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Gluten-Free Barbecue Chicken Pizza

Gluten-Free Barbecue Chicken Pizza


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Gluten-Free Barbecue Chicken Pizza

If you’re hosting guests with dietary restrictions, this recipe is one all guests can enjoy. You’ll love this unique take on traditional pizza so much, you may even serve it for your non-gluten-free crowd!

Credit: Chef Louise Mellor, Evite Contributor

Ingredients

  • 16 -ounce package of gluten-free pizza crust, such as Bobs Red Mill gluten-free pizza crust plus enclosed yeast packet
  • 1½ cups warm water
  • 2 eggs
  • 2 Tablespoons olive oil
  • 1 Cup gluten-free barbecue sauce
  • 2½ cups mozzarella cheese, shredded
  • ½ medium red onion, cut into thin slices
  • 2 Cups shredded chicken
  • 2 pinches of grated Parmigiano-Reggiano
  • 2 Pinches of red pepper flakes
  • ¼ cup fresh cilantro, roughly chopped and divided

Gluten Free Hawaiian BBQ Chicken Pizza Recipe

It’s pizza night! It’s the one meal I never have to wonder if people like. It’s a hit every time. I like that it’s fast, easy and doesn’t require a ton of pre-planning. Yay to that. I have to plan enough things all day long. Pizza night equals a much needed break, leaving time to enjoy a movie with the family or just to chat about that day. That being said, sometimes I like to mix it up a little by adding some of my own toppings, making things like this delicious Hawaiian BBQ Chicken Pizza.

Talk about easy? I picked up this FRESCHETTA ® Gluten Free Thin & Crispy Four Cheese Pizza at Publix and added three toppings to turn it into a Hawaiian BBQ Chicken Pizza. Even with my added ingredients, I still kept it Gluten Free! Woo hoo! Freschetta® Gluten Free Pizza is certified by the Celiac Support Association (formerly the Celiac Sprue Association), so this is a crust that all gluten-free eaters can trust.

This is super easy! Just add grilled or baked chicken, pineapple tidbits and gluten free BBQ sauce to your pizza and cook according to the directions on the box. You’ve got a customized Gluten Free Hawaiian BBQ Chicken Pizza! It’s so good.

Here’s a printable recipe so you can make your own Gluten Free Hawaiian BBQ Chicken Pizza recipe!


Gluten-Free Barbecue Chicken Pizza - Recipes

Serving size 1/2 container (153 g)

Amount Per Serving
Calories 290
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 790mg 35%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Total Sugars 12g
Incl. 10g Added Sugars 20%
Protein 14g
27%
Vitamin D 0mcg
Calcium 270mg
Iron 1.1mg
Potassium 290mg

Amount Per Container
560.0
% Daily Value*
Total Fat 17.0g 22%
Saturated Fat 10.0g 50%
Trans Fat 0.5g
Cholesterol 75.0mg 25%
Sodium 1580.0mg 69%
Total Carbohydrate 74.0g 27%
Dietary Fiber 2.0g 7%
Total Sugars 24.0g
Incl. 20.0g Added Sugars 40%
Protein 28.0g 53%
Vitamin D 0.0mcg
Calcium 540.0mg
Iron 2.2mg
Potassium 580.0mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Why We Used Sweet Potatoes for the Crust

What makes this pizza different from other gluten free pizza recipes? Well, for one, sweet potatoes are super good for you!

Just a couple of the health benefits of sweet potatoes:

  • Sweet potatoes provide a whopping 214% daily value of Vitamin A and 52% daily value of Vitamin C!
  • Plus they’re a good source of manganese, B vitamins, biotin, fiber, and potassium! (Source)

So this is not only a recipe that fits into a gluten free or dairy free lifestyle, it’s actually a healthy pizza for anyone!

Another reason that we used sweet potatoes to make our pizza crust is that they create a fabulous texture and they’re gluten free!

It’s such a flavorful, hearty dish that you won’t even “miss” the real thing! And you feel good after eating it!


