Dairy Free BBQ Chicken Pizza

Pizza is easily its own food groups, we can all agree on that, yes? It is without a doubt one of my husband and I’s favorite things to eat. Being that I am allergic to casein, a protein in dairy, I was crushed to think I wouldn’t be able to enjoy the amazing greatness any longer. Never one to let limitations dictate my life, I have spent countless hours finding a solution to this problem. I will say, it took some convincing for my cheese loving husband, and some heavy trial and error. I can now officially say with full confidence, I have him, and many others, fully on board with my dairy free pizzas!

This BBQ chicken pizza is delicious, full of robust and aromatic flavors, and guaranteed to be a crowd pleaser. The garlic herb crust is delectable on its own – but I highly encourage you to never fully rely on pre-made flavors. Spruce things up and make recipes your own. I’m a big believer in the more flavor, the better. A quick note: I rarely measure annnnything, but I will do my best to describe portions.


  • 2 boneless skinless chicken breasts
  • BBQ sauce (of choice) for marinade, as well as BBQ sauce for base of pizza
  • Dried BBQ seasoning (the best premade seasoning is Trader Joe’s seasonal BBQ seasoning. It is a summer product that we stock up on for year round use). Otherwise, mix together brown sugar, chili powder, garlic powder, onion powder, and salt and pepper.
  • pizza dough (we love Trader Joe’s pre-made garlic herb dough)
  • 1 tbs flour (for dough to rise on)
  • nonstick spray
  • garlic powder
  • fresh *or dried* oregano, basil and/or Italian Parsley
  • cracked black pepper
  • fresh cilantro
  • Kite Hill Ricotta Alternative (available at Sprouts and Whole Foods)
  • Miyoko’s Creamery Vegan Mozzarella 
  • chopped red onion

Now: lets make a pizza!

First things first, it is ideal to marinate your chicken breasts in BBQ sauce for anywhere from 30 mins to 24 hrs. For ultimate juicy chicken, the longer the better. When you’re ready to get cooking, preheat oven to 425F, remove marinated chicken from the fridge, and lay on parchment paper lined baking dish or sheet. Season both sides of chicken with salt, pepper, and BBQ seasoning.

Meanwhile, sprinkle approximately 1 tbsp of flour on clean surface, remove dough from package and place on floured surface to rise at room temperature for 30 mins (basically uugh pntil chicken is done cooking). When oven is done preheating, bake chicken for 18-23 mins, or until internal temperature reaches 160F. Remove chicken from oven, and let rest while dough precooks. *Pre-cooking your dough is essential for a firm crust that can hold up to your toppings without sagging!

Light spray baking sheet with nonstick spray. Be sure to get into all corners and along walls of baking sheet. Carefully stretch and spread your dough to desired thickness (flouring your fingers will help to prevent dough from sticking to you). We prefer a thinner crust, using an extra large baking sheet and expanding dough as wide as possible without tearing. But this is completely up to you and your crust preferences!

Season dough (yes this is extra, I promise its worth it!) with garlic powder, fresh oregano/basil/parsley *dried works as well, and red chile flakes, if desired. Bake dough at 425F for 12-15 mins, watching carefully to avoid burning. While dough is baking, we will prep our remaining ingredients.

  • shred the entire block of mozzarella
  • season ricotta with garlic powder, cracked black pepper and fresh (or dried) italian herbs. *Freshly chopped oregano and/or basil is ideal.
  • chop red onion
  • cut baked chicken into bite sized cubes.

After dough is removed from oven, drizzle your bbq sauce over your pizza dough, spread evenly to approx 1/2 inc from crust’s edge. Layer thin layer of “mozzarella” cheese, as well as layer of chicken (try to avoid chicken piling atop itself – this will cause pizza to become to heavy for the crust). Use a spoon to create droplets of seasoned riicotta, add red onions, and generous layer of cilantro. Bake in oven 5-10 mins, or until crusts are light golden brown and mozzarella is melted.










Remove from oven, and take a moment to appreciate your beautiful masterpiece.

Slice with pizza cutter, add more fresh cilantro, red chili flakes and nutritional yeast (parmesan alternative) – and enjoy.