When you’re craving the smoky, sweet flavors of BBQ chicken pizza but want something more nutritious and filling, this Whole Grain BBQ Chicken Pizza delivers all that satisfaction with added health benefits. This recipe combines a nutty, fiber-rich whole grain crust with tender, barbecue-glazed chicken, tangy red onions, and a perfect blend of cheeses. The whole grain flour creates a heartier base that actually enhances the bold BBQ flavors while providing more protein, fiber, and nutrients than traditional white flour crusts. Each bite offers the perfect balance of smoky barbecue sauce, juicy chicken, sharp red onion, and creamy melted cheese, all supported by a crust that’s both satisfying and wholesome. This pizza proves that comfort food can be both delicious and nourishing.
Serves: 6 people (makes one 14-inch pizza)
Total Time: 1 hour 30 minutes (45 minutes prep including dough rising, 45 minutes cooking)
Why Whole Grain Makes a Difference
Whole grain flour transforms this pizza from simple comfort food into a nutritional powerhouse. Unlike refined white flour, whole grain flour retains all parts of the wheat kernel, providing three times more fiber, more protein, and essential B vitamins. The nutty, slightly earthy flavor of whole grains actually complements BBQ flavors beautifully, creating a more complex and satisfying taste. The extra fiber helps slow digestion, keeping you satisfied longer and preventing the energy crash that often comes after eating refined flour pizza.
Ingredients for Whole Grain Crust
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water (110°F)
- 3 tablespoons olive oil
- 1 tablespoon honey
Ingredients for BBQ Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup barbecue sauce, divided
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pizza Toppings
- 1/3 cup barbecue sauce (for the base)
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil for brushing
Making the Whole Grain Crust
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly. This proves that your yeast is active and will help the dough rise properly.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Make a well in the center and pour in the activated yeast mixture, olive oil, and honey. The honey adds a subtle sweetness that balances the earthiness of the whole grain flour.
Using a wooden spoon, mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Whole grain dough takes a bit more kneading than white flour dough to develop properly.
Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 45 minutes to 1 hour, until doubled in size. The whole grain dough may take slightly longer to rise than traditional pizza dough.
Preparing the BBQ Chicken
While the dough rises, prepare your chicken. Preheat your oven to 400°F. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper to create a flavorful spice rub.
Pat the chicken breasts dry with paper towels and rub them all over with olive oil. Sprinkle the spice mixture evenly over both sides of the chicken, pressing gently to help it adhere.
Heat a large oven-safe skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side until golden brown. This searing step locks in juices and adds extra flavor.
Brush the chicken with 2 tablespoons of barbecue sauce, then transfer the skillet to the preheated oven. Bake for 15-20 minutes until the internal temperature reaches 165°F.
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Cut into bite-sized pieces and toss with 2 more tablespoons of barbecue sauce. Set aside to cool while you prepare the pizza.
Preparing the Pizza Base
Increase your oven temperature to 475°F. If you have a pizza stone, place it in the oven while it preheats. Once the dough has doubled, punch it down gently to release air bubbles.
On a lightly floured surface, roll the dough into a 14-inch circle. Whole grain dough can be slightly more resistant to stretching, so be patient and let it rest for a few minutes if it springs back.
Transfer the dough to a large pizza pan or parchment-lined baking sheet. If using a pizza stone, place the dough on parchment paper for easy transfer.
Brush the entire surface of the dough with olive oil, including the edges. This creates a barrier that prevents the sauce from making the crust soggy and helps achieve a golden, crispy bottom.
Assembling the Pizza
Spread the barbecue sauce evenly over the oiled dough, leaving about a 1-inch border around the edges for the crust. Use the back of a spoon to create an even layer that reaches almost to the edges.
Sprinkle half of the mozzarella cheese over the sauce, creating an even base layer. This cheese layer helps bind all the toppings together and prevents them from sliding off.
Distribute the BBQ chicken pieces evenly across the pizza, making sure each slice will have a good portion of chicken. Don’t overcrowd the pizza, as this can make it soggy.
Add the thinly sliced red onion, separating the rings and distributing them evenly. The red onion provides a sharp contrast to the sweet BBQ sauce and adds beautiful color.
Top with the remaining mozzarella and all of the sharp cheddar cheese. The combination of cheeses creates the perfect melty, flavorful topping that BBQ chicken pizza is known for.
Baking the Pizza
Carefully transfer the pizza to the hot oven. If using a pizza stone, slide the parchment paper with the pizza directly onto the stone. Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbly with golden spots.
The whole grain crust should sound hollow when tapped on the bottom, and the edges should be crispy and golden. If the cheese isn’t browning enough, switch to the broiler for the last 1-2 minutes, watching carefully.
Finishing and Serving
Remove the pizza from the oven and let it cool for 3-5 minutes before cutting. This resting time allows the cheese to set slightly and prevents the toppings from sliding off when you slice.
Sprinkle the fresh chopped cilantro over the hot pizza just before serving. The cilantro adds a fresh, bright note that cuts through the richness of the cheese and barbecue sauce.
Cut into 8 slices using a sharp pizza cutter or large knife. Each slice should have a nice balance of all the toppings, with the whole grain crust providing a sturdy, flavorful base.
Nutritional Benefits
This pizza provides significantly more nutrition than traditional versions. The whole grain crust delivers about 4 grams of fiber per slice, along with B vitamins, iron, and magnesium. The chicken provides lean protein, while the combination of cheeses adds calcium and additional protein. A typical slice contains about 18 grams of protein, making this a satisfying meal that will keep you full for hours.
Storage and Reheating
Store leftover pizza in the refrigerator for up to 4 days in an airtight container or wrapped in aluminum foil. The whole grain crust actually improves slightly after a day, as the flavors meld together.
To reheat, place slices on a baking sheet and warm in a 350°F oven for 8-10 minutes until heated through and the crust is crispy again. You can also reheat in a covered skillet over medium-low heat for 5-6 minutes, which helps maintain the crust’s crispiness.
Variations and Customizations
This recipe adapts well to different tastes and dietary needs. For extra vegetables, try adding thinly sliced bell peppers, corn kernels, or diced pineapple before the final cheese layer. Jalapeño slices add a spicy kick that pairs wonderfully with the sweet BBQ sauce.
For a smokier flavor, use a chipotle barbecue sauce or add a pinch of liquid smoke to regular BBQ sauce. You can also substitute the chicken with pulled pork or even barbecue jackfruit for a vegetarian version.
Different cheeses work well too. Try adding some smoked gouda for extra smokiness, or use pepper jack instead of cheddar for more heat. Fresh herbs like chopped green onions or parsley can replace the cilantro if preferred.
Tips for Perfect Results
The key to great whole grain pizza is not overloading it with toppings and ensuring your oven is properly preheated. Whole grain crusts benefit from high heat to achieve the right texture and prevent sogginess.
When rolling out whole grain dough, use a light touch and don’t add too much extra flour. The dough should be slightly tacky but not sticky. If it tears while rolling, let it rest for 10 minutes and try again.
For the best flavor, let your chicken marinate in some of the barbecue sauce for 30 minutes before cooking, if you have time. This extra step deepens the flavor and makes the chicken even more delicious.
Make sure your red onion slices are thin enough to cook through during the baking time. Thick slices may remain too sharp and crunchy.
This Whole Grain BBQ Chicken Pizza proves that you don’t have to sacrifice nutrition for flavor. Each bite delivers the classic BBQ chicken pizza experience while providing the added benefits of whole grains, making it a recipe that satisfies both your cravings and your health goals.
