Chicken & Thai-Inspired Almond Flour Pizza Recipe

Get ready to try a flavorful Thai-inspired chicken pizza made on an almond flour crust that’s Paleo-friendly and full of fresh, crisp vegetables. Instead of traditional cheese, a simple blend of canned coconut milk and egg yolk creates a creamy binder that holds the toppings without tasting eggy. Bright herbs and a homemade Paleo sweet chili sauce finish the pizza with sweet-spicy tang.

Thai Chicken Paleo Almond Flour Pizza Crust Recipe

This version intentionally moves away from a traditional cheese-heavy pizza. The coconut milk and egg yolk mixture serves as a neutral “cheese” that secures the toppings while allowing the bold flavors of the vegetables, herbs, and sweet chili sauce to shine. If you prefer convenience over strict Paleo adherence, a store-bought sweet chili sauce can be used instead of the homemade Paleo version.

The nutty, slightly crunchy almond flour crust pairs nicely with the tangy chili sauce and fresh vegetable toppings. This pizza is a great option when you want a lighter, vegetable-forward pizza with an Asian-inspired twist. It’s ideal for adults and anyone who enjoys balanced, bold flavors; the kids might be pickier, but many people appreciate the freshness and texture this pizza delivers.

Recipe

Almond Flour Pizza Recipe With Chicken and Thai-Inspired Toppings

Description

This pizza delivers bold, vibrant flavors and a pleasing mix of textures. The simple Paleo “cheese”—a blend of canned coconut milk and egg yolk—helps bind toppings and adds creaminess without an overt egg flavor. The homemade Paleo sweet chili sauce balances sweet and spicy notes; use a bottled version if you prefer.

Ingredients

Pizza Crust

½ cup Almond Flour
½ cup Tapioca Flour
¼ cup Coconut Flour
¾ tsp Real Salt
1 egg
¼ cup Extra Virgin Olive Oil
⅓ cup Canned Coconut Milk
1 tsp Honey

Paleo Sweet Chili Sauce

1 Red Chili, seeds removed
1 Clove Garlic
2 Tbsp Apple Cider Vinegar
⅛ tsp Real Salt
½ tsp Arrowroot Starch
¼ cup Water
¼ cup Honey

Thai Pizza Toppings

½ Zucchini, thinly sliced into rounds
½ Red Bell Pepper, thinly sliced
⅛ Red Onion, thinly sliced
½ cup Cooked, shredded Chicken Breast
1 Egg Yolk
3 Tbsp Canned Coconut Milk
¼ tsp Real Salt
2 Tbsp Chopped Fresh Cilantro

Instructions

Preheat oven to 425°F (220°C).

Prepare the Thai Sweet Chili Sauce

Place the red chili, garlic, vinegar, and salt into a blender and process until finely chopped.
Pour the mixture into a small saucepan.
In a small bowl, mix the arrowroot starch with 1 teaspoon of the water. Add the remaining water and stir to combine, then pour into the saucepan.
Stir in the honey and bring to a simmer over medium-high heat. Cook, stirring, until the sauce thickens, then remove from heat and set aside.

Prepare the Pizza Crust

Whisk together almond flour, tapioca flour, coconut flour, and salt in a bowl.
Make a well in the center of the dry ingredients.
In a separate bowl, whisk the egg, olive oil, coconut milk, and honey.
Pour the wet mixture into the dry ingredients and stir with a spatula until combined. The dough may feel wet at first.
Let the mixture rest a few minutes so the coconut flour can absorb excess moisture.
Form the dough into a slightly sticky ball. If too sticky, add a little extra tapioca flour.
Place the dough on parchment paper, dust hands lightly with tapioca flour, and press into a 12″ circle about ¼” thick.
Flip the crust (parchment and all) onto a pizza stone or greased baking sheet and bake for 5 minutes.

Assemble and Bake

Remove the partially baked crust from the oven and spread the sweet chili sauce evenly over it.
Top with zucchini slices, red bell pepper, chicken, and red onion.
In a small bowl, whisk together the coconut milk, egg yolk, and salt. Drizzle evenly over the pizza.
Return to the oven and bake 7–10 minutes, until the crust is golden and the vegetables have softened slightly.
Remove from the oven, sprinkle with chopped cilantro, slice, and serve.