Individual Barbecued Pizzas w/ Recipe

Who doesn’t love pizza! Exactly. Everyone loves pizza. The great thing about pizza is the endless verities you can make. Veggie, donair, barbecue, greek and of course Hawaiian, because I’m team pineapple when it comes to the age old debate as to whether or not it belongs on pizza. 

We all know that ordering pizza isn’t the most nutritious option out there. And while it’s still delicious, and should definitely be consumed on occasion; there are many delicious and healthy ways to make pizza at home. With that I give you these individual pizza flatbreads. 

These pizzas are perfect for anyone, because you can customize them how you like, making everyone happy! We often make this meal when we have company and cut up lots of toppings to make a pizza bar. No more having to say “only mushrooms on half please”. 

The best part is these pizza crusts are made with three simple ingredients; flour, baking powder and greek yogurt. My favourite crust is made with spelt flour, but all-purpose and/or whole wheat work really well too. 

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BBQ vs Oven

To make these pizzas there are a couple of options. Number 1 and my favourite is on the BBQ. They get nice and crispy on the outside, while staying fluffy and moist on the inside. Otherwise, you can make these just as easily in the oven! 

To make them on the barbecue you will place your flatbreads without toppings and cook on one side for 1 minute. You’ll then take them off the BBQ and place the toppings on the side you grilled. Then when you put the flatbreads back on the BBQ the bottom (uncooked side) will get to the perfect crispiness while your cheese melts and your toppings warm up. Depending on how warm your barbecue gets, you can put them in the oven on broil for one minute to further melt the cheese if they don’t reach perfection. You don’t want to leave them on the barbecue too long or the bottom could burn. 

 
 

If you are making them in the oven, simply place the flatbreads on a cookie sheet, top them how you like, and then bake in the oven oven for approximately 13 minutes. (I know that sounds way easier than the BBQ version and is still delicious but trust me the BBQ version is more fun and more delicious:) 

Toppings

Now for toppings! You can make whatever kind of pizza your heart desires. One of my favourites is barbecue chicken. The details on my barbecue chicken pizza are down below. Use your favourite barbecue sauce, or make my simple barbecue sauce recipe. 

Individual Barbecue Pizza Recipe 

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Servings: 4 flatbreads Prep time: 20 minutes Cook time: 10 minutes

Ingredients Flatbread

  • 1 C Spelt/ white/ whole wheat flour

  • 1 C plain lactose free greek yogurt*

  • 1/2 tsp sea salt

  • 1 1/2 tsp baking powder

Barbecue Chicken Toppings

  • 2-3 tbsp barbecue sauce of choice

  • 1/4 C Grated mozzarella cheese

  • 2-3 ounces cooked chicken breast 

  • Optional: Pineapple, mushroom, red onion

*I personally use plain lactose free greek yogurt, however you can use plain greek yogurt as well, just make sure it’s unflavoured. 

Barbecue sauce Recipe

Ingredients

  • 6 oz can tomato paste

  • 1 cup water

  • 2 tbsp apple cider vinegar

  • 1 tbsp molasses 

  • 1 tbsp honey 

  • 2 tsp yellow mustard

  • 2/3 c unsweetened applesauce 

  • 1 1/2 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp salt

  • 1 tsp liquid smoke*

  • 1 tsp cayenne (if you like a little heat!) 

Notes

*Liquid smoke is an important ingredient that gives the sauce an authentic barbecue smell and a slightly smoky flavour. 

Method

  1. Combine all ingredients into a sauce pan and bring to boil.

  2. Reduce to simmer and let simmer for 15-20 minutes.

Prep Method

  1. To make your flatbread start by adding all dry ingredients in a bowl and mixing together.

  2. Add yogurt and use a fork to mix together as much as possible, then use your hands to knead the dough until the dry ingredients are fully combined with the yogurt. 

  3. Divide your dough into four equal size balls. 

  4. Flatten your dough onto a well floured surface and ensure both sides are covered in flour so it doesn’t stick. 

  5. Take a rolling pin, (or I use a glass, as it’s smaller and easier) roll your dough until it is about 1/4 an inch thick. 

  6. You can make these in advance, cover with plastic wrap and refridgerate.

Barbecuing method

  1. Turn your grill on high heat.

  2. Note that even though the flatbreads are really thin they will puff up and crisp together while on the barbecue. 

  3. I also recommend oiling your grill to ensure the crust won’t stick (pour some vegetable oil on a rag and wipe on the hot grill)

  4. Once it’s ready cook one side of the flatbreads for 1 minute. 

  5. Take them off the grill and top them however you like. (Try not to fight over pineapple belonging on pizza or not.) Make sure you put the toppings on the grilled side. 

  6. Return your topped pizzas to the BBQ and cook for another 3-5 minutes until your cheese has melted and your toppings are warm. 

*If the bottom of your pizza has reached your desired crispiness but the cheese isn’t completely melted (this will vary depending on your barbecue) then put pizza in the oven on broil for 1-2 minutes. DON’T try multitasking while they are on broil, trust me they will burn way too quickly lol. 

Oven method

If you are making in the oven simply heat up your oven to 425℉ and place toppings on pizza. Then cook for about 10-15 minutes. 

Nutrition

For 1 flatbread without toppings: 

Calories: 145 Fat: 1g Sodium: 314mg Carbohydrates: 24g Fiber: 3g Sugar: 2g Protein: 10g

 
Lifestyle, Health, nutritionJulie-annfood, nutrition, pizza