potato pizza crust

Your favorite pizza gone light! Still keeping all it's flavor, this Thai pizza is stacked with veggies and smothered in a light and creamy peanut sauce. Less calories but all the taste!

Thai Chickpea and Veggie Pizza

pizza

Light & Creamy Peanut Sauce

chickpeas

carrots

zucchini

red peppers

green onions (sliced)

Wash and slice all veggies. Wash and drain chickpeas. Set aside.

If you haven’t made peanut sauce, make it now.

Prepare you crust, whichever one you choose to use or take out a store bought crust of choice.

While preparing crust, also roast the carrots, red peppers, zucchini and chickpeas on a parchment lined cookie sheet at 350°F (180°C) just to soften them a bit. About 5-10 minutes, depending on how thin you cut them.

Build your pizza by generously coating the pizza crust with the peanut sauce. Add chickpeas and gently press down to keep them in place. Add the carrots, zucchini and red peppers. Sprinkle with sliced green onions.

Bake according to pizza crust directions, or until your chickpeas get crispy on the outside.

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Thai Chickpea and Veggie Pizza

Top 1 potato pizza crust recipes from across the web

The most viewed potato pizza crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chickpea and Veggie Pizza

The most viewed potato pizza crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine