BBQ Chicken Chicken Pizza
A high-protein, completely flourless BBQ chicken pizza with a savory chicken crust—a different way to enjoy gluten-free pizza without using a traditional flour-based crust.
- Prep
- 10 minutes
- Cook
- 25 minutes
- Serves
- 1 to 2
What you need
Chicken Crust
- ½ lb ground chicken
- 1 egg
- Grated Parmesan, a generous handful
- Panko
- Dan-O’s Cheesoning or your preferred all-purpose seasoning, to taste
Toppings
- Sweet Baby Ray’s BBQ sauce
- Cooked bacon, chopped
- Red onion, thinly sliced
- Fresh cilantro
- Shredded mozzarella
- Optional: a little shredded white cheese
Ranch BBQ Drizzle
- Ranch dressing
- A small splash of BBQ sauce
THE PLAN.
- Heat the oven to 400°F. Line a sheet pan with parchment paper.
- Mix the ground chicken, egg, Parmesan, and seasoning until well combined.
- Press the chicken mixture into a thin square on the parchment. It does not need to be perfect—a pizza square is close enough.
- Bake for 20 minutes, until the chicken is fully cooked through and reaches 165°F in the center.
- Microwave the bacon for about 20 seconds if needed, then chop it.
- Mix the ranch dressing with a small splash of BBQ sauce to make the drizzle.
- Carefully flip the cooked chicken crust. Spread BBQ sauce over the top, going close to the edges because there is no traditional crust to protect.
- Add the bacon, red onion, cilantro, mozzarella, and optional white cheese.
- Return the pizza to the oven for 5 minutes, until the cheese melts.
- Drizzle with the ranch BBQ sauce. Cut, serve, and enjoy a completely flourless, gluten-free pizza with a surprisingly satisfying chicken crust.