In a large bowl, combine warm water, yeast, and honey for the dough.

Mix well and let it sit until foamy, about 10 minutes.

Add 2 1/2 cups flour and olive oil, stirring until the dough comes together but is still sticky.

Form the dough into a ball and work the remaining 1/2 cup flour into it, kneading on a floured surface for a few minutes or in a stand mixer with a dough hook.

Rub a bowl with olive oil, place the dough inside, turning to coat it.

Cover and let rise in a warm place for about 1 1/2 hours.

Divide the dough in half; this recipe uses one half, freeze the other for later.

Preheat the oven to 375 F.

Roll or press the dough into two medium-sized pizza pans.

Spread sweet Asian chili sauce evenly over the dough, leaving a half-inch border.

Sprinkle mozzarella cheese over the sauce.

In a separate bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce, sambal oelek, honey, chili oil, ginger, and garlic to make the peanut sauce.

Toss the chopped cauliflower in the peanut sauce.

Remove the cauliflower from the sauce with a fork and distribute it evenly over the pizzas.

Reserve any remaining sauce for drizzling.

Scatter the julienned red peppers on top and drizzle with the remaining peanut sauce.

Sprinkle with additional mozzarella cheese, if desired.

Bake for 30-35 minutes, or until done to your liking.

Garnish with sliced green onions and chopped peanuts.

Let it sit for 5 minutes before cutting and serving.