This gluten free and keto Thai pizza is quick and easy to make and topped off with all of the wonderful fix-ins like: red onions, bean sprouts, pepper jack cheese, and a delicious sauce.
What ingredients will you need to make this keto Thai pizza?
Most of the flavor and yumminess comes from the creamy sauce I use to drench the grilled chicken in / drizzle on top.
I prefer to use chicken thighs for the grilled chicken component.
It's made with:
- Ginger
- Garlic
- Canned coconut milk
- Cashew or peanut butter
- Fish sauce
- Coconut aminos
- Lime juice
- Red curry paste
Topping suggestions include:
- Green onions
- Fresh cilantro
- Bean sprouts
- Sauce, sauce, sauce
All of these components are layered on top of a keto pizza crust and are ready out of the oven in under 15 minutes!
A no fuss keto pizza crust
Thank goodness I was able to utilize Cali'flour Foods Pizza crust in this recipe. I love how easy it is, and that it doesn't stick to my vented pan.
I recommend using a vented pan when cooking a keto pizza crust because it's primarily made with dairy.
The worst thing ever would be to make a fabulous pizza and not be able to cut it and remove it from the pan.
This is the 14" vented pizza pan I used for this dish. There are a couple of different options I am sure, but this is my recommendation for best results.
Feel free to use my code THEMOVEMENTMENU to grab 10% off all of their online products!
How to make this keto Thai pizza recipe
Prepare the grilled chicken first. Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
Meanwhile, prepare the sauce. Add all ingredients (except for water) to a blender. Blend until smooth and creamy. Give it a nice stir and if it seems too thick, add 1-2 tablespoons of water and set aside.
Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side.
I like to brush more marinade each time I flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165 degrees Fahrenheit.
Remove from the grill and set on a plate or board. Cut into bite-size chunks and toss in a small mixing bowl with about half of the sauce mixture. Set the other half of the sauce aside.
Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, lightly spray the pizza pan with some oil. Place the frozen pizza crust (important that it comes straight out of the freezer) onto the vented pizza pan.
Remove from the oven and let it cool for at least 10 minutes. Meanwhile, assemble the toppings.
Spoon a thin layer of the remaining sauce evenly over the pizza dough. Add the saucy chicken, cheese, and red onions, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break.
You can easily make this into TWO pizzas as each Cali'flour Foods Pizza Crust package comes with (2) pizza crusts! 😉
Place back in the oven to cook for another 4 minutes until the crust is browning around the edges and the cheese has melted.
Top with bean sprouts, cilantro and dry roasted peanuts. Let sit for 10-15 minutes before very carefully slicing and serving. Enjoy!
Can you have pizza on a low carb diet?
You sure can! I've created this keto Thai pizza for you to indulge in whenever you'd like... regardless of whether or not you're keeping things low carb and/or keto.
Between the low carb, cheese-based crust and the shredded pepper jack cheese on top, it's full of so much cheesy goodness, you're going to fall in love!
You won't be missing anything about "regular" pizza after trying this recipe.
It's got all of the makings for the most flavor-bombed pizza ever, and you are going to also want that sauce to drizzle all over everything.
You should have some leftover... keyword: should! 😉
More keto recipes that you will love:
- Cauliflower Crust Green Pizza
- Antipasti Low Carb Pizza
- Paleo Buffalo Chicken Pizza
- Easy Buffalo Chicken Meatballs
- Cauliflower Nuggets with Honey Mustard Dipping Sauce
Gluten Free and Keto Thai Pizza
Ingredients
Grilled Chicken
- 1 pound boneless & skinless chicken thighs
- 2 tablespoons avocado oil or extra virgin olive oil
- ¼ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Sauce
- 4 garlic cloves minced
- 1 ½ teaspoons minced ginger
- ¾ cup canned coconut milk
- ½ cup creamy cashew butter see notes
- 1 teaspoon fish sauce
- 1 tablespoon coconut aminos
- ½ lime juiced
- 1 ½ teaspoons red curry paste
- 1-2 tablespoons room temperature water see notes
Pizza
- 1-2 Cali'Flour pizza crusts see notes
- ¼ cup red onions thinly sliced
- ¼ cup bean sprouts
- 1 cup pepper jack cheese shredded
- ¼ cup green onions thinly sliced
- ¼ cup cilantro roughly chopped
- ¼ cup dry roasted peanuts roughly chopped
Instructions
- Prepare the grilled chicken first. Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
- Meanwhile, prepare the sauce. Add all ingredients (except for water) to a blender. Blend until smooth and creamy. Give it a nice stir and if it seems too thick, add 1-2 tablespoons of water and set aside.
- Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side.
- I like to brush more marinade each time I flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165 degrees Fahrenheit.
- Remove from the grill and set on a plate or board. Cut into bite-size chunks and toss in a small mixing bowl with about half of the sauce mixture. Set the other half of the sauce aside.
- Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, lightly spray the pizza pan with some oil. Place the frozen pizza crust (important that it comes straight out of the freezer) onto the vented pizza pan.
- Remove from the oven and let it cool for at least 10 minutes. Meanwhile, assemble the toppings.
- Spoon a thin layer of the remaining sauce evenly over the pizza dough. Add the saucy chicken, cheese, and red onions, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break.
- You can easily make this into TWO pizzas as each Cali'flour Foods Pizza Crust package comes with (2) pizza crusts! 😉
- Place back in the oven to cook for another 4 minutes until the crust is browning around the edges and the cheese has melted.
- Top with bean sprouts, cilantro and dry roasted peanuts. Let sit for 10-15 minutes before very carefully slicing and serving. Enjoy!
Notes
- You can alternatively use almond butter or peanut butter. Just make sure it's creamy
- I like to spread some of the sauce on the pizza crust, and drizzle some on top as well.
- You may need a little more water depending on how thick your nut butter is. If you are also using the sauce as a drizzle on top, definitely thin it out more with more water.
- This will be enough for (2) Cali'flour pizza crusts!
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