See what I did there giving the i in pizza an accent too, yeah, I think I’m clever. Banh Mi Pizza….literally everything you’ve been waiting for your entire life. Recipe below.
Crust: (GF, Paleo, Vegan)
- 2 cups coconut milk (full fat culinary) 13 oz can= 2 cups
- 1 cup almond flour or cashew flour (hazelnut flour could be subbed as well)
- 1 cup tapioca flour
- 1/4 tsp cayenne
- 1/4 tsp ginger
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Spicy sriracha lime pizza sauce:
- 1 cup raw soaked cashews
- 2 tbsp lime juice
- 2 tbsp sriracha (or more if you like it spicy)
- pinch of sea salt (or 1 tsp fish sauce; omit if vegan)
- 3/4 cup water
Quick Pickled Banh Mi Vegetables:
- 1/2 cup shredded carrots
- 1/2 up thinly sliced Persian cucumbers (any will do)
- ½ cup shredded daikon radish (can sub with any radish)
- 2 tablespoons rice wine vinegar
- 2 tablespoons organic coconut sugar
- ¼ teaspoon sea salt
Mix together all ingredients in a bowl and let sit for at least 30 minutes.
- Sliced jalapeno
- Fresh mint
- Fresh cilantro
- Chopped green onion
- sesame seeds
- Lime wedges
For the sauce:
Blend all ingredients until you have a thick smooth sauce, start with less water and increase as needed, remember water can be added but not taken away!
Directions for the crust:
The beginning of this process is almost exactly like my crepe recipe. Mix together your batter until you have a uniform mixture. Next, on a nonstick pan, (I use a nonstick pan and have found I don’t need any oil, I think this might be due to the oils in the coconut milk) spoon mixture to create a fairly large sized pancake or crepe; unlike the crepe recipe though, you don’t want your crepe (or pizza crust) to become too cooked, you want it to solidify just enough so that you can flip it. Usually about 30 seconds on high heat does the trick, flip it once and then transfer to a greased pan (see photo below). What I do is add one crepe to the pan and wait a few seconds for the heat to go down and I start molding it into a pizza crust shape- I fold over the edges and make a rounded crust as best I can. I have found that to make a whole pizza, I need about 3 uncooked crepes to mold the whole crust. As you see below, I have pressed together the dough of 3 ‘crepes’ and created the shape of a pizza crust. There you have it! It’s not the simplest of methods and it can be a little tricky and take some tweaking but I have found that it is the best crust substitute you can enjoy if you are eating grain-free/vegan. Next, add the sriracha lime sauce and whatever you’d like to top it with (tofu, tempeh, shredded chicken etc) and bake for about 35 minutes or until browned and crisp. Remove from the oven and let cool. Finally, top with your quick pickled banh mi vegetables and herbs and drizzle with extra sauce.