Sunday, April 6, 2014

Grain-Free Malaysian Chicken Pizza

Every since I added Paleo Spirit's grain and dairy-free pizza crust into my repertoire, I admit we've probably been enjoying pizza more than ever before.

I have been making this pizza recipe since before I had kids, but have adapted it over the years. It's based on a Cooking Light Asian-inspired pizza that puts peanut butter to a savory use. I tweaked the sauce to make it paleo-compliant, and use less cheese as a base.

The sauce here has so much bold flavor you could easily make this pizza completely dairy-free as well. If you like things spicy add some more red pepper flakes!

Grain-Free Malaysian Chicken Pizza

crust (adapted from Paleo Spirit):
1 cup arrowroot starch, plus more for rolling out dough
1/3 cup plus 2 tbs. coconut flour (divided)
1 tsp. salt
1/2 cup olive oil
1/2 cup warm water
1 large egg, lightly beaten

Preheat oven to 450.

Combine starch, 1/3 cup coconut flour and salt in a large bowl and mix well.

Pour in olive oil and warm water and stir.

Add beaten egg and mix until well-combined. Add remaining coconut flour until the dough comes together. It will be a soft dough that's quite sticky to the touch.

Place dough on a surface sprinkled with starch. Knead it until it becomes a smooth ball that no longer sticks to your hands.

Spread out a piece of parchment paper and lightly dust a rolling pin with a smidge more starch. Roll dough out on parchment until it is even and fairly thin.

Place the dough on the parchment onto a preheated pizza stone or baking sheet.

Bake for 10 minutes. Remove from oven and raise temperature to 500.

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

Combine first 8 ingredients in a medium-sized bowl, combining with a whisk. Set aside.

Heat oil in large skillet and add chicken. Cook over medium heat until no longer pink. Remove chicken and return to pan to stove top.

Lower heat to medium-low and add sauce mixture to the skillet. Cook for 5 minutes, stirring often, until thickened.

Add chicken back to skillet and toss to coast in sauce. Cook for one minute more.

Scatter cheese over top of par-baked crust, leaving a 1/2 inch border.

Top with chicken and sauce mixture. Bake for 10 minutes at 500 (if your crust edge is already a little brown in spots, cover them with foil to avoid burning).

Remove pizza from oven and scatter minced green onions on top.

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