This BBQ Chicken Pizza features a homemade gluten-free pizza crust, sweet and tangy BBQ sauce, shredded chicken, fresh veggies, and lots of cheese! Easy to prepare, it’s far better than any store-bought or takeout options you’ll find. Nightshade-free and dairy-free option, too!
Personal Note: This is one of my go-to gluten-free pizza recipes to feed just about everyone, food allergies or not! Use our nightshade-free BBQ sauce as the base, then divide the pizza into two parts, one for vegetarians and/or dairy-free, and the other for those who love cheese and chicken or who might have food allergies. Winner winner pizza dinner!
Our Favorite BBQ Chicken Pizza
I don’t know about you, but I love a good pizza! Unfortunately, most store-bought options aren’t gluten-free-friendly. So, in my years of going gluten-free, I’ve set out to make allergy-friendly versions of all my favorites including everything from gluten-free pizza muffins to cinnamon sugar dessert pizza.
However, one of my all-time favorite variations is BBQ chicken pizza. And as it turns out, it’s pretty simple to make at home. I think part of this is due to my no-yeast pizza crust. It makes the whole process virtually failproof.
Then, all you have to do is layer, bake, and enjoy a delicious meal for pizza night! The end results taste even better than your favorite takeout option and can easily be made dairy-free and nightshade-free, too. Even those who can eat gluten won’t notice a difference!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details including the carbohydrates, protein, fiber, etc.
- Gluten-free crust – We use our no-yeast homemade pizza crust for this recipe. However, you can use naan bread, socca flatbread or a store-bought pizza dough mix such as Delallo Gluten-Free pizza crust mix. Follow the recipe instructions for whatever you choose.
- BBQ sauce – Use your favorite store-bought BBQ sauce, or our homemade nightshade-free BBQ sauce for a tomato-free option.
- Chicken – Use rotisserie chicken, leftover shredded chicken, or cooked chicken breasts diced into bite-sized pieces.
- Cheese or dairy-free alternative – Use shredded mild cheddar cheese, Monterey jack cheese, Gouda or feta cheese, or a plant-based cheese of choice. Personally I like using Miyoko’s Creamery cashew cheese for a dairy-free option.
- Veggies – We use thinly sliced red onion, but any veggies you like best will work. Bell pepper, zucchini, and mushrooms all make great options.
- Herbs and spices – Salt and pepper enhance the rest of the ingredients. Then, chopped cilantro adds the finishing touch. It’s optional but highly recommended!
How to Make BBQ Chicken Pizza
- Prepare the crust. Combine the ingredients for the gluten-free crust. Then, place it on a lightly floured surface, and roll it into a ball. Next, use a floured rolling pin to flatten and shape the dough into a 10 inch circle that’s roughly ½ inch thick. Gently transfer the dough to a greased cast iron or pizza pan, and pinch the edges to create a crust.
- Bake. Drizzle a bit of olive oil on top, and bake just until the edges are golden.
Tip – For a softer crust, par-bake your pizza dough for about 6-7 minutes—just enough to set the dough without browning it. For a crispier crust, par-bake for 8-10 minutes.
- Add the sauce. Remove the crust from the oven, and increase the temperature. Then, evenly spread BBQ sauce on top of the dough, and toss the rest of the sauce with the chicken. Sprinkle the barbecue chicken evenly over the crust.
- Layer the toppings. Sprinkle shredded cheese, veggies, and your choice of toppings evenly over the chicken.
- Bake. Transfer the BBQ chicken pizza back to the oven, and bake just until the cheese is melted and the crust is golden brown.
- Serve. Season with fresh cilantro, if desired. Then, slice the pizza, and serve while it’s hot!
More of Our Favorite
Gluten-Free Pizza Recipes
Common Questions
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.
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.
Stored in an airtight container, leftover pizza will stay fresh in the fridge for 5-7 days.
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.
BBQ Chicken Pizza Recipe (Gluten-Free)
- Total Time: 31 minutes
- Yield: 8 to 10 slices 1x
- Diet: Gluten Free
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
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 ½ teaspoons baking powder
- 2 teaspoons xanthan gum
- ¾ teaspoon fine grain kosher salt
- ¾ cup (or up to 1 cup) warm water
- 1 Tablespoon light olive oil for brushing, divided
Toppings
- ½ cup BBQ sauce (or our nightshade-free BBQ sauce), divided
- 1 cup cooked shredded chicken or diced chicken breast
- ⅔ cup shredded mild cheddar or non-dairy cheese of choice
- ½ small red onion, sliced
- Optional – ½ cup to ⅔ cup diced veggie of choice (bell pepper, zucchini, mushroom etc.)
- ⅓ to ½ cup crumbled feta or goat cheese
- Kosher salt and pepper to taste
- Chopped cilantro, to garnish
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 ¾ 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 ½-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 ½ 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 ⅓ 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
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