If you have leftover chicken you need to use up, you are going to LOVE this BBQ Chicken Flatbread Pizza! This recipe transforms dry, leftover chicken into something incredibly delicious, all while being suitable for the Paleo, SIBO, and AIP diets. I’ll show you how to make a gluten-free AIP flatbread dough, a delicious AIP-compliant BBQ sauce, and how to make this pizza for a quick weeknight meal!

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Nightshade-free honey BBQ sauce

I recommend making the BBQ sauce in advance so you have it ready to use when you’re ready to make your BBQ chicken flatbread.

This recipe uses a homemade nightshade-free BBQ sauce that is just the right combination of sweet and spicy. The smooth, rich sauce is made by pureeing carrots, beets, and a few seasonings and adding honey for a touch of sweetness.

The vegetables that make up this BBQ sauce make it a very nutritional sauce: carrots are high in beta carotene, which converts to vitamin A in the body and helps support healthy vision. Beets contain a lot of folate, which helps keep cells healthy and repairs damage to blood vessels, thus reducing the risk of heart disease. Both vegetables contain fiber to keep our digestive systems healthy.

I make the sauce by sauteing diced onion and garlic for a few minutes, then adding chopped carrots, beets, and water and cooking until the vegetables are easily pierced with a fork. Then I transfer everything to a blender and add additional seasonings: ground ginger for a little spice, apple cider vinegar for a little tang to mimic the flavors of tomato-based sauces, a little sea salt, and honey to add the sweetness that we expect from a BBQ sauce. 

Blend until completely smooth, allow to cool, and store your AIP BBQ sauce in a sealed jar in the fridge for up to 1 week.

This recipe makes 2 cups of BBQ sauce, but you only need 1 cup to make the flatbread pizza recipe, so you will have enough sauce to make another batch of pizza, or use it for your other recipes!

If the sauce separates a little in the refrigerator, just stir it to combine and enjoy!

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AIP flatbread dough

The dough for this flatbread is made using a combination of 3 flours in equal ratios: tigernut flour, cassava flour, and arrowroot flour. Each one is commonly used for gluten-free baking, and the combination of the three flours makes this the perfect flatbread dough: it holds up to loads of toppings even when rolled out thin, it is a little chewy and crispy, and it is very easy to work with.

I season the flour with sea salt, garlic powder, and onion powder to add some flavor to it.

To make the flatbread dough, make sure to sieve the flours to remove any lumps. Mix the flours with the seasonings, then add olive oil and water. The olive oil makes the dough very easy to roll out, and it is a healthy fat high in monounsaturated oils and has strong anti-inflammatory properties.

Mix everything with a fork until a lumpy dough forms, then use your hands to knead the dough into a soft ball. If it is very sticky, add a little cassava flour at a time and knead to combine. If it is crumbly and dry, add a little water at a time and knead to incorporate all the water. The final dough should be not sticky and should be very easy to roll out.

The flatbread crust needs to be pre-baked before adding your toppings. To do this, line a large baking sheet with parchment paper, and roll the dough out right on the parchment paper. You can slide the dough with the parchment paper to the left or the right on the baking sheet, as needed, to roll the whole thing into a flat, even crust about ¼ inch thick. The best part about making flatbread is that you can make the dough any shape you want, it doesn’t have to be a perfect circle!

Fold the edges over to form a small “crust.” Bake at 425 degrees Fahrenheit for 10 minutes, then carefully remove from heat.

You can pre-bake the crust ahead of time and store the cooled flatbread crust in the refrigerator until it is ready to use, or you can add toppings to it immediately and bake to enjoy for lunch or dinner.

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Flatbread toppings

In this recipe I topped the flatbread with chicken that’s been tossed in BBQ sauce, cooked crumbled bacon, sliced red onion, and fresh basil leaves.

Some other toppings that would work great here are leftover pulled pork or shrimp instead of chicken, sliced olives, mushrooms, sliced zucchini, and other fresh herbs, such as chives, green onion, or parsley.

Just remember that any meat that you add to the flatbread, including bacon, should be fully cooked, since the flatbread is not cooked long enough to fully cook raw meat.

Assemble and bake the flatbread

Spread some BBQ sauce on the flatbread with BBQ sauce, top with chicken tossed in BBQ sauce, sliced red onions, crumbled bacon, fresh herbs, or your favorite flatbread toppings.

