Epic Vegan: Crab Rangoon Pizza Recipe

Perhaps you read my previous post featuring a recipe from The Vegan Roadie, (Dustin Harder – @theveganroadie) for vegan Crab Rangoon and thought, “That’s well and good, but I want pizza!” Well, in his new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes, Dustin solves this problem for you, while solving food problems you didn’t even know you had. Here’s his recipe Crab Rangoon Pizza to kick off your weekend – if you like it, you should go grab a copy of his book during the pre-sale!

To make this recipe, you will also need these recipes (or, you can grab your favorite store-bought versions!):

Saucy Mozzarella (or store-bought)
Vegan Crab Rangoon (filling)
Pizza Dough (or store-bought)
Sweet Thai Chili Sauce (or store-bought)

Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

Vegan Crab Rangoon Pizza

By BakeandDestroy Published: May 31, 2019

We all have Dustin's husband David to thank for the inspiration for this recipe. So thank you, David!

Ingredients

1 batch pizza dough, divided link above
1 Tbs olive oil
2 batches Crab Rangoon filling link above
1/4 cup Saucy Mozzarella link above
2 Tbs canola oil
2 vegan wonton wrappers cut into strips
1/4 cup Sweet Thai Chili Sauce link above
2 scallions chopped or thinly sliced on the bias
1/2 tsp black sesame seeds

Instructions

Preheat the oven to 450°F (230°C, or gas mark 8). Lightly dust a 12-inch (30-cm) pizza pan with all-purpose flour.
On a lightly floured surface, stretch or roll out the dough to 12 inches (30 cm). Transfer to the prepared pizza pan, and brush the olive oil over the entire dough. Bake for 6 minutes, and remove from the oven.
Spread the rangoon filling in an even layer over the crust and top with the mozzarella. Bake for an additional 12 minutes, or until the filling is bubbly and the crust is browned on the edges and bottom.
While the pizza is baking, line a small plate with paper towels.
Heat the canola oil in a small skillet over medium-high heat. Add the wonton strips and fry for 5 to 15 seconds, or until crisped and golden; transfer to the paper towel–lined plate. When cool to the touch, crush into smaller pieces.
Drizzle the finished pizza with the Thai chili sauce, then sprinkle with the crushed wontons, scallions, and sesame seeds. Cut into 8 slices, and serve hot.

WordPress Recipe Plugin by ReciPress