Paleo BBQ Chicken Pizza
Indulge in the smoky, tangy flavors of this irresistibly healthy Paleo BBQ Chicken Pizza, crafted for those who love pizza without the guilt! Featuring a grain-free almond flour crust that’s both crispy and tender, this recipe blends wholesome ingredients like tapioca starch, olive oil, and sea salt into the perfect foundation for your paleo-friendly pie. Topped with juicy shredded grilled chicken coated in a rich Paleo BBQ sauce, vibrant slices of bell pepper, red onion, earthy mushrooms, and a sprinkle of fresh cilantro, every bite bursts with texture and bold flavor. Quick to prepare in just 50 minutes and ideal for serving 4, this gluten-free, dairy-free creation is perfect for busy weeknights or weekend gatherings. Whether you're following a paleo diet or simply looking for a nutritious twist on the classic BBQ chicken pizza, this recipe promises to delight!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 1 large Egg
- 2 tbsp Olive oil
- 1 tsp Sea salt
- 1 tsp Baking powder
- 1 large Chicken breast
- 1 cup Paleo BBQ sauce
- 0.5 medium Red onion
- 1 Bell pepper
- 1 cup Mushrooms
- 0.25 cup Cilantro
- 2 tsp Coconut oil
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the almond flour, tapioca starch, sea salt, and baking powder. Mix well.
Add the egg and olive oil to the dry ingredients and mix until a dough forms. If the dough is too sticky, add a bit more almond flour.
Place the dough on a parchment-lined baking sheet and press it out into a round pizza crust, about 1/4 inch thick.
Bake the crust in the preheated oven for 10 minutes or until slightly golden around the edges.
While the crust is baking, prepare the chicken. Heat a grill pan over medium-high heat and add the coconut oil.
Season the chicken breast with salt and pepper, then grill until fully cooked, about 6-8 minutes per side. Set aside to cool slightly.
Shred the grilled chicken and toss it with half of the Paleo BBQ sauce.
Thinly slice the red onion, bell pepper, and mushrooms.
Remove the crust from the oven and spread the remaining BBQ sauce evenly over the top.
Top the crust with the shredded barbecue chicken, onion slices, bell pepper, and mushrooms.
Return the pizza to the oven and bake for another 15-20 minutes, until the vegetables are cooked and the edges of the crust are crispy.
Remove the pizza from the oven and allow it to cool slightly.
Garnish with freshly chopped cilantro before slicing and serving.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 5199 mg | 226% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 65.6 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 553 mg | 43% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
