Can I make this pizza without chicken?

Absolutely! Just load on more veggies in place of the chicken, or keep it simple. Either way, the sauce and cheese combo will still make it delicious.

What’s the best way to reheat leftovers?

For the best results, reheat your pizza on a baking sheet that’s already hot! Preheat your oven to 375 F with a sheet pan inside. Then, place your pizza on the pan, and bake for 5-10 minutes or just until heated through.

How long do leftovers last?

Stored in an airtight container, leftover pizza will stay fresh in the fridge for 5-7 days.

Can I freeze this recipe?

Yes! You can prepare the pizza dough, and freeze the dough ball wrapped in wax paper in a sealable bag for up to 1 month. Allow it to thaw in the fridge overnight. Then, proceed with the recipe as usual. Or, freeze cooked and cooled pizza for up to 3 months. To keep it fresh, tightly wrap each piece in plastic wrap, and place it in a freezer bag or sealed container. Thaw in the refrigerator or at room temperature.

Gluten-Free BBQ Chicken Pizza

Description

Skip store-bought and takeout pizzas, and make this gluten-free BBQ chicken pizza recipe with simple, nutritious ingredients instead! Dairy-free option.

Ingredients

Units Scale

Crust (see notes for other gluten-free options)

2 cups (around 250g) gluten free all-purpose flour (this flour has no thickeners or leaveners) or our homemade gluten-free flour (without xanthan gum)
3 1/2 teaspoons baking powder
2 teaspoons xanthan gum
3/4 teaspoon fine grain kosher salt
3/4 cup (or up to 1 cup) warm water
1 Tablespoon light olive oil for brushing, divided

Toppings

1/2 cup BBQ sauce (or our nightshade-free BBQ sauce), divided
1 cup cooked shredded chicken or diced chicken breast
2/3 cup shredded mild cheddar or non-dairy cheese of choice
1/2 small red onion, sliced
Optional - 1/2 cup to 2/3 cup diced veggie of choice (bell pepper, zucchini, mushroom etc.)
1/3 to 1/2 cup crumbled feta or goat cheese
Kosher salt and pepper to taste
Chopped cilantro, to garnish

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Instructions

Preheat the oven to 425 F.
Whisk the flour, baking powder, xanthan gum, and salt together in a mixing bowl. Measure out a cup (250ml) of warm water. Slowly pour 3/4 cup water into the dry mix, stirring as you pour. Depending on the type of flour used, you may need closer to 1 cup water to create a soft sticky dough. If the dough is too dry, add a bit more water, 1-2 Tablespoons at a time.
Place the dough onto a floured surface and form into a smooth ball. If the dough is too warm or still sticky to knead and shape into a ball, place it in the fridge for 20 minutes to chill. NOTE: Gluten free flour has no gluten protein, so you won’t need to knead it much.
Using a well floured rolling pin, flatten the dough then shape into a 10-inch circle about 1/2-inch thick. Gently transfer the dough onto a greased cast iron or pizza pan. Using your fingers, pinch the edges up to create a thicker outer edge for the crust.
Drizzle 1/2 Tablespoon olive oil on top. Parbake for 8-10 minutes or until the edges are golden. For a softer crust, parbake for 6-7 minutes, just enough to set the dough without browning it.
After 8 to 10 minutes, remove the crust from the oven and increase the temperature to 450F.
Evenly spread 1/3 cup BBQ sauce on top of the dough. Toss the chicken with the remaining BBQ sauce and even distribute around the pizza.
Add the shredded cheese, sliced onion, and optional sliced veggies. Top with crumbled feta and any additional shredded cheese, if desired.
Place back in the oven at 450 F for 8 to 10 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven, and sprinkle with fresh cilantro, if desired.
Slide the pizza out of the pan to slice or slice in the pan and serve hot. Store leftover pizza in an airtight container or plastic wrap in the fridge for 5-7 days.

Notes

Substitute Tips – Dairy Free shredded cheese may be substituted. Other Gluten Free Pizza crust options – Naan, Socca flatbread or store bought such as Delallo Gluten-Free pizza crust mix. Baking time will need to be adjusted according to recipe instructions.

Storage Tips – You may freeze the dough ball wrapped in wax paper then stored in a Ziploc bag for up to 1 month. Allow to thaw out overnight in the fridge before rolling out flat and baking. For freezing cooked, cooled pizza, tightly wrap each piece in plastic wrap and place in a freezer bag or sealed container or bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Reheat Tips – The key to reheating pizza in the oven is to use a baking sheet that’s already hot. Preheat the oven at 375 F with a sheet pan inside. Place the pizza on the preheated pan and bake for 5-10 minutes.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 191
Sugar: 2.6 g
Sodium: 367.6 mg
Fat: 3.9 g
Saturated Fat: 1.4 g
Carbohydrates: 32.3 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 16.9 mg