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Pizza & Pasta · Pizza
BBQ Chicken Pizza
Sweet-smoky BBQ base, charred chicken, pickled-style red onion — the takeout classic at 29 g protein a serving.
493Calories
30.9gProtein
54.6gNet carbs
7gFiber
14.4gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
⅚ cup (100 g) whole-grain millet flour
100 g
⅜ cup (45 g) tigernut flour (chufa)
45 g
⅓ cup + 2 Tbsp (55 g) tapioca starch
55 g
2 Tbsp (10 g) whole psyllium husk
10 g
2 tsp (6 g) instant yeast
6 g
1 tsp allulose
5 g
¾ tsp salt
4 g
scant 1 cup (220 g) warm water
220 g
1½ tsp (6 g) olive oil
6 g
2 large chicken breasts (330 g), diced
330 g
6 Tbsp (100 g) zero-sugar BBQ sauce (GF), divided
100 g
½ small red onion (60 g), slivered and soaked in vinegar water
60 g
⅓ cup (40 g) dairy-free mozzarella-style shreds
40 g
small handful cilantro, to finish
8 g
oil spray
2 g
Method
- Make and rest the dough as in the pan pizza: whisk dry, add warm water and oil, rest 30 minutes.
- Sear the diced chicken hard in a misted pan — slightly under-cook it, it finishes on the pizza. Toss with a third of the BBQ sauce.
- Spread the dough on an oiled 12" pan with a raised rim; par-bake at 450°F (230°C) for 12 minutes.
- Spread the remaining BBQ sauce as the base, then the chicken, drained onions, and shreds. Bake 10–12 minutes more.
- Shower with cilantro, rest 3 minutes, slice into 6.
Nutrition facts
Per serving.
Calories493
Total fat14.4 g
Total carbohydrate63.3 g
Dietary fiber7 g
Allulose1.7 g
Net carbs54.6 g
Protein30.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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