When I was diagnosed with Celiac Disease in 2017, it was the beginning of a new chapter in my culinary life. I had always considered myself to be a decent home cook and baker, who knew how to work around different dietary restrictions.
Gluten was a whole other matter though, with its own unique challenges. In time I began to recreate all of my favorite recipes to be gluten free, one by one. I started this blog!
Pizza was one of “the last frontiers”! After so many attempts to make a gluten free pizza, I still felt that I was missing the real deal, like the pizza that I used to make back in the day. Then along came Better Batter, with their gluten free flour blends that changed everything.
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With Better Batter, you can make a gluten free pizza with the most amazing crust. Just the right balance of crisp and chewy. If you haven’t tried their flour blends yet, I hope this post will inspire you!
BBQ Chicken Pizza has always been my favorite, and my “go-to” recipe. It’s a crowd pleaser that both kids and adults love. The sweet and savory toppings compliment the crispy gluten free crust. It is the closest thing to the wheat pizza that I remember so fondly.
I used Better Batter Artisan Flour Blend in this recipe. Of course, you can make it with their Pizza Crust Mix or their Bread Flour, so many choices!
*** When you shop Better Batter, use my Promo Code MGFC30 at checkout for 30% off any non-sale item! ***
Ingredients:
Dough Ingredients:
- 350 g. Better Batter Artisan Flour Blend
- 1/2 tsp. salt
- 1 tbsp. active dry yeast
- 1-3/4 cups warm water
- 1 tbsp. sugar
- 2 tbsp. olive oil
Topping Ingredients:
- 12 oz. boneless chicken breast, cut into 1/4″ medallions
- 4 strips of gluten free bacon, cut into 3/4″ dice
- 1 medium sweet onion, sliced
- 1 dozen mushrooms, sliced
- other veggies like broccoli, optional
- olive oil
- gluten free BBQ Sauce (I like Stubbs)
- gluten free BBQ Seasoning
- 1-1/2 cups grated cheese
Preparation:
Combine warm water, yeast and sugar. Proof for 10 minutes.
Sift the flour and salt into the bowl of a stand mixer. Combine the yeast mixture, sifted flour and olive oil. Beat for 6-8 minutes.
Bring the dough together in the bowl, cover and refrigerate for one hour.
While the dough is resting, prepare the toppings. Heat a large nonstick skillet on medium low. First cook the bacon and drain on paper towels. Leave the bacon fat in the skillet.
Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed. Drain the onions in a colander then transfer to a bowl.
Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!
Next, add the mushrooms to the skillet with more olive oil and seasoning. Cook until they release their liquid, then drain in a colander and transfer to a bowl.
Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides. Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.
Trim 2 sheets of parchment paper to fit your pizza stone. Place the pizza stone in the oven and preheat to 500º. Remove the proofed dough from the refrigerator, it will have doubled in size.
Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle. Proof for an additional 30 minutes while the oven preheats.
Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.
Divide the onions, mushrooms, chicken and bacon between the 2 pizzas. Top with grated cheese and drizzle with more BBQ Sauce.
Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone. After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper. Continue baking for an additional 12-13 minutes. When the first pizza is done, repeat with the second. There it is!
Two pizzas will generously feed 3-4 people. The crust is nice and crisp, even in the middle!
Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend. Since writing this post, Better Batter has brought to market their new Bread Flour as well as a Pizza Mix. You’re going to want to try them all! Don’t forget to use my Promo Code MGFC30 for 30% off!
Originally published 04/09/2022 Updated 09/26/2026
Gluten Free BBQ Chicken Pizza with Better Batter
- Yield: 4-6 servings 1x
- Category: Gluten Free Pizza
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
BBQ Chicken Pizza has always been my favorite, and my “go-to” recipe. It’s a crowd pleaser that both kids and adults love. The sweet and savory toppings compliment the crispy gluten free crust. It is the closest thing to the wheat pizza that I remember so fondly.
