Saturday, February 26, 2011

GFCF Chicken Thai Pizza

The first time I made GFCF pizza I used a gluten free pizza crust mix. I wasn't super impressed, especially since it was kind of expensive. Tonight I made the following recipe and it was much better!

2 1/2 c. Rice Flour
2 1/4 tsp. yeast
1 tsp. salt
1 tsp. xanthan gum
1 1/4 cup warm water
1 T. honey
3 T. olive oil
corn meal

Combine flour, yeast, salt and xanthan gum in a large bowl. Add 1 cup of the warm water along with olive oil and honey. Work dough with hands and add just enough of the remaining 1/4 cup of warm water to hold it together. (I didn't need much more than one cup of water.) Knead in the bowl for 5 minutes, then cover and rest for 10 minutes.

Lightly grease your pizza pan (I used a baking stone) and sprinkle with corn meal.

Pat and flatten the dough. I used white rice flour so it looks really white. Next time I'll substitute part of the white rice flour for brown rice flour. That would be healthier and it wouldn't look so pasty white.

I made two pizzas...plain old pepperoni for the kids and a spicy Chicken Thai pizza for the adults who could use a little spice in their lives. I used this Thai peanut sauce mix. (The directions are on the package but you basically heat up this mix with coconut milk and cook it until it thickens.)

I put the pizza dough in the oven for about 10 minutes while I chopped up ingredients for the Chicken Thai pizza. Look ma, no cheese! This pizza doesn't need cheese. It's dang good without it!

Assembled here are the toppings- cooked chicken with some of the peanut sauce mixed in with reserved peanut sauce to spread on the crust, cilantro, chopped peanuts, shredded carrots and chopped green onions.

After the crust has baked at 425 degrees for about 10 minutes, take it out of the oven and spread the peanut sauce on it. (I added about a tablespoon of natural peanut butter to this sauce. Sounds funky for pizza, doesn't it? Trust me on this one. It's awesome!)

Top with chicken that was mixed with the rest of the sauce. (Tip: Whenever I make chicken I cook extra and put the cooked, cut up chicken in the freezer for recipes like this.)

Bake for about 20 minutes.

You also see the pepperoni pizza in the above picture. The crust is the same and I baked it for 10 minutes before topping with the following...
Pepperoni is boring. Let's get back to the Chicken Thai pizza.
The chicken and sauce are hot now and the edges of the crust are brown. Perfect. Time for the toppings.

Start with carrots, then add green onions and chopped peanuts. Now for the best part....
Cilantro! Don't skimp now. It's soooo good when combined with the peanut flavor and the sweetness of the carrots.

Here's that pepperoni pizza again. I didn't use a lot of the "cheese" because it just isn't the same as real mozzarella. The kids ate it though. They were just happy to see something resembling pizza again!

The Chicken Thai pizza is ready to eat after the fresh toppings are on.

Guess which one I'm having?

Oh yeah. That's what I'm talkin' about. Mmmmm.


  1. Wow, that does look good! (the thai one ; )

    and my 2 yr old sitting in my lap as I blog read pointed to that last pic and said " look yummy!"

  2. Hello Kari!

    Have you been to this blog?

    I have been reading it for awhile to get cooking/shopping tips, it's written by "the 5 dollar dinner Mom" and her family was GFCFSF for awhile. There are a lot of great recipes and even some tips on how to stay GFCFSF on a budget.


  3. GF girl has a great pizza crust, we love it around here, scrool down a bit for the recipe. I love pamelas too, it is by far my favourtie GF mix.

  4. Wow Kari, both of those pizzas look fabulous. But for me, I'm drooling over the Thai pizza! I have long been a fan of peanut butter pizza, but to top it off with chicken, onions and cilantro....well that just looks like a little bit of heaven to me.

    Btw, when we make pb pizza, we soften the pb a bit in the microwave, spread it on the crust and then top with regular tomato pizza sauce and cheese. It's very unusual...kind of savory, but very good.



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