BBQ Chicken Pizza

Whole Wheat BBQ Chicken Pizza (w/ allergy-free options)

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.

Recipe Redux

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

Whole Wheat BBQ Chicken Pizza (w/ allergy-free options)

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.

Whole Wheat BBQ Chicken Pizza (w/ allergy-free options)

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 😉

Scones

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?

Pumpkin Apple Streusel Muffins-In-A-Jar (Recipe Redux)

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

Do you know what happens when you are a recipe fiend like myself? You write them down on random scraps of paper and then lose them. You type them up in random word documents and forget to save them. Both happened to me yesterday as I went to work on this post for my first ever Recipe Redux.

Amazing first impression, no?

Thankfully I have a wonderful mother at home who is an expert at finding those random scraps of paper when her daughter texts her at obscene hours in desperation. Two hours away and she is still taking care of me.

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

It is with a smile on my face that now I am finally typing up my entry for Recipe Redux’s November 2013 of Adding Merriment to Mixes. The description for this month’s challenge is:

From hostess gifts to holiday gifts, it’s the season for DIY offerings from your kitchen. And homemade mixes couldn’t be easier! Think about healthy bread, hot cocoa, cookie bars, dressings or even spice mixes. Share the recipe for how you package up a little shelf-stable love from your kitchen!

I have always wanted to make one of those cookies-in-a-jar mixes that just look so incredibly seasonal and crafty. With this challenge I had the perfect excuse to do so. Except my favorite muffin recipe was on my mind instead of cookies and I just knew that a recreated grain-free version would be absolutely perfect.

Pumpkin Apple Streusel Muffins-in-a-Jar (Gluten and Grain-Free)

Check out my instructions below for how to assemble (and bake) these scrumptious muffins!

Pumpkin Apple Streusel Muffins-In-A-Jar

Grain/Gluten/Wheat-Free, Dairy-Free, Nut-Free Options, Paleo/GAPS-Friendly

Makes approximately 18 muffins

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

Dry ingredients:

  • 1 cup almond flour*
  • 1/3 cup coconut flour
  • 1/4 cup ground flaxseed*
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Wet ingredients:

  • 3 eggs
  • 1 cup pumpkin puree
  • 3/4 cup honey*
  • 1/4 cup coconut oil, melted*
  • 1 cup chopped apples (about 2 small)

Optional streusel topping:

  • 3/4 cup ground sunflower seeds*
  • 3 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup honey*
  • 3 tbsp coconut oil, melted*

Pumpkin Apple Streusel Muffins-in-a-Jar (Gluten and Grain-Free)

*Ingredient substitutions: You can use any kind of nut or seed flour in place of the almond flour to make this suitable for allergies. Ground chia meal would also work subbed in for the flaxseed in equal amounts. Instead of the honey maple syrup can be substituted. And if you don’t have coconut oil on hand, melted butter, ghee or a neutral-tasting oil should work fine as a replacement. For the ground sunflower seeds 3/4 cup of any nut or seed flour would be great.

Instructions for muffin mix jar:

Combine all of the dry ingredients into a glass mason jar or other container. (If you want to include the streusel, mix up just the dry ingredients of that in a separate bowl, put into a small ziploc baggie, and place that in the top of the jar/container before closing). Attach a fun gift tie or a handwritten note with the directions below. Prepare for family members to love you even more! 😉

Pumpkin Apple Streusel Muffins-in-a-Jar (Gluten and Grain-Free)

Directions for mix:

  1. Preheat oven to 350 degrees and line 18 muffin tins with paper liners (to prevent sticking you can further spray the liners with oil).
  2. In a large bowl beat the eggs and then add the pumpkin puree and honey, mixing well.
  3. Now add the dry ingredients to the wet ingredients and stir until thoroughly combined.
  4. Mix in the chopped apple chunks.
  5. Divide the batter equally among the 18 muffin tins.
  6. If making the optional streusel combine the dry ingredients with the wet ingredients (it should resemble a sticky dough). Break the dough up into little pieces and sprinkle over the muffin batter.
  7. Bake the muffins for approximately 30-40 minutes (oven times may vary). The muffins will be done when the tops spring back when slightly touched and the streusel topping is a dark golden brown.
  8. Let cool for about 10 minutes before eating.

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

Pumpkin Apple Streusel Muffins-in-a-Jar Instructions (Dry Mix Ingredients on Blog)

After you whip this mix up, check out the collection below for more mixes to enjoy this holiday season:

Also shared at Real Food Forager.

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What is Recipe Redux? 

mimm-current-recipe-redux

Great question!

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

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Questions for you:

Have you ever made or received a baking mix as a present before?

What is your favorite holiday muffin recipe?

Any requests for a paleo/grain-free/allergy-friendly recreation this season?