SunButter Thai Chicken Pizza

Serves: 4-6

Ingredients: 

1 (9 to 10-inch) gluten-free pizza crust

SunButter Thai Sauce: 

1 tablespoon buttery coconut oil  

2 cloves garlic, minced or finely grated

2 teaspoons finely grated fresh ginger

1/2 cup SunButter, I use organic no sugar or salt added 

1/4 cup water

2 tablespoons Bragg gluten-free amino acids (-GMO soy sauce)

1 tablespoon Bragg apple cider vinegar 

Dash turmeric 

3 tablespoons honey

2 tablespoons Carbone marinara 

Juice of 1 lime

1/2 teaspoon red pepper flakes (more of less depending on the heat level you like)

Other: 

1 tablespoon olive oil

1 small chicken breast, cut into 1/2-inch cubes

Dash of turmeric 

Dash of paprika 

3 tablespoons carbone marinara sauce 

1/2 teaspoon garlic salt 

3/4 cup grated mozzarella cheese, can be vegan or use organic grass-fed. 

1/8 red onion sliced thinly 

1/2 cup fresh cilantro leaves

Actions:

1. Heat oven to 400°F. Bake the pizza crust for 10 minutes. 

2. In a saucepan, combine all the sauce ingredients. Cook over medium heat, stirring until everything is melted together. 

3. Heat the oil in a large skillet over medium-high heat. Add the chicken, turmeric, paprika, garlic salt and cook for 5 minutes. Then add half the SunButter sauce and cook for another minute, making sure the sauce fully coats the chicken. 

4. Spread a layer of tomato sauce over the pizza. And then the rest of the Thai sauce over the dough. Top with cheese, the chicken, and red onion. Bake for 10-12 minutes or until the cheese has melted and the crust is done. Top with fresh cilantro leaves and serve.