Asian Inspired Pizza

Recipe by Katie Coleman


This recipe was created when a friend contacted us regarding her desire to change their family’s diet and eating habits. They didn’t necessarily want to go plant based or any extreme change, moreover, an overhaul of the quick and processed. The X-Factors….Dad really loves his meat, and the 8 year old daughter is the picky eater of the bunch. Ok, so…corn dogs and pizza…hmm…..she will eat carrots, peas, and celery, things you wouldn’t normally think to put on pizza. Ok, sorry Dad, 8 year old wins out on this one!

Asian Glaze Drizzle

1 TBSP Corn Starch
2 TBSP Orange Marmalade
4 TBSP Soy Sauce (Low sodium is great)
4 TBSP Water
1 tsp Garlic Powder
1 tsp Ground Ginger


1/2 Cup unsweetened applesauce
1 tsp Soy Sauce (Low sodium, still great)
1 tsp Onion Powder
1/2 tsp Ground Clove

Bechamel “Cheese Sauce”

2 TBSP Coconut Oil (or butter)
1/8 Cup Flour
2 TBSP Brown Mustard
1 Cup Almond Milk (or dairy milk)

Toppings – use whatever you like, for this we used:

Sliced Carrots
Frozen Peas
Sliced Bok Choy – maybe since she likes celery

For easy quick pizzas, I love Trader Joe’s organic pizza crusts. They are in the frozen section and come in a 2 pack. You could use any crust, store bought, homemade you name it. Just use the recommended baking instructions.

Preheat oven to 425 degrees F.
For the sauce – combine the applesauce, Soy sauce, onion powder and clove, mix until combined

For the Bechamel – put coconut oil or butter in med sauce pan and melt over med heat. When melted add the flour and whisk until a paste is formed. Keep the paste moving and let the flour taste cook out for about a minute. Add the Brown mustard and whisk in, then add the milk and whisk to combine. Cook until thick and bubbly, whisking often.

For the Drizzle – In small saucepan, combine the corn starch, marmalade, soy sauce, water, garlic powder and ginger. Whisk and make sure all lumps are gone from corn starch and all ingredients are combined. Heat over med heat, whisking often, until thick and bubbly. Takes about 5 minutes. This can be make ahead of time, or while pizza is in the oven.

Assembly – 12-16″ crust will do. Spread desired amount of the apple sauce mixture on the crust. Then add whatever toppings you desire. The amount is up to you. If you use cilantro, which I highly recommend, this is added after the pizza comes out of the oven. Otherwise it will just wilt. Drizzle, pour, however you like, the desired amount of the bechamel. This will brown slightly and get bubbly, while remaining gooey and delicious. Now, if you wanted to use shredded cheese, feel free; however, the added mustard component is a great mimic of traditional Americanized Asian flavors.

Bake for about 15 mins, or until desired browning has occurred. I found that 15 minutes on convection and then 3 minutes under the broiler was perfect.

When pizza is out of the oven, drizzle with the glaze and sprinkle with the cilantro. The glaze has very prominent and strong flavors, be careful not to overpower the freshness of the pizza.

We and our children absolutely loved this. Very different, very delicious and satisfying.




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