BBQ Chicken Gluten Free Pizza

Here is my recipe for Gluten and Dairy Free pizza dough, it’s quick and easy to make, it is also much cheaper than buying the pre made ones.

It’s not really a mid-week meal because it does take a little longer than my usual ones but if you make this up on a weekend and freeze some dough, you could definitely use it as a midweek meal. This pizza base is lovely, its crisp on the bottom with a fluffy crust that can be stuffed with DF Cheese, you will love it.

What I like about pizza is that you can top it with any flavors that you fancy, you can have dairy-free cheese if you like but it would be just as tasty without. I did 2 pizzas they are so quick to whip up I did the second while the 1st was cooking.

I topped them with kale, tomatoes, bacon, BBQ Chicken, caramelized onions and Daiya Jack cheese. I did the BBQ chicken by grilling it then shredding it with a fork and stirring in Bulls eye BBQ sauce.

What I like about this dough is that you don’t need to give it time to rise, you just pop all of your ingredients in 1 bowl, mix it together and your done! Making the pizza sauce is also really simple!

Ingredients:

Makes 1 large pizza

Pizza Dough

  • 1 egg
  • 1/2 cup of warm water
  • 1/2 teaspoon of honey
  • 1 teaspoon of cider vinegar
  • 1 teaspoon of olive oil
  • 1/2 cup of tapioca flour
  • 2/3 cups brown rice flour
  • 2 tablespoons of glutinous (sweet) rice flour plus extra for dusting
  • 1 tablespoon of quick rising yeast
  • 2 teaspoons of xanthan gum
  • 1/2 teaspoon of salt

Pizza Sauce (enough for 2 pizzas)

  • 1 tin of tomato paste
  • Water (fill empty tomato paste tin with water)
  • 1 teaspoon of crushed garlic
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of Cajun Spice
  • salt and pepper

Toppings (double for 2 pizzas)

  •  BBQ Sauce
  • 1 Chicken Breast
  • 2 slices of bacon
  • 3 kale leaves
  • daiya jack wedge
  • 1/2 box of cherry tomatoes
  • 1/2 red pepper
  • 1/2 onion
  • 1/2 tablespoon of brown sugar
  • 1/2 tablespoon of earth balance buttery sticks
  • parsley

Directions:

Preheat the oven to 425°, place your chicken breast on the grill until fully cooked, whilst that is cooking in a small sauce pan over a medium-low heat, add all of the tomato paste ingredients together and blend with a fork, when fully combined remove from heat and put to one side.

Add together all of the ingredients for the pizza dough in a bowl, I put the liquids in 1st. With an electric whisker mix together for a minute or two, If the mixture starts to shoot outwards add a little more water until it forms a dough ball. Sprinkle your hands with sweet rice flour and remove the dough from the bowl, flour your rolling-pin and roll the dough until desired thickness is reached. I rolled it on my lined baking sheet so I didn’t have to move it again. Turn over the edges if you want to make a thick crust, you could also stuff with Daiya at this point

Cover the base with tomato paste then add your sliced peppers, kale and caramlized onions. To Caramelize the onions you cook the slices down over a medium low heat with 1/2 tablespoon of DF Butter and 1/2 tablespoon of brown sugar, it will take around 15 minutes (this is optional you can just use sliced onions but these work lovely with the BBQ sauce). For the BBQ Chicken to simply shred the cooked chicken with a fork then in a bowl add some bbq sauce until it looks like pulled pork and is moist, i used about 5 tablespoons. Finish by topping with the cherry tomatoes and bacon, place in the oven for 10 minutes.

While that is cooking grate about half of the daiya wedge, remove the pizza from the oven, top with grated daiya and place back in for another 10 minutes or untill the daiya begins to turn lightly golden and melted. Slice and serve and if like us you love it make yourself a second while you have all of the ingredients out and have the left overs at work the next day!

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