Tangy BBQ Chicken, Pineapple and Red Onion Pizza


Add a bit of tang with our BBQ chicken pizza. Easy to prepare, and add as much BBQ sauce as you can handle!


  • Ready In: 1 hour
  1. Prepare the BBQ chicken blend:
    • Cook chicken breasts in an oiled pan.
    • Remove and dice into small fillets.
    • Add chicken, BBQ sauce, honey and molasses to a bowl and mix using your hands.
    • Leave to rest while we prepare the pizza base.
  2. Using a table top mixer with a dough hook, place Bakels Gluten Free Artisan Bread Mix into mixer and add yeast, water and oil. Mix on slow speed for 1 minute, then medium speed for 3 minutes.
  3. Lightly dust work surface with gluten free flour and turn out the dough and pin out into 2 thin circle shapes.
  4. Place the dough onto a lined baking tray.
  5. Evenly cover the pizza based with the grated cheddar cheese.
  6. Cover the pizza base with the BBQ chicken blend.
  7. Chop the red onion and sprinkle over the top.
  8. Pre-heat the oven to 180°C (fan assisted: 170°C).
  9. Place in the centre of the oven to bake for 20-25 minutes, or until crust is golden brown.
  10. Enjoy!


  • 1 Pack: Bakels Gluten Free Artisan Bread Mix (makes 2 pizzas)
  • 230g: Water
  • 15g: Vegetable oil
  • 7g/1 sachet: Dried bread yeast
  • 3: Boneless chicken breast fillets (skinless)
  • 6: Pineapple rings
  • 1: Red onion
  • 200-250g: Grated cheddar cheese
  • 180g: BBQ sauce of your choice
  • 90g: Honey
  • 50g: Molasses
  • As desired: Fresh rocket