1 12" pizza crust by The Gluten Free Bistro (www.theglutenfreebistro.com)
1 TB olive oil
5 ounces cooked, chopped or shredded chicken
3 scallions, chopped
1 medium carrot, cut in fine julienne strips
1 red bell pepper, sliced
1 fresh jalapeno pepper, diced
2 -3 tablespoon fresh cilantro, chopped
1/2 cup shredded Mozzarella
large handful of bean sprouts
Ingredients for Sauce
1 cup Justin's Peanut Butter
2 TBSP GF Tamari Sauce
2 TBSP Lemon Juice
Seeded Jalapeno
1 chopped clove of garlic
1/4 to 1/2 cup of water to thin sauce
Directions
In a food processor add seeded jalapeno and garlic to chop. Then add all ingredients accept the water the process until blended. Add water to thin sauce until it drips off of a spoon easily. Some may like the sauce thicker and it is great for adding to rice noodles or dipping in spring rolls.
Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). Remove from grill. Top pizza crust with peanut sauce, shredded cheese, chicken, bean sprouts, scallions, carrots, both peppers and 1/2 of the cilantro.
Lower heat. Grill pizza directly on grates for about 7 minutes to 10 minutes, watching carefully that crust does not burn. Crust should be crispy and cheese should be melted and starting to bubble. Vegetables will be slightly cooked but still crunchy and fresh!
Remove from grill and top with remaining cilantro and drizzle extra peanut sauce on top!
You can also bake at 400 degrees for 12-14 minutes until the bottom is golden brown and crispy. Enjoy!
