Preheat oven to 425. If you have a pizza stone, add it to the oven to heat.

For the peanut sauce, combine coconut milk, brown sugar, curry paste and lemon grass in a medium saucepan and bring to a boil over medium heat. Cook for one minute. Add peanut butter, fish sauce, and coconut milk mixture into a blender and blend until smooth. Refrigerate until ready to use.

Roll out pizza dough into a large rectangle, creating a crust by slightly rolling up the edges if desired. Bake on a pizza stone or a rimmed baking sheet for approximately 10 minutes, or until golden brown and cooked through.

Remove the crust from the oven. Spread a thick layer of peanut sauce on the crust (there will be a little leftover) and top with the chicken and mozzarella cheese. Return the pizza to the oven and bake for 3 to 5 minutes, until the cheese is melted. Top with cabbage, carrots, cilantro, diced green onion and any leftover peanut sauce.