Barbecue Chicken Pizza

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.

Serves: 8Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium

Serves: 8


  • 2 Tbsp. cornmeal
  • 1 package active dry yeast
  • 1 cup warm water (110°F)
  • 1 Tbsp. sugar
  • 2 1⁄2 cups gluten-free all-purpose flour
  • 2 Tbsp. olive oil
  • 1 1⁄3 cups barbecue sauce
  • 2 boneless, skinless chicken breasts (5 oz. each), cooked and shredded
  • 3⁄4 cup diced red onion
  • 1 medium orange bell pepper, seeded and sliced
  • 2 cups shredded Cheddar cheese
  • 1⁄2 cup chopped fresh parsley


  • 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 1⁄4 inch 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.