Dairy-Free Coconut Shrimp Pizza
A creamy, dairy-free pizza with shrimp, leek, garlic, coconut cream, and cilantro.
Makes: 1 (12-inch) pizza
- ½ pound shrimp raw, peeled and deveined
- freshly ground back pepper
- 2 tablespoons extra-virgin olive oil plus more for brushing the dough
- 1 (14 to 16-ounce) ball pizza dough homemade or store-bought
- 1 leek white and light green parts, thinly sliced and thoroughly rinsed
- 1 garlic clove thinly sliced
- ½ teaspoon roasted red chili paste
- ¼ cup coconut cream plus 2 tablespoons
- 1 tablespoon chopped fresh cilantro
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.
To pre-cook the shrimp
Toss the shrimp with some salt and pepper. Heat the 2 tablespoons of olive oil in a large skillet. When the oil is hot, add the shrimp in a single layer and cook for 1 minute per side, just until opaque. Immediately remove the skillet from the heat and transfer the shrimp to a plate; set aside.
To stretch or roll out the dough
Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza
Brush the dough with olive oil and season with some salt and pepper. Scatter the leek and garlic evenly over the pizza, then arrange the shrimp on top. Dot the chili paste in between the shrimp, and drizzle the ¼ cup of coconut cream evenly over all.
To bake the pizza
If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza just until the crust is golden, about 6 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake just until the crust is golden, about 10 minutes.