BBQ Chicken Pizza (Gluten Free)

5 from 1 vote

This gluten free BBQ Chicken Pizza is healthy and made with homemade crust! It's topped with roasted chicken, mushrooms, and Gouda cheese.

Prep Time15

Cook Time45

Rising Time:2

Total Time3

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: homemade bbq chicken pizza, healthy bbq chicken pizza, bbq chicken pizza gluten free

Servings:

Calories: 315kcal

Author: Christine Rooney

Equipment

Baking Sheets or pizza pans

Ingredients

For The Pizza Dough:

2 cups warm water not hot water
2 Tbsp. sugar
3 tsp. active dry yeast
3 cups gluten free flour blend
2 tsp. baking powder
2 Tbsp. psyllium husk powder
1 ½ tsp. kosher salt
¼ cup olive oil

For The Toppings:

1 - 1 ¼ lbs. boneless, skinless chicken breasts can use leftover roast chicken or rotisserie chicken
1 Tbsp. olive oil
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
½ tsp. Italian seasoning
½ tsp. kosher salt
½ tsp. Pepper
1 cup BBQ sauce
½ cup tomato sauce
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. Italian seasoning
8 oz. mushrooms any variety
2 cups spinach
2 cups smoked Gouda cheese shredded, or cheese of choice
¼ cup pickled jalapenos can sub banana peppers or pepperoncini
¼ cup cilantro for garnish optional

US Customary - Metric

Instructions

Prepare The Pizza Dough:

Start by pouring 2 cups of warm (not hot) water into a glass bowl. Add 2 Tbsp. of sugar and 3 tsp. of active dry yeast to the water. Allow the mixture to sit at room temperature for 10 minutes. The yeast will start to proof during this time.
While the yeast is proofing, add the dry ingredients to a stand mixer bowl or any large bowl. Add 3 cups gluten free flour blend, 2 tsp. baking powder, 1 ½ tsp. kosher salt, and 2 Tbsp. psyllium husk powder to the bowl. Stir until completely combined with the paddle attachment.
After 10 minutes, slowly add the water and yeast mixture, along with ¼ cup olive oil to the bowl while the mixture runs on a low speed. Continue to mix on a medium-low speed for 3-4 minutes, or until the dough is completely combined. Feel free to use a wooden spoon to mix the pizza dough by hand if you don't have a stand mixer.
Transfer the dough to an oiled bowl, cover with a towel, and allow to sit for at least 30 minutes, but ideally for 2 hours. The dough will rise during this time.
If the dough seems too wet, feel free to add a bit more flour until it is sticky, tacky, and easy to handle.

For The Chicken:

Heat oven to 350 degrees Fahrenheit.
Place 1 - 1 ¼ lbs. boneless, skinless chicken breasts onto a baking sheet. Drizzle the chicken with 1 Tbsp. olive oil and toss to coat.
Sprinkle ¼ tsp. each garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, and pepper over the chicken breasts. Flip and sprinkle another ¼ tsp. each of the same spices over the second side. Toss until completely coated in the spices.
Place the baking sheet in the oven and roast for 18-20 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit (this can be checked using a food thermometer).
Remove the baking sheet from the oven, allow the chicken to rest for 5 minutes, and dice it into chunks or shred it.

For The BBQ Sauce:

Add 1 cup of your favorite BBQ sauce to a small bowl.
I recommend a sweet and smoky variety of BBQ sauce, such as Sticky Sweet or Smoky Mesquite.
Add ½ cup of tomato sauce, along with ¼ tsp. each garlic powder, onion powder, and Italian seasoning and a pinch of kosher salt and pepper. Stir all of these ingredients until completely combined using a fork or a small whisk.

For The Pizza:

Increase the oven temperature to 425 degrees Fahrenheit.
Wipe 1 8 oz. package of mushrooms (any variety) free of any dirt and slice the mushrooms. Roughly shop 2 cups of spinach. Shred 2 cups of smoked Gouda cheese (or cheese of choice).
Spread some olive oil over the surface of two medium-large sized baking sheets or pizza pans. Divide the pizza dough in half and place each onto a baking pan or pizza pan.
With oiled fingers, spread the dough evenly over the surface of each baking sheet or pizza pan. The dough does not need to reach the edge of the pan. Press the dough as thinly as you can, without tearing the dough.
Place the baking pans in the oven and par-bake the dough for 15 minutes. Remove the pans from the oven.
Spread a generous amount of the BBQ sauce mixture over each of the pizza crusts (you may end up with a little extra sauce). Add half of the sliced mushrooms, chopped spinach, and grated cheese to each pizza.
Place the baking sheets in the oven and bake for an additional 12-14 minutes at 425 degrees Fahrenheit. Remove the baking sheets from the oven.
To Serve: Cut the pizza into slices and garnish with sliced pickled jalapenos (can sub pickled banana peppers or pepperoncini) and some fresh cilantro or herbs of choice (optional).

Notes

Premade pizza dough or prebaked pizza crust (gluten free or regular), flatbread, or naan bread may be used in place of homemade pizza dough.

Leftover roasted chicken or rotisserie chicken may be used.

You can substitute the Gouda cheese with any variety you like - Mozzarella, Monterrey Jack, Colby, Swiss, Fontina, Provolone, or Muenster are all great options.

Feel free to sub the mushrooms and spinach for your favorite veggies. See copy above for veggie topping ideas.

This recipe yields 2 pizzas. Feel free to cut the recipe in half if you'd only like 1 pizza.

Nutrition