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We’ve been making our own pizza for years, and honestly, homemade often beats many local pizzerias. Our go-to is a 100% whole wheat crust — no white flour at all — which gives the base a nutty flavor and a slightly thinner, more substantial texture. If you prefer a chewier, lighter crust, you can swap half the whole wheat for all-purpose flour, but we love the full wheat for its taste and crunch.
After the dough rises, I roll it out and shape it on a baking sheet. It bakes up crisp around the edges and sturdy enough for generous toppings.
We like cutting ours into square slices — perfect for sharing.
For this BBQ chicken pie I use a light smear of tomato sauce so it doesn’t compete with the barbecue flavor. My husband loves tomato sauce — he would happily dive into a vat of it — while I’m more sparing with it. That said, a thin layer gives a nice balance beneath the other toppings.
Next come the toppings: a base of mozzarella, followed by shredded grilled chicken and sweet caramelized red onions — the onions truly make this pizza, adding depth and a touch of sweetness.
After the cheese, chicken and onions, I drizzle equal parts ranch and barbecue sauce over the top; for the best flavor, use a homemade barbecue sauce if you have one. A final layer of mozzarella plus a cheddar-jack blend finishes the pie — the cheddar adds a sharp contrast that pairs wonderfully with the barbecue and chicken.
When I cook for just my husband and me, I often choose reduced-fat cheeses and lighter toppings; when friends are over I’ll go full-fat because the cheese melts better and, well, parties deserve indulgence.
To finish, I sprinkle on some Parmesan for a little salty, savory lift. Bake at 400°F for about 20 minutes until the cheese is bubbly and the crust is golden and crisp.
The result is warm, cheesy and full of BBQ chicken flavor. The whole wheat crust stays thin and crisp with a pleasant nutty taste that stands out more than a standard white crust.
On top you get a combination of melty cheese, savory chicken, and a hint of sweetness from the caramelized onions and barbecue sauce — all balanced by the tang of ranch and a dusting of Parmesan.
Whole Wheat BBQ Chicken Pizza
Ingredients
Pizza Dough
- 1 packet dry active yeast
- 3/4 cup warm water
- 2 cups 100% whole wheat flour
- 2 tablespoons honey
- 2 tablespoons olive oil, plus more to rub the bowl
- 1/2 teaspoon salt
Pizza
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1 1/2 cups cheddar-jack cheese
- 1/2 cup grated Parmesan
- 8 ounces grilled, shredded chicken
- 2 medium red onions, caramelized
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
Instructions
Pizza Dough
- Mix the yeast with warm water and let sit until foamy. In another bowl, combine the whole wheat flour and salt. Once the yeast is foamy, stir in the olive oil and honey, then mix into the flour and knead into a dough. Add a little extra flour if the dough is too sticky.
- Place the dough in an oiled bowl, cover, and let rise for 2–3 hours.
Pizza
- Preheat the oven to 400°F.
- Form the crust on a baking sheet. Brush with olive oil and rub with minced garlic. Spread the tomato sauce and sprinkle 1 cup of mozzarella. Top with shredded chicken, caramelized onions, barbecue sauce, and ranch. Add the remaining mozzarella and the cheddar-jack, then sprinkle with Parmesan.
- Bake at 400°F for about 20 minutes, until cheese is bubbly and the crust is crisp. Serve hot.
Did you make this recipe?
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What are your favorite pizza toppings? We also love buffalo chicken pizza. Most of our pies are loaded with meat — I live with The Protein King, after all. If only I could convince him that stuffed turkey counts as protein, he’d probably eat that too.
I’m always happy with a simple cheese pizza; add bacon and I’m even happier. Cheese (and bacon) make everything better.