Bandung Rendang Pizza with Coconut Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A halal-certified pizza featuring a thin yet tender coconut-infused crust topped with slow-cooked rendang beef, caramelized onions, and a hint of lime zest for Indonesian flair. This indonesian-inspired sheet pan (vegetarian) ready in about 60 minutes pairs all-purpose flour, coconut milk, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 45 min Cook: 15 min Serves 4 Indonesian cuisine 320 cal/serving

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Ingredients

500 g all-purpose flour
120 ml coconut milk
20 g unsalted butter
300 g halal beef chuck
15 g coconut sugar
2 tbsp red curry paste
4 medium, finely chopped shallot
6 leaves, finely shredded kaffir lime leaves
150 g tomato sauce
200 g, shredded mozzarella cheese
1 tsp lime zest
8 g kosher salt
3 g black pepper

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper. In a bowl, mix 500g all-purpose flour, 20g unsalted butter, 120ml coconut milk, 8g kosher salt, and 3g black pepper until a shaggy dough forms; knead 5 minutes until smooth, then rest 30 minutes.
Step 2: Brown 300g halal beef chuck in a skillet over medium-high heat until no longer pink, 5-6 minutes; remove and set aside. Sauté 4 finely chopped shallots and 2 tbsp red curry paste in 1 tbsp oil until fragrant, 2 minutes, then add 15g coconut sugar and 6 shredded kaffir lime leaves; cook 1 minute until sugar dissolves.
Step 3: Spread 150g tomato sauce evenly over the rested dough on the baking sheet, leaving a 1cm border. Top with the beef mixture, 200g shredded mozzarella, and 1 tsp lime zest; press gently to adhere.
Step 4: Bake at 220°C (425°F) for 12-15 minutes until crust is golden brown and cheese bubbles, rotating halfway; let rest 5 minutes before slicing.

Frequently asked questions

How long does Bandung Rendang Pizza with Coconut Crust take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bandung Rendang Pizza with Coconut Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Bandung Rendang Pizza with Coconut Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bandung Rendang Pizza with Coconut Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bandung Rendang Pizza with Coconut Crust vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.