By Katie, Contributing Writer
A heathy pizza crust is topped with a rich peanut sauce, tender chicken, and then drizzled with a homemade red pepper sauce and sprinkled with lots of cilantro. It’s pizza with plenty of pizzaz!
Pizza is a favorite food at my house. Growing up in was a Sunday night tradition. We were the weird family that order the pizza with 1/4 no cheese. Why you might ask? I didn’t like it. Now I’ve come to think that my aversion to cheese – and pretty much all dairy – stemmed from being slightly lactose intolerance. Since trying raw and fermented dairy I’ve discovered that it doesn’t bother me…but want to know a secret? I still prefer my pizza with out cheese.
Pizza is great, but another favorite of mine is Thai food, curries, fresh rolls, noodles (have any good recipes to share with me?) and peanut sauce. I LOVE peanut sauce. There is something about it that makes the Thai dinning experience so much better. I have been known to clean out the peanut sauce bowl with a spoon.
The past couple months to switch things up a bit I decided to make Thai inspired pizza featuring peanut sauce and chicken. It is so good! Not quite Thai and not quite Italian. It’s a happy medium between the two. My peanut sauce may not be 100% authentic but it is still quite tasty and satisfies the craving when it hits. A bonus about this pizza is that it there is no cheese on it, so all you dairy free pizza lovers can enjoy it too! This pizza was made on a soaked crusted to make is more digestible you can try my recipe or one that Kimi has here. You can also adapt this recipe to use on the quinoa personal pizzas.
- 1 recipe soaked pizza crust
- ½ cup peanut sauce ( recipe bellow)
- ¼ cup Sweet and Spicy Thai Chile Sauce (recipe bellow)
- 1 lb chicken thighs or breast, very finely sliced
- 8 green onions, chopped
- 1 bunch cilantro
- Place the baking stone or baking sheet into the oven. Preheat to 500 (or as high as your oven will go) for 20 minutes. Meanwhile assemble your first pizza.
- Gently stretch your pizza dough into a 12 inch circle. Place on a piece of parchment paper.
- Pour ¼ cup of the peanut sauce on the crust. Using the back of a spoon gently spread the sauce around the crust being sure not to touch the sides, leave about a quarter of an inch around the edge without the sauce.
- Evenly spread half the chicken and green onion over the pizza.
- Using a pizza/bread peel or a pan carefully place your assembled pizza on the hot pizza stone.
- Bake for 10-12 minutes, until the crust is lightly browned. While the pizza is baking assemble your second pizza.
- Remove from the oven and place on the counter to cool. Bake the second pizza.
- When you are ready to serve top the pizzas with the cilantro. Drizzle with the Sweet and Spicy Thai Chile Sauce
- 1 cup whole fat coconut milk
- 1 cup natural peanut butter
- ¼ cup palm sugar paste or raw honey
- 1 tablespoon red Thai curry paste
- Add all the ingredients to a small sauce pot and stir to combine. Cook over low heat for 10 minutes, stirring frequently.
- ¼ cup red chile flakes
- 1 cup palm sugar paste or raw honey
- 1 cup water
- Add all the ingredients to a sauce pot and simmer on low for 20 minutes or until the mixture has thickened. Stir consistently until the sugar has dissolved, after the sugar has dissolved stir every few minutes.
- Remove from heat and allow to cool. Pour into a glass jar and store in the fridge for up to one month.
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This looks incredibly delicious on so many levels! I can’t wait to try it! I’ve been wanting a soaked whole wheat crust recipe. I’m also a huge fan of peanut sauce (and chili sauce, and piles of greens on my pizza, etc.)
I hope you enjoy it Natalia!