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.
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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!
Mist the parchment with cooking spray and roll the dough into a round. Slide it onto the pizza pan, cover with oiled plastic wrap and let it rest at room temperature for 30 minutes.
Coincidentally we were also having our first heat wave of the summer. It was over 90 degrees in the shade, so what did I do? Yes, I cranked up the oven to 500º and made pizza! Just to be sure everything was working properly, right?
Remove the proofed dough from the refrigerator, it will have doubled in size. Cut a sheet of parchment to fit your 
Brush with olive oil and season. Let it rest at room temperature for an additional 30 minutes while you preheat the oven to 500º. Place your pizza stone in the oven to preheat.
Top with grated cheese of your choice. I used cheddar, because we had some in the fridge left over from another recipe. Slide the pizza, with parchment onto your preheated pizza stone. After 5 minutes use 
