BBQ Chicken Pizza
A macro-friendly BBQ chicken pizza loaded with seasoned chicken thigh, red onion, cilantro, and melted cheese on a crispy focaccia base. All the comfort food vibes with 44g protein per serving.
📹 Watch Christian Make This
Macro Breakdown (Per Serving)
Pizza Night, Macro-Friendly
Pizza is the ultimate comfort food — and one of the first things people think they have to give up when tracking macros. But the truth is, pizza is just bread, protein, and toppings. Once you control the base and load it with the right ingredients, it fits into almost any plan.
This version uses Aldi focaccia as the base, which gives you a chewy, crispy foundation without the calorie bomb of traditional pizza dough. The BBQ chicken on top brings serious protein, and the red onion and cilantro add freshness that balances the sweetness of the sauce.
Christian built this recipe for clients who were craving pizza on a cut. It scratches the itch without derailing a full day of macros — and it takes less than 20 minutes from start to plate.
Ingredients
- 1 focaccia bread (Aldi)
- 40g cheese
- 2 tbsp BBQ sauce
- 4 oz cooked chicken thigh
- 1/2 red onion, sliced
- 2 bunches cilantro
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tbsp salt
- 1/4 tbsp black pepper
- 1 tbsp chicken bouillon
Instructions
Cook the chicken. Season chicken thighs with onion powder, garlic powder, salt, black pepper, and chicken bouillon. Cook on medium-high heat until internal temperature reaches 165°F. Rest for 10 minutes, then dice.
Prep the toppings. While the chicken rests, dice the red onion and chop the cilantro.
Assemble the pizza. Spread BBQ sauce evenly over the focaccia. Top with diced chicken, sliced red onion, and cheese.
Bake it. Place on the top rack of your oven at the highest temperature setting. Bake for 3-10 minutes, checking frequently to avoid burning. The cheese should be melted and bubbly.
Crisp the bottom (optional). For an extra crispy bottom, transfer the pizza to a hot pan on the stove for 3-5 minutes. Top with fresh cilantro and serve.
💡 Christian's Tips
- Pre-cook chicken in bulk. Season and cook a batch of chicken thighs on meal prep day. This turns a 20-minute recipe into a 10-minute one.
- Watch the oven closely. At max temp, the difference between perfectly crispy and burnt is about 2 minutes. Stay near the oven.
- Use the Aldi focaccia specifically. It's lower calorie than most artisan focaccia and has the right thickness for a pizza base.
- Swap the cheese. Use fat-free mozzarella to cut another 40-50 calories without losing much on texture once it melts.
Full Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 672 kcal |
| Protein | 44g |
| Total Carbohydrates | 61g |
| Dietary Fiber | 3g |
| Total Fat | 23g |
| Saturated Fat | 8g |
| Cholesterol | 110mg |
| Sodium | 890mg |
Common Questions
Can I use a different bread base?
You can use naan, pita, or a tortilla as alternatives. Just adjust the calorie count — focaccia gives the best texture but a high-protein tortilla will drop the carbs significantly.
Is this good for meal prep?
Pre-cook and dice the chicken, and prep the toppings in advance. Assemble and bake fresh when you're ready to eat — pre-assembled pizza gets soggy in the fridge.
How do I lower the calories further?
Use a low-carb tortilla instead of focaccia (saves ~200 cal), fat-free cheese, and sugar-free BBQ sauce. You can get this down to around 400 calories while keeping the protein high.
