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BBQ Chicken Pizza

Recipe courtesy of Paleo Running Momma

Pizza night gone paleo

Yield: 3-4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes

Sure, it's gluten-free, dairy-free and sugar-free, but it's also oh so good. With tender chicken and heaps of fresh herbs, this easy paleo pizza is perfect for weekends.

BBQ Chicken Pizza

BBQ Sauce:

3 Medjool dates, pitted, soaked

⅓ cup water

6 Tbsp. Nature’s Intent Organic Apple Cider Vinegar

1 cup tomato sauce

¼ cup tomato paste

1 tsp. smoked paprika

1 tsp. onion powder

1 tsp. spicy brown mustard

¼ tsp. salt

¼ tsp. black pepper

 

Pizza:

1 paleo pizza crust recipe, unbaked

½ lb. boneless, skinless chicken breast, cooked, cubed, shredded

⅓ cup BBQ sauce for chicken, plus ⅓ cup BBQ sauce for crust

⅓ cup red onion, thinly sliced

¼ cup fresh cilantro, chopped

  1. Blend all ingredients in a high speed blender, then transfer to a saucepan and bring to a boil, reduce heat and allow to simmer for as long as you want for desired thickness and flavor, simmering for about 30 minutes.
  2. Preheat oven to 450°F to prebake your crust. Spread out the dough into a 10-inch circle on a parchment lined baking sheet and bake in the preheated oven for about 8-10 minutes before it begins to brown. If you want a less crispy crust, bake for just 5-7 minutes. Remove from oven and reduce the heat to 425°F.
  3. While the crust bakes, toss your chicken with ⅓ cup BBQ sauce and set aside.
  4. Spread another ⅓ cup BBQ sauce over the half-baked crust, leaving a small border around the sides.
  5. Top with the chicken and sprinkle the sliced red onions over the top. If you want to add a bit of cheese, go for it! Don’t feel deprived if you don’t do dairy though, it was delicious as is.
  6. Bake at 425°F in oven for another 10 minutes or until the onions soften and the crust is golden brown. Sprinkle with the cilantro, cut into slices and enjoy! 

ACV TIP #20: Balance salty dishes by adding a spoonful of ACV and a dash of sugar.