A diary-free pizza packed with veggies and a sweet and salty 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
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.