Gluten-Free BBQ Chicken Pizza Recipe

If you love pizza but need (or want) to avoid gluten, you don’t have to sacrifice flavour, texture, or that irresistible charred crust edge. This Gluten-Free BBQ Chicken Pizza Recipe brings together tangy barbecue sauce, tender shredded chicken, melty cheese, and a crisp-but-tender gluten-free crust. I’ll walk you through everything — from the best gluten-free flour blends to crisping tricks, assembly, variations (including dairy-free and cauliflower options), make-ahead tips, troubleshooting, and serving ideas. Let’s make the best gluten-free BBQ chicken pizza you’ve ever tasted.

Why this Gluten-Free BBQ Chicken Pizza works

There are two parts to a great gluten-free pizza: a crust that’s sturdy and has a pleasant chew, and balanced toppings that don’t overwhelm the crust. This recipe uses a reliable gluten-free flour blend and a little binder (xanthan gum or psyllium husk) to create structure. The BBQ sauce is bright, not sickly sweet, and we finish with a quick high-heat bake to get a slightly caramelised edge. The result: the tang of the sauce, the savory chicken, smoky red onion, and a melty cheese layer — all atop a crust you’ll happily dig into.

What you’ll need (equipment + ingredients)

Equipment

• Oven (can go to 475°F / 245°C)
• Pizza stone or steel (highly recommended) or heavy baking sheet
• Stand mixer with dough hook (optional) or a large bowl and sturdy spoon
• Rolling pin or your hands for shaping
• Parchment paper (optional, helpful for transfer)
• Sharp pizza cutter or chef’s knife
• Instant-read thermometer (handy for chicken)

Ingredients (makes one 12–14 inch pizza)

For the crust

• 2 cups gluten-free all-purpose flour blend (about 240–260 g; blends with rice flour/tapioca/potato starch are ideal)
• 1 teaspoon xanthan gum only if your blend doesn’t already include it
• 1 teaspoon instant yeast (or active dry yeast)
• 1 tablespoon sugar or honey (feeds the yeast)
• 1 teaspoon fine sea salt
• 1 cup warm water (about 105–115°F / 40–46°C; 240 ml)
• 2 tablespoons olive oil (30 ml)
• 1 large egg (room temperature) — for structure and browning (optional — omit for vegan)

For the toppings

• 1 to 1¼ cups cooked chicken, shredded or chopped (about 200–250 g) — see cooking options below
• ¾ to 1 cup barbecue sauce (choose your favourite; about 180–240 ml)
• 1½ to 2 cups shredded mozzarella cheese (about 150–200 g) — or vegan mozzarella for dairy-free
• ¼ cup red onion, thinly sliced
• 1/4 cup chopped cilantro (optional, for finishing)
• 1–2 tablespoons olive oil for brushing
• Salt and black pepper to taste
• Optional extras: sliced jalapeños, smoked gouda, pineapple, thinly sliced bell pepper

Notes on measurements: I’ve given volumes and approximate metric weights. Gluten-free flours vary by brand; if you prefer precision, weigh your flour with a kitchen scale.

Prep: Cook the chicken (three easy options)

Use any of these methods depending on time and equipment:

1. Rotisserie / Store-bought — Quick and flavorful. Shred and toss with a few tablespoons of BBQ sauce before topping.
2. Poached chicken breasts — Simmer chicken breasts in lightly salted water for 12–15 minutes until internal temp reaches 165°F (74°C). Shred and toss with sauce.
3. Pan-seared or grilled — Season lightly with salt and pepper, cook 6–8 minutes per side over medium-high heat (depending on thickness), rest 5 minutes, then shred and toss.

Tossing the chicken with a little BBQ sauce before assembly keeps it juicy and spreads flavor without making the pizza soggy.

The Gluten-Free Pizza Dough: step-by-step

This dough is forgiving and designed for a home oven.

