Thai Chicken Pizza

by angelaskitchen on July 2, 2011

While we are out and about hiking, I thought I would give you a taste of my kid’s favorite pizza, Chicken Thai.  Yum!  This is inspired by a recipe from Carol Fenster.  I wanted to make one that didn’t depend on pre-made ingredients for the sauce, one that could be made with things I always have on hand.  It is pictured here served with a Simple Arugula Garden Salad.  Hope you enjoy it as much as we do.

Edit (8-23-2011):  As I am updating my blog today (so no new recipe post…), I thought I would link this recipe up to Slightly Indulgent Tuesday at Simply Sugar and Gluten Free in case there are people who missed this yummy recipe.  It is a great blog (by the sweet Amy Green) and a wonderful link-up.  Check it out!

 

Gluten Free Dairy Free Thai Chicken Pizza
 
Author:
Recipe type: gluten free, dairy free, main, pizza, bread, yeast bread
Serves: makes 2 – 13″ pizzas

Ingredients
  • One batch of gluten & dairy free pizza dough
  • Sauce:
  • 6 Tablespoons natural peanut butter
  • 3 Tablespoons gluten free soy sauce (or coconut amino acids if soy free)
  • 3 Tablespoons water
  • 3 Tablespoons brown sugar
  • 2 teaspoons rice vinegar
  • ½ teaspoon minced garlic
  • ¼ teaspoon crushed red chili pepper flakes
  • Toppings:
  • 2 cups cooked ground chicken (I have also used cooked shredded chicken)
  • 2 Tablespoons gluten free soy sauce (or coconut amino acids if soy free)
  • ¾ cup diced red bell pepper
  • 1 cup fresh cilantro, chopped
  • 4 medium green onions, thinly sliced
  • 1 cup gluten and dairy free cheese substitute (I like my Pizza Cheese sauce, Cashew Cheese sauce, or homemade shreddable mock-zzarela.)

Instructions
  1. Oil 2 pieces of parchment, place one on each of 2 13-inch pizza pans or a baking sheet. Set aside. Make pizza dough as per recipe. Divide dough in half. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
  2. Mix the sauce ingredients. Heat slightly if needed to create a smooth spreadable sauce. Pour half of the sauce on each pizza crust and spread to the raised edges of dough.
  3. If baking right away: Toss cooked chicken with soy sauce. Top pizzas by evenly distributing the seasoned chicken and red bell pepper. Bake in a preheated 400 degree F oven until crust is golden and cooked through. Top pizzas with cilantro and green onions. Add non-dairy cheese substitute if using. Put pizzas back into oven, but turn off the heat. Let the left over heat melt the cheese sub. This should only take a minute or so.
  4. To freeze: Toss cooked chicken with soy sauce. Top pizzas by evenly distributing the seasoned chicken, red bell pepper, cilantro and green onions. Add non-dairy cheese substitute if using. Wrap with plastic and place in coldest part of the freezer. When frozen, you can remove the pizza from the pan and place on a circle of cardboard to prevent breaking while being stored. Wrap pizza well with plastic and foil.
  5. To serve: Put pizza on pizza pan or baking sheet; place in oven. Turn oven to 400 degrees. Bake until crust is golden and toppings are bubbly.

 

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