Gluten-Free BBQ Chicken Pizza

Gluten-Free BBQ chicken pizza with a Schär puff pastry crust and using Salt Lick honey pecan BBQ sauce

pizza pizza

When you have to eat gluten-free food, the one thing that is really hard to find is a good pizza crust. Some are decent but not really the same as normal pizza.

We really like the Schär pre-made pizza crust we used for Bison Philly Cheesesteak and Pepperoni Pizzas. They held up pretty good and were better than some of the other gluten-free pizza crusts I have tried so far.

Then I started experimenting with the Schär gluten-free puff pastry dough. It was so perfect for Mini-Quiche Lorraine Bites and Spinach Goat Feta Puff Pastries.

So I decided to try it as a pizza crust. I love BBQ chicken dishes and usually make up a little extra to use in another recipe, like BBQ tacos or sandwiches. But it also makes a really delicious pizza.

For this recipe we use the Salt Lick Pecan Wood Honey Pecan BBQ sauce. Just the right amount of sweet and savory in the sauce.

Gluten-Free BBQ chicken pizza with a Schär puff pastry crust cut in half and using Salt Lick honey pecan BBQ sauce

making the bbq chicken pizza

So the first time I made the pizza, we used a full sheet of gluten-free dough and put all the ingredients on top.

A layer of gluten-free pizza sauce, goat milk mozzarella cheese, cooked chicken mixed with BBQ sauce, and a few thinly sliced red onions.

We baked it and it was delicious! But the middle didn’t cook all the way through. So we had to cook those pieces longer and that dried out the BBQ chicken on top.

Schär gluten-free puff pastry crust cut in half on a baking sheet

So we made it again but cut the Schär gluten-free puff pastry in two pieces and pre-cooked it for about six minutes before putting all the toppings on.

I thaw the gluten-free puff pastry in the fridge overnight. Then place it on the counter for a few hours so it comes to room temperature. It sometimes cracks, but I just pressed it with my fingers to mend the cracks.

Schär gluten-free puff pastry crust cut in half on a baking sheet and cooked for 6 minutes

Then after pre-baking it and letting it cool a bit, we add the rest of the ingredients.

I really like the organic gluten-free pizza sauce from Field Day. I only need about 1/3 cup for the pizza, so I freeze the rest in little 1/2-cup mason jars until I need more pizza sauce. Their organic tomato sauces are really good, too.

And the goat milk mozzarella from Funny Farm is a great cheese for pizza. And fried cheese sticks, too.

Schär gluten-free puff pastry crust cut in half on a baking sheet, cooked 6 minutes, covered with pizza sauce and goat mozzarella cheese

Then we layer on the cooked chicken tossed in honey pecan BBQ sauce and some thinly sliced red onions. Bake for about 18-20 minutes at 400 degrees.

Adding BBQ sauce covered shredded chicken and red onion slices to the pizza

I like to garnish with some sliced organic Greek peperoncini from Jeff’s naturals. They make the best Kalamata olives, too.

The crust came out perfect! It was light and crispy. It reminded me of a Papa John’s thin crust pizza. Brett said this was his favorite new pizza. So we will definitely be putting this one into the regular dinner rotation.

Probably on Saturdays when we are watching college football.

It is so hard to watch all the advertising for pizza and game food and not crave it. So I just plan to make game day foods so we can have some pretty awesome options to nom on that are gluten-free and healthier than all that processed food.

want more gluten-free game day eats?

BBQ Chicken tacos made healthier using clean ingredients

gluten-free bbq chicken pizza

Gluten-free BBQ chicken pizza made with a Schär puff pastry crust cut in half and using Salt Lick honey pecan BBQ sauce and shredded chicken.

Course Appetizer, Main Course, Snack
Cuisine American
Keyword BBQ chicken pizza, Schär puff pastry
Servings 2
Author Deana Larkin Evans

Ingredients

  • 1 sheet Schär gluten-free puff pastry
  • 1/3 cup pizza sauce
  • 3/4 cup grated goat mozzarella cheese
  • 1 cup cooked and shredded chicken
  • 1/4 cup Salt Lick honey pecan BBQ sauce (or your favorite gluten-free BBQ sauce)
  • thinly sliced red onion
  • Jeff's Natural Greek Peperoncini

Instructions

  1. Thaw the puff pastry overnight in the fridge. Place it on the coutner and let come to room temperature.

  2. Preheat oven to 400 degrees F.

  3. Cut the puff pastry in half. Place onto a baking sheet. Use fingers to press together and breaks in the puff pastry. Bake for 6 minutes. Remove from oven and set aside to cool for about 10 minutes while prepping the other ingredients.

  4. Mix the shredded chicken with the BBQ sauce in a small bowl. Season with salt and pepper.

  5. Add pizza sauce to the puff pastry. Then the grated cheese. Next add your BBQ chicken and red onions.

  6. Bake for about 18-20 minutes. Add chopped peperocinis when done. Enjoy.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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