Thai Chicken Pizza
Danielle Walker - AgainstAllGrain.com
- 1 recipe for grain-free crust (omit the herbs)
- 1 ½ cups cooked, shredded chicken
- 2 tablespoons chopped green onion
- 2 tablespoons chopped cashews
- ¼ cup grass-fed cheese of choice (optional)
- ¼ cup shredded carrots
- ¼ cup bean sprouts
- ¼ cup chopped fresh cilantro
for the sauce
- ½ cup unsweetened almond butter
- 2 tablespoons coconut milk
- 2 tablespoons coconut aminos
- 2 tablespoons coconut palm sugar, or coconut crystals
- 1 tablespoon fresh lime juice
- 1 teaspoon grated ginger root
- ½ teaspoon minced garlic
- ½ red pepper flakes
- Preheat oven to 350°F. Prepare the crust according in to the recipe, but omit the herbs. Bake for 12 minutes, until golden brown.
- Increase the oven temperature to 400°F. Whisk together the sauce ingredients then spread it all over the baked crust.
- Top with chicken, green onions, cashews, and cheese if using. Place the pizza directly on the rack and bake for an additional 15 minutes, until the sauce is bubbly and the cheese (if used) is melted.
- Allow the pizza to cool for 5 minutes then top with carrots, bean sprouts, and cilantro. Serve hot.
Note on chicken: I use leftover roasted or rotisserie chicken for ease. If you don’t have any, the quickest way to cook chicken for a salad is to poach it. Fill a small pot halfway with water and bring to a boil. Add 2 boneless, skinless chicken breasts, then partially cover and simmer on low for 8 minutes. Remove the pan from the heat and let the chicken sit in the hot water, covered, for another 15 minutes. Allow to cool, then shred. (1 pound raw boneless, skinless chicken breasts = about 2½ cups chopped or shredded cooked chicken)
dairy free, gluten free, main dish, paleo, scd, Thai
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This looks incredible, especially the sauce and toppings. I might just skip the crust and serve over cauli rice or your roasted root vegetable mash. Yum!
Emily @ Glitz Glam Gluten-Free
Oh my goodness, this looks absolutely amazing!! I used to love CPK’s Thai Chicken Pizza and so vividly remember the taste of it but haven’t had it in so many years! I cannot wait to make this!
Almonds are an inflammatory food so I wonder if you could use sunflower or cashew butter instead?
Why wouldn’t sunflower seeds and cashews be inflammatory? What’s the logic? If anything’s inflammatory about an almond it’s the omega-6 oils in it. Most seeds are O6-heavy.
Cashews *would* be somewhat authentic though. Peanuts are a New World plant, but cashews are from SE Asia.
My personal opinion about sprouts–and it is just my opinion–is that the antinutrients in the seed will have reduced significantly since they are there in the first place to protect the seed til it can start growing. Sprouting will destroy phytate, for instance, by causing it to change into phosphorous. And then you have the baby plant too, which isn’t much different (if at all) from eating greenery, which *is* Paleo.
So yeah… Maybe “cavemen” (I hate that word–it’s not accurate) wouldn’t have sprouted seeds to eat the baby plants, but “cavemen” wouldn’t have kept domesticated cattle either.
Both cashews and eggs are not on my diet and would like to know any substitutions I could use.
I can’t find coconut amigos, what can I substitute?
You can find Coconut Aminos at Whole Foods or Trader Joes.. if not, you can order online at Amazon. You can also use Tamari if you can’t find it or don’t want to order online. This is a substitute for soy sauce, since many people cannot tolerate soy or are trying to stay away from it. Coconut Aminos are healthier also, due to the amino acids it has. It’s low GI and packed with minerals, vitamin C, and B vitamins. 🙂 If you’re not able to use, and can tolerate soy sauce.. maybe try the lower sodium kind!
I tried the grain-free crust. I have not baked it yet, but a bit nervous since it is the consistency of muffin batter. I use another paleo crust recipe and it is this consistency and it requires that I spread it on. It turns out okay so I am hoping that this one will. I am just confused that it is so runny. I followed the directions perfectly.
It shouldn’t be runny but it is definitely more loose than a standard pizza dough.