Recipe: Thai Peanut Chicken “Pizza”

Today’s recipe is a surprising union of a lot of ingredients and influences. Despite how strange it sounds, this “pizza” is a deliciously creative Lean and Green meal.

YIELDS: 1 Lean, 3 Green, 3 Condiments, 1 Snack






  • 1 cup (100 grams) raw cauliflower, grated
  • 1/4 cup Egg Beaters
  • 1/4 cup 2% reduced fat mozzarella cheese, shredded

Peanut Sauce

  • 2 tbsp. PB2 or powdered peanut butter
  • 2 tbsp. Walden Farms Sesame Ginger Dressing


  • 1 tsp. teriyaki sauce
  • 1 tsp. low sodium soy sauce
  • 5 oz. raw chicken to yield 2.25 oz. cooked chicken
  • 1/4 cup 2% reduced fat mozzarella cheese
  • 1/4 cup (26 grams) bean sprouts
  • 2 tbsp. (18.6 grams) red pepper, thinly sliced
  • 2 tbsp. (12.5 grams) green onions, thinly sliced
  • 2 tbsp. cilantro, chopped (optional)


  1. Marinade raw chicken in teriyaki and soy sauce overnight.
  2. Discard marinade, then grill or cook chicken until done.
  3. Chop chicken into small pieces, then set aside.
  4. Preheat oven to 425°F.
  5. Place parchment paper on a cookie sheet and spray lightly with cooking spray.
  6. Combine grated cauliflower, Egg Beaters, and ¼ cup cheese until mixed completely.
  7. Spoon mixture on prepared pan with parchment paper. Use the back of a spoon to thin out the mixture and form a circle about the size of a dinner plate without a rim.
  8. Bake for 25-30 minutes. Flip the pizza crust over and bake for an additional 10-15 minutes.
  9. Combine PB2 and Walden Farms Sesame Ginger Dressing.
  10. Add the chicken and stir together until blended.
  11. Spread the chicken mixture over the top of the cooked pizza crust.
  12. Top with veggies and sprinkle ¼ cup cheese over the top.
  13. Broil until cheese is melted (about 5 minutes)
  14. Serve and enjoy!
2015-02-13T17:19:34+00:00February 15th, 2015|Categories: Uncategorized|