Ingredients
Dough Ingredients
- · 350 g. Better Batter Artisan Flour Blend
- · 1/2 tsp. salt
- · 1 tbsp. active dry yeast
- · 1-3/4 cups warm water
- · 1 tbsp. sugar
- · 2 tbsp. olive oil
Topping Ingredients
- · 12 oz. boneless chicken breast, cut into 1/4" medallions
- · 4 strips of gluten free bacon, cut into 3/4" dice
- · 1 medium sweet onion, sliced
- · 1 dozen mushrooms, sliced
- · other veggies like broccoli, optional
- · olive oil
- · gluten free BBQ Sauce (I like Stubbs)
- · gluten free BBQ Seasoning
- · 1-1/2 cups grated cheese
Instructions
- Combine warm water, yeast and sugar. Proof for 10 minutes.
- Sift the flour and salt into the bowl of a stand mixer. Combine the yeast mixture, sifted flour and olive oil. Beat for 6-8 minutes.
- Bring the dough together in the bowl, cover and refrigerate for one hour.
- While the dough is resting, prepare the toppings. Heat a large nonstick skillet on medium low. First cook the bacon and drain on paper towels. Leave the bacon fat in the skillet.
- Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed. Drain the onions in a colander then transfer to a bowl.
- Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!
- Next, add the mushrooms to the skillet with more olive oil and seasoning. Cook until they release their liquid, then drain in a colander and transfer to a bowl.
- Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides. Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.
- Trim 2 sheets of parchment paper to fit your pizza stone. Place the pizza stone in the oven and preheat to 500º. Remove the proofed dough from the refrigerator, it will have doubled in size.
- Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle. Proof for an additional 30 minutes while the oven preheats.
- Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.
- Divide the onions, mushrooms, chicken and bacon between the 2 pizzas. Top with grated cheese and drizzle with more BBQ Sauce.
- Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone. After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper. Continue baking for an additional 12-13 minutes. When the first pizza is done, repeat with the second. There it is!
- Two pizzas will generously feed 3-4 people. The crust is nice and crisp, even in the middle!
Notes
Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend. Since writing this post, Better Batter has brought to market their new Bread Flour as well as a Pizza Mix.
© My Gluten Free Cucina * All Rights Reserved
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.
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When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!
A layer of graham crackers, topped with thin slices of banana and a layer of chocolate pudding. The layering repeated to fill an 11 x 17″ Pyrex dish. After the final layer of pudding, she crumbled a few Graham crackers over the top to finish it off. Then into the refrigerator it went to chill for dinner. No baking!
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Repeat the layers, ending with a layer of chocolate. Crumble a few cracker crumbs over the top. Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.
Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.
Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.
Turn to finish cooking through.
When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.
Notes ♪♫
Whisk together the Dijon mustard, maple syrup (use 
Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.
Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!
Notes ♪♫
Dry the beef with paper towels, this helps with browning.
Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.
Heat 1 tbsp. olive oil in a 
Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.
Add more olive oil to the pan with the onion, carrot, celery and garlic. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.
Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.
Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.
Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan. A 
A sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from 
Variations:
Mist a 
Cook the bacon, drain on paper towels and cut into small dice. Cover and set aside.
The preparation begins with a coating of cornstarch and egg. The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven. Yes, it is a bit labor intensive but oh my goodness! I could not stop eating them!
Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan. Add a pinch of salt. Bring the mixture to a simmer, whisking frequently then cover and set aside.
Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs. Heat a large nonstick skillet with enough canola oil to coat the surface completely.
Dredge the wings in the cornstarch, then dip in the beaten eggs. Add to the hot skillet, leaving space in between (fry them in batches if needed). Turn the wings to get a crust on all sides.
Mist a casserole dish with cooking spray. As the wings finish cooking, arrange them in a single layer. Preheat the oven to 350º.
Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.
Serve hot, spooning a little of the pan juices over the wings.
Ingredients:
After the bacon was poached and drained, I browned it in a 
I added all of the wine, stock, tomato paste and seasonings. Honestly, there was a bit too much liquid and I would cut back next time. Julia did not add carrots in her recipe, but I went rogue and put a few in. Lid on, time to simmer!
I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.
I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.
There it is. So many little steps to develop the flavor profile of this famous dish. Yes, it was delicious. Yes, I will take a few shortcuts next time, but I do intend to make this again.