Kelli's Gluten Free Kitchen

We fell in LOVE with this recipe prior to going GF. With a few modifications we were able to make the same delicious pizza. Please reference the GF Pizza posting, just prior to this one. I also used some of my “Shredded Chicken” recipe for the chicken used in this pizza. This is a bit spicy, so we often make this type of pizza with one of the crusts and a pepperoni pizza with the other for the kids.

GF Thai Chicken Pizza

Sauce:
2 Tbsp GF Teriyaki Sauce (San J)
2 Tbsp creamy peanut butter
1 Tbsp Thai chili sauce (aka. Sriracha HOT chili sauce)
1 tsp honey

1 package Bob’s Red Mill Pizza Dough
And listed ingredients on package

2 cups cooked, shredded chicken (see previous post on Shredded Chicken in Bulk)
1 cup mozzarella cheese, shredded
1/3 cup fresh bean sprouts
Shaved carrot
2 green onions, thinly sliced

Prepare dough as directed on package, into two pizzas in order to keep dough thin- through baking without toppings. Meanwhile, prepare sauce using ingredients listed above. Stir together well, then mix half of the sauce with the shredded chicken in a separate bowl. After the pizza have finished baking without toppings, spread the remaining half of the sauce on top of the pizzas. Then, layer on chicken and cheese. Bake for 10- 15 minutes at 425* or until cheese is slightly browned. After baking is complete add the sprouts, carrots, green onions.