Monday, November 18, 2013

Grain-Free Thai Chicken Pizza

I based this recipe on a Cooking Light pizza I used to make back in my twenties. The Asian chicken topping is the perfect combination of tangy and sweet, and it would taste just as flavorful and delicious without the cheese.

I used The Domestic Man's grain-free crust and adapted the sauce to make it paleo. Such a fun weekend treat!

Grain-Free Thai Chicken Pizza

1 1/2 cups arrowroot or tapioca starch
1/2 cup coconut milk
2 tbs. butter
1/2 tsp. salt
1 beaten egg
1/2 tsp. garlic powder
pinch of black pepper
3/4 cup grated parmesan cheese

In a saucepan, combine the coconut milk, butter, and salt and bring to a simmer on medium to low heat.

Bring it to a simmer, but not to a full boil.

In a large bowl, add the tapioca or arrowroot starch. When the coconut milk mixture is heated, add it to the starch and stir it all together. It will start to clump together a bit. Let the mixture cool for five minutes.

As it cools, preheat the oven to 500 degrees. Add the beaten egg to the mixture, and knead together with your hands.

Add the cheese, pepper, and garlic, mixing together to form a dough.

Grease a baking sheet and sprinkle it with a little tapioca or arrowroot. Put the dough on the baking sheet and spread it out with your fingers, trying to make it as thin as possible. With a fork, poke some holes through the dough to let air pass through.

Bake in the middle of your oven for six minutes, then take it out but leave the oven on.

3/4 cup rice wine vinegar
3 tbs. palm sugar
1/4 cup coconut aminos
1 tbs. minced peeled fresh ginger
3 tbs. water
2 tbs. raw almond butter
3/4 tsp. crushed red pepper
4 minced garlic cloves
1 tbs. coconut oil
1/2 lb. chicken breast or thighs, cut into bite-sized pieces
3/4 cup shredded Swiss cheese (optional)
1/4 cup chopped green onions

Combine rice wine vinegar through minced garlic cloves in a medium bowl and set aside.

Melt coconut oil in a skillet and add chicken. Cook through and remove. Add sauce mixture to skillet and cook for 6 minutes, stirring occasionally. Add chicken back to skillet for 1-2 minutes and stir to coat with sauce.

If using cheese, scatter over par-baked crust, leaving a 1/2 inch border. Spread chicken and sauce on top. Bake at 500 for 12-15 minutes or until crust is cooked through.

Sprinkle with green onions and allow to cool a bit before cutting.

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