Sweet Thai Grilled Pizza: Gluten, Egg and Dairy Free!

There is a commercial that has been taunting me. It's for Papa Murphy's Chicken Thai deLite Pizza. I'm guessing this is because the only thing I love more than thai food is pizza. Putting them together sounds positively magical. I couldn't take the pressure anymore and decided to make my own gluten and dairy free version. If you want to make this super easy you can buy Thai Kitchen Sweet Red Chili Sauce, and  These Pizza Crusts (or a bread mix that you turn into pizza crust) to put the grilled toppings on.  If you have a little time on your hands and want to make this inexpensively, here is the long version.  It turned out even better than expected. I would say it's definitely magical! I am posting this at the allergy free wednesdays recipe bananza here. 

3 Special Notes: 

• The Sweet Thai Sauce recipe makes a huge amount. It tastes like sweet and sour sauce so this is a great opportunity to freeze what you don't use for instant sweet and sour chicken!
• These crusts are perfect for making in advance. You can roll it into a ball and put it in a baggie in the fridge for later, or the freezer for much later. I'd suggest doubling this recipe for easy pizza in the future!
• I use the Daiya cheese in moderation since the price tag is nothing to sneeze at. So it doesn't go bad, I throw it in a ziploc and freeze it. This way we can sprinkle some here and there (frozen)without breaking the budget!

This makes 3 small pizzas.
Crust
1/2 cup millet
1 and 1/2 cup brown rice flour
2/3 cup tapioca starch
1 and 1/3 cup potato starch
2 packages gluten free yeast
2 tsp xanthan gum
2 tsp sugar
1 tsp salt
4 egg whites slightly beaten (I used 4 eggs worth of Ener-G egg replacer)
4 TBS olive oil plus more for brushing
1 and 1/4 cup  warm water
optional: GF corn meal for dusting crust

Other ingredients
Sweet Chili Thai Sauce (to make your own see recipe below)
1 red pepper (grilled and cubed)
5 chicken tenders (cooked and cubed)
1 zucchini (grilled and cubed)
1 red onion (grilled and cubed)
3 green onions (grilled and chopped)
chopped basil for topping (this is a must!)
1 cup daiya mozzerella non-dairy cheese

Grilling the veggies really makes this dish! We grill them in large chunks and then cut them into chunks. 

Preheat oven to 400F
1. In a large bowl mix flour, yeast, sugar and salt. Add the egg whites (or replacer), olive oil and water. Using a wooden spoon beat until the dough pulls away from the edges of the bowl.

2. Divide the dough into 3 equal pieces and  add a bit of flour until it resembles the texture of "regular" (wheat) pizza dough.  Press or roll into the size of three separate pizzas. I put them on wax paper, heavily dusted with brown rice flour. You should be able to lift them off the wax paper without too much trouble. If you can't, add a little more flour to the outside of the dough.

3. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes.

4. Put on a greased pan in the oven that is preheated to 400F. Brush with olive oil, and sprinkle GF corn meal on top. Bake for 10-15 minutes until fairly firm but not brown.

5. Smother crusts in sweet chili sauce (I omitted the red hot peppers for my kids' sake), and top with grilled chopped chicken, zucchini, red pepper, red onion,basil and green onion. Sprinkle with non-dairy daiya mozzerella cheese  . Heat the grill to low heat. Put the half cooked pizza on for 5-10 minutes making sure the crust does not get too brown. The key with this gluten-free crust is cooking it in the oven first so it is firm enough to go on the grill.

Make Your Own Sweet Chili Sauce 

1 cup water
1 cup rice vinegar
1 cup sugar (or pure maple syrup or sugar free alternative)
2 tsp ginger root, minced
1 tsp garlic, minced
2 tsp ketchup (or 1 tsp tomato paste)
5 tsp corn starch (mixed in a little bit of water before adding to the pot) Add more corn starch in water if needed.
2 tsp hot chile pepper, minced (I omit this and add red pepper flakes later to my personal serving)

Pour water and vinegar into a sauce pan, and bring to a boil over high heat. Stir in sugar, ginger, galric, chile pepper,and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover and refrigerate until needed.