Spicy Thai curry vegetable pizza recipe

Pizza is the one food I could eat daily without boredom. Of course, such activities would lead to a life of morbid obesity, but I digress. Unlike my husband, who is a meat-lovers pizza fan, I tend to gravitate toward the veggie-loaded, spicy and unique pies — the ones you won’t find on a Papa John’s menu.

Pizzas like this balsamic vinegar, spicy Thai curry and crispy tofu are the kinds of pies I love to eat (and make at home, much to my husband’s dismay). These are the perfect rustic pizzas for fall enjoyment, since they use mostly autumn vegetables (and a whole lot of ’em). Let your pie-eating commence!

Prep time: 10 minutes | Cook time: 46 minutes | Total time: 56 minutes


  • 1 batch pizza dough
  • 1/2 head cauliflower, cut into florets
  • 8 Brussels sprouts
  • 1 cup cubed butternut squash
  • 2 large carrots
  • 1/2 medium onion
  • 3 whole garlic cloves
  • 2-3 tablespoons olive oil
  • 2 tablespoons Thai seasoning
  • 1/2 cup coconut milk, cold
  • 1-1/2 tablespoons Thai red curry paste
  • 1-1/2 tablespoons tomato sauce
  • 1/2 teaspoon fish sauce
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon soy sauce
  • 2 cups shredded cheddar cheese
  • 1/2 cup fresh cilantro
  • Salt and pepper, to taste


  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil. Carefully spread the cauliflower, Brussels sprouts, butternut squash, carrots, onions and garlic over the sheet. Drizzle with olive oil, and then sprinkle with Thai seasoning.
  2. Roast for about 20 minutes, remove to toss the vegetables so they cook evenly, and then roast another 10 to 15 minutes or until browned and soft. Remove from the oven.
  3. Once the vegetables have cooled slightly, chop the carrots and Brussels sprouts.
  4. While the vegetables are roasting, make the pizza sauce. Open the coconut milk, remove the cream from the top, and pour into a bowl. Add about 1 teaspoon of the liquid to the bowl. Mix in the curry paste and the tomato, fish, Sriracha and soy sauces with a whisk until combined. Add additional spice to taste.
  5. Roll the pizza dough out into a large rectangle. Spread the sauce over the pizza dough, leaving a border along the edges for crust. Top the sauce with 1-1/2 cups of the cheese. Liberally add the vegetables on top of the cheese, making sure they are spread out. Cover with the remaining cheese.
  6. Bake for about 16 minutes or until the crust is golden brown and the cheese has melted. Add the cilantro, some salt and pepper, and serve.