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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


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


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


  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.