Vietnamese Pizza Recipe (with Video)

1. Prep the shallots and green onions.
2. In a saucepan, heat up the vegetable oil and shallots. Fry for about 6-7 minutes or until the shallots have turned a light golden brown color. Drain the shallots and oil through a fine mesh strainer into a heat proof bowl. Transfer the shallots to a paper towel and allow it to cool down.
3. In the same saucepan, add the oil previously used for the shallots and add the scallions. Fry for about 30-45 seconds and season with a pinch of salt. Transfer the scallion oil in a bowl and set aside.
4. In a nonstick pan, heat up the vegan pork strips. Season with a pinch each of mushroom seasoning, salt, and black pepper. Fry for 4-5 minutes until heated throughout. Transfer to a bowl and set aside.
5. Heat up a large nonstick pan on medium heat. While the pan is heating, grab 2 pieces of rice paper. With your clean fingers or a wet napkin, lightly dab the entire surface of one side of the rice paper with water. Grab the other dry piece of rice paper and press together so that the wet side seals the 2 pieces of rice paper. Add the rice paper to the pan. Use one spoon to press the rice paper down in a circular motion and another spoon to hold the rice paper in place. Continue to press in a circular motion until the 2 pieces of rice paper are combined as one, about 1-2 minutes.
6. Cover the surface of the rice paper with about 1 tbsp of JUST egg. Spread the JUST egg in a circular motion on the rice paper. Add a few pieces of the vegan pork and 1 tbsp of scallion oil on the rice paper. The pizza will be ready when the egg is thoroughly cooked and the rice paper is crispy, about 3-4 minutes.
7. Transfer the pizza to a plate. Top with 1 tbsp of fried shallots, a small amount of microsprouts, 1 tsp each of sriracha and vegan mayo. Fold in half and enjoy immediately.