This is a pizza that pays homage to a pizza joint in Baltimore that I used to frequent. The Thai Chicken Pizza was a total flavor bomb of salty, spicy and even a touch of sweet. The crunchy veggies compliment the tender chicken and the spicy Thai peanut sauce brings it all together. I used the Cut da Carb Wraps to create a crispy thin crust flatbread that satisfies my pizza craving.
this is a higher carb recipe than I normally post, I used real peanut butter, lots of veggies and Cut Da Carb Flatbreads for the crust. If these ingredients don’t fit your macros or lifestyle then feel free to get creative and substitute the ingredients that don’t work for you. I like to come at things from a positive perspective. There are delicious ingredients out there and sometimes certain ingredients work for some but not others. Don’t go around ruining someone’s meal because you don’t like an ingredient in a recipe...that’s just rude.
Instead use this recipe as a list of suggestions that you can customize to meet your needs. Maybe you cut back on the onions and peppers or substitute almond butter instead of peanut butter. If the crust is an issue I’ve got a Chaffle Pan Pizza Crust and a Chicken Crust that you could swap out. Alright now that I’ve got that off my chest we can talk about this tasty Thai pizza
I’ve seen this product on Instagram but I had never tried it so when Cut Da Carb reaches out to me I was excited to try it. Upon pulling a sheet out of the package I was skeptical of how thin the sheets were and if they could hold up to a bunch topping. Much to my surprise the pizza held up like a champ. I used 2 sheets that were slightly overlapping on a sheet pan.The edges were crisp and the center of the pizza held together making this an easy to eat flatbread.
For this recipe I am going to come clean with a dirty little secret. I like canned chicken breast. I get the big 13.5 oz cans from Costco and they are so handy. Whether it’s a chicken crust pizza or chicken salad it’s a quick and easy ingredient that I use without shame.
All that being said use whatever chicken you like, leftover rotisserie chicken, boneless thighs or breasts. Any type of chicken will work great in this recipe. Even try shrimp or beef if you choose. The Beauty of this pizza is they’re no rules.
This sauce is a recipe that I make often. It’s great for a variety of different dishes, so even if you don’t make the pizza hold on to this recipe for your next Chicken Satay. Depending on the peanut butter you choose your sauce will be thicker or thinner. I used a very thick all natural crunchy peanut butter so I recommend using a smoothie blender to make this sauce. If after blending it’s still to thick just add a few tablespoons of water to thin it out.
When I create a dish I think about the full dining experience. It’s the chef in me that thinks about details that some others might just brush by. When you are assembling ingredients think about the bite before you prepare the toppings. Since this was a thin crispy flatbread I knew that the ingredients needed to be sliced paper thin. I use my trusty Japanese Mandolin to slice the celery, peppers, onions and mushrooms. Then cut the carrots into matchsticks so you get a little bit of everything in every bite.
Just to add that extra crunch and flavor after the pizza comes out oven I top it with some rough chopped pili nuts. Pili nuts are a tasty high fat low carb nut found in Southeast Asia. They have a nice crunch and remind me of a cross between an almond and a Macadamia nut. I highly recommend giving them a try if you haven’t yet.
When it comes to cheese you want something mild and basically just need enough to hold the toppings together. Mozzarella or provolone wouldn’t be the best options for this recipe. Just lightly cover the top of the pizza with about a ½ cup or less. Once the cheese has melted just keep an eye on the exposed crust as it will burn easily
this site contains Affiliate links
Thai Noodle Stir Fry Bowl »