Sure, you can use a flax egg (2.5 tablespoons water + 1 tablespoon ground flax seed) to make the gluten-free pizza dough. Make sure to let your flax egg sit for 5-10 minutes until it get thick and egg-like. Just note that the crust won’t be a fluffy in the center.

Yes, you can use the pizza crust recipe as a base and then customize the toppings. Just be sure to follow the instructions to bake the crust first for 15 minutes. Then remove the crust from the oven and add your favorite toppings and bake for another 10-15 minutes.

Toppings Suggestions

  • Your favorite cheeses, such a ricotta, gouda, etc.
  • Cured meats, salami, prosciutto, etc.
  • Vegetables such as bell peppers, mushroom, onions, tomatoes, etc.
  • Fresh herbs like parsley or basil

Gluten Free Grilled BBQ Chicken Pizza

Makes 4 smallish pizzas / about 8 servings
INGREDIENTS
  • your favorite gluten free grill spray or extra virgin olive oil
  • 2 ears of corn on the cob
  • 1 red, orange or yellow bell pepper
  • 1 small onion, peeled and sliced in thick rings (don’t separate the rings)
  • 2 cooked organic chicken breasts, shredded or chopped (or rotisserie chicken without the skin)
  • ½ cup Organicville BBQ Sauce, or your favorite gluten free, all-natural BBQ sauce
  • 4 Glutenfreeda Artisan Flatbreads/ Pizza Crusts (or your favorite gluten free pizza crusts), defrosted
  • Sea salt
  • Fresh ground black pepper
  • Extra virgin olive oil
  • 2 large garlic cloves, finely minced into a paste
  • About ½ cup gluten free tomato sauce (look for real tomatoes, not tomato paste, as the first ingredient)
  • 1 ½ cups shredded organic mozzarella cheese
  • A handful of fresh arugula
INSTRUCTIONS
  1. Preheat the grill on medium. Oil the grill with your favorite gluten free grill spray or extra virgin olive oil to prevent sticking.
  2. Grill the corn, pepper and onion slices until slightly charred. Set aside.
  3. In the meantime, toss cooked and chopped or shredded chicken in a small bowl with BBQ sauce and set aside.
  4. Lay the defrosted pizza crusts out on a large sheet pan. Brush gently with olive oil (especially the outer edge). Using your hands rub the minced garlic all over the crusts. Season the crusts with salt and pepper.
  5. Top the crusts with tomato sauce and cheese. Layer chicken then veggies on top. Season gently with salt and pepper.
  6. Grill on medium for about 5 minutes or so, keeping a very close eye as the bottom tends to burn! I don’t know if crusts are quick to burn because they are gluten free but I saved mine just in time!
  7. Remove from the grill and let pizzas cool down and “set” for a few minutes. Top with freshly arugula and enjoy!
SO, WHAT’S THE NUTRITION BALANCE?

This pizza contains protein, carbohydrates and fat. It’s slightly higher in carbs than protein due to the crusts and BBQ sauce but a million times better for you than traditional pizza!


Gluten-Free Grilled BARBECUE Chicken & Veggie Pizza

Ingredients

2 ears of corn on the cob
1 red, orange or yellow bell pepper
1 small onion, peeled and sliced in thick rings (don't separate the rings)
2 cooked organic chicken breasts, shredded or chopped (or rotisserie chicken without the skin)
1/2 cup all-natural barbecue sauce (I recommend Organicville)
4 gluten-free pizza crusts, defrosted (I recommend Glutenfreeda Artisan Flatbreads)
Sea salt
Fresh ground black pepper
Extra virgin olive oil
2 large garlic cloves, finely minced into a paste
1/2 cup tomato sauce (look for real tomatoes, not tomato paste, as the first ingredient)
1 1/2 cups shredded mozzarella cheese
A handful of fresh arugula

Preheat the grill. Grill the corn, pepper and onion slices until slightly charred. In the meantime, toss chicken in a small bowl with barbecue sauce and set aside.

