Gluten-Free BBQ Chicken Pizza
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
You’ve got people coming over tonight, and you’re responsible for feeding everyone. You’ve got some left over pasta sauce and some BBQ sauce in the refrigerator, but you’re not sure what to make to keep everyone happy. Why not make a pizza! We’ve got a vegetarian-friendly and a meat eater’s pizza that are sure to please (with a delicious gluten-free crust from The Minimalist Baker). You can even do half and half if you want!
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Servings: 6
Ingredients
Dough:
  • 3 cups gluten-free flour blend (1.5 cups brown rice flour, 1.5 cups white rice flour, 1/2 tsp xantham gum)
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 8 oz mozzarella, sliced about 1/2″ thick or shredded
  • 3 Tbsp sugar
  • 1 Tbsp yeast
  • 3/4 cup warm water (plus another 1/2 cup for later)
  • 1 Tbsp olive oil
  • Cook on 13″ pizza pan (we recommend the Domestix™ brand if you can find it)
Toppings:
  • 4 tbsp Wholesome Goodness® Kansas City Style BBQ sauce, or Southwest Style BBQ Sauce, whichever you prefer
  • 8 oz mozzarella, sliced about 1/2″ thick or shredded
  • 2 smallish chicken breasts
  • 2 tsp seasoned salt
  • 4 tsp paprika
  • 3 tsp chili powder
  • pinch of black pepper, to taste
  • 1/2 cup onion, chopped
  • 1/2 bell pepper, chopped
Instructions
For dough:
  1. Preheat your oven to 350º.
  2. In a small bowl, combine the yeast, sugar, and the first 3/4 cup of warm water (not too hot, or it will kill the yeast). Mix together and then let stand until the mixture starts to get foamy on top.
  3. In a larger bowl, mix together the flour mixture, baking powder, and salt.
  4. Create a “well” in the center of the dry mixture and add the yeast mixture and the olive oil.
  5. Mix everything together until the dough comes together and develops a smooth, elastic texture.

  6. Place the dough on top of your pizza pan (or a counter top if you prefer) and spread the dough out until it resembles a typical pizza crust and is about a 1/4″ thick.
  7. Bake for 25 minutes or so, until it starts to look a little drier.
  8. Remove from oven and add your toppings.
For toppings:
  1. Place a small pan on a burner and set to medium heat. Spray with cooking spray.
  2. Mix together the seasoned salt, chili pepper, black pepper, and paprika in a small bowl.
  3. Place each chicken breast in the bowl and coat with seasoned mixture.
  4. Once seasoned, add each breast to the pan.

  5. De-vein and de-seed the bell pepper.
  6. Coarsely chop and combine the bell pepper and onion and set aside.
  7. If you’re using a ball or log of mozzarella, coarsely chop into pieces until they have about the same diameter as a quarter and are about a 1/3″ thick. They will spread in the oven as they melt. If you’re using shredded mozzarella, ignore this.
  8. Add 4 Tbsp of BBQ sauce in the center of the crust and then use the back side of a ladle or spoon to spread evenly across the surface of the crust, leaving about a 1/2″ to an inch of space at the edges of the crust.
  9. Chop the chicken breasts into pieces about the size of a quarter, in whatever thickness you prefer. Alternately, you can pull them apart in a small bowl with two forks.
  10. Cover evenly with mozzarella.
  11. Cover evenly with chicken.
  12. Cover evenly with vegetable mixture.
  13. Put back in the oven for another 20-25 minutes, and serve warm.
  14. Optional: for a little extra effect, you can turn on your oven’s broiler for the last 10 minutes to crisp up the chicken.