When I made the decision to start eating partially gluten-free back in 2020, (making the complete switch in 2024) I knew that I never wanted to sacrifice the taste of my favorite comfort foods. This High-Protein Barbecue Chicken Flatbread not only tastes amazing, but is both gluten-free and high in protein, making it the perfect weeknight staple that I make on repeat. There are tons of swaps and tips you can use to pull this dish together faster like buying a pre-made dough, opting for rotisserie chicken, or leaving out the slow cooker (see ingredient/recipe notes for details). Prep a few components ahead during busy weeks, or simply take a short cut! This dish is also great for meal prepping protein in bulk and using in other meals throughout the week.

High-Protein Barbecue Chicken Flatbread with one slice removed

High-Protein Barbecue Chicken Flatbread ingredient notes:

Shredded chicken: Our main source of protein here and the star of the show, with the simplest ingredients. You can also prep the chicken ahead using the oven method or follow the slow cooker instructions in the recipe note! Pro tip, save time and opt for a rotisserie chicken and shred in your electric mixer in just seconds.

Greek yogurt: A hidden protein element that takes this dough to the next level! Depending on the brand and type of yogurt you use, just 1 1/4 cups adds about 20 additional grams of protein to our flatbread!

Shredded cheese: Opt for shredded mozzarella or cheddar cheese! Cheddar adds a sharpness to an already sweet-ish bite with the maple bbq sauce. For a dairy-free option, use shredded nondairy cheese.

Apple cider vinegar + maple syrup: These two key ingredients play a big role in the sweetness and acidity of our barbecue sauce and pickled onions, while producing two entirely different flavors. The apple cider vinegar helps break down our onions, while the maple syrup adds a touch of sweetness to even our the bitter flavors. Whereas in our bbq sauce, the maple syrup acts as a thickening agent as well as contributing to the sweet maple flavors. Save time and opt for your favorite store bought bbq sauce and pickled onions.

High-Protein Barbecue Chicken Flatbread

Recipe by Jenn Lueke

5.0 from 6 votes

Servings

–

servings

Prep time

minutes

Oven cook time

minutes

When I made the decision to start eating partially gluten-free back in 2020 (making the complete switch in 2024), I knew that I never wanted to sacrifice the taste of my favorite comfort foods. This High-Protein Barbecue Chicken Flatbread not only tastes amazing, but is both gluten-free and high in protein, making it the perfect weeknight staple that I make on repeat. There are tons of swaps and tips you can use to pull this dish together faster like buying a pre-made dough, opting for rotisserie chicken, or leaving out the slow cooker (see ingredient/recipe notes for details). Prep a few components ahead during busy weeks, or simply take a short cut! This dish is also great for meal prepping protein in bulk and using in other meals throughout the week.

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Ingredients

FOR THE SHREDDED CHICKEN
1 pound chicken breast
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
FOR THE PICKLED RED ONION
1 medium red onion, thinly sliced
3/4 cup apple cider vinegar
2 tablespoons maple syrup
2 teaspoons kosher salt
FOR THE MAPLE BARBECUE SAUCE
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
1/4 cup tomato paste
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
2 tablespoons olive oil
FOR THE FLATBREAD DOUGH
1 3/4 cups 1:1 gluten-free baking flour or all-purpose flour, plus more for shaping
2 teaspoons baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1 1/4 cups whole-milk or low-fat Greek yogurt
FOR TOPPING
8 ounces shredded cheese (mozzarella or cheddar) (about 1 1/2 cups)

Directions

Preheat the oven to 400ºF. Line a large sheet pan with parchment paper.
Prepare the shredded chicken: Add the chicken, garlic powder, salt, black pepper, and onion powder to a large bowl. Mix to combine, then transfer to the prepared sheet pan. Bake until the chicken reaches an internal temperature of 165°F, about 25 minutes. Transfer the chicken to a large bowl and shred with two forks or with an electric mixer. See notes for slow cooker instructions.
Prepare the pickled red onions: Pack the onion slices into a 16-ounce heatproof glass jar or lidded container. In a small saucepan, combine 3/4 cup water, the apple cider vinegar, maple syrup, and salt and bring to a boil over high heat. Once boiling, remove from the heat. Carefully pour the hot vinegar mixture over the onions in the jar. Use a spoon to push down any uncovered onions. Let the onions sit uncovered until they reach room temperature, 25 to 30 minutes. Tightly seal then refrigerate.
Prepare the maple barbecue sauce: In a small bowl or jar, combine the chili powder, smoked paprika, garlic powder, onion powder, and black pepper. Add the coconut aminos, tomato paste, vinegar, maple syrup, and oil and whisk rapidly until smooth, about 30 seconds. Set aside.
When the chicken is done, increase the oven temperature to 425ºF. Position an oven rack in the lower third of the oven. Set aside a large sheet pan and large piece of parchment paper.
Make the dough: In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Fold in the yogurt with a rubber spatula until just combined. Knead the dough on a lightly floured surface with clean, lightly floured hands until the yogurt is fully incorporated and the dough is soft but not sticky, 2 to 3 minutes. If the dough feels too sticky to handle, add more flour by the tablespoon until you can form a ball.
To roll the dough, place the parchment paper on the counter and lightly sprinkle with flour. With a lightly floured rolling pin or floured hands, roll or press the dough on the parchment into a thin 13×10-inch rectangle, adding a bit more flour if the dough is still sticky. Transfer the parchment to the sheet pan.
Bake until the top is lightly browned, 15 to 17 minutes. Remove from the oven, but leave the oven on.
Top the pizza: Spread about 2/3 cup of the barbecue sauce evenly over the dough, leaving a 1/2- to 1-inch border on all sides. Top with the shredded chicken and cheese, evenly distributing throughout. Drizzle the remaining 1/3 cup of barbecue sauce on top.
Return to the oven and bake until the cheese has melted, about 10 minutes. Cool on the sheet pan for about 5 minutes, and top with pickled onions. Slice into four or eight even pieces to serve.

Notes

Slow cooker method for the chicken: Add the chicken breast and spices to the bowl of a slow cooker. Add a 1/4 cup of chicken broth and stir to combine. Cover the slow cooker, and cook on high for 3 to 4 hours or low for 5 to 6 hours. Once fully cooked, use two forks to shred the chicken in the bowl of the slow cooker or remove and shred with an electric mixer.
Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. Extra pickled onions can be refrigerated in a sealed jar for up to 2 weeks.
Reheat it: From refrigerated, place on a lined sheet pan and bake or air fry at 400°F until warm, 5 to 10 minutes. Or microwave until warm, about 2 minutes. From frozen, thaw in the refrigerator for at least 6 hours or. overnight, then heat as instructed.
Flatbread dough: Swap for your favorite pre-made pizza. or flatbread dough.