1. Activate the yeast (if using active dry yeast).
   If you have instant yeast, it can go straight into the dry mix. For active dry yeast, dissolve 1 tsp sugar in 1 cup warm water (105–115°F / 40–46°C), sprinkle yeast on top, wait 5–8 minutes until foamy.
2. Mix the dry ingredients.
   In a large bowl, combine the gluten-free flour blend, xanthan gum (if using), instant yeast (or the activated yeast mixture), sugar, and salt.
3. Add wet ingredients.
   Make a well in the center, add warm water (or yeast mixture), olive oil, and egg. Mix with a spoon or paddle until the dough comes together. The dough will be wetter and stickier than traditional wheat dough — that’s normal for gluten-free dough.
4. Knead briefly (if using stand mixer).
   Mix on low for 2–3 minutes. If mixing by hand, stir until combined. You don’t want to overwork it.
5. First rise (optional).
   Gluten-free doughs don’t always need long rises. Cover and let sit in a warm spot for 20–30 minutes — mainly to let the yeast relax and for a little aeration. You’ll notice it may puff slightly.
6. Shape the dough.
   Place dough on parchment dusted lightly with flour (GF flour or tapioca starch). Wet your hands or coat with oil. Press and stretch the dough into a 12–14 inch circle, or use a rolling pin lightly dusted with tapioca starch. Aim for an even thickness, slightly thicker toward the edges for a rim.
7. Par-bake (recommended).
   Transfer the shaped dough (on parchment) to a preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 7–9 minutes until it begins to set and faintly color at the edges. Par-baking prevents sogginess when you add sauce and toppings.

Sauce and assembly

1. Prep the sauce.
   Use store-bought BBQ sauce you love, or quickly mix: ¾ cup ketchup, 1½ tablespoons apple cider vinegar, 1½ tablespoons brown sugar, 1 tsp smoked paprika, a pinch of chili powder, 1 tsp Worcestershire (optional). Simmer for 5 minutes. Cool slightly.
2. Sauce the par-baked crust.
   Brush crust lightly with olive oil (helps seal), then spread a thin, even layer of BBQ sauce — about ½ cup to ¾ cup for a 12″ pizza. Too much sauce = soggy crust; keep it balanced.
3. Add cheese.
   Sprinkle half the mozzarella first (this forms a protective layer). Then add the BBQ-coated chicken, red onion slices, any extra cheeses (smoked gouda is delicious), and finish with the remaining mozzarella.
4. Final bake.
   Slide pizza back into the oven at 475°F (245°C) on the stone or steel. Bake 8–12 minutes until cheese is bubbly and edges are golden and crisp. If using a broiler, broil 30–60 seconds to blister the cheese — watch closely.
5. Finish and serve.
   Remove from oven, sprinkle chopped cilantro, a small drizzle of extra BBQ sauce if you like, and let rest 3–5 minutes to set. Slice and serve.

Oven temperatures & timing (cheat sheet)

• Preheat oven and pizza stone/steel to 475°F (245°C) — preheat at least 30 minutes for a stone.
• Par-bake dough: 7–9 minutes.
• Final bake with toppings: 8–12 minutes.
• Total oven time: 15–20 minutes (plus prep).

Texture tips — how to get a crisp gluten-free crust

Gluten-free crusts need a few tricks to mimic wheat’s chew:

• Par-bake the crust before topping. That prevents the sauce from saturating the interior.
• Preheat your pizza stone or steel — it gives intense bottom heat for a crisp bottom.
• Keep sauce thin and sparing. A heavy layer of sauce soaks the crust.
• Use a binder like xanthan gum or psyllium husk to give elasticity. If your GF flour blend already includes xanthan, skip adding extra.
• Brush edges with oil before baking for nice browning.
• High heat is your friend — 475°F (245°C) or slightly higher if your oven allows and the stone/steel is rated for it.

Variations (so you can customise)

1. Cauliflower crust (gluten-free, lower carb)

Use riced cauliflower, squeeze dry, mix with an egg, a handful of cheese (or nutritional yeast for dairy-free), and seasonings. Press into a circle and par-bake until set. Note: Cauliflower crusts are delicate — handle gently.

