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BBQ chicken chickpea pizza

BBQ chicken chickpea pizza

Total Time
45 min
15 min
30 min
For a Friday night fakeaway, this chicken-topped pizza is hard to beat. The hearty gluten-free base is made with blitzed chickpeas and the barbecue-flavoured sauce adds a tasty twist.


Tomato passata

cup(s), (85g)

Reduced sugar barbecue sauce

¼ cup(s), (60ml)

Dried oregano

½ tsp

Cooked skinless chicken breast

1 cup(s), shredded, (160g)

Red onion

¼ medium, thinly sliced

Canned corn kernels, rinsed and drained

1 125g can

Roasted capsicum, not in oil

80 g, drained, chopped


115 g, torn

Mixed salad leaves

3 cup(s), (90g), to serve

Canned chickpeas, rinsed and drained

1 400g can


1 clove(s), chopped


1 tbs

Dried oregano

1 tsp


1 medium


  1. Place a large baking tray in oven. Preheat oven to 200°C.
  2. To make base, process chickpeas, garlic and ¼ teaspoon salt in a food processor until finely chopped. Add cornflour, oregano and egg and process until smooth. Spoon mixture onto a large piece of baking paper and press into a 24cm thin circle with damp hands. Carefully slide paper with pizza base onto the heated baking tray. Bake for 20 minutes or until base is golden and crisp around edges. Remove from oven.
  3. Combine passata, barbecue sauce and oregano in a small bowl and spread over base, leaving a 0.5cm border. Top with chicken, onion, corn, capsicum and bocconcini. Season with pepper. Bake for 10 minutes or until cheese is melted and lightly browned. Serve with salad leaves.


TO REFRIGERATE: Store any leftover pizza in a reusable container for up to 2 days. Serve cold or reheat in microwave.