Whole Living Gal

BBQ Chicken Pizza, WLG Style

I had some leftover roast chicken last week and wanted to be creative with it – and of course, pizza came to mind! BBQ chicken pizza, that is. I had to work with what I had, and it was great. This is how we do BBQ chicken pizza, Whole Living Gal style!

My mom gave me this recipe and I’ve been making it since college – it’s great in a pinch and you don’t have to wait for it to rise!

1 pkg dry yeast (1 TBS)
1 tsp sugar
1 c warm water
Approx 2 c flour
1 tsp salt
1 TBS olive oil

Mix – add more flour until dough is not sticky. Knead until smooth, adding more flour as needed (kneaded ;). Stretch into a greased and floured 9×13 pan (this is the easiest – you can also separate it into 2, 12″ pans). No need to allow to rise. Add toppings.

Bake at 400 degrees for 15-20 minutes. Keep an eye on it.


I made up a BBQ sauce that was delicious, but for the life of me I can’t find the recipe I used as a guide…So here are the ingredients [I think] I used. The key is to use really good ingredients – like I use organic ketchup so there’s no pesky high fructose corn syrup anywhere in sight. I don’t know the proportions, but it goes from greatest to least (in other words, use the most ketchup, then add the next ingredient in a lesser value and so on).

Brown sugar (could use another, natural sweetener, I just went for it, though)
Worcestershire Sauce
White vinegar
Lime juice
Garlic Salt
Dried yellow mustard
Onion flakes (this was only because I didn’t have any onion to put ON the pizza, which I would have preferred)
Salt & Pepper

Mix it up and keep tasting until you like it! I think I had about 1 cup of ketchup left in my bottle, and I went from there – it was plenty for one pizza.

Then I added leftover roast chicken, fresh mozzarella (sliced), and a little bit of organic feta I had in the fridge. It would have been fabulous with a little red onion sliced thin on top, too (oh, and if you have some no-nitrate bacon, I wouldn’t object to that cooked and crumbled, too. Did I just mention bacon? Oopsies).

I served it with a spicy mustard-greens salad with lemon juice and olive oil dressing and shredded carrots.

Sometimes, a girl’s just gotta have a little pizza.

Trackbacks & Pingbacks


  1. * Pat says:

    Yummm! yesterday I decided to give up sugar for 30 days. Got another suggestion for the dough, like agave?, then how much?

    | Reply Posted 7 years, 5 months ago
  2. * Luanne says:

    I need to give you my recipe for thai chicken pizza! SOOOO good! THANK YOU for the pizza dough recipe! I’ve been wanting one that didn’t require rising 🙂 You are awesome 🙂

    | Reply Posted 7 years, 5 months ago
    • * heatherehammond says:

      Yes! I want that thai chicken recipe!!

      | Reply Posted 7 years, 5 months ago
  3. * Holli Torrie says:


    I stumbled across your pizza dough recipe via FB the other day, have used it twice, AND am a convert from my old recipe! This is the nicest dough I’ve ever worked with. So soft and elastic…very easy to assemble and roll out. I actually have let it rise, but it’s nice to know that if I don’t have the time to…I don’t have to. Thanks for sharing. love and miss you…only two months away from May and hopefully seeing you! 🙂

    | Reply Posted 7 years, 1 month ago
    • Yeah! So glad you like it!! I usually end up letting it rise a bit in the fridge, too. Can’t wait to see you in a few months!

      | Reply Posted 7 years, 1 month ago

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