This CPK Thai Chicken Pizza copycat recipe is an easy, flavorful homemade pizza packed with vegetables and a rich peanut sauce. It can be prepared dairy-free, with cheese, or made vegetarian by omitting the chicken.
Although we cook at home frequently, my family still enjoys dining out or ordering takeout occasionally. One of my favorite restaurant pizzas was California Pizza Kitchen’s Thai Chicken Pizza, and this recipe recreates those flavors at home.
This homemade Thai-style pizza uses a savory peanut sauce instead of traditional tomato or BBQ sauce. It’s loaded with crisp vegetables and crunchy peanuts, delivering bold, tangy Thai flavors even when made without cheese.
We make this pizza for family pizza night—a fun way to wrap up the week.
Why you’ll love this Thai chicken pizza recipe
This CPK copycat is:
- Savory and tangy with authentic Thai-inspired flavors from a thick, flavorful peanut sauce.
- Packed with nutritious, crunchy vegetables.
- Versatile: easy to make dairy-free, traditional with mozzarella, or vegetarian.
Ingredient notes
The full ingredient list with exact measurements is in the recipe card below. Key items to note:
Pizza crust – Use your favorite pre-made crust or homemade pizza dough.
Peanut sauce – This recipe uses a Thai-style peanut sauce in place of tomato or BBQ sauce. It combines peanut butter, hoisin, soy sauce, rice wine vinegar, ginger, garlic, honey, sesame oil and water. The sauce is cooked briefly so it becomes smooth and spreadable.
Chicken – The recipe calls for about 1 cup diced chicken breast. Use rotisserie chicken or leftovers for a shortcut, or omit the chicken for a vegetarian version.
Vegetables – Matchstick carrots, red onion, bean sprouts, and green onions are used to mirror the original CPK version. You can also add cucumbers, zucchini, bell peppers, or broccoli.
Peanuts – Dry roasted peanuts add essential crunch and flavor. Cilantro or parsley are optional fresh herbs to finish the pizza.
Step-by-step instructions
Begin with a prepared pizza crust—homemade or store-bought.
Chop the vegetables and mix the peanut sauce ingredients. Assemble the pizza by spreading a thick layer of peanut sauce on the dough, topping with chicken (if using), then piling on the vegetables, peanuts, cilantro and green onions.
If adding mozzarella, place it so the vegetables remain visible and vibrant. Finish with red pepper flakes or fresh cilantro if desired.
Bake at 450°F for about 8–11 minutes, until the crust edges are golden and toppings are heated through.
Serving ideas
This Thai pizza pairs well with other Asian-inspired dishes or light sides. Consider serving it alongside a Thai-style chicken salad or simple fruit salad. It also complements appetizers like rangoon or small soups for a fuller meal.
Recipe FAQs
For a crisp crust, reheat slices in an air fryer at 350°F for 2–3 minutes. You can also microwave in short intervals, but the crust won’t be as crisp.
Bonus: this pizza tastes great the next day and makes excellent leftovers.
Pizza night tools & equipment
Helpful tools for making and serving pizza:
- Pizza peel: Helpful for sliding pizzas in and out of a hot oven.
- Pizza stone: Gives a crisp, professional-style crust in a home oven; alternatively use a pizza pan.
- Pizza cutter: A sturdy cutter makes slicing easier.
- Meat thermometer: Useful if you want to ensure chicken reaches a safe internal temperature.
More pizza recipes
Taco Pizza-
Air Fryer Pizza
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Shrimp Pesto Pizza
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Easy Pizza Cups
If you make this recipe, please leave a 5-star rating in the recipe card below and share your feedback in the comments—thanks!
CPK Thai Chicken Pizza (copycat recipe)
Ingredients
- Homemade or store-bought pizza dough
- 2 Tablespoons olive oil
- 1 cup diced chicken breast (about 1.5–2 breasts)
PEANUT SAUCE
- ½ cup softened creamy peanut butter
- ½ cup hoisin sauce
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 2 Tablespoons water
- 1 Tablespoon honey
- 1 Tablespoon minced ginger
- 2 garlic cloves, minced
- 1 Tablespoon sesame oil
PIZZA TOPPINGS
- ½ cup julienned carrots
- ½ cup julienned or finely diced red onions
- ½ cup bean sprouts
- 2 Tablespoons chopped cilantro or parsley
- 2 Tablespoons dry roasted peanuts
- 1 Tablespoon chopped green onions
Instructions
- Preheat oven to 450°F.
- Make the peanut sauce: In a small or medium pot over medium heat, combine the peanut butter, hoisin, soy sauce, rice wine vinegar, honey, ginger, garlic, sesame oil and water. Whisk slowly to combine and bring to a brief boil. Let boil about 30 seconds, whisking until smooth, then remove from heat.
- Divide the sauce into two equal portions: one for the chicken and one for the pizza.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken and cook 5–7 minutes until cooked through. Turn off the heat and toss the chicken with half of the peanut sauce to coat. Set aside.
- Place the prepared pizza dough on a pizza pan. Brush olive oil around the crust edges with a pastry brush.
- Spread the remaining peanut sauce evenly over the dough. Top with the peanut-coated chicken (if using), carrots, red onion, bean sprouts, cilantro, peanuts, and green onions.
- Bake at 450°F for about 8–11 minutes, until the crust edges are golden.
- Serve immediately. Store leftovers in the refrigerator for up to 3–4 days.
Notes
Cheese: This can be made dairy-free, or add mozzarella if you prefer a cheesy pizza.
Gluten-free: Use a gluten-free pizza dough or cauliflower crust.
Storage: Refrigerate leftovers in an airtight container for up to three to four days.
Reheat: Reheat slices in an air fryer at 350°F for 2–3 minutes for a crisp crust, or microwave in short intervals.
Nutrition
Calories: 316 kcal, Carbohydrates: 22 g, Protein: 13 g, Fat: 21 g. (Nutrition information is an approximation.)
This post was originally published April 28, 2017 and was updated January 6, 2023 with additional information to help you make the best pizza.