Who can resist a crispy chewy crust personal pan pizza? This Barbecue Chicken Pizza is just perfect paired with a large garden salad for a delightful THM-E meal. Sourdough is very easy to do and makes the best pizza crust. I use low-fat cheese to keep under 6 grams of fat and use cooked chicken breast. In the summertime I process garden tomatoes into Memphis Barbecue Sauce that is wonderful on this pizza.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Barbecue Chicken Sourdough Personal Pan Pizza…THM-E

• Sourdough Crust:
• 2 tablespoons sourdough starter, I used discard or refrigerated
• 1/4 cup water
• 1/2 cup white whole wheat flour, plus 1 tablespoon if needed
• 1 teaspoon vital wheat gluten
• 1/8 teaspoon dry yeast
• pinch salt
• garlic powder
• Toppings:
• Barbecue sauce
• 1/3 cup shredded cooked chicken breast
• 1/4 cup low fat mozzarella/cheddar cheese*
• diced onions, optional

Stir the crust ingredients together until it forms a smooth ball. Cover for one hour. Stretch and fold the dough in 3rds. Cover for another hour. Repeat the stretch and folds. Allow to rise for 4 hours from the last stretch and fold for a total of 6 hours rising time. Spray personal pan pizza lightly with Pam Olive Oil Spray. Gently stretch the dough to fit pizza pan. Allow to rise for 1 hour. Preheat oven to 425 degrees F. Spread barbecue sauce on dough. Top with spread chicken breast, cheese, and onions. Bake for 10 minutes or until cheese is bubbly and starting to brown. Serves 2.

A few notes—I use my homemade Memphis Barbecue Sauce. Make sure the cheese is under 6 grams of fat per serving. Why is there yeast in sourdough you may ask? I used just a bit to help with the rise because I was using refrigerated starter. This is still on-plan for THM since it does have the 7 hours fermenting time.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Print

Barbecue Chicken Sourdough Personal Pan Pizza THM-E

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Author Glenda Groff

Ingredients

Sourdough Crust:

• 2 tablespoons sourdough starter I used discard or refrigerated
• 1/4 cup water
• 1/2 cup white whole wheat flour plus 1 tablespoon if needed
• 1 teaspoon vital wheat gluten
• 1/8 teaspoon dry yeast
• pinch salt
• garlic powder

Toppings:

• Barbecue sauce
• 1/3 cup shredded cooked chicken breast
• 1/4 cup low fat mozzarella/cheddar cheese*
• diced onions optional

Instructions

1. Stir the crust ingredients together until it forms a smooth ball. Cover for one hour. Stretch and fold the dough in 3rds. Cover for another hour. Repeat the stretch and folds. Allow to rise for 4 hours from the last stretch and fold for a total of 6 hours rising time. Spray personal pan pizza lightly with Pam Olive Oil Spray. Gently stretch the dough to fit pizza pan. Allow to rise for 1 hour. Preheat oven to 425 degrees F. Spread barbecue sauce on dough. Top with spread chicken breast, cheese, and onions. Bake for 10 minutes or until cheese is bubbly and starting to brown. Serves 2.  

2. A few notes—I use my homemade Memphis Barbecue Sauce. Make sure the cheese is under 6 grams of fat per serving. Why is there yeast in sourdough you may ask? I used just a bit to help with the rise because I was using refrigerated starter. This is still on-plan for THM since it does have the 7 hours fermenting time.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

https://www.pinterest.com/pin/349451252336046281/