I am so excited to be sharing my #24carrotgoals with over 40 other food bloggers today! I am sharing pizza and peanut sauce? Yes you read that right!
Today’s collaboration is all about carrots but I had to throw in my featured ingredient too. So my pizza is all about carrots and bok choy, and mushrooms, and edamame. And then what is one surefire way to make a pizza (actually anything) better? Add it an egg on it!
I am so excited to see what everyone’ is creating today! If it is anything like #Aisforalltheapples, it’s going to be delicious! Also, it’s just a coincidence that I made another pizza, I actually made a pizza since the last one! Scroll all the way to the end of the page to find the rest of the recipes in the #24carrotgoals collaboration.
Thai Peanut Pizza
A diary-free pizza packed with veggies and a sweet and salty peanut sauce!
For the peanut sauce
- 1 cup peanut butter
- 1/4 cup warm water
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 lime juiced
For the pizza:
- 1 pizza dough
- 1 cup cremini mushrooms
- 1 head bok choy
- 2 carrots shredded
- 2 tsp olive oil
- 1 tsp sesame oil
- 1/2 cup edamame
- 1 egg
- 1 lime
- 2 green onions
To make the peanut sauce
Warm the peanut butter in the microwave for 15-30 seconds.
Add the warm water, soy sauce, sesame oil, rice vinegar, and lime juice. Stir well until combined. Set aside
For the pizza:
Roll out the dough. I bought an herb crust dough from Trader Joes.
Preheat the oven to 425 degrees.
Prep the vegetables. Slice the mushrooms. Cut the head of the edamame and clean the leaves. Shred the carrots with a shredder.
Add 2 tsp of olive oil and 1 tsp of sesame oil to a large pan. Add the box choy and mushrooms and cook for 5-8 minutes until the box choy leaves begin to wilt.
Add the carrots and edamame to the pan and cook for another 5 minutes.
Add the peanut sauce to the pizza. Reserve some peanut sauce for the top.
Add the vegetables to the pizza. Cook in the oven for 15 minutes.
Spray a small pan with cooking spray and crack an egg. Cook until its done to your liking.
Chop the green onions thinly.
When the pizza is done, add the egg on top and sprinkle the green onions.
Drizzle some extra peanut sauce and squeeze some lime juice.
- Gluten-free: You can make this pizza gluten-free by using a Cauliflower crust. Since I chose to make this recipe dairy-free, I didn’t use my cauliflower crust recipe (which contains cheese), but it is definitely a great option!
- Veggies: If you don’t like one of the vegetables I chose, feel free to remove it! This pizza is packed with veggies, so removing one will still make this pizza delicious!
Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
Don’t forget to check out the rest of the #24carrotgoals collaboration recipes!
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worth Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
Lady and Larder’s Carrot Crudite Board with Z’atar Hummus
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Butter Loves Company’s Iced Carrot Cake Cookies
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Flotte Lotte’s Carrot Apple Pie
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Pizanna’s Vegan Carrot Birthday Cake
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)
Dirty Whisk’s Carrot and Herbed Ricotta Tart
Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart