Gluten-Free BBQ Chicken Pizza

My son, my husband and myself had a want for some “junk food” this week. Last night, we made a wonderful BBQ Chicken Pizza with gluten-free crust. Our local grocery has just expanded their gourmet section of cheeses so I even talked my son into adding a little goat-milk cheddar so that we wouldn’t have to make separate pizzas for all of us, it was wonderful. If you decide to give this one a try I hope you enjoy it as much as we did.

Gluten-Free BBQ Chicken Pizza

1 pound pkg Bob’s Red Mill Gluten-Free Pizza Crust Mix
1 and 1/2 Cups Warm Water
2 Eggs
2 Tbsp Olive Oil
Yeast Packet Included with Pizza Crust Mix
1/2 Cup BBQ Sauce plus 3 Tbsp for drizzling (Our favorite is Sweet Baby Rays because it is thicker and sweeter)
1 Cup Grilled Chicken Breast (1 medium split breast skin removed and diced into 1/2 inch chuncks)
1/4 Cup Onion (diced small)
1/4 Cup Sweet Bell Peppers (diced small)
8 Ounces Portabello Mushrooms (sliced or diced)
1 Cup Pineapples (crushed or chuncks)
(optional) 6 Ounces Shredded Goat Milk Cheddar or Mozzerella Cheese

Preheat oven to 425 degrees

In a large bowl, combine water and yeast packet. Let stand a few minutes for yeast to activate.

Add eggs and oil to activated yeast and water. Blend briefly then add GF pizza crust mix.

Blend for about 1 minute until ingredients are combined. (Use medium speed if you are using an electric mixer.)

Roll dough into ball and cover bowl with plastic wrap. Allow to rise in warm location for about 20 minutes.

Once dough has risen, spread on GREASED 16 inch pizza pan using wet hands to spread dough evenly. Then slighly taper the edges upward to form a lip on crust.

Spread dough with BBQ sauce to edges of crust. Layer toppings onto crust, spreading them evenly around dough.

Add cheese over all ingredients, if you are using it. Then drizzle BBQ Sauce lightly over entire pizza.

Bake pizza in 425 degree oven for 28 minutes, until edges of crust are lighly golden brown and slightly crisp.

Remove pizza from oven and allow to rest for 10 minutes until ingredients settle. Cut into 8-12 slices and serve.

The directions on the package of crust mix do say to spread the dough, bake in the oven for about 7-9 minutes, then add toppings and finish baking for 15-18 minutes. We did not do it this way because I wanted our raw vegetables to cook. The crust did finish baking and the veggies cooked by putting it all in at once. You can decide how you prefer to do it by what ingredients you might be using on your pizza.