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Gluten-Free Barbecue Chicken Pizza
When you're craving takeout but need to keep things gluten-free, this smoky chicken pizza hits the spot. Starting with a boxed crust mix cuts down the prep work, so you'll have dinner on the table faster than delivery. Tangy barbecue sauce coats tender shredded chicken, while sharp cheddar and crisp red onions add the right balance of richness and bite. It's a simple, satisfying pie that doesn't compromise on flavor.
Ingredients
- 1 box Betty Crocker Gluten Free pizza crust mix
- 2½ cups shredded cooked chicken
- 1 cup gluten-free barbecue sauce
- ⅓ cup thinly sliced red onion
- 1 cup shredded sharp Cheddar cheese
Instructions
- 1Preheat the oven to 425°F. Coat a 12-inch pizza pan with gluten-free cooking spray or shortening. Mix the pizza crust according to the package directions using the required egg, water, and oil.
- 2Press the dough into a 12-inch circle on the prepared pan. Lightly coat your hands with a little canola oil or rice flour if the dough sticks while shaping.
- 3Bake the crust for 12 to 16 minutes until the edges just start to turn brown. A pre-bake prevents a soggy bottom once the wet toppings go on.
- 4Combine the shredded cooked chicken and gluten-free barbecue sauce in a medium bowl. Spread this chicken mixture evenly across the partially baked crust, reaching all the way to the edges. Scatter the sliced red onion and shredded sharp cheddar cheese over the top.
- 5Return the pizza to the oven and bake for another 5 to 7 minutes until the crust turns golden brown and the cheese melts completely. Slice and serve hot.
Notes
- Variation: For a spicier pie, substitute a habanero or chili-infused gluten-free barbecue sauce in place of the regular variety.
- Shortcut: Grab a rotisserie chicken from the store and shred it to save time on cooking the meat.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep the crust crisp.