Lay the defrosted pizza crusts out on a large sheet pan. Brush gently with olive oil (especially the outer edge). Using your hands, rub the minced garlic all over the crusts. Season the crusts with salt and pepper. Top the crusts with tomato sauce and cheese. Layer chicken then veggies on top. Season gently with salt and pepper.

Grill on medium for about 5 minutes, keeping a very close eye as the bottom tends to burn. I don't know if crusts are quick to burn because they are gluten free but I saved mine just in time! Remove from the grill. Top with fresh arugula and enjoy!

What is the balance?

This pizza contains protein, carbohydrates and fat. It's slightly higher in carbs than protein due to the crust and barbecue sauce but better for you than traditional pizza.


Gluten-Free Barbecue Chicken Pizza - Recipes

A word about “pizza”. You know those things that your mom made you eat as a child that were just short of a scarring experience? In our house it was Montana Stew which was comprised of ground beef, kidney beans, canned tomatoes and spaghetti. You’d think the flavors might meld together to create a magical childhood memory, but honestly, it just made me want to scrape my tongue. I tend to think it was my mom’s answer to cheaply feeding 9 kids crammed into a cabin for two weeks of fly-fishing every summer. To this day, we give her a hard time about it.

But now the shoe’s on the other foot and I’m quite certain that my son’s “Montana Stew” will be the most bastardized form of “pizza” known to man. Before I found these rice tortillas (and Conte’s frozen pizza, let’s be honest), he suffered through a slice of toasted rice bread, slathered with a squirt of catsup, topped with grated cheese. I got away with it for years, too, shoving it in the toaster oven, softening the bread so he wouldn’t chip a tooth. Honestly, you could play hockey with some of that stuff.

So like all mothers, I’m hoping his childhood memory is selective and that he’ll love me for the thin crust pizzas I make him now because pizza is one of those quintessential comfort foods. If you rearrange your thoughts and expectations a bit and try this “pizza”, I think you’ll be surprised at how delicious a thin, crisp crust can be (sorry Chicago).

Throw a pizza party and ask each friend to bring a topping. There’s not a chance my boy will eat this, but what about thin slices of brie and pear with arugula on top, drizzled with olive oil, for example? Or a traditional Margherita with fresh tomatoes and basil? And if you want something more substantial, throw another tortilla on top and you’ve got a quesadilla. Be creative, have fun and fall in love with pizza, all over again.

Watch here for my BBQ Chicken Pizza demo and make it along with me.

Total time: 15 minutes
Yield: 4 pizzas or 24 appetizers

2 tsp. olive or grapeseed oil
1 small red onion, thinly sliced
pinch salt
4 gluten-free brown rice tortillas
(I buy at Trader Joe’s)
8 T gluten-free BBQ sauce (the Kansas City BBQ sauce at Trader Joe’s is GFCF)
1 1/2 c. shredded cheddar cheese (or Daiya vegan cheese for casein-free)
6-7 oz. smoked deli turkey, roughly chopped
4 scallions, finely sliced
1/4 c. roughly chopped cilantro


Gluten Free Vegan BBQ Chicken Pizza Recipe

My siblings and I grew up on pizza. When we were kids, every weekend we would meet my Grandparents for pizza. My Grandpa loves pizza and I think it’s safe to say that got passed down to us all! I had tried every pizza you could probably imagine up to the point where I became a vegan. Now I find myself trying to recreate some of my favorites. The world needed a great gluten free vegan BBQ chicken pizza and I was determined to make it happen! Here is how I did it…

You will need to prepare your gluten free vegan pizza dough. For this recipe, we used our Easy Gluten Free Vegan Pizza Crust (click here for recipe). Once you shape your crust from the dough and pre-bake it, set it aside.

Next, I had to make the vegan chicken from tofu. The tofu chicken needs to have a specific flavor to mesh with the barbecue sauce flavor.

