Barbecue Chicken Pizza

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This gluten-free pizza crust bakes golden brown and crispy on the outside and fluffy on the inside. Paired with a buffalo chicken topping, it’s the pizza to beat.

Difficulty: Medium

Hands-on: 25 minutesTotal: 50 minutes

Serves: 8

Ingredients

  • 2 Tbsp. cornmeal
  • 1 package active dry yeast
  • 1 cup warm water (110°F)
  • 1 Tbsp. sugar
  • 2½ cups gluten-free all-purpose flour
  • 2 Tbsp. olive oil
  • 1⅓ cups barbecue sauce
  • 2 boneless, skinless chicken breasts (5 oz. each), cooked and shredded
  • ¾ cup diced red onion
  • 1 medium orange bell pepper, seeded and sliced
  • 2 cups shredded Cheddar cheese
  • ½ cup chopped fresh parsley

Directions

  • Preheat a pizza stone in the oven at 450°F. Dust a pizza peel or large cutting board with cornmeal and set aside.
  • In a large bowl, mix yeast, water, and sugar together. Let sit until foamy, about 10 minutes. Stir in flour and oil.
  • Place the dough onto a floured surface and knead with your hands until smooth and soft. Roll out to a circle about ¼" thick. Transfer dough to pizza peel and then to hot pizza stone.
  • Bake for about 12 minutes, or until lightly browned. Remove crust from oven.
  • Spread 1 cup barbecue sauce over the crust. Top with chicken, onion, and peppers. Drizzle with the remaining barbecue sauce.
  • Cover the toppings with the shredded cheese. Return to pizza stone and bake for about 13 minutes, or until cheese is melted. Garnish with parsley before serving.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. cornmeal
  • 1 package active dry yeast
  • 1 cup warm water (110°F)
  • 1 Tbsp. sugar
  • 2½ cups gluten-free all-purpose flour
  • 2 Tbsp. olive oil
  • 1⅓ cups barbecue sauce
  • 2 boneless, skinless chicken breasts (5 oz. each), cooked and shredded
  • ¾ cup diced red onion
  • 1 medium orange bell pepper, seeded and sliced
  • 2 cups shredded Cheddar cheese
  • ½ cup chopped fresh parsley

Directions

  • Preheat a pizza stone in the oven at 450°F. Dust a pizza peel or large cutting board with cornmeal and set aside.
  • In a large bowl, mix yeast, water, and sugar together. Let sit until foamy, about 10 minutes. Stir in flour and oil.
  • Place the dough onto a floured surface and knead with your hands until smooth and soft. Roll out to a circle about ¼" thick. Transfer dough to pizza peel and then to hot pizza stone.
  • Bake for about 12 minutes, or until lightly browned. Remove crust from oven.
  • Spread 1 cup barbecue sauce over the crust. Top with chicken, onion, and peppers. Drizzle with the remaining barbecue sauce.
  • Cover the toppings with the shredded cheese. Return to pizza stone and bake for about 13 minutes, or until cheese is melted. Garnish with parsley before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat16g
Saturated Fat6g
Cholesterol50mg
Sodium1020mg
Total Carbohydrate66g
Dietary Fiber1g
Sugars19g
Protein11g