Hey guys, I’m so happy to say the sun has finally been shining all weekend! What about you, has it been a good December so far?
I’m going to be honest with you, this was another one of those spur of the moment recipes that I’m pretty much becoming known for in my house. I realized that it’s been far too long since I last shared a pizza recipe. Mostly that’s because I rarely need to make it for the gang now because, with us living back in the States, they can just order it from a dozen local places to be delivered in 20 minutes. Although, it did make me feel really happy when I made pizza last weekend and my little brothers said they think mine is the best. Of course, they might just be saying that hoping I’ll let them eat pizza everyday.
Another point of honesty here, the brothers didn’t even get close to this pizza. Allergies to anything green, ya know? However the rest of the gang loved it. How to describe it hmmm….? I guess it’s sort of like a mixture of honey mustard and Kung Pao stir-fry or something, but on a pizza. Also, have you ever tried putting fresh greens on your pizza? It’s actually really good. Not to mention it adds some gorgeous color. I did get some crap from the brothers about killing a pizza with salad, but I decided to take it gracefully.
I finished this pizza off with a sprinkle of vegan cheese. Now I know that there isn’t a lot of cheese in Asian cooking so it might sound like an odd combination and you can totally leave it off and I personally prefer this pizza without it. Although, I know a few people that would never consider this a pizza without some cheese and I think you might be surprised how well it works. Okay, so I really hope you love this one!
Sweet Hot Sesame Mustard Veggie Pizza
A unique spin on pizza combining Asian flavors with cashews and veggies in a spicy, tangy, and sweet mustard sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 50 minutes
Servings 1 pizza (8-12 slices)
Ingredients
Crust:
1 tablespoon active dry yeast
2 talespoons sugar
1/2 cup almond milk
1/2 cup water
1 teaspoon salt
2 tablespoons olive oil
2 cups whole wheat flour Use gluten free flour mix if needed
1 1/2 - 2 cups all-purpose flour Use gluten free flour mix if needed
corn flour for pan optional
Sweet Hot Mustard:
1 teaspoon toasted sesame oil
1 teaspoon minced ginger
1 garlic clove minced
1 tablespoon minced scallions
1/3 cup spicy Asian mustard or basic yellow for less spice
1/3 cup brown sugar
2 tablespoons coconut cream the thick part from the top of a coconut milk can
2 tablespoons soy sauce or tamari if gluten free
1 teaspoon chili garlic sauce
1 teaspoon black pepper
Pizza:
1 1/2 cups green cabbage shredded
1/2 cup carrots shredded
1 8 ounce can bamboo shoots, drained
1 cup shredded vegan "cheese" shreds any flavor
1/3 cup cashews roughly chopped
1 tablespoon black sesame seeds
1 tablespoon sesame seeds
1 - 2 cups fresh mixed greens optional for serving
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Instructions
Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in salt and oil until combined. Add whole wheat flour + 1 1/2 cups all purpose flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes, adding a bit more flour until the dough pulls away from the surface. It should be smooth and resilient. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
While dough rises, make the sauce and prep toppings. For the sauce simply whisk together the ingredients in a medium bowl then add the chopped chicken, bamboo shoots, cabbage, and carrots to the sauce and gently fold to coat it well.
While dough is rising, preheat oven to 400 degrees F (200C). Roll the pizza dough out into a circle that's roughly 1/4 inch thick and dust a pizza pan with flour or corn flour and place crust on pan. Scrape the chicken and sauce mixture out onto crust and spread evenly. Top that with the cheese, then sprinkle with the sesame seeds and cashews.
Bake pizza for 20 to 25 minutes until edges are golden and cheese is well melted and browning on top. Remove from oven and cool for about 5 minutes, then serve warm and top with fresh greens if desired.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Fast and Simple “Egg” Rolls
- Cinnamon Graham Crumble Sweet Potato Bread
- Soft + Perfect Crinkle Snickerdoodle Cookies
- Asian Tacos with Black Sesame Slaw
- Marshmallow Peanut Butter Chocolate Cookies
Also, I've been starting to vlog in case you missed it.
- Travelicious: Disneyland at Halloween Time 2018 + 77,000 Steem Power reached
- Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
- Montana Travels Glacier National Park
- Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
- Hiking to Snow Creek Falls + I Hit 17k Followers!
- Vlog #3: Looking for a New Gym + Meet My Baby
