I have two embarrassing confessions to make. The first one is that I ate this entire pizza in one sitting the first time I made it. It was so delicious, it was gone before I knew it. Feeling a bit guilty for eating the entire thing myself, I told myself that next time I would be reasonable and stop myself at one piece....which brings me to my second confession: Not only did I not stop at one piece the second time I made it, but I ended up devouring the whole thing again! I seriously could not stop eating, that's how good this thing is. It is pretty much my new favorite pizza. It tastes like my favorite coconut curry dish at this Thai restaurant we go to; Creamy, spicy and oh so flavorful, it's absolutely delicious on the thin, crispy basil infused crust.
- 1/2 Recipe Simple Pizza Dough
- 1/4 tsp Coriander seeds
- 1/2 cup Coconut milk
- 1/4 cup raw Cashews
- 1 large Garlic clove
- 1/4 tsp + 1/8 tsp Sea salt, or to taste
- 1/8 tsp Mustard powder
- 1/4 tsp grated fresh Ginger
- 1/3 cup thinly sliced seeded Tomato
- 1/2 cup chopped Mushrooms
- 1/2 cup Cauliflower florets
- 1/2 cup sliced Zucchini
- 1/2 tsp Red chili flakes
- 1/4 cup thinly sliced Onion
- Prepare pizza dough, divide into 2 equal portions and refrigerate until ready to use.
- Preheat oven to 450 F and place pizza stone inside. You want to make sure the stone is nice and hot by the time you bake your pizza.
- For the sauce: Put all ingredients in a blender and blend a couple minutes until smooth. Transfer to a medium bowl and add vegetables and chili flakes, mix well and set aside.
- For the pizza: Remove one pizza dough from the fridge, and roll or stretch into a 9 inch circle. Sprinkle a generous amount of cornmeal on your pizza peel and gently put your uncooked pizza on it. Evenly spread half the vegetable mixture on top.
- Gently ease your pizza off the peel onto the pizza stone and bake for 10-12 minutes, until bottom is lightly browned and crispy. Repeat with the remaining pizza.