2. Dairy-free / vegan BBQ chicken pizza

• Use vegan mozzarella.
• Replace egg in crust with 2 tablespoons ground flaxseed + 6 tablespoons water (let sit 5 minutes) or use a commercial egg replacer.
• For “chicken,” use shredded jackfruit (canned, drained and seasoned) or store-bought plant-based chicken strips, shredded and tossed in BBQ sauce.

3. Smoky & spicy

Add smoked paprika to the dough (½ tsp) and top with sliced jalapeños, a few dashes of hot sauce, or a smoky chipotle BBQ sauce.

4. Thin & crisp

Roll the dough thinner, par-bake a little longer (9–11 minutes), and use less sauce. Watch closely to avoid burning.

5. Stuffed-edge crust (gluten-free friendly)

Create a rim and tuck in a thin strip of cheese (or vegan cheese). Seal carefully — these crusts can be trickier with GF dough, so practice and use a wetter dough if it tears.

Flavor pairings & serving suggestions

• Sides: Simple arugula salad with lemon vinaigrette, garlic-roasted asparagus, or corn salad.
• Drinks: Crisp lager, dry rose, or iced tea with lemon. Vegan options include sparkling water with lime.
• Condiments: Extra BBQ sauce, ranch or blue cheese dressing (for dipping), chili flakes.
• Garnish: Fresh cilantro or chopped scallions brightens the pie.

Make-ahead and storage

• Make dough ahead: You can refrigerate covered for up to 24 hours. Let it warm to room temp before shaping.
• Pre-cook toppings: Cook and toss chicken with sauce up to 2 days ahead. Keep refrigerated.
• Leftovers: Store in an airtight container 2–3 days in the fridge. Reheat in a 375°F (190°C) oven for 6–8 minutes to re-crisp the crust. Avoid the microwave — it makes crust chewy.

Troubleshooting — common problems & fixes

Problem: crust is gummy in the center

• Cause: too much sauce, under baked, or stone not hot enough.
• Fix: par-bake longer, use less sauce, bake on a preheated stone/steel.

Problem: crust falls apart when sliced

• Cause: insufficient binder or not enough egg.
• Fix: add ¼–½ teaspoon xanthan gum (if your blend lacks it) or use psyllium husk powder for structure.

Problem: edges brown but center undercooks

• Cause: oven too hot at top or toppings too heavy.
• Fix: lower oven rack so that heat reaches the bottom, par-bake longer, or reduce toppings.

Problem: dough won’t stretch

• Cause: gluten-free dough lacks elasticity by nature.
• Fix: press/stretch gently with oiled hands or roll between parchment paper.

Nutrition snapshot (approximate, per slice — 8 slices)

Nutrition varies wildly by flour blend, cheese choice, and portion sizes. A rough estimate for one slice (with regular mozzarella and a standard GF crust) might be:

• Calories: 260–350 kcal
• Protein: 12–18 g
• Carbs: 25–35 g
• Fat: 10–16 g

If you need precise nutrition for dietary needs, plug your exact ingredients into a nutrition calculator.

FAQs

Can I use store-bought gluten-free pizza crust?
Absolutely. Use a pre-made crust if you’re short on time — par-bake according to package instructions, then add sauce and toppings and finish baking.

Can I freeze this pizza?
Yes. Freeze fully cooled, sliced pizza in a single layer with parchment between slices, or an entire pie wrapped tightly. Reheat from frozen at 375°F (190°C) until warmed through, about 12–18 minutes.

Is xanthan gum safe?
Yes, xanthan gum is a common binder used in gluten-free baking. If you have a sensitivity, use psyllium husk powder or a premixed GF blend that uses a different binder.

What’s the best BBQ sauce for pizza?
Choose a balanced sauce — tangy with modest sweetness. Avoid overly watery or very thin sauces; simmering a thinner sauce briefly can thicken it.

