• Yield: Makes 4 pizzas

  • Time: 10 minutes prep, 4 minutes cooking

This “pizza” is extremely popular in Vietnam and is often ordered at street-food stands to be eaten straight off the grill. And we totally understand why. Either in spite of or because of its simplicity, it tastes fantastic.


  • 2 spring onions

  • 2 carrots

  • 1/2 bunch cilantro

  • 1/2 bunch mint

  • 2/3 cup (150 ml) coconut milk

  • 1 tablespoon plus 1 teaspoon rice flour

  • 2 teaspoons ground turmeric

  • 2 teaspoons nutritional yeast

  • 4 sheets rice paper

  • 2 tablespoons melted coconut oil

Happy Food VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer


1. Finely chop the spring onions and finely grate the carrots. Pluck off the mint and cilantro leaves and finely chop the leaves.

2. Mix the coconut milk, rice flour, turmeric and nutritional yeast with the onions, carrots and herbs.

3. Brush the rice paper sheets on both sides with the oil and spread the topping over each one.

4. Grill the pizzas over direct heat for 3 to 4 minutes until crispy, turning them around (not over!) often to prevent the rice paper from burning.

Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook Copyright © Nadine Horn and Jörg Mayer, 2016, 2017, 2018. Photographs copyright © Nadine Horn and Jörg Mayer, 2016. Illustrations © Nessa Horn, 2016. Reprinted by permission of the publisher, The Experiment.