Bored with traditional pizzas, yesterday I experimented with an Asian pizza using our peanut sauce. I wasn’t sure how it would turn out since it sounds kind of strange, but it was fantastic. Not only did the ingredient combinations taste delicious, but it had a terrific gluten free crust.
For the first time I used Namaste Foods gluten free pizza crust mix. When I was making the pizza crust, I was unsure how good it would be. It’s unlike most pizza crust mixes since it has the consistency of pancake batter before baking instead of the more traditional pizza dough consistency. But, somehow it turns out excellent. It was a moist and fluffy, yet didn’t get soggy after the pizza was made. I’d even highly recommend this pizza crust mix for people that aren’t on a gluten free diet. It’s just as good as the pizza crusts with gluten and was the best pizza crust mix I’ve ever had.
As a note, I originally thought mozzarella cheese with the coconut peanut sauce would be strange and about left off the cheese. This would have been a big mistake since the cheese goes great on this pizza and it wouldn’t be as good with out it. Regarding the rest of the ingredients, I kept it pretty simple and only had chicken, red bell peppers, and cheese as toppings. I think diced red onion and cilantro would go really well on it too.
3 garlic cloves, minced
Either dice the chicken breasts or cut into small slices. Place olive oil in a pan or wok on medium heat. When oil is hot add chicke, garlic, salt, and pepper. Cook approximately 5-10 minutes until cooked completely.
Preheat oven to 450 degrees. Bake the pizza crust according to the directions on the Namaste package. Spread a layer of coconut peanut sauce on the crust. I used 2/3rds of a bottle, however the amount depends on how much sauce is desired. Top with red bell pepper, chicken, and cheese.
Bake pizza for an additional 10 to 15 minutes.
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