BBQ Chicken Pizza

Hey you guys! I have an amazing pizza crust recipe for you today!

This paleo crust can be picked up easily without the toppings sliding off or the crust crumbling. It’s crunchy, the flavor is better than ANY frozen pizza I’ve ever tried—In fact, I feel like we are meeting restaurant quality here, AND ITS PALEO! 🙌🏼🙌🏼

Unfortunately, I cannot take all the credit for the crust it has been adapted from: HERE. I have tried to develop my own recipe many times but we keep coming back to this recipe variation. Why mess up a good thing, right?

This pizza obviously can be topped with whatever you want. You can use your own pizza sauce and then smother it with spicy sausage (we do this a lot) or even just load it with veggies. Included though is how to make a bbq chicken pizza. *note: however, whatever variations you do with the toppings, the crust will be the same!

This recipe is simple. There is one step you want to get done right, it’s allowing the olive oil, water and apple cider vinegar to come to a boil when adding it into the dough mixture. It will really help give the crust the right texture so don’t skip this step! 

All you do for the dough is combine the ingredients in a stand or electric mixer. Once the dough is formed, place it in a large sheet pan or pizza stone (whatever you have on hand.)

You’re going to need to spread the pizza dough by hand—pushing the dough out to the rim and making a slight roll to form a rounded edge for the crust.

Place the toppings on and then return the pizza to the oven for about another 5 minuets. Serve! Easy right?

Print Recipe

BBQ Chicken Pizza

Delishis pizza crust with the best toppings! You won’t believe it’s Paleo!

Course

appetizer, Main Dish

Cuisine

American

Keyword

Paleo

Prep Time

15 Minuets

Cook Time

15 Minuets

Servings

People

Ingredients

Crust

• 2 Cups Tapioca Flour
• 1/2 Tsp Salt
• 1/8 Cup Chopped parsley
• 1/8 Cup Chopped Basil
• 2/3 Cup olive oil
• 2/3 Cup Water
• 2 Tbsp Apple Cider Vinegar
• 2/3 Cup Coconut Flour
• 2 Large Eggs

Toppings

• 3/4 Cup Bbq sauce I used Steve’s PaleoGoods Peach BBQ Sauce
• 3 Cups arugula
• 1 Heaping Cup Cooked, shredded chicken This is a great time to use leftovers!
• 1/4 Cup Chopped Red Onions
• 1/2 Cup Cilantro

Course appetizer, Main Dish Cuisine American Keyword Paleo Prep Time 15 Minuets Cook Time 15 Minuets Servings People Ingredients Crust 2 Cups Tapioca Flour 1/2 Tsp Salt 1/8 Cup Chopped parsley 1/8 Cup Chopped Basil 2/3 Cup olive oil 2/3 Cup Water 2 Tbsp Apple Cider Vinegar 2/3 Cup Coconut Flour 2 Large Eggs Toppings 3/4 Cup Bbq sauce I used Steve’s PaleoGoods Peach BBQ Sauce 3 Cups arugula 1 Heaping Cup Cooked, shredded chicken This is a great time to use leftovers! 1/4 Cup Chopped Red Onions 1/2 Cup Cilantro

Instructions

1. Add tapioca flour, salt, and herbs to a large bowl. Mix until combined.
2. Add olive oil, water and apple cider vinegar to a small pot cook on high-heat until the liquid begins to boil.
3. Add mixture to dry ingredients and mix in high with an electric mixer.
4. Add in coconut flour. Mix until combined.
5. Add I eggs after a few minuets of mixing so the eggs don’t cook with the mixer being so hot.
6. Take the crust batter and place on a sheet pan or pizza pan. Spread the dough with your hands—inching it down to the end of the pan. Roll the very outer layer so you have a raised crust.
7. Bake in a 450° oven for 10 minuets.
8. Add toppings and theb return to the oven for about 5 minuets.
9. Once the pizza is cooked top with cilantro. Serve and enjoy!

Recipe Notes

Fresh is herbs are preferred; however, 1/2 tbsp of each herb dried, will do.