Barbecue Chicken Pizza

  • Prep 20 mins
  • Total 32 mins
  • Easy
  • Serves 2

Variation tip: Top the meat crust base with any type of shredded cheese you prefer. Add your favorite toppings. I love using dairy-free mozzarella shreds and low-carb marinara, pepperoni, black olives, and diced green pepper.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 pound ground chicken
  • 2 teaspoons sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 2 tablespoons tomato paste
  • 1 tablespoon erythritol
  • 11/2 teaspoons apple cider vinegar
  • 11/2 teaspoons avocado oil
  • 2 teaspoons gluten-free Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 small red onion, thinly sliced


  • Grill Grate
  • Griddle Plate
  • Parchment Paper
  • Large Bowl
  • Small Bowl
  • Step 1

    Set the Griddle Plate on a piece of parchment paper and trace the outline of the pan onto the paper using a pencil. Leaving an extra 1 inch on all sides of the traced outline, cut out the parchment-paper circle and set it aside.

  • Step 2

    Insert the Grill Grate with the Griddle Plate on top and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes. Select START/STOP to begin preheating.

  • Step 3

    In a large bowl, combine the ground chicken, 1 teaspoon of salt, the pepper, 1/2 cup of mozzarella, and 1/2 cup of cheddar. Using your hands, gently mix until well combined. Place the chicken mixture onto the parchment paper cutout and gently press it down, forming it into the same shape as the tracing. In the center of the mixture, gently press down to create a small indent in your meat crust.

  • Step 4

    In a small bowl, whisk the tomato paste, erythritol, vinegar, oil, Worcestershire sauce, remaining 1 teaspoon of salt, and garlic powder until well combined. Spread the sauce evenly over the meat crust.

  • Step 5

    Top the sauced meat crust with the remaining 1/2 cup of mozzarella, the remaining 1/2 cup of cheddar, and the red onion.

  • Step 6

    When the unit beeps to signal it is preheated, carefully place the pizza on the parchment-paper circle onto the Griddle Plate. Close the hood and cook for 12 minutes. After 6 minutes, check to make sure the cheese is not overcooking. If it is looking a little brown, cover it with a piece of aluminum foil. Continue cooking until the time is up.

  • Step 7

    Carefully remove the pizza from the grill. Slice it into 4 pieces and serve.