Why We Like It

Homemade pizza can be a quick and easy meal and is so much better with REAL ingredients! If you have ever had California Pizza Kitchen’s Thai Chicken Pizza, this is making it yourself, with a fraction of the calories and sodium. Even without the chicken (and yes, even without the cheese for a completely plant-based meal), this pizza is truly a tantalizing treat of flavors. The best part is you can enjoy the planned-over sauce in the Thai Vegetable Noodle Stir Fry another night! And, leftover chicken from the Slow Cooker Asian Chicken works great for this meal.

Preheat the oven to 400 degrees

Make the Thai Sauce (if not already made):

3/4 cup natural peanut butter
1/3 cup apple cider vinegar
1/4 cup low sodium soy sauce
4 tsp sesame oil
4 tsp honey
3 garlic cloves (finely diced, or 3/4 tsp garlic powder)
1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper

Add to a medium size bowl and stir until smooth. Set aside. (This will make 1 1/2 cups of Thai Peanut Sauce, which you can use 1/2 cup on this pizza, then save the rest for the Thai Vegetable Noodle Stir Fry later in the week.)

Prepare the Pizza:

4 whole wheat pitas (or 1 large pre-made whole wheat pizza crust or 4 whole wheat flour tortillas)

If desired, you can first toast the pitas or pizza crust in the oven (with no toppings yet) for 3-5 minutes until lightly toasted. Spread 2 Tbsp of Thai Peanut Sauce onto each of the 4 pitas, or 1/2 cup onto a full-sized pizza crust. (If you are using leftover Thai Peanut Sauce, you may need to thin it out. You can add water, stirring in 1 Tbsp at a time until you reach your desired consistency.)