If you are a fan of the taste of barbeque, you’ll love this pizza! Tosca loves experimenting with different sauce bases and this one is a great alternative to traditional tomato sauce.

BBQ Chicken Pizza


2 split chicken breast halves, bone-in, skin removed and fat trimmed (1½ to 2 lbs / 681 to 908 g)
¼ tsp / 1.25 ml sea salt
Pinch freshly ground black pepper
Eat-Clean Cooking Spray (see page 348)
1 lb / 454 g whole wheat pizza dough
1 Tbsp / 15 ml stone ground 100% whole grain cornmeal (more if needed to prevent dough from sticking)
1 Tbsp / 15 ml whole wheat flour
²⁄₃ cup / 160 ml Spicy Clean BBQ Sauce (see recipe on page 133) or other clean BBQ sauce
½ red or orange pepper, seeded and thinly sliced
¹⁄₈ red onion, thinly sliced
¼ cup / 60 ml golden Greek pepperoncini, drained
½ cup / 120 ml grated reduced-fat sharp or medium cheddar
½ cup / 120 ml roughly chopped cilantro


1. Heat a grill to medium-high heat. Season meat side of chicken with salt and pepper, and coat lightly with Eat-Clean Cooking Spray. Grill chicken with a closed lid until grill marks form, 5 to 8 minutes. Turn chicken a quarter turn, close again and cook, undisturbed, 5 to 8 more minutes. Turn chicken over, close lid, and cook until internal temperature reads between 163°F to 165°F / 73°C to 74°C when a thermometer is inserted into thickest part of breast meat, avoiding touching any bone, 15 to 25 minutes longer. Remove chicken from grill to a baking sheet and let rest until cool enough to handle. Transfer to a cutting board and cut meat into bite-sized pieces, removing bones.
2. Preheat oven to 425°F / 220°C. If you have a pizza stone, place it on a rack in center of oven and close door.
3. Let pizza dough sit at room temperature for 15 minutes before you roll it out. Spread cornmeal on a clean work surface, and place dough on top. Lightly coat your hands and a rolling pin with whole wheat flour. Press dough into a disk and stretch it out into a 15-inch disk using your hands and rolling pin. If you are using a pizza baking sheet, sprinkle a little cornmeal on baking sheet and transfer pizza dough onto sheet.
4. Spread 1⁄3 cup / 80 ml BBQ sauce on dough, leaving a half-inch border without sauce. Place cut chicken in a bowl and toss to coat with remaining BBQ sauce, and then spread out chicken evenly over top of pizza. Add peppers, red onions and pepperoncini. Sprinkle grated cheddar over top. Spray the half-inch border with Eat-Clean Cooking Spray. If using a pizza stone, carefully slide prepared pizza onto preheated stone in oven. If using a baking sheet, place in oven on middle rack. Cook pizza until vegetables are soft and crust is lightly browned, 15 to 20 minutes. Remove from oven and top with fresh cilantro. Cut into eight slices and serve.

*Recipe and image courtesy of Tosca Reno and The Eat-Clean Diet.*

About Tosca Reno and The Eat-Clean Diet

Since transforming her body, health and life at age 40, New York Times best-selling author Tosca Reno has become an inspiration to millions through her motivational columns and her series of Eat-Clean Diet books. The star of her own show called Tosca: Flexing at 49 which was featured on Oprah’s OWN network, has appeared on Good Morning America, CBS Early Show, The Doctors, Fox & Friends, EXTRA TV and numerous other TV and Radio Shows nationwide.
She has also graced covers and been featured in many magazines. Today at 52 years old, Tosca is a mother of four and has never looked or felt better. She has dedicated her life to following the Eat-Clean Diet lifestyle and helping others do the same.