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BBQ Chicken Pizza

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There’s nothing better than delicious pizza, especially homemade pizza. Somehow, homemade pizza just tastes better to me. This gluten-free BBQ Chicken pizza is one of my favorites to make. Not only is this the best gluten-free dough, but this homemade barbecue sauce is out of this world! While you can always use a store-bought BBQ sauce, trust me, you won’t want to after tasting this sauce. This tangy, homemade barbecue is one of the best parts of the pizza and so easy to make. Check out the recipe below!

Cook Time: 40 minutes

Total Time: 70 minutes

Yield: 6 servings

Prep Time: 30

Ingredients

For the BBQ Sauce

1 tablespoon of olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 6oz can tomato paste

¾ cup root beer

½ cup apple cider vinegar

2 tablespoons of brown sugar

1 tablespoon maple syrup

1 tablespoon horseradish

1 tablespoon paprika

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

For the Dough

3/4 cup of warm water (around 115 degrees Fahrenheit)

1 tablespoon of cane sugar

1 packet of active dry yeast (the best I found is Fleishmann’s)

2 1/2 cups of gluten-free flour (best one is Bob’s Red Mill Gluten-Free All Purpose Baking Flour)

1 teaspoon of sea salt

1 large egg at room temperature

2 tablespoons of olive oil

1 teaspoon of apple cider vinegar

For the Pizza

1 cup mozzarella cheese

½ red onion, sliced

1 pound of chicken breasts

1 teaspoon olive oil

1 teaspoon salt

1 teaspoon pepper

2 teaspoons oregano

Fresh cilantro for garnish

Instructions

For the BBQ Sauce

  1. In a large pot, add the olive oil and diced onion
  2. Cook over medium heat for 7 minutes until translucent
  3. Add the minced garlic and tomato paste, then cook for 5 minutes
  4. Next, add the root beer, apple cider vinegar, brown sugar, maple syrup, horseradish, paprika, Worcestershire sauce, salt and pepper
  5. Stir until combined and then turn the heat to medium-low
  6. Cover and let simmer for 20 minutes, stirring occasionally
  7. After 20 minutes, remove from heat and let cool for about 5 minutes

For the Dough

  1. Preheat oven to 450 degrees Fahrenheit and line baking sheet with parchment paper and sprinkle flour on top to prevent sticking
  2. Mix water, sugar and yeast and let sit for 5 minutes until the yeast activates. You can tell when the yeast has activated because it will begin to form bubbles and it looks foamy
  3. Mix flour and salt, then pour in the yeast mixture
  4. Use an electric mixer to blend the dry and wet ingredients on low for 1 minute
  5. Add in the egg, olive oil and apple cider vinegar
  6. Mix on low for 1 minute
  7. Transfer the dough to the baking sheet
  8. Use an oiled spatula or put olive oil on your hands to spread out the flatbread
  9. Bake for 5 minutes then remove from oven

For the Pizza

  1. Roughly chop the chicken breast into bite-size pieces
  2. Season the chicken breast with olive oil, salt, pepper, and oregano
  3. Place in a pan and cook on medium heat for 10 minutes
  4. After 10 minutes, remove from heat and set to the side
  5. Once the dough has cooked for 5 minutes and the BBQ sauce has cooled, spread the sauce over the dough
  6. Then spread the mozzarella cheese, layer the chicken and add the sliced red onion
  7. Bake for 10 minutes
  8. After 10 minutes, remove from oven and let cool for 5-7 minutes
  9. Garnish with fresh cilantro and enjoy

Time to Grab a Slice!

One bite of this delicious gluten-free BBQ Chicken Pizza, and you’ll be hooked! Homemade pizza can seem intimidating, especially gluten-free pizza, but it’s so much easier than you would think. The dough comes together so quickly, and with the active dry yeast, there’s no waiting around for the dough to rise. Not only does this save you time, but also so much stress! Trust me, waiting to see if your dough will rise correctly only to be disappointed an hour later is not a fun game.

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BBQ Chicken Pizza

Recipe by adminCourse: Pizza
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • For the Dough
  • 3/4 cup of warm water (around 115 degrees Fahrenheit)

  • 1 tablespoon of cane sugar

  • 1 packet of active dry yeast (the best I found is Fleishmann’s)

  • 2 1/2 cups of gluten-free flour (best one is Bob’s Red Mill Gluten-Free All Purpose Baking Flour)

  • 1 teaspoon of sea salt

  • 1 large egg at room temperature

  • 2 tablespoons of olive oil

  • 1 teaspoon of apple cider vinegar

  • For the Pizza
  • 1 cup mozzarella cheese

  • ½ red onion, sliced

  • 1 pound of chicken breasts

  • 1 teaspoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 teaspoons oregano

  • Fresh cilantro for garnish

  • For the BBQ Sauce
  • 1 tablespoon of olive oil

  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • 1 6oz can tomato paste

  • ¾ cup root beer

  • ½ cup apple cider vinegar

  • ½ cup apple cider vinegar

  • 1 tablespoon maple syrup

  • 1 tablespoon horseradish

  • 1 tablespoon paprika

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon salt

  • 1 teaspoon black pepper

Directions

  • For the Dough
  • Preheat oven to 450 degrees Fahrenheit and line baking sheet with parchment paper and sprinkle flour on top to prevent sticking
  • Mix water, sugar and yeast and let sit for 5 minutes until the yeast activates. You can tell when the yeast has activated because it will begin to form bubbles and it looks foamy
  • Mix flour and salt, then pour in the yeast mixture
  • Use an electric mixer to blend the dry and wet ingredients on low for 1 minute
  • Add in the egg, olive oil and apple cider vinegar
  • Mix on low for 1 minute
  • Transfer the dough to the baking sheet
  • Use an oiled spatula or put olive oil on your hands to spread out the flatbread
  • Bake for 5 minutes then remove from oven
  • For the Pizza
  • Roughly chop the chicken breast into bite-size pieces
  • Season the chicken breast with olive oil, salt, pepper, and oregano
  • Place in a pan and cook on medium heat for 10 minutes
  • After 10 minutes, remove from heat and set to the side
  • Once the dough has cooked for 5 minutes and the BBQ sauce has cooled, spread the sauce over the dough
  • Then spread the mozzarella cheese, layer the chicken and add the sliced red onion
  • Bake for 10 minutes
  • After 10 minutes, remove from oven and let cool for 5-7 minutes
  • Garnish with fresh cilantro and enjoy
  • For the BBQ Sauce
  • In a large pot, add the olive oil and diced onion
  • Cook over medium heat for 7 minutes until translucent
  • Add the minced garlic and tomato paste, then cook for 5 minutes
  • Next, add the root beer, apple cider vinegar, brown sugar, maple syrup, horseradish, paprika, Worcestershire sauce, salt and pepper
  • Stir until combined and then turn the heat to medium-low
  • Cover and let simmer for 20 minutes, stirring occasionally
  • After 20 minutes, remove from heat and let cool for about 5 minutes

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