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–+ servings
Gluten Free Nashville Hot Chicken Pizza

Gluten Free Nashville Hot Chicken Pizza

This gluten free pizza brings bold Nashville hot chicken flavor right to your kitchen. Spicy, crispy, and topped with pickles and ranch, it's a must-try.
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Equipment

  • baking sheet
  • parchment paper

Ingredients

For the Dough

  • 2 1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1 packet Instant Yeast (2 1/4 tsp)
  • 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

Instructions

  • 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.
  • Let the chicken rest for 5 minutes, then dice it into bite-sized pieces.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Main Course
Cuisine: American
Keyword: gluten-free, Nashville hot chicken, pizza, spicy
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 36g | Protein: 22g | Fat: 18g
Calories: 394kcal
Cost: $18