Thai Chicken Pizza
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!
The Recipe: Gluten Free Dairy Free Thai Chicken Pizza
- One batch of gluten & dairy free pizza dough
- 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
- 1/2 teaspoon minced garlic
- 1/4 teaspoon crushed red chili pepper flakes
- 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
- 3/4 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.
- 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.
- 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.
- 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.
- 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.
- 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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What a great addition to SIT – I love thai chicken pizza! I ate my fair share of the gluten-and-dairy-full kind while working at California Pizza Kitchen in high school, so it’s really nice to see this wholesome version.
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