Happy Friday! Did this week go by slow or what? I think it did, maybe it’s because I’m so excited for the weekend. We’re headed out to Boston Calling Music Festival today to see 3 days of music with some of our best friends – I’m so excited! Can’t wait to tell you guys all about it!
It’s only fair that since I posted my Grain Free Pizza Crust on Tuesday, that today I share with you one of my favorite pizzas – I mean you obviously need some topping ideas right?
This is kind-of a two-part recipe, within this recipe you will also see the ingredients to make my delicious homemade smokey bbq sauce. It’s paleo, whole 30 and allergy free so everyone can enjoy it during the summer bbq season. I mean who doesn’t love barbecue sauce?!
The sauce is really easy to make (only takes about 12 minutes), and you can make it ahead of time so you don’t have to make everything at once. It lasts for about 1 week in an air-tight container in the fridge.
Grain Free BBQ Chicken Pizza & Smokey Barbecue Sauce (Paleo)
Serves (1) 12-inch thin pizza
- 1 batch of Grain Free Pizza Crust
- 2 boneless chicken breasts, cooked and cut into small cubes
- 1 small red onion, chopped
- 1 small red bell pepper, chopped
- Handful of fresh arugula
For the Barbecue Sauce:
- 15 oz tomato sauce
- 8 oz tomato paste
- 1/3 cup apple cider vinegar
- 1/2 cup coconut sugar
- 1 tbsp molasses
- 1 tsp ground mustard
- 1 tsp smoked paprika
- 2 tbsp adobo sauce
- 1 1/2 tsp garlic powder
- 1 tsp cayenne
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
For the Barbecue Sauce:
In a medium sauce pan, mix all the ingredients for the bbq sauce. Bring the sauce to a boil, and let simmer for at least 12 minutes. Once it has thickened, remove and set aside. (The sauce can be stored to up to a week in an air-tight container in the fridge)
For the Pizza:
Preheat the oven to 375F. On a pizza stone (or baking sheet lined with parchment paper), place the pizza dough. If you haven’t done so already, cover it with a piece of parchment paper. Using a rolling pin, gently roll out the dough into a circle or rectangle that is about 1/3 to 1/4 inch thick (for a thin crust). Cook the dough in the oven for 8 minutes.
In a small mixing bowl, mix together the mixed chicken with some of the bbq sauce. Set aside.
Remove the dough from the oven, and spread an thin even layer of the bbq sauce on it. Then arrange the chicken, red onion, bell pepper, salt and pepper on top. Drizzle a little more bbq sauce on top, and then place back in the oven for 12 minutes (until it crisps up a little).
Remove and cut into slices, enjoy! 🙂