I don't know about you, but Josh and I both love Thai food. But, for those of us with Celiac Disease or a gluten intolerance, eating Thai out can definitely present challenges. Instead, we make Thai at home and oddly enough, we have yet to make a Thai pizza together. So, last night was pizza night in our household! This one is extremely flavorful - loaded with tons of healthy, fiber-filled veggies. We used Udi's personal crusts because making pizza dough with a full time job during the work week just isn't practical. Give it a try!
GF pizza crusts/dough (I used two personal Udi’s)
1/2 cup GF duck plum sauce
1/2 teaspoon crushed red pepper flakes
1 cup shredded provolone cheese
1 small red bell pepper, thinly sliced
1 TBSP olive oil
2 TBSPs tamari soy sauce
1 TBSP peanut butter
2 tsps hot sauce
2 small boneless, skinless chicken breasts, chopped into bite sized pieces
2 TBSPs honey
2 TBSPs GF apple cider vinegar (I use Heinz)
1/2 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup shredded carrots
cilantro leaves, chopped, to top
peanuts, chopped, to top
Preheat oven according to package instructions for the pizza.
Mix honey and vinegar and add the cucumber. Turn to coat evenly.
Preheat a pan over medium-high heat. Combine olive oil, soy sauce and peanut butter with hot sauce. Add chicken and coat evenly with mixture. Set aside and let marinade for a few minutes. Pour chicken and sauce into pan and cook chicken through.
Meanwhile, layer the crusts with duck plum sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly.
Top the cooked pizza with chicken, scallions, and carrots. Drain cucumbers and scatter over the pizza. Garnish pizza with cilantro and peanuts. Serve immediately.