This Yeast Free, Gluten Free and Dairy Free BBQ Chicken Pizza Recipe (made with True Story Foods Chicken) holds together exactly like its gluten filled counterpart would. A true quick whip up, no time wasted waiting for the dough to rise, and true satisfaction when that crispy pizza is cut and devoured.
The base of this pizza is made with a combination of gluten free baking flour, arrowroot flour, oil, water and egg. The only thing I seasoned it with was salt but feel free to add garlic powder, onion powder or even paprika for extra flavor.
Makes: 1 x 9" pizza
Total Time: 1hr 5 mins
Prep Time: 30 mins
Cook Time: 35mins
What you'll need:
Base
3/4 cup gluten free baking flour
3/4 cup arrowroot flour + 1 tbsp for rolling
1 tsp sea salt
1 large egg, whisked
1/3 cup warm water
1/3 cup avocado oil (or use a light olive oil)
1 tbsp coconut flour
1 tbsp apple cider vinegar
Toppings
1/3 cup paleo BBQ sauce (I used Primal Kitchen Golden BBQ sauce)
1 pack True Story Foods Roasted Chicken Breast, cut into small pieces
1/3 cup pineapple slices
1/4 cup jalapeños (from the jar)
What to do:
Preheat oven to 425F
In a medium bowl mix together the gluten free flour, arrowroot flour, salt and any spices you're using. Set aside.
In a small bowl mix together your water, oil & apple cider vinegar
Pour oil mix into the flour and stir well
Add the whisked egg, stir until you get a ball of dough
If the dough is sticky, add 1 tbsp coconut flour, stirring again until you get a smoother and more manageable dough.
Transfer dough to a baking tray lined with parchment paper (or pizza stone if you have it)
Sprinkle some arrowroot flour on the parchment paper and gently press or roll your dough into a 9 inch pizza.
Bake for 15 mins. The dough may rise a little from any air bubbles but it will come back down once you remove the dough from the oven.
Spread your BBQ sauce over the base then top with your toppings.
Bake for a further 25 mins or until the edges are golden and crispy.
Slice it up and enjoy x
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