Bake at 425 degrees Fahrenheit for another 6-8 minutes, or until the flatbread is heated through. To serve, slice into squares or wedges, drizzle with additional BBQ sauce, and garnish with fresh herbs.

Reheating the flatbread

This flatbread is best when enjoyed fresh, but if you do have leftovers, simply reheat them in a toaster oven for a few minutes, or in the oven at 350 degrees Fahrenheit for about 5-10 minutes, or until the flatbread toppings are heated through and the crust is crispy.

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AIP BBQ Chicken Flatbread Pizza

AIP BBQ Chicken Flatbread Pizza

AIP BBQ Chicken Flatbread Pizza

Servings

Servings:

4 servings

4 servings

Prep Time

15 minutes

Cook Time

15 minutes

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Ingredients

Ingredients

For the flatbread dough
  • 1/2 120 cups ml Cassava flour
  • 1/2 120 cups ml arrowroot flour
  • 1/2 120 cups ml Tigernut flour
  • 1/2 2.4645 tsp ml onion powder
  • 1/2 2.4645 tsp ml garlic powder
  • 1/2 2.4645 tsp ml sea salt
  • 1/4 60 cups ml olive oil
  • 1/2 120 cups ml water
Toppings
  • 2 480 cups ml Cooked chicken shredded
  • 1 240 cup ml AIP BBQ Sauce divided
  • 1 1 small red onion thinly sliced
  • 6 6 sliced organic bacon cooked and crumbled
  • 1/2 120 cups ml basil leaves sliced, divided
AIP BBQ Sauce
  • 1 14.787 tbsp ml olive oil
  • 1 yellow onion diced
  • 4 4 cloves garlic minced
  • 8 236.592 fl oz ml carrot peeled and cut into 1-inch pieces
  • 2 2 small beets peeled and quartered
  • 1 240 cup ml water
  • 1/4 60 cups ml honey
  • 1 14.787 tbsp ml apple cider vinegar
  • 1 4.929 tsp ml ginger powder
  • 1 4.929 tsp ml sea salt to taste

Instructions

Instructions

Prepare the AIP BBQ Sauce
  1. In a medium saucepan, saute the diced onion and minced garlic in olive oil for 3 minutes. Add 1 cup water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the carrots and beets are easily pierced with a fork.
  2. Carefully transfer to a blender, add the rest of the ingredients, and process until completely smooth. Adjust the flavor with salt, honey, or ginger, to your liking. If the sauce is too thick, add a tablespoon or two of water at a time and blend. If the sauce is too thin, transfer it back to the saucepan and simmer, stirring frequently, until it reaches the desired texture. This makes 2 cups of sauce. Allow to cool and store the leftovers in a glass jar in the refrigerator for up to 1 week.
Prepare the flatbread dough
  1. Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. In a large bowl, sieve together the flours, garlic powder, onion, powder, and sea salt. Mix well.
  3. Add the water and olive oil and mix with a fork until a shaggy dough forms. Then use your hands to form a smooth dough. If it is very sticky, add a tablespoon of cassava flour at a time and knead to combine. If it is too dry and crumbly, add a small splash of water at a time and knead to combine.
  4. Roll the dough into a circle or oval-shaped flatbread crust directly on the parchment-lined baking sheet. Slide the parchment paper with the dough to the left or right, as needed, to fit the rolling pin within the baking sheet. The dough should be about ½ inch thick. Use your fingers to fold the edges over to form a crust.
  5. Cut off any excess parchment paper so it doesn’t stick out of the baking sheet, to prevent burning and bake at 425 degrees Fahrenheit for 10 minutes. Allow to cool for a few minutes before adding your toppings. It is OK if the crust is not fully cooked at this point.
Make the BBQ flatbread pizza
  1. In a medium bowl, combine the cooked chicken with ½ cup of the BBQ sauce and mix well.
  2. Spoon about ¼ cup of the BBQ sauce over the flatbread. Top the flatbread with BBQ chicken, sliced red onion, crumbled bacon, and half the fresh basil.
  3. Bake at 425 degrees Fahrenheit for 6-8 minutes, or until the edges of the flatbread turn golden brown and the toppings are heated through.
  4. Stir in a tablespoon or two of water to the remaining BBQ sauce to thin it out. Drizzle the flatbread with the BBQ sauce and garnish with fresh basil. Slice and serve warm.