Photo of Barbecue chicken pizza by WW

Barbecue chicken pizza

Points® value
Total Time
1 hr
25 min
35 min
For a Friday night fakeaway, this chicken-topped pizza is hard to beat. Thebase is made with crushed chickpeas, so it’s perfect if you’re gluten free, and it uses a barbecue sauce instead of tomato for a deliciously different twist.


Red pepper

½ medium, deseeded and diced

Chicken breast, skinless, grilled

200 g, shredded

Red onion

½ small, thinly sliced

Sweetcorn, tinned, drained

1 can(s), medium

Light Mozzarella

125 g, drained and grated

Salad leaves

60 g


150 g

Barbecue sauce

100 g

Red wine vinegar

5 ml

Oregano, Dried

1 teaspoon(s), level

Chickpeas, cooked

2 can(s), large, drained


1 clove(s)


2 teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

Egg, whole, raw

1 large, raw


  1. Put a large baking sheet in the oven and heat to 220°C, fan 200°C, gas mark 7. To make the pizza base, put the chickpeas and garlic in a food processor with a good pinch of salt and blitz until finely chopped. Add the cornflour, dried oregano, some black pepper and the egg. Blitz again until you have a smooth mixture.
  2. Spoon the chickpea mixture onto a large piece of baking paper and spread to a 30cm circle with a palette knife or spatula. Slide the paper onto the heated baking tray and bake for 12-15 minutes until lightly golden and getting crisp around the edges.
  3. Meanwhile, put the red pepper into a roasting tin and roast alongside the pizza base for 10 minutes. When the pizza base is getting crisp around the edges, reduce the oven to 200°C, fan 180°C, gas mark 6.
  4. Mix together the barbecue sauce ingredients and season to taste. Spread the sauce over the pizza base, leaving a 1cm border. Top with the chicken, red onion, roasted pepper and sweetcorn. Scatter over the mozzarella, then season with pepper and bake for 10 minutes until the toppings are crisping up and the cheese is melted. Serve with the salad leaves.