Prepare grill for indirect-heat cooking.

In a stockpot, combine lime juice, soy sauce, minced green onions, minced cilantro, peanut butter, canola oil, brown sugar, minced ginger, lime zest, red pepper flakes, and minced garlic.

Stir in shredded turkey.

Heat the turkey mixture over low heat, stirring occasionally.

Unroll pizza dough and pat into a rectangle, approximately 10 x 13 inches.

Cut the dough into 4 equal pieces.

Reduce grill heat to low.

Brush grill rack with olive oil.

Using the indirect grilling method, slide pizza crusts on grill.

Cook the crusts until golden, about 3 to 4 minutes, until dough is puffy and lightly browned.

Turn pizza crusts over.

Top the browned side of pizza crusts with heated turkey mixture.

Sprinkle with sliced green onions, carrot sticks, and chopped cilantro.

Sprinkle with grated mozzarella cheese, if using.

Cover the grill with the lid or tent the pizzas with foil.

Heat pizzas for about 5 minutes or until crusts are cooked on the bottom, cheese melts, and pizzas are hot.