Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
Combine the peanut butter, coconut milk, lime juice, ketchup, soy sauce, sugar, fish sauce, garlic powder and scallions in a large bowl. Set aside.
Prepare the rice noodles according to the package instructions. Drain well, then rinse with cold water and drain well again. Add to the reserved sauce and toss to combine.
Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Top the dough with the noodle and sauce mixture.
Sprinkle the shrimp lightly with salt and pepper in a medium bowl. Arrange in a single layer on top of the noodles.
Slide the pizza on the parchment paper onto the stone or baking sheet and bake until the crust is golden and the shrimp are cooked through, 12 to 14 minutes.
Drizzle the pizza with sriracha and sprinkle with the peanuts, bean sprouts, cilantro and more scallions. Serve with lime wedges.
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