Gluten-Free Barbecue Chicken Flatbread

BY Arianna Litrenta
August 20, 2026

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Photography by Arianna Litrenta

Gluten-free pizza doesn't have to be a compromise

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Gluten-free pizza has an infamous reputation. Too often, it’s lackluster at best and inedible at worst. As someone who’s been gluten-free since 2018, I know the frustration of biting into a crust that falls apart, tastes like cardboard, or leaves you craving actual pizza.

What if I told you the search was over?

» The Hunt for a Decent Gluten-Free Pizza

A version of this story and recipe was originally published in the Edible San Diego e-newsletter on Aug. 29, 2025.

Ingredients

For the Dough

¾ cup of warm water (around 115°)
1 tablespoon of cane sugar
1 packet of active dry yeast (or 2 ¼ teaspoons)
2 ½ cups of gluten-free flour*
1 ½ teaspoons psyllium husk powder
1 teaspoon of sea salt
1 large egg at room temperature
2 tablespoons of olive oil
1 teaspoon of apple cider vinegar

For the Flatbread

1–2 cups barbecue sauce of choice
1 cup mozzarella cheese, shredded
½ cup smoked Gouda cheese, shredded
1 cup of chicken breast, cubed and cooked
½ red onion, sliced
2 teaspoons oregano
Fresh cilantro, for garnish

Make Gluten-Free Barbecue Chicken Flatbread

*I prefer Bob's Red Mill Gluten-Free All-Purpose Baking Flour Make the Dough Preheat oven to 450°. Oil a pizza stone or a large cast-iron pan, then lightly sprinkle gluten-free flour on top to prevent sticking.
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for at least 5 minutes, until the yeast is activated (it should become foamy and bubbly).
In a large bowl, whisk together the gluten-free flour, salt, and psyllium husk powder. Then, pour in the activated yeast mixture.
Using an electric mixer on low speed, blend the dry and wet ingredients for about 1 minute.
Add the egg, olive oil, and apple cider vinegar, then mix again on low for another minute until fully combined.
Transfer the dough to the prepared pan. Using an oiled spatula or your hands lightly coated with olive oil, spread the dough out evenly by pressing it into the desired shape.
Par-bake the dough for 5 minutes, then remove from the oven.
Make the flatbread Spread the BBQ sauce over the par-baked crust.
Next, sprinkle the cheeses over the sauce, followed by layers of the chicken and sliced red onion, and a sprinkle of oregano over the top. Bake for 10 minutes until the cheese is melted and bubbly.
Remove the flatbread from the oven and allow it to cool for 5 minutes.
Garnish with fresh cilantro before slicing and serving, and enjoy. (Business and products mentioned in this recipe are not affiliated.)

Arianna Litrenta

Arianna Litrenta is the founder of Sunflower Creative Co., a content services agency specializing in the food, wine, and travel industry. Established in 2020, Sunflower Creative Co. provides recipe development, food photography, and written content to restaurants, brands, magazines, and cookbooks.