Thai Peanut Pizza

Thai Peanut Pizza

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!

Thai Peanut Pizza

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!

Thai Peanut Pizza

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

Thai Peanut Pizza

A diary-free pizza packed with veggies and a sweet and salty peanut sauce! 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


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

  1. Warm the peanut butter in the microwave for 15-30 seconds. 

  2. Add the warm water, soy sauce, sesame oil, rice vinegar, and lime juice. Stir well until combined. Set aside

For the pizza:

  1. Roll out the dough. I bought an herb crust dough from Trader Joes. 

  2. Preheat the oven to 425 degrees. 

  3. Prep the vegetables. Slice the mushrooms. Cut the head of the edamame and clean the leaves. Shred the carrots with a shredder. 

  4. 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. 

  5. Add the carrots and edamame to the pan and cook for another 5 minutes. 

  6. Add the peanut sauce to the pizza. Reserve some peanut sauce for the top. 

  7. Add the vegetables to the pizza. Cook in the oven for 15 minutes. 

  8. Spray a small pan with cooking spray and crack an egg. Cook until its done to your liking. 

  9. Chop the green onions thinly. 

  10. When the pizza is done, add the egg on top and sprinkle the green onions. 

  11. Drizzle some extra peanut sauce and squeeze some lime juice. 

Thai Peanut Pizza


  • 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!

Thai Peanut Pizza

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!

Featured Ingredient: Carrots

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

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