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.
This post contains affiliate links.
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!
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 ♪♫
Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.
Just before baking, whisk together one egg with 1 tbsp. water or milk. Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).
Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a 
Cool in the pan for 10 minutes then transfer to a rack. You may need to run a knife around the edges.
Let the loaf cool for at least 6 hours before slicing. Letting it rest overnight is even better, store in a bread bag once it has completely cooled.
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.
When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.
I served it with 
Notes ♪♫
Continue cooking with the cover off, allowing the liquid to bubble up and thicken.
Chicken is finished when it reaches an internal temperature of 165º. Transfer to a serving dish and drizzle some of the pan juices over the top.
The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.
Preparation:
Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.
Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.
Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.
If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!
You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.
Look for canned pumpkin puree (not pumpkin pie filling). Pumpkin should be the only ingredient.