Here are the ingredients for the tofu chicken:

  • 2 Tablespoons of vegan butter
  • 2 Tablespoons of olive oil
  • 2 teaspoons of gluten free vegan Worcester sauce*
  • 1 garlic clove, minced
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of dried thyme
  • 200 grams (1 1/2 cup) of organic tofu, chopped into medium to small cubes

*About the Worcester sauce, if you cannot find this, Tamari would work as a substitute but try to find the Vegan Gluten Free Worcester sauce if you can.

In a large frying pan, add the olive oil, vegan butter and Worcester sauce. Place the pan over medium heat on the stove. When the butter melts, add the minced garlic, sea salt and dried thyme. Stir. Then, add the tofu chicken cubes. Leave the tofu chicken cubes on for 6 to 7 minutes or until they are browning on the side contacting the pan. Then attempt to flip them to another side for another 6 to 7 minutes. Use something like a long fork, spatula or tongs because the oil and vegan butter will be sizzling! Once you have two brownish sides of each tofu cube, remove from heat and set aside.

Preheat your oven to 160° Celsius (320° F)

Take the pizza crust you set aside earlier and pour as much gluten free vegan BBQ sauce (click here for our BBQ sauce recipe) in the middle of it as you desire. Spread it as evenly as you can with a spoon or utensil of your choice. Next, add as much shredded or grated vegan cheese as you desire. You may slice some fresh red onions like we did at this point, but the onions are optional. If you do want onions, toss as many as you would like on top of the vegan cheese. Otherwise, just add as many tofu chicken cubes as you desire on top of the vegan cheese. You might use all of the tofu chicken cubes, that’s ok. We used about 75% of the 200 grams and refrigerated what was left to be used on a salad or something else later.

Finally, put the pizza in the oven. We always leave it on the parchment paper to keep a clean oven. Keeping in mind we pre-baked the crust before adding the toppings for about 3 minutes we baked our gluten free vegan BBQ pizza for about 22 minutes. Depending on your oven, this pizza crust should be done between 18 to 25 minutes. The outer crust should not be burning, maybe gain a little color… but try to avoid it gaining much color at all. That’s all there is to it! It’s very, very delicious!


Paleo BBQ Chicken Pizza

This delicious Paleo BBQ Chicken Pizza free of gluten and dairy, and made with homemade BBQ sauce without any artificial sugar or preservatives. Yum!

Jump to Recipe

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I hope everyone had a great weekend! I had a long weekend of moving things in the heat. Texas is pretty hot right now.

I took the Army Physical Fitness Test on Sunday. We did it early in the morning to beat the heat, but by 6:00am it was already 80 degrees. By the end of the run I was drenched. But even with the heat I did fairly well. I did a little less on my sit-ups and run than my last for-record APFT, but I made up for it in the push-ups and ended up with the same overall score of 269. It was the most push-ups I have done in 2 minutes (43), so I was happy about that. My sit-ups were at 64, which is 6 less than last time, and my 2 mile run was at 16:16, which is 6 seconds worse than my last run, but still not too bad. Overall, although I didn’t get a better score than my last for-record APFT, I at least didn’t do worse, so I’m happy with my score. I think I still have the highest score in my section, but I do have the advantage of being older on that. The older you get, the less you have to do to pass, so your score can increase.

I have always loved BBQ Chicken Pizza, since the first time I tried it when I was 14 at California Pizza Kitchen. But having one from there now would not suit my stomach very well. I was trying to decide what to make for dinner this past weekend and had a craving for some. But since I can’t eat gluten and dairy without breaking out and having an upset digestive system, I decided to make my own homemade, paleo version. This definitely satisfied my craving! It was great! If you are not sensitive to dairy, you can even add some mozzarella over the top. I added some to my husband’s.

As you can see, I did not add the cheese to mine. But even without cheese, this paleo BBQ chicken pizza was yummy!

This really wasn’t too complicated at all, and didn’t take very long to make. But it really was delicious!



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