SunButter Thai Chicken Pizza
Serves: 4-6
Ingredients:
Pizza Base:
- 1 (9 to 10-inch) gluten-free pizza crust
SunButter Thai Sauce:
- 1 tablespoon buttery coconut oil
- 2 cloves garlic, minced or finely grated
- 2 teaspoons finely grated fresh ginger
- 1/2 cup SunButter (organic, no sugar or salt added)
- 1/4 cup water
- 2 tablespoons Bragg gluten-free amino acids (-GMO soy sauce)
- 1 tablespoon Bragg apple cider vinegar
- Dash turmeric
- 3 tablespoons honey
- 2 tablespoons Carbone marinara
- Juice of 1 lime
- 1/2 teaspoon red pepper flakes (adjust heat level to taste)
Other:
- 1 tablespoon olive oil
- 1 small chicken breast, cut into 1/2-inch cubes
- Dash of turmeric
- Dash of paprika
- 3 tablespoons Carbone marinara sauce
- 1/2 teaspoon garlic salt
- 3/4 cup grated mozzarella cheese (vegan or organic grass-fed)
- 1/8 red onion, thinly sliced
- 1/2 cup fresh cilantro leaves
Instructions:
- Preheat oven to 400°F. Bake the pizza crust for 10 minutes.
- In a saucepan, combine all the SunButter Thai sauce ingredients. Cook over medium heat, stirring until everything is melted together and well combined.
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, turmeric, paprika, and garlic salt; cook for 5 minutes. Add half the SunButter sauce and cook another minute, coating the chicken thoroughly.
- Spread a layer of tomato sauce over the pizza crust, then spread the remaining Thai sauce evenly over the dough.
- Top with cheese, cooked chicken, and red onion slices. Bake for 10-12 minutes or until cheese melts and crust is cooked through.
- Remove from oven, top with fresh cilantro leaves, and serve immediately.
