Pad Thai, Spicy PB, Chicken Pizza (vegan and gluten-free friendly)

Sometimes I think I know what I want for dinner and realize I really don’t, this pizza is a result of what happened on one of those nights. We decided we were going to make pizzas for dinner one night and picked up a few things when we were out that day picking up some other groceries. A few hours later when it was time to make pizza I was craving pad thai. The girl were excited to make their own pizzas and there wasn’t going to be any changing their minds without having two upset little girls on my hand. So we went about making pizza and I realized I had what I thought was everything to make a pad thai inspired pizza and I did just that. I had planned on adding scrambled tofu on it but realized I was out of it but the pizza party went on and the pizza turned out to be a delicious pizza. While this is one of those pizzas that probably wouldn’t cure a pizza craving it certainly cured my pad thai craving!

Pad Thai, Spicy PB, Chicken Pizza
Makes a 12-16″ pizza
1 pre-made 12-16″ pizza crust or dough, or we use this recipe to make our own*
1/3c Peanut Butter & Co The Heat Is On Spicy Peanut Butter, or use plain peanut butter or a half spicy and half plain for less heat
1 TBSP canned coconut milk, optional
1/2c shredded carrots
1/2 a red pepper thinly sliced, or 2 small sweet red peppers thinly sliced
1/2-1c cubed cooked chicken breast or tofu (used Beyond Meat Chicken Free Grilled Chicken Strips)
2 eggs or tofu scrambled, optional (did not add these as I realized I was out of tofu)
2 TBSP chopped peanuts
1 green onion chopped
few sprigs of fresh cilantro

*For the pizza crust we used the basic thin crust one my husband uses which can be found here. We used whole wheat white flour (or I use Cup 4 Cup Gluten Free Flour for mine) and rolled out using corn meal and granulated garlic, both optional. We split each batch of dough into two smaller crusts. We use half a batch of dough to make a 12-16″ thin crust.

If you are making the crust in the link above prepare pizza dough. Place your pizza stone in the oven if you are using one. Preheat oven to 500F for the crust, or per your crust instructions. Once your crust is rolled out, we roll ours on a piece of parchment paper so we can easily slide it on and off of the pizza stone. You can also use a cookie sheet. Once your pizza crust is ready to be topped mix coconut milk with peanut butter if you are using the optional coconut milk. Carefully spread peanut butter, peanut butter mixture on the pizza crust. I used an offset spatula to carefully spread it out without ripping the thin crust. Sprinkle chicken or tofu, shredded carrots, red pepper slices, and scrambled eggs or tofu on the pizza. Bake pizza for 8-10 minutes or per your crust instructions. Remove pizza from the oven and sprinkle on peanuts, green onion, and cilantro. Slice and enjoy!