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Gluten-Free BBQ Chicken Pizza Recipe

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4.4 from 71 reviews

This Gluten-Free BBQ Chicken Pizza features a unique sweet potato-based crust that is both grain-free and packed with flavor. The crust is tender yet holds up well to a savory topping of sautéed sweet onions, sweet peppers, and shredded chicken tossed in a tangy, sugar-free BBQ sauce. Perfect for those seeking a delicious, paleo-friendly, and Whole30-compliant pizza alternative that’s easy to make and satisfying.

Ingredients

Pizza Crust

  • 1½ Cups Mashed Sweet Potato (cooled completely)
  • ¾ Cup Cassava Flour
  • ⅓ Cup Tapioca Flour
  • 1 Egg
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper

Toppings

  • 1 Sweet Onion, sliced
  • 2 Cups Sweet Peppers, fresh or frozen, sliced
  • 2 Cups Shredded Chicken Breast
  • ⅓ Cup BBQ Sauce (preferably sugar-free, such as Primal Kitchen Hawaiian BBQ Sauce)

Instructions

  1. Prepare the Dry Ingredients: In a small bowl, whisk together cassava flour, tapioca flour, salt, and black pepper until fully combined to ensure even seasoning and flour distribution.
  2. Mix Wet Ingredients: In a separate bowl, stir the cooled mashed sweet potato and egg together until creamy and smooth, creating the base for the dough.
  3. Form the Dough: Pour the dry mixture into the sweet potato mixture and fold gently with a spatula until a thick dough forms, being careful not to overmix.
  4. Shape and Bake the Crust: Grease a cast iron skillet with coconut oil. Place the dough ball onto the skillet and spread it evenly into a pizza crust shape using a spatula and hands as needed. Bake the crust in a preheated oven at 375°F (190°C) for approximately 40 minutes until firm and beginning to brown.
  5. Sauté the Vegetables: While the crust bakes, heat a skillet over medium-high heat. Sauté the sliced sweet onions for a few minutes, then add the sliced sweet peppers. Stir frequently to prevent sticking and cook until vegetables are golden brown. Remove from heat and set aside.
  6. Prepare the Chicken: Toss the shredded chicken breast thoroughly in the BBQ sauce until evenly coated to enhance flavor.
  7. Top and Second Bake: Once the crust is baked, remove it from the oven and evenly layer the sautéed vegetables and BBQ chicken on top. Optionally drizzle more BBQ sauce or hot sauce for extra flavor. Return the pizza to the oven and bake for an additional 10-15 minutes at 375°F (190°C) until the edges of the crust are golden brown and toppings are warmed through.
  8. Serve: Remove the pizza from the oven, slice into portions, and serve hot for the best texture and taste.

Notes

  • How to cook sweet potato: Bake whole sweet potatoes at 375°F (190°C) for 40-50 minutes until a fork inserts easily. Alternatively, peel, chop, and steam until tender.
  • Mashing Tips: Let sweet potatoes cool completely before mashing with a hand mixer or potato masher to achieve creamy texture. Cooling also thickens the texture, making it ideal for dough.
  • Cast Iron Skillet Use: Grease well with coconut oil or non-stick spray to prevent sticking.
  • Making Chicken: Poach chicken breasts in salted water over medium-high heat, simmer covered for 12-14 minutes, then shred easily with a hand mixer or forks.
  • Storage: Store leftovers in the refrigerator for up to 5 days in airtight containers. Reheat in the oven or toaster oven for best results to maintain crust crispiness; microwaving may cause sogginess.
  • Crispy Crust Tip: Pre-baking the crust without toppings for 40 minutes helps cook it through and achieve a crispy base before the toppings go on.
  • Alternative Baking Surface: You may bake the pizza on a baking sheet instead of a cast iron skillet if preferred.
  • Whole30 Friendly: This recipe is compliant with Whole30 guidelines as it contains no grains or dairy and uses whole food ingredients.

Find it online: https://flavorspath.com/gluten-free-bbq-chicken-pizza-recipe/