BBQ Chicken Pizza

Confession time: Until I opened my Bloglovin this morning and saw the barrage of Recipe Redux posts from my fellow food bloggers, I had completely forgotten that the 21st was the reveal day for January! I could excuse my absent-mindedness with mumblings of school work, but that would just be silly since I received an email recently from the Redux team as a reminder.

At first I was hopeful that the recipe I had already would fit the bill… but unfortunately scones do not look similar enough to pizza to count. 😦

Then I remembered a pizza that I had made a very very long time ago. In fact, it was SO long ago that I actually had shared the pictures on my old blog way back in 2012 with promises to “share it soon.” Yes, so now over a year later I am finally making good on that promise.

While it’s not gluten-free or much in line with what I usually post, I have included a host of substitution options below the recipe instructions that should give you plenty of ideas. It’s a recipe that I used to make monthly before discovering my food allergies. In fact, bringing up these old pictures reminded me how much I love making pizza, so this will have to happen again sometime soon — I adapted the dough from the Master Pizza Dough recipe that I found on AllRecipes my freshman year of high school. It’s a keeper.

Whole Wheat BBQ Chicken Pizza

Whole Wheat, Egg-Free, Nut-Free, Dairy/Meat-Free Options, Vegan Option

Tomato-Free Option, Grain/Gluten/Wheat-Free Suggestions Below

Makes Approximately 12 slices

Pizza dough*:

• 1 cup warm water
• 3-4 cups whole wheat pastry flour (or unbleached all purpose)
• 2 tbsp olive oil
• 1 envelope rapid rise yeast
• 1/2 tsp salt

Pizza toppings:

• 1 cup barbecue sauce*
• 1-2 cups shredded mozzarella cheese*
• 2 cups chopped grilled chicken*

Directions:

1. Preheat oven to 400 degrees. If using a pizza stone, place it in the oven now. If using a baking sheet, either oil it or cover it in parchment paper.
2. In a large bowl combine 2 cups of the flour with the yeast and salt. Then stir in the warm water and olive oil. Add extra flour as needed to make a soft dough.
3. Prepare a floured surface and knead the dough until smooth and elastic (I usually do this for about 4 minutes). Leave the ball of dough on the floured surface, cover it with a towel, and let it rest for 10 minutes.
4. Next take the ball of dough and place it on your chosen baking pan (sprinkle the pizza stone with flour to prevent sticking). Shape it into a large circle, about 14 inches in diameter. Place in the oven and bake for 10 minutes (this will prevent the pizza from burning on top and being undercooked in the middle).
5. Take the pizza dough from the oven. Spread the barbecue sauce onto the pizza, leaving a one inch rim around the outside for the crust. Sprinkle the cheese on top and then the chopped chicken.
6. Put the pizza back into the oven and bake for about another 20 minutes or until the crust is golden brown.

*Substitution options:

• To make this gluten-free, this version from King Arthur Flour has great reviews.
• And to make it paleo/grain-free, you have a few options: 1. Instead of the wheat pizza dough, make a cauliflower crust. 2. Another option would be to make my vegan, grain-free biscuits and just spread them out into a large circle, baking for slightly longer than the biscuit recipe originally stated.
• Here is a list of great and healthy BBQ sauce recipes if you don’t want to use a store bought one. (Here is a homemade tomato-free BBQ sauce recipe if you can’t eat tomatoes).
• To make this vegan, you can replace the dairy cheese with a vegan shredded cheese, nutritional yeast, or a vegan cheeze sauce. For the chicken, you can easily leave this out to make it vegan or vegetarian. Or, replace it with grilled tofu squares, cooked chickpeas, or even chopped vegetables like mushrooms/onions/etc.

Now, for the other Recipe Redux participants and their pizza recipes, check them out below:

Oh, and because I can’t hold in my excitement for another day, here is the picture for the scones that was going to be up today. With two recipes already posted in the past few days though, I’ll probably wait until next week to share these. Try to contain your excitement 😉

And I hope you didn’t forget that it’s Wednesday– aka, one of THE greatest days of the week. Head on over to Peas and Crayons with Jenn for even more amazing food pictures.

With both The Recipe Redux and WIAW link-ups to keep you busy, I don’t know how you are going to have time for anything else today ***insert evil laugh here***

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What have you forgotten recently? Stories please!

Have you ever made homemade pizza before? What’s your favorite kind?

What food picture were you most excited to share in WIAW today?