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1
For the dough: In a large bowl, combine water, yeast and honey.
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2
Mix with a spoon, then let it sit until foamy, about 10 minutes.
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3
Add in 2 1/2 cups flour and olive oil stirring with a spoon until the dough comes together but is still sticky.
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4
Using your hands, form the dough into a ball and work the additional 1/2 cup flour into the dough, kneading it on a floured surface for a few minutes.
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5
You can also do all the mixing and kneading in your stand mixer with the dough hook attachment.
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6
Rub the same bowl with some olive oil then place the dough inside, turning the dough to coat it with the oil.
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7
Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
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8
Divide the dough in half.
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9
This Thai Pizza recipe is for just one half of the dough so you can make another type of pizza with the second half now, or place one half of the dough in the freezer for another time.
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10
To make the pizza: Preheat the oven to 375 F.
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11
Once the pizza dough is ready to go, roll/press it into two medium size round pizza pans.
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12
I like to divide my dough in half (again) and make two medium pizzas rather than one large.
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13
I find the the pizzas cook better at a smaller size.
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14
They do not have to be perfect!
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15
Roll the dough as thinly as possible or until you reach your desired thickness.
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16
Spread the sweet Asian chili sauce all over the pizza dough leaving about a half inch border around the edge for the crust.
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17
Add the mozzarella cheese.
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18
In a large bowl, whisk together the peanut butter through the garlic on the above list.
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19
Toss the cauliflower in the peanut sauce.
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20
Using a fork remove the cauliflower from the sauce and distribute it evenly atop the pizzas.
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21
Reserve any remaining sauce for drizzling.
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22
Scatter the red peppers on top and drizzle with any remaining peanut sauce.
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23
If desired sprinkle with a handful more of mozzarella cheese.
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24
Bake at 375 F for 30- 35 minutes or until your desired done-ness is reached.
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25
Sprinkle with green onions and chopped peanuts.
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26
Let it sit for 5 minutes before cutting.
