Veggie Banh Mi Pizza

Spin the Vietnamese Banh Mi sandwich into a meatless pizza with this inspired idea from Gaby Dalkin.

Veggie Banh Mi Pizza
Photo: Matt Armendariz
Hands On Time:
15 mins
Total Time:
1 hrs 10 mins


  • 1 cup red wine vinegar

  • 1 bunch carrots, julienne-cut

  • ½ of a red onion, shaved thin

  • 1 cup water

  • 3 tablespoon granulated sugar

  • 2 teaspoon sea salt

  • 1 teaspoon rice vinegar

  • 1 teaspoon honey

  • 1 teaspoon sesame oil

  • 1 teaspoon soy sauce

  • 1 teaspoon hoisin sauce

  • 2 Persian cucumbers, thinly sliced

  • 1 cup fresh cilantro leaves

  • 2 red Fresno chiles, thinly sliced

  • 1 recipe Gaby's Thin Homemade Pizza Dough

Gaby's Thin Homemade Pizza Dough

  • 1 cup plus 1 tablespoon superfine 00 flour

  • 1 cup plus 5 teaspoons all-purpose flour

  • 1 teaspoon fine sea salt

  • 1 teaspoon extra-virgin olive oil

  • ¾ teaspoon active dry yeast


  1. To make the pickled carrots and onion: In a large bowl, combine red wine vinegar, 1 cup water, 3 Tablespoons sugar, and 2 teaspoons sea salt and stir to dissolve sugar. Add carrots and onion and toss. Set aside at least 30 minutes.

  2. Preheat oven to 500°F and place a pizza stone in the oven to heat up.

  3. Stretch each piece of dough using your hands, then lay each piece on a flat surface dusted with flour and roll out with a rolling pin. Sprinkle a pizza peel or rimless baking sheet with flour and place one dough on pizza peel.

  4. Spread 1 Tablespoon olive oil over dough leaving an edge. Slide dough off the peel onto the hot stone and bake 12 to 14 minutes or until the crust is golden. Repeat with second dough.

  5. To make the sauce: In a small bowl whisk together rice vinegar, honey, sesame oil, soy sauce, and hoisin sauce until smooth.

  6. Slather baked crusts with sauce. Top with pickled veggies, the cucumbers, cilantro, and Fresno chiles. Serves 4.

Gaby's Thin Homemade Pizza Dough

  1. In a large bowl, combine flours and 1 teaspoon fine sea salt. In a small bowl, stir together about 1 cup lukewarm water, 1 teaspoon extra virgin olive oil, and the yeast. Pour into flour mixture. Knead with hands until just combined, 2 to 3 minutes, then let rest 15 minutes.

  2. Knead dough about 3 minutes or until smooth. Cut dough into two equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened kitchen towel, and let rest and rise 3 to 4 hours at room temperature. (To make dough ahead, you can refrigerate it 8 to 24 hours.) Makes 1 pound dough.

Nutrition Facts (per serving)

389 Calories
10g Fat
68g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 869mg 38%
Total Carbohydrate 68g 25%
Total Sugars 11g
Protein 9g
Vitamin C 18.6mg 93%
Calcium 57mg 4%
Iron 2.3mg 13%
Potassium 513mg 11%
Folate, total 112.2mcg
Vitamin B-12 0mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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