In a small or medium pot over medium heat, combine all of the ingredients listed above for the Peanut Sauce, starting with the peanut butter and ending with water.
Whisk ingredients together slowly to combine and bring the mixture to a boil.
Let the mixture boil for about 30 seconds, whisking until smooth.
Remove from heat.
Divide sauce into two equal portions - one will be used for the chicken, and the other for the pizza sauce. Set aside.
Heat olive oil over a large non-stick skillet on medium-high heat. Once the pan is hot, add the diced chicken and stir to evenly cook. This should take about 5-7 minutes.
Turn off the heat, and slowly pour half of the peanut sauce that you've set aside for the chicken over the chicken. Stir the chicken and the sauce to coat the chicken. Set aside on a plate.
Place your prepared pizza dough on top of a pizza pan.
Using a pastry brush, brush olive oil along the sides of the crust.
Top with the remaining half of the peanut sauce that you had set aside. You can use the same pastry brush to spread the sauce evenly over the pizza dough.
Sprinkle the carrots, red onions, bean sprouts, cilantro, peanuts, and green onions evenly over the pizza.
Bake at 450 degrees for about 8-11 minutes, just until the edges of the crust are golden.
Enjoy immediately and save leftovers for the next day!
* I made this dairy-free, but you can always add mozzarella cheese to this if you want a more traditional cheesy pizza!
* Make it gluten free by using a pre-made gluten-free pizza dough, or cauliflower pizza crust.
* This recipe is inspired by the Thai Chicken Pizza at California Pizza Kitchen
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