Grilled Hawaiian BBQ Chicken Pizza
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Nothing screams summer like BBQ'ing! Meet your new favorite dairy free gluten free pizza: a Grilled Hawaiian BBQ Chicken Pizza that combines two favorites into one smoky, homemade pizza night classic.
The grilled crust and smoked toppings give this pizza a flavor you just can't get delivered – and it's piled with 2-3 times the toppings of a restaurant pie, all without heating up the oven in the middle of summer.
Ingredients Needed
- Bob's Red Mill Pizza Crust. This crust package can make 1 large thick pizza crust or 2 medium thin crusts. However, the entire dough has to be made up at once. Fortunately, it isn't a problem consuming all that pizza in our family. And if needed, pizza leftovers are the best. *This pizza crust does have an egg free option on the bag.
- oil (grape seed oil works fantastic)
- BBQ sauce, Gayle's Sweet 'N' Sassy BBQ Sauce tastes amazing and is available here for purchase. Sweet Baby Ray's barbecue sauce is also an allergen friendly brand.
- baked or grilled chicken breast (rotisserie chicken works excellent too)
- bacon
- pineapple tidbits
- thinly sliced red onion
- shreds of dairy free cheese (Follow Your Heart Smoked Gouda tastes lovely)
- top with chopped cilantro
- other pizza toppings would work lovely on this grilled crust too. Follow the same similar steps with pizza sauce and other toppings.
How To Make Grilled Hawaiian BBQ Chicken Pizza
First, follow the Bob's Red Mill package directions to roll out the dough. To do this I placed parchment paper on my pizza pan and lightly spray with nonstick spray. I placed the dough in the middle of the pan and topped with saran wrap. Gently push the dough into a large circle about the size of the pizza pan. This took a few minutes of pushing and pulling.
After the dough is the shape you'd like, brush the top with 1-2 tablespoons of oil.
Move close to your preheated grill with the pizza dough on the pizza pan. Flip the dough directly onto the grill and remove the pan and parchment paper from the top of the pizza. Again brush dough with 1-2 tablespoons of oil and close the grill lid for 4-5 minutes.
I found two large spatulas worked best to flip the pizza onto the other side. After you've flipped the pizza, brush with BBQ sauce and place toppings. Then, lower the grill lid for another 5 minutes.
Once the chicken and BBQ sauce are on, add the pineapple and lower the grill lid to let everything warm through.
Carefully transfer the pizza back onto your pan using two large spatulas.
Slice it up with a pizza cutter and dig in while it's hot!
Lastly, using large spatulas place grilled Hawaiian chicken pizza back onto pizza pan. Cut and serve.
Recipe Tips
- Use parchment paper and a light coat of nonstick spray on the pizza pan so the raw crust doesn't stick when you transfer it to the grill.
- Brush both sides of the dough with oil (grape seed oil works great) before grilling to prevent sticking and add crispness.
- Use two large spatulas to flip and transfer the pizza — it makes handling the grilled crust much easier.
- Keep the grill lid closed while cooking so the toppings warm through and the cheese melts evenly.
Recipe Variations
- Swap in rotisserie chicken instead of baking or grilling your own — it works excellent and saves time.
- Try Sweet Baby Ray's barbecue sauce instead of Gayle's Sweet 'N' Sassy BBQ Sauce — both are allergen friendly.
- Use Follow Your Heart Smoked Gouda shreds for a smoky dairy free cheese, or your favorite dairy free shredded cheese.
- Skip the Hawaiian toppings and use pizza sauce with your favorite toppings instead — the grilled crust works with any topping combo.
Frequently Asked Questions
Bob's Red Mill Pizza Crust holds up well to grilling and makes one large thick crust or two medium thin crusts. It also has an egg free option listed right on the bag.
Follow Your Heart Smoked Gouda shreds add a nice smoky flavor that pairs well with the BBQ sauce, but any dairy free shredded cheese will work.
Yes, rotisserie chicken works excellent in this recipe and saves time.
Gayle's Sweet 'N' Sassy BBQ Sauce and Sweet Baby Ray's barbecue sauce are both allergen friendly options that taste great here.
More Gluten Free Dairy Free Recipes You'll Love
- grilled shish kabobs with the best marinade-- here is another family favorite! The marinade on this meal is mouthwatering and tasted perfectly on the meat and veggies.
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- allergen food camping guide-- you'll find recipes, food hacks, and the perfect allergen friendly food guide for your next camping trip
The smokey flavors of this grilled Hawaiian BBQ chicken pizza are delicious. You'll be surprised how quickly these grilled pizza slices will go.
Pin and print the recipe now so you can grab the ingredients at the grocery store.
Eat well and feel well!
Victoria
Ingredients
Pizza Crust
- 1 pkg Bob's Red Mill Gluten Free Pizza Crust
- 1 packet yeast (included in Bob's Red Mill Crust package)
- 1 ½ c warm water
- 2 eggs, vegan option on package
- 4 tablespoon oil of choice, divided grapeseed works well
Pizza Toppings
- 1 ½ c BBQ sauce, divided ½ c is for cubed chicken
- 3 small chicken breasts, cooked then chopped into small bite sizes smother in BBQ sauce. Baked, grilled or rotisserie chicken
- 6 slices cooked bacon, chopped into small pieces
- ½ c pineapple tidbits, juice drained
- thinly sliced red onion
- shredded dairy free cheese alternative From the Heart Gouda tastes great
- optional for garnish: chopped cilantro
Instructions
- Preheat grill to 450 F.
Prepare Bob's Red Mill Pizza Crust per package instructions,
- While crust rises cut precooked chicken and bacon. Thinly slice red onion and shred cheese.
- Place parchment paper on large pizza pan. Spray parchment paper with non stick spray,
- Place pizza crust on parchment paper. Then lay large piece of saran wrap over pizza dough. Using your fingertips gently work doughs into a large, round pizza crust.
- With a brush rub oil over crust.
- At the grill, take pizza crust and flip over onto the grill. You will have the oiled side down on the grill first. Remove parchment paper and pizza pan.
- As the bottom of the pizza is grilled, brush the top with oil.Then lower grill lid cover.
- Grill pizza crust for about 5 minutes, then flip to grill the other side.
- Either place toppings on the pizza as it grills or remove pizza from grill to place toppings on pizza.
- Brush top of pizza with 1 c BBQ sauce. Place chicken, pineapple, and bacon on crust. Then add red onion, shredded cheese, and more pineapple to pizza.
- Return pizza to grill for 5 more minutes, lower lid. Allow toppings to heat and take on the smokey grill flavor.
- Remove pizza, sprinkle with cilantro. Cut and serve.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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The taco bake is full of full of Mexican flavor, maybe. Spanish is NOT Mexican. VERY different.
Thank you for bringing that to my attention. Jill