut sauce is key with this Thai pizza too. My version has coconut milk, peanut butter and a mix of Asian ingredients. You can find the recipe here.
If you’re in a pinch time-wise, grab a bottled peanut sauce. My preference however, is homemade, as I like how it tastes and how thick it is. Some bottled peanut sauces are simply too sweet and don’t pack enough peanut flavor.
If you love creative, colorful, and flavorful meals, this best tasting Thai pizza is for you! We hope you enjoy it as much as we do.
Best Tasting Thai Pizza
1 (12-inch) baked pizza crust (homemade or store-bought)
1/3 cup spicy peanut sauce (homemade or store-bought)
1 cup diced extra firm tofu (fried crisp over high heat in 1 tablespoon coconut oil)
1/2 cup Thai cabbage slaw (or store-bought, or shortcut version below)
1/4 cup edamame (soy beans)
1/4 cup fresh cilantro, chopped (optional)
1/4 cup peanuts (optional)
Shortcut Thai Cabbage Slaw (Toss these ingredients together):
1 cup shredded cabbage
1/4 cup carrots, julienned (cut to matchsticks)
1/4 cup Asian garlic chives, chopped (or 2 spring onions, cut lengthwise)
2 tablespoons sesame oil
1 teaspoon cup rice wine vinegar
1 tablespoon red pepper flakes, or to taste
Use pre-made/pre-baked pizza crust or this recipe. If making crust homemade, roll out to 12 or more inches wide. Preheat oven and pizza stone to 400 degrees F. Carefully remove pizza stone, sprinkle with cornmeal and place rolled-out crust on top. Return to oven. Bake 10 minutes or until desired texture. Keep an eye on it for bubbling. I carefully tamp down any large bubbles with the side of a large knife during baking to keep a flatter crust. I like thin, crispy crusts.
While pizza crust is still warm, spread with peanut sauce, top with fried tofu, Thai cabbage slaw, and edamame. Sprinkle with cilantro and peanuts, if desired. Transfer to cutting board. Slice and serve.