Thai Chicken Pizza

Thai Chicken Pizza was always one of my favorite flavors when we used to order in. I think I first had it at California Pizza Kitchen, then was able to get it from a local delivery place here that makes a gluten-free crust, and now I am making it home using my grain-free crust!

The crust is made from a mixture of different nuts ground into flours and coconut flour. It has more of a deep dish appeal to it, but if you prefer a more crunchy and chewy crust, try the one from page of Meals Made Simple. You could even use one of my cauliflower crusts if you'd like.ThaiPizza-040-2

I use a mock peanut sauce on the bottom before piling it up with roasted chicken, carrots, green onions, bean sprouts, and cilantro. The flavors are so rich that you do not even need cheese, but we did sprinkle a little raw, grass-fed jack cheese on top. FYI – bean sprouts are questionable in the Paleo community so read here and decide for yourself whether or not to use them!



Thai Chicken Pizza



Cuisine: Thai

Category: Pizza

PREP TIME: 20 mins

COOK TIME: 27 mins TOTAL TIME: 47 mins


  • 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


  1. Preheat oven to 350°FPrepare the crust according in to the recipe, but omit the herbs. Bake for 12 minutes, until golden brown.
  2. Increase the oven temperature to 400°F. Whisk together the sauce ingredients then spread it all over the baked crust.
  3. 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.
  4. 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)

Keywords: dairy free, gluten free, main dish, paleo, scd, Thai