A cozy farmhouse-style gluten-free pizza loaded with creamy white garlic Alfredo, smoky BBQ chicken, crispy bacon, mushrooms, and briny green olives — baked on a pizza stone for a soft-but-sturdy crust that even a tiny RV kitchen can handle.
This pizza was not planned. It was born out of leftover BBQ chicken, a pack of bacon that was begging to be used, and a pellet grill that makes me feel far more rugged than I actually am. One minute I was just trying to “use up leftovers,” and the next minute I had a creamy white garlic Alfredo masterpiece bubbling away on a pizza stone like it was auditioning for a cozy farmhouse cookbook.
The real miracle here is the crust. Gluten-free, dairy-free, AIP-adaptable — and somehow still soft, sturdy, and slice-holding-worthy. This is the kind of pizza that doesn’t flop, doesn’t crumble, and doesn’t make you question your life choices after the first bite. It just quietly convinces you that maybe — just maybe — you can have real pizza again, even in a tiny RV kitchen with one counter, one sink, and a dog watching your every move. 🐾
Recipe Update:
This recipe was refined to improve crust softness when baking on pellet grills. The updated hydration and oil amounts create a softer, chewier pizza crust.
Cozy White Garlic Chicken Bacon Pizza
Ingredients
Equipment
Method
- Whisk all dry ingredients. Add water, oil, and vinegar. Mix until smooth and sticky — no kneading. Cover and rest 10 minutes (hydration rest). Stir gently once more to smooth.The dough should be: Sticky, glossy and soft enough to relax outward on its own.
- Cover and rise 60–75 minutes, warm spot. You want puffy and airy, not doubled and tight. If it rises too fast → crumb tightens.
Shaping (This Matters)
Oil parchment lightly. Press with oiled fingers — don’t roll. Thickness: about ¼–⅓ inch. Let shaped dough rest 10–15 minutes before topping. This rest keeps it from baking dense in the center.
- Preheat oven or pellet grill to 400℉ – 425°F. Place pizza stone inside and allow it to preheat for at least 10 minutes.
- Spread sauce evenly over par-baked crust. Top with grilled chicken, mushrooms, bacon, green olives, and optional dairy-free cheese or nutritional yeast. Drizzle a little more sauce over the top if desired.
- Done when: Cheese is melted. Center is set. Bottom is cooked but pale-golden (not crisp).
After-Bake Softness Trick
When it comes off the grill: Loosely tent again 2–3 minutes. OR brush crust edges lightly with olive oil.Steam = tenderness.- Rest and Serve
Notes
Estimated Nutrition (per slice, 1/6 pizza)
- Calories: ~365
- Protein: 18 g
- Fat: 20 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Sugar: 3 g
Freeze the Dough (Make-Ahead Option)
- Prepare dough and let it rest 10–15 minutes.
- Lightly coat with olive oil, wrap tightly, and place in a freezer bag.
- Freeze up to 3 months.
To use:
Thaw at room temperature 1–2 hours until soft, then shape and bake as directed.
Pro Tip (Important)
Do not freeze after shaping into the pan — freezing in a ball protects the internal moisture and structure best.
🧊 Storage, Freezing & Reheating
Store Leftover Pizza
Place leftover slices in an airtight container and refrigerate for up to 4 days.
Reheat
- Oven or air fryer: 350°F for 5–8 minutes
- Skillet: Heat over medium with a lid for 3–5 minutes
- Microwave: 30–60 seconds (crust will be softer)
More Dinner Recipes
Keep those cozy dinner vibes going — here are a few more hearty favorites from the Nourish-Nest kitchen:
My Tiny Kitchen Favorites
These are the pantry staples that make my recipes work (and my RV oven slightly less dramatic):
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Disclaimer (a.k.a. The “I’m Not Your Doctor” Part)
I’m not a doctor or a nutritionist — just a woman who loves her comfort food and believes healthy eating doesn’t have to taste like cardboard. My husband is under the care of a licensed physician for his autoimmune disorders, and everything you see here is based on what works for us (and what keeps him happily fed without setting off alarms).
Please always check with your healthcare provider before making changes to your diet — especially if you’re managing autoimmune conditions, allergies, or any other medical issues. I’ll handle the cozy recipes and humor; you handle the medical side with your doc. Deal? ❤️
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🧑🍳 Did You Make This?
Did your pizza come out golden, bubbly, and worthy of a little happy dance in the kitchen — or did your toppings decide to slide around like they were testing gravity in your oven? Either way, I’d love to hear about it! Share your tiny-kitchen wins (or your “well… that escalated quickly” moments) in the comments. Your story might be exactly what someone else needs today. 🍕
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