Gluten Free Nashville Hot Chicken Pizza

Two of my favorite foods combined into one – nashville hot chicken and pizza. This gluten free nashville hot chicken pizza has a crispy homemade crust, spicy butter-coated chicken, melted mozzarella, pickles, and a drizzle of ranch on top.

If you’ve never had nashville hot chicken before, it’s basically seasoned chicken tossed in a spicy cayenne butter mixture. It’s got heat, a little sweetness from brown sugar, and a smoky kick that works so well on pizza.

The crust is made from scratch using gluten free flour, and it bakes up golden and crispy at a high temperature. You honestly can’t tell it’s gluten free once it’s loaded with toppings.

The pickles and ranch at the end really tie everything together. They cool things down just enough to balance the spice, and add that classic nashville hot chicken experience.

This is a great recipe for pizza night, game day, or anytime you want something a little different. Let me walk you through how to make it.

Why You’ll Love This Recipe

Nashville Hot Chicken Belongs on Pizza – The spicy butter-cayenne oil on seasoned chicken creates a flavor combo that beats any regular pizza topping.

The Crust Actually Gets Crispy – Baking at 475 F gives this gluten free dough a golden crunch that rivals any pizzeria crust.

Pickles Make It Legendary – The tangy dill pickle chips cut through the heat and cheese in a way that will surprise you.

Ingredients

For the Dough

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1 packet (2 1/4 tsp) Instant Yeast
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 1 cup Warm Water
• 2 tbsp Olive Oil
• 1 tsp Apple Cider Vinegar

For the Nashville Hot Oil

• 3 tbsp Unsalted Butter, melted
• 1 1/2 tbsp Cayenne Pepper
• 1 tbsp Dark Brown Sugar
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt

For the Toppings

• 2 Boneless Skinless Chicken Breasts (about 12 oz total)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1 tbsp Olive Oil
• 2 cups Shredded Mozzarella Cheese
• 1/2 cup Dill Pickle Chips
• 1/3 cup Creamy Ranch Dressing (gluten free)
• 2 Green Onions, sliced

How to Make

Step 1

Season the chicken breasts on both sides with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until golden and cooked through to 165 F internally.

Step 2

Let the chicken rest for 5 minutes, then dice it into bite-sized pieces.

Step 3

In a small bowl, stir together the melted butter, cayenne pepper, dark brown sugar, smoked paprika, garlic powder, and salt until smooth. Add the diced chicken to the bowl and toss until every piece is coated in the nashville hot oil. Set aside.

Step 4

In a large bowl, whisk together the gluten free flour, instant yeast, sugar, salt, and xanthan gum. Add the warm water, olive oil, and apple cider vinegar and stir to form a dough. Cover and let it rise for 30 minutes in a warm spot.

Step 5

Preheat your oven to 475 F. Line a large baking sheet with parchment paper. Press the dough out onto the parchment into a 13 to 14-inch round using oiled hands, building up a slight border for the crust.

Step 6

Brush the dough with a thin layer of the spicy oil that collected at the bottom of the chicken bowl. Scatter the shredded mozzarella over the crust, then distribute the hot chicken pieces evenly across the top.

Step 7

Bake for 12 to 14 minutes until the crust is golden and crispy, the cheese is bubbly and melted, and the chicken pieces have caramelized lightly on top.

Step 8

Remove the pizza from the oven and scatter the dill pickle chips across the surface. Drizzle the ranch dressing in a zigzag pattern over the entire pizza and finish with sliced green onions. Let it cool for 2 minutes, then slice and serve while the cheese is still gooey.

My Tips

Don’t Skip the Xanthan Gum

Xanthan gum is what holds this dough together since there’s no gluten to do the job. Without it, your crust will crack apart when you try to shape it and crumble when you pick up a slice.

If your gluten free flour blend already has xanthan gum listed in its ingredients, you can cut the amount in the recipe down to half a teaspoon. Too much xanthan gum will make the crust gummy and chewy in a bad way.

Use Oiled Hands to Shape the Dough

Gluten free dough is sticky and nothing like regular pizza dough. If you try to press it out with dry hands or a rolling pin, it’ll stick to everything and frustrate you.

Rub a good amount of olive oil on your hands and fingertips before you start pressing it out on the parchment. Re-oil your hands as needed while you work it into shape.

Press from the center outward and don’t rush it. Build up that border a little thicker so it holds the toppings in and gets nice and crispy in the oven.

Get the Chicken Really Golden Before Dicing

You want a solid golden sear on each side of the chicken breast before it goes on the pizza. That caramelized surface holds onto the Nashville hot oil way better than pale, barely-cooked chicken does.

Make sure the skillet is properly hot before the chicken goes in. If you hear a loud sizzle the second it hits the pan, you’re in the right spot. If it’s quiet, the pan isn’t hot enough and you’ll steam the chicken instead of searing it.

Also, don’t move the chicken around while it cooks. Let each side sit undisturbed for the full 6 to 7 minutes so it gets that crust.

More Tasty Recipes

• Gluten Free Crispy Pizza Crust
• Gluten Free Crispy Fried Chicken
• Gluten Free Chicken Fried Steak
• Gluten Free Cheesy Garlic Bread
• Gluten Free Buffalo Cauliflower Bites

FAQ

Can I make the dough ahead of time and refrigerate it?

Yes, you can make the dough, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours. The cold rise actually helps develop a bit more flavor. When you’re ready to use it, pull it out and let it sit at room temperature for about 20 to 30 minutes so it’s easier to press out.

Just keep in mind that gluten free doughs don’t behave like regular wheat doughs – they won’t develop more elasticity overnight. The texture will be slightly different than if you used it fresh, but it still works well and saves you time on pizza night.