(We tried the BBQ Chicken Pizza, below and LOVED it. But I am about to get really honest! I got 3 kids who have different allergies and who need their own pizzas. We started just making the crust because it’s really quick and very easy. Then adding the meat we prepped for the week (above it was pulled pork) and the veggies in our fridge. Always topped with a ton of Arugula!)
BBQ Chicken Pizza (autoimmune paleo)
This recipe is for an AIP BBQ chicken pizza with gelatin in the crust for a deliciously crunchy yet chewy texture!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: one 12-inch pizza
For the crust
- 1-1/2 cups tapioca starch (not cassava flour)
- 1/2 cup coconut flour
- 1/2 tsp unrefined salt
- 3 Tbsp nutritional yeast (optional)
- 1/2 – 1 tsp dried rosemary (optional)
- 1/2 – 1 tsp dried oregano (optional)
- 4 -5 Tbsp extra-virgin olive oil (+ extra for drizzling)
- 2 Tbsp gelatin (NOT collagen)
- 3/4 cup filtered water
- 1 cup shredded chicken (approximate – adjust per your preferences)
- 1/2 cup AIP BBQ sauce (recipe from The Autoimmune Paleo Cookbook or this one by AIP Lifestyle
- approx 1/2 cup red onion, thinly sliced
- 3-4 baby bella mushrooms (optional)
- 1 shallot, minced
- cilantro, minced, added to taste
NOTE: you can also just use a simple no-mato marinara sauce if you don’t want to do BBQ chicken – I’ve got the best recipe ever right here.
- Preheat oven to 450F.
- Prepare gelatin: add filtered water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 Tbsp at a time. Let sit a few minutes and work on the dry ingredients while you are waiting.
- Add flours, salt, and spices and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutter for this.
- Heat your wet gelatin over medium low heat until all gelatin dissolves.
- Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don’t have a dough cutter (but be careful not to burn yourself on the hot water!)
- Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will become less sticky as it cools. If it still seems too sticky after cooling, sprinkle in a bit extra yuca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won’t go away no matter how much extra flour you add.
- Work dough into a large ball and place in the middle of a 12-inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color.
- While crust is cooking, mix your shredded chicken with 4 Tbsp of BBQ sauce and set aside.
- Prep all vegetable toppings that you will be including. Place them in a bowl and drizzle olive oil on top and toss to coat. They need this oil bath since there is no cheese on top of this pizza.
- When it’s done, remove crust and spread 4 Tbsp of BBQ sauce over it. I recommend getting as close to the edge as possible, because the unexposed crust will be VERY hard. It’s nice if it’s just a thin sliver, but if you leave a large portion (like a “normal” pizza crust) I don’t think it will turn out well.
- Evenly spread all toppings that you will be using EXCEPT the cilantro. Again, push them as close to the edges as possible leaving only a very thin strip of crust at the edge.
- Bake for an additional 10 minutes.
- Before serving, generously sprinkle with chopped fresh cilantro. Don’t sprinkle it on any slices that won’t be served immediately.
- Serve and enjoy!!
- This recipe reheats VERY well and even tastes good cold (if you are into cold pizza). Just pop it in a 350F oven until warmed (just takes a couple of minutes)
- You can also try this recipe with only 1 Tbsp of gelatin for a less sticky, and less chewy crust.
- If you don’t have any leftover shredded chicken, you can get what you need for this pizza from 1 large or 2 small chicken thighs. Bake them at 425F until the juices run clear, somewhere around 20-30 minutes.