Vegetable oil for greasing 1 (9-10 inch) gluten-free pizza crust ½ cup creamy peanut butter 3 tablespoons Kikkoman® Gluten-Free Soy Sauce 2 tablespoons brown sugar 1 tablespoon Kikkoman® Rice Vinegar 1-2 teaspoons chili garlic sauce 3 tablespoons water 4 ounces cooked chicken, diced ¾ cup + ¼ cup mozzarella cheese, gratedand divided ½ cup carrots, shredded ½ cup fresh cilantro leaves ¼ cup roasted peanuts, chopped
Preheat the grill to 400-450°. Brush the grates with oil. Brush both sides of the pizza crust lightly with oil.
In a saucepan, combine the peanut butter, soy sauce, brown sugar, rice vinegar, chili garlic sauce, and water. Cook over medium heat, stirring, until everything is melted together. Pour half the sauce into a bowl, add the chicken, and toss to coat.
Spread the rest of the sauce over the dough. Top with ¾ cup cheese, chicken, and then the rest of the cheese. Grill for 8-10 minutes or until the crust is browned and the cheese has melted.