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Cozy gluten-free pizza baked on a pellet grill on a rustic farmhouse table with candles and mugs
Sherryl Jenkins's avatarSherryl Jenkins

Cozy White Garlic Chicken Bacon Pizza

A cozy farmhouse-style gluten-free pizza topped with creamy white garlic Alfredo, smoky BBQ chicken, crispy bacon, mushrooms, and green olives. Baked on a pizza stone for a soft yet sturdy crust, this dairy-free, AIP-adaptable pizza is perfect for pellet grills or home ovens and makes a comforting, family-approved dinner.
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Prep Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Garlic-Herb Pizza Dough
  • 300 g King Arthur Gluten-Free Bread Flour
  • 1 1/2 tsp salt
  • 1½ tsp sugar or honey
  • 1¾ tsp instant yeast
  • 285–290 grams warm water (1 cup + 1 tbsp)
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried basil
White Garlic Alfredo Sauce
  • 1 cup coconut cream (thick top only – do not shake)
  • 1 tbsp coconut aminos
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt to taste
  • 2 tsp arrowroot + 1 tbsp cold water (slurry)

Toppings

  • 1½–2 cups chopped grilled chicken thighs
  • ½ cup cooked bacon, crumbled
  • 1½ cups sliced mushrooms
  • ⅓–½ cup sliced green olives
  • ½–¾ cup dairy-free shredded cheese (optional)
  • Optional: nutritional yeast

Equipment

  • Pizza stone
  • Parchment paper
  • Mixing bowl
  • Small saucepan
  • Whisk
  • Measuring cups or food scale
  • 13-inch pizza pan (for shaping)

Method
 

Make the Dough
  1. 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.
  2. 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
    1. Preheat oven or pellet grill to 400℉ - 425°F. Place pizza stone inside and allow it to preheat for at least 10 minutes.
    Assemble
    1. 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.
    Bake: Slide dough + parchment onto warm pan. Add sauce + toppings (go lighter than you think). Loosely tent with foil immediately. Bake 7–8 minutes tented. Remove foil, bake 5–7 more minutes
    1. Done when: Cheese is melted. Center is set. Bottom is cooked but pale-golden (not crisp).

    2. 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.
    3. 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
    (Estimates will vary based on toppings and brands.)