Gluten-Free / Recipes

Gluten Free Barbecue Chicken Pizza

A couple nights ago, we planned to have grilled chicken in barbecue sauce for dinner. I was exhausted after work, and plopped on the bed for, like, an hour. I dozed a little, perused an array of Poshmark closets {something we’ll discuss soon}, played some Candy Crush {so old school, right? All the cool kids have moved on to new buzzing bee games or something} and by the time I exhausted the apps and the battery on my phone, I was skeptical about whether I could pull myself together to make dinner.

When my husband got home, he plopped himself next to me. The evening wore on. I looked at my tired husband, and said, “I want pizza.” To which he replied, “Mmm.”

I’ve been breaking Paleo quite a bit lately {saying it that way makes me feel cool, like I’m breaking bad or something}. We’ve been attending weddings and traveling, and we’re getting ready to move in about a week, so being ultra regimented hasn’t been practical. Sometimes, you’ve just gotta live. I also needed sufficient motivation to get out of bed to make dinner…hello! pizza! totally motivating!…so, sometime around 8:00 pm, the hubs and I tag-teamed a pretty badass gluten free barbecue chicken pizza. We were frugal; we used the chicken we already planned on using, and also got what we were craving. Sure, we ate around 9:00 pm, but that’s just life. It’s summertime. The kids are out of school. What the heck? Here’s the recipe:

Gluten-Free Barbecue Chicken Pizza

Pizza Crust:
2 3/4 Cups GF all-purpose flour {I use Bob’s Red Mill for this recipe, which is mostly chickpea flour – it’s hearty and yummy, and I process it better than straight grain}
2 tsp xanthan gum
2 tsp fast-acting dried yeast
2 tsp sugar
1 tsp salt
1 1/4 cups warm water
3 Tbsp olive oil, plus more for brushing the top of the dough
1-2 tsp garlic powder {depending on how garlicky you like it}
2 Tbsp chopped chives
1/4 cup basil, finely chopped

Toppings:
1 lb. organic chicken breast tenders
1 red onion
Barbecue Sauce {We used Stubb’s Spicy sauce, it’s GF and deeeelish}
Smoked Cheddar or Gouda {We only had regular cheddar on hand when we made this pizza, but I’m telling you, smoked would be the best}
2 green onions, thinly sliced
A handful of chopped cilantro

For the crust: Preheat your oven to 400 degrees F. Mix the flour, xanthan gum, yeast, sugar, and salt together in the bowl of your mixer with the paddle attachment. Add 1 1/4 cups warm water and the olive oil and mix until smooth. Add the herbs and continue to mix for about three minutes, until the herbs are well-incorporated and the dough is nice and elastic.

Grease a pizza pan and, with wet hands, spread the dough out on the pan, brush the top with olive oil, and bake for about 15 minutes.

For the toppings: Thinly slice the red onion, quartering it first, and keeping the stem and root ends intact {this will help prevent pieces from falling through the grates of your grill}. Toss the onion in olive oil. Throw it on the grill until nice and caramelized. Grill the chicken breast tenders until fully cooked, brushing with barbecue sauce as you go. Remove chicken from the grill and allow to cool.

Once the crust has finished pre-baking, cover it with barbecue sauce, leaving about an inch around the edges. Top the barbecue sauce with grated cheese. Chop the grilled onion and add it to the pizza. Chop the chicken and green onion and add them to the pizza. Return the pizza to the oven for 10 to 15 minutes, or until the cheese is all melty.

Remove from oven, let cool for a few minutes, top with chopped cilantro, and enjoy!

If your youngest child asks if they can dip their pizza in ketchup {like mine did} tell him: only if he wants to also eat ketchup on his cake. Gross!!!20140618-084857-31737059.jpg

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