Pro chef tips (little secrets that make a big difference)

• Double cheese layering: Sprinkle a thin layer of cheese under the chicken to act as a moisture barrier — it helps prevent sogginess.
• Smoke flavour without a smoker: Add a few drops of liquid smoke to the BBQ sauce (start small — it’s potent). Or use smoked paprika for warmth.
• Crispier bottom: After the final bake, set the pizza directly on the hot stone for 1–2 minutes (use parchment for easier handling) to crisp the bottom more.
• Rest before slicing: Let the pizza rest 3–5 minutes — this helps the cheese set so toppings don’t slide off when you cut.

A final word

This Gluten-Free BBQ Chicken Pizza Recipe proves that going gluten-free doesn’t mean going bland. With a well-made crust, a tang-forward BBQ sauce, and thoughtfully assembled toppings, you’ll get a pie that’s both comforting and exciting. Try the base recipe, then experiment — swap cheeses, add heat, or make it vegan. The better you get to know your preferred gluten-free flour blend and your oven, the more consistent and delicious your pizzas will be.

Gluten-Free BBQ Chicken Pizza Recipe

A smoky, cheesy, and flavourful Gluten-Free BBQ Chicken Pizza Recipe featuring tender chicken, tangy barbecue sauce, and a crispy gluten-free crust — perfect for an easy homemade dinner that doesn’t compromise on taste or texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 250 kcal

Ingredients

  

For the Gluten-Free Pizza Crust:

• 2 cups gluten-free all-purpose flour blend with xanthan gum
• 1 tsp instant yeast
• 1 tsp sugar
• ¾ cup warm water
• 1 tbsp olive oil
• ½ tsp salt

For the BBQ Chicken Topping:

• 1 cup cooked chicken breast shredded or diced
• ⅓ cup BBQ sauce gluten-free certified
• 1 cup shredded mozzarella cheese
• ¼ cup red onion thinly sliced
• 2 tbsp chopped fresh cilantro optional
• 1 tbsp olive oil
• ½ tsp smoked paprika optional
• Salt and pepper to taste

Instructions

 

Step 1: Prepare the Dough

• In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
• Add gluten-free flour, salt, and olive oil.
• Mix until a soft dough forms. Gluten-free dough will be slightly sticky — this is normal.
• Cover and allow the dough to rest for 20–30 minutes to hydrate.

Step 2: Shape the Crust

• Preheat oven to 220°C (425°F).
• Line a baking tray with parchment paper.
• Place dough on parchment and gently press into a round pizza shape (about 10–12 inches).
• Brush lightly with olive oil.

Step 3: Pre-Bake the Crust

• Bake the crust for 8–10 minutes until slightly set but not browned.
• Remove from oven.

Step 4: Prepare BBQ Chicken

• Toss cooked chicken with BBQ sauce and smoked paprika.
• Ensure chicken is evenly coated.

Step 5: Assemble the Pizza

• Spread a thin layer of BBQ sauce over the crust.
• Add mozzarella cheese evenly.
• Top with BBQ chicken mixture.
• Add sliced red onions.

Step 6: Bake the Pizza

• Return to oven and bake for 10–15 minutes until cheese melts and edges become golden.

Step 7: Finish and Serve

• Remove from oven and rest for 2 minutes.
• Sprinkle with fresh cilantro if desired.
• Slice and serve warm.

Notes

• Always use certified gluten-free ingredients to avoid cross-contamination.
• Pre-baking the crust prevents sogginess and ensures crisp texture.
• For extra smoky flavour, add a drizzle of BBQ sauce after baking.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Bake at 180°C (350°F) for 5–7 minutes for best texture.
• Variations: Add pineapple for a sweet-and-smoky twist.
• Use dairy-free cheese for a lactose-free option.
• Add jalapenos for spicy BBQ chicken pizza.
• Try grilled chicken for deeper flavour.