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Gluten-Free BBQ Chicken Pizza Recipe

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4.2 from 65 reviews

This Gluten-Free BBQ Chicken Pizza features a unique sweet potato-based crust combined with cassava and tapioca flours, offering a flavorful and nutritious twist on traditional pizza. Topped with sautéed sweet onions, fresh sweet peppers, shredded BBQ-coated chicken, and baked to perfection, this pizza is both delicious and suitable for a gluten-free diet.

Ingredients

Crust Ingredients

  • 1 1/2 Cups Mashed Sweet Potato
  • 3/4 Cup Cassava Flour
  • 1/3 Cup Tapioca Flour
  • 1 Egg
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper

Topping Ingredients

  • 1 Sweet Onion, sliced
  • 2 Cups Sweet Peppers (fresh or frozen), sliced
  • 2 Cups Shredded Chicken Breast
  • 1/3 Cup BBQ Sauce (e.g., Primal Kitchen sugar-free Hawaiian BBQ Sauce)

Instructions

  1. Prepare Dry Ingredients: In a small bowl, whisk together cassava flour, tapioca flour, salt, and black pepper until fully combined to form the dry component of the dough.
  2. Prepare Wet Ingredients: In a separate bowl, stir the mashed sweet potato and egg together until the mixture becomes creamy and smooth.
  3. Form the Dough: Pour the dry flour mixture into the sweet potato and egg mixture. Fold gently with a spatula until a thick, cohesive dough forms.
  4. Shape and Bake Crust: Grease a cast iron skillet with coconut oil. Place the dough ball onto the skillet and spread it evenly using a spatula or your hands. Bake the crust in a preheated oven at 375°F (190°C) for about 40 minutes until set.
  5. Sauté Vegetables: While the crust bakes, heat a skillet over medium-high heat. Add sliced onions and sauté for several minutes until they begin to soften. Add sliced sweet peppers and continue to cook, stirring frequently to prevent sticking, until vegetables are golden brown. Remove from heat and set aside.
  6. Prepare BBQ Chicken: Toss shredded chicken breast in BBQ sauce until well coated.
  7. Assemble Pizza and Second Bake: Once the crust is baked, remove from the oven. Evenly spread the sautéed onion and pepper mixture over the crust. Top with the BBQ-coated shredded chicken. Optionally, drizzle additional BBQ or hot sauce on top for extra flavor.
  8. Final Baking: Return the assembled pizza to the oven and bake at 375°F (190°C) for 10 to 15 minutes, or until the crust edges turn golden brown and the toppings are heated through.
  9. Serve: Remove the pizza from the oven, allow it to cool slightly, then slice and enjoy your gluten-free BBQ chicken pizza.

Notes

  • Using a cast iron skillet helps ensure even baking and a crispy crust.
  • You can substitute any sugar-free or regular BBQ sauce based on your preference.
  • Sweet potatoes provide moisture and binding; ensure they are well mashed for best results.
  • If preferred, you can add shredded cheese or fresh herbs as additional toppings.
  • To keep this recipe gluten-free, verify that all sauces and ingredients are certified gluten-free.
  • Leftover pizza can be refrigerated and reheated in an oven or skillet for best texture retention.

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