Bahn Mi Pizza

Looking for a way to upgrade pizza night? Look no further than this bahn mi pizza! Loaded with bbq tofu, rice noodles, fresh veggies, and gochujang mayo, it's truly a combo you don't want to miss. There's a lot of different pieces to this recipe, but I promise the final product is worth it!

For the quick pickled carrots:

-1/2 cup apple cider vinegar

-1/2 cup water

-1/2 tsp salt

-1 tbsp sugar

-2 carrots, sliced into strips

For the gochujang mayo (you will NOT need all of this, so be prepared for leftovers):

-1.5 cups cashews

-1 tbsp rice vinegar

-2 tbsp tamari

-2 tbsp maple syrup

-4 tbsp gochujang

-3/4 cup water (more as needed)

For the bbq tofu:

-8oz super firm tofu, sliced into strips

-1 tbsp chili powder

-1.5 tsp paprika

-1 tsp garlic powder

-1 tbsp tamari

-1/4 cup bbq sauce

For the pizza:

-1 pizza crust

-1/2 cup bbq sauce

-3/4 cup vegan mozzarella

-2 oz rice noodles, cooked

-sliced daikon radish

-cilantro

-sesame seeds

Method:

-to make the carrots, boil apple cider vinegar, water, salt, and sugar until fully dissolved

-add carrots to a jar and pour vinegar mixture over top

-cover and refrigerate while you prep remaining ingredients

-to make the gochujang mayo, boil cashews in water until soft

-transfer cashews and remaining ingredients to a blender to blend until smooth 

-transfer mayo to a piping bag and set aside

-to make the bbq tofu; preheat the oven to 425F

-mix together tofu, chili powder, paprika, garlic, and tamari until well coated

-spread tofu over a baking tray and bake 15-20 minutes or until edges are crispy 

-transfer to a bowl and stir in bbq sauce

-to assemble the pizza, keep the oven at 425F and place crust on a baking tray 

-spread bbq sauce over crust in an even layer, then add bbq tofu and mozzarella

-bake according to pizza crust package (mine took 8 minutes)

-remove from oven and top with rice noodles, daikon, pickled carrot, gochujang mayo, cilantro, and sesame seeds

-slice and enjoy!