Tuesday, June 1, 2010

Gluten Free BBQ Chicken Pizza

This was by far the best pizza and the best pizza crust I have made.  It was mouth watering.  Everyone out there that will try this will love it!  Guaranteed!  The dough makes enough for the 1 large square, hand tossed thickness, pizza pictured above, or, 2 thinner 12"rounds.

The Dough Ingredients

1/2 cup brown rice flour
3/4 cup soy flour
3/4 cup cornstarch
2 teaspoons xanthan gum
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup warm water
1 teaspoon sugar (proofing yeast)
1 package of active dry yeast
2 1/2 tablespoons olive oil
1/2 teaspoon cider vinegar
2 tablespoons of Half and Half
2 eggs (room temperature)

The Toppings

1 red onion (diced)
2 breast of chicken (cooked and diced)
BBQ sauce (your favorite gluten free BBQ sauce)
Green Onion (diced)

Start by whisking all the dry ingredients for the dough together in your stand mixer bowl.  Make a well in the center of the bowl for the wet ingredients.

In a separate bowl mix the vinegar, olive oil, and half and half.  Set this aside to curdle.

In a separate bowl mix together 1 teaspoon of sugar, the yeast, and 1/4 cup of the warm water.  Set this mixture aside to "bloom" or proof the yeast.

Now mix the eggs, yeast (proofed), and the milk/oil mixture along with the remaining half cup of warm water into the dry ingredients using dough hooks.  Here is a video showing this step and the dough consistency.  I find visuals help.

When dough is mixed, liberally oil hands with the olive oil and spread the dough into the desired shape and thickness into an oiled pan.

Bake the crust for 10 minutes at 350 degrees. It will puff slightly.

Add the BBQ sauce and spread it thinly over the crust leaving a ridge around the outside edge clean.  Use your favorite or make your own (when using store brands read the label carefully).

Next add a sprinkle of cheese.

Next add the diced red onion and the cooked chicken and top with cheese

Bake again for 10 minutes at 400 degrees.  When it comes back out of the oven sprinkle with diced green onions.  Serve and enjoy the best gluten free BBQ chicken pizza you ever tasted.  I guarantee it!


  1. Hi Shawn,
    I have decided to go gluten free. I have a lot of knowledge about a gf diet as I have done it before but it has been about 6 years. If you could recommend a grocery list to convert ones life back to gf, what would be your recommendations for the basics? Especially flours and baking products. Thanks, Erin Passmonick ;)

  2. Good question Erin, I have recently been taking inventory of my kitchen and reviewing grocery bills. I'm not a huge fan of any of the prepackaged "gluten free" labeled products out there yet. I am a huge fan of cooking from scratch. I can recommend a few "staple" flours to keep on hand that I use more often than any of the others. I know the large selection can be a bit daunting and I recommend trying all of them as time and money allow, but... Here is a list of what I use most often. Potato Starch, Tapioca Flour, Glutinous Rice flour, Arrowroot. These are the "main" ingredient in most of my flour mixtures. Millet, Sweet white Sorghum, Quinoa flour, and brown rice flour are my secondary "mix-ins" (I buy them less often) depending on what my desired outcome is. These are my 7 always on hand bags of Bob's Red mill flours to mix and match as I need. I keep one bag of his GF Rolled oats too to whip up in the food processor if I want oat flour. I do recommend McCormick pure vanilla (McCormick as a company has an excellent gluten free ingredient labeling practice). Best advice is, cook from scratch, use whole and or organic ingredients, and read ingredient labels religiously. (Oh, and cook from the gluten free spouses recipe list.) Good luck and cheers to your health!

  3. Erin, I forgot to mention Flaxseed meal, and guar gum are the best binders I've found. I use Xanthan gum some because of its availability, but it has fallen out of favor with me.