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Vegetarian & Dairy-Free Thai Curry Pizza
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Vegetarian & Dairy-Free Thai Curry Pizza

This dairy-free Thai curry pizza gets cheesy texture from cubed tofu. To make it vegan, simply omit the fish sauce.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mediterranean
Keyword: dairy free, dairy-free pizza, tofu, vegetarian
Makes: 1 (12- to 14-inch) pizza
Cost: $15


  • Cutting board and knife
  • Medium pot
  • saucepan
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)


  • cups cubed butternut squash (½-inch cubes)
  • cup plus 3 tablespoons canned full-fat coconut milk, divided
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon firmly packed light brown sugar
  • 1 tablespoon grapeseed oil or olive oil
  • ½ small yellow onion, finely diced
  • 1 large garlic clove, minced or pressed
  • 1 teaspoon grated fresh ginger
  • 1 Thai chile, stemmed, seeded, and minced
  • 2 teaspoons red curry paste
  • 1 cup cubed extra-firm tofu, patted dry
  • 1 (14- to 16-ounce) ball pizza dough
  • 1 tablespoon chopped fresh cilantro
  • Sriracha sauce, for serving


  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Bring a medium pot of water to a boil. Add the butternut squash and cook for 8 minutes or until fork tender. Drain well.
  • In a small bowl, whisk ⅓ cup of the coconut milk with the fish sauce, lime juice, and sugar until the sugar is completely dissolved.
  • Heat the oil in a medium saucepan over medium-high heat until it starts to shimmer. Add the onion and cook until soft and translucent, about 4 minutes, then add the garlic, ginger, and Thai chile. Sauté for 30 seconds or until aromatic. Add the curry paste and 1 tablespoon of coconut milk to the pan and sauté for 2 minutes, then stir in the coconut milk–fish sauce mixture, butternut squash, and tofu. Cook the curry for 3 to 5 minutes to let the flavors blend and the sauce thicken. Remove the pan from the heat and set it aside to cool slightly.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Scoop the curry onto the dough and spread it out evenly, leaving a 1-inch border of dough all around. Drizzle 1 tablespoon of the remaining coconut milk over top.
  • Transfer the pizza to the oven and bake until the crust is golden and the tofu has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
  • As soon as the pizza comes out of the oven, drizzle it with the remaining tablespoon of coconut milk and sprinkle on the chopped cilantro. Let it rest for 5 minutes, then slice and serve with sriracha on the side.