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This delicious Paleo BBQ Chicken Pizza free of gluten and dairy, and made with homemade BBQ sauce without any artificial sugar or preservatives. Yum!
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I hope everyone had a great weekend! I had a long weekend of moving things in the heat. Texas is pretty hot right now.
I took the Army Physical Fitness Test on Sunday. We did it early in the morning to beat the heat, but by 6:00am it was already 80 degrees. By the end of the run I was drenched. But even with the heat I did fairly well. I did a little less on my sit-ups and run than my last for-record APFT, but I made up for it in the push-ups and ended up with the same overall score of 269. It was the most push-ups I have done in 2 minutes (43), so I was happy about that. My sit-ups were at 64, which is 6 less than last time, and my 2 mile run was at 16:16, which is 6 seconds worse than my last run, but still not too bad. Overall, although I didn’t get a better score than my last for-record APFT, I at least didn’t do worse, so I’m happy with my score. I think I still have the highest score in my section, but I do have the advantage of being older on that. The older you get, the less you have to do to pass, so your score can increase.
I have always loved BBQ Chicken Pizza, since the first time I tried it when I was 14 at California Pizza Kitchen. But having one from there now would not suit my stomach very well. I was trying to decide what to make for dinner this past weekend and had a craving for some. But since I can’t eat gluten and dairy without breaking out and having an upset digestive system, I decided to make my own homemade, paleo version. This definitely satisfied my craving! It was great! If you are not sensitive to dairy, you can even add some mozzarella over the top. I added some to my husband’s.
As you can see, I did not add the cheese to mine. But even without cheese, this paleo BBQ chicken pizza was yummy!
This really wasn’t too complicated at all, and didn’t take very long to make. But it really was delicious!
- 1 lb boneless skinless chicken breasts
- 1/2 red onion sliced
- 2 tsp cilantro optional
- 8 oz can of tomato paste
- 1/2 cup balsamic vinegar
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 2 Tbsp honey
Preheat an oven to 350 degrees F.
Combine the flours in a large mixing bowl. Whisk the eggs together and add them to the flour mixture. Add the oil, and mix well until the dough is formed. If it feels too sticky, you can add a small amount of tapioca flour to the mixture.
Line a baking sheet with parchment paper. Divide the dough into two equal parts for two personal pizzas, or use all for one large pizza. Roll the dough into a ball,and place on the parchment paper. I used my hands to flatten out the dough until it was about 1/4 inch thick, but you can also sprinkle a bit of tapioca flour over the top and use a rolling pin.
Place the crusts in the oven and pre-cook for 3-5 minutes, depending on how crispy you like your crust.
Combine all the sauce ingredients into a saucepan. Stir for 5 minutes over medium heat, then remove pan from heat.
Heat a Tbsp of olive oil in a skillet over medium heat. Sprinkle both sides of the chicken with salt and pepper, and cook in the pan until the chicken is cooked through and there is no pink left. Remove from heat.
Cut the chicken into small, bite-sized pieces, and add to the sauce. Stir until well combined.
Spoon the BBQ chicken mixture over the pre-cooked crust(s). Add the sliced red onion and the chicken over the top. (If you are not dairy sensitive, you can also sprinkle a bit of mozzarella cheese over the top as well).
Place in the oven and bake for 10 minutes.
Remove from oven. Add the chopped cilantro over the top of the pizza.
Slice and enjoy!
You do not need to cook the BBQ sauce if you choose not to, but it will take away a bit of the acidity from the vinegar.