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Pizza Night! Thai Chicken and Veggie with Peanut Sauce & Green Salad*

Active Time: 60 minutes / Cook Time: 45 minutes / Total Time: 70 minutes

Makes 4 servings

The ingredient list is long and the directions longer, but this dish actually comes together easily because you will be working on one component while another is cooking. This would also be a great recipe for two cooks: one can make the sauce and the slaw while the other works on the chicken and the crust. Get in the kitchen together!

Pizza Night! Thai Chicken & Veggie w Peanut Sauce.JPG


  • For the sauce:
    • 1/2 cup plus 2 tablespoons peanut butter(OR almond OR sunflower butter)
    • ¼ cup tamari
    • 3 tablespoons honey
    • 1 tablespoon plus 1 teaspoon brown rice vinegar
    • 2 tablespoons plus 2 teaspoons sesame oil
    • 1/2 teaspoon ground ginger
    • 1/8 teaspoon garlic powder OR 1 small garlic clove, finely minced
    • 1/4 teaspoon dried red pepper flakes
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons warm water, plus more if needed
    • hot sauce, to taste (optional)
  • For the crust:
    • 1 medium head cauliflower, cut into florets
    • 2 eggs
    • 2 cloves garlic, minced
    • ¼ cup shredded parmesan
    • ¼ cup shredded mozzarella
  • For the toppings:
    • 2 boneless, skinless chicken thighs
    • pinch each fine sea salt and ground black pepper
    • ¼ cup shredded mozzarella cheese
    • ½ small green cabbage, cored and very thinly sliced, about 4-5 cups (reserved from Day 2)
    • 4 scallions, thinly sliced on the diagonal
    • ½ cup bean sprouts
    • ½ cup shredded carrots
    • ¼ cup chopped fresh cilantro, divided

*The sauce recipe will make more than you need. It is a great salad dressing or dip for vegetables, and you can make a speedy dinner with chopped cooked chicken, a bag of (organic!) broccoli slaw, and the sauce: mix it all together and the dinner salad is ready!


  1. Preheat oven to 425°F with a baking sheet or pizza stone on the bottom rack.
  2. Line a small baking sheet with parchment paper and place chicken thighs on parchment. Sprinkle evenly with salt and pepper, and roast for 20-25 minutes, or until thighs are cooked through when you cut them in half. Remove from the oven and increase heat to 500°F. Roughly chop the chicken and set aside.
  3. While the chicken cooks, work on the rest of the recipe: In a medium bowl, whisk together all of the sauce ingredients. If a looser consistency is needed, add more water by the teaspoon until desired consistency is reached. You should be able to drizzle it from a spoon. Set aside.
  4. Rice cauliflower in the food processor by putting it in with the S-blade and pulsing until the cauliflower resembles rice. (You can do this by hand with your chef’s knife, but it will be messy and take quite a bit of time.)
  5. Transfer the riced cauliflower to a microwave safe bowl. Cover with a paper towel and microwave for 2 to 3 minutes. (Alternatively, bring a medium saucepan of water to a boil and blanch the cauliflower for 1 minute. Drain in a fine mesh sieve and proceed with step 5.)
  6. Carefully (it’s hot!) overturn the bowl onto the center of a lint-free dish towel. Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as you can. ** There may be water to drain and there may not be, allow the dish towel to soak up moisture as well.
  7. Transfer the drained cauliflower to a large mixing bowl. Stir in eggs, garlic, parmesan, and mozzarella. With clean hands, work it into a dough ball. In our test kitchen this step didn't exactly look like a dough ball :) We ended up putting it into a cookie pan with sides and forming it to fit the pan (eliminating step #8)
  8. Transfer the dough to parchment paper and roll out into a thin crust, using your hands to shape as necessary.
  9. Transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10 minutes, or until starting to brown around the edges. Again, our test kitchen was able to simply put it onto a cookie sheet and form it to fit the pan.
  10. While the crust bakes, in a large bowl toss together the cabbage, scallions, bean sprouts, carrots, and 3 tablespoons cilantro. Add ½ cup sauce and toss again. Set aside.
  11. Remove the crust from the oven, scatter the chicken evenly over the top, and sprinkle with ¼ cup mozzarella. Place back in the oven for 5 minutes, or until the cheese melts.
  12. Remove the pizza from the oven and drizzle with 2 tablespoons of sauce.
  13. Cut the pizza into 10 pieces. Top 6 of the pieces with some of the slaw. Serve 3 pieces per person, plus half of the remaining slaw, for dinner tonight.
  14. Package remaining pizza and slaw in airtight containers for lunches tomorrow. The sauce should also be refrigerated in an airtight container.

**The most important step in this recipe: wringing as much moisture from the cauliflower as possible! If you don’t feel like you got enough of the moisture out, you can heat a large, dry skillet over medium-low heat and continue to dry the cauliflower that way.