This Vegan BBQ Chicken Pizza is made extra crispy and delicious by using a cast iron skillet. Top it off with vegan ranch and fresh cilantro!
Allow your pizza dough to sit on a cornmeal covered surface for 30-60 minutes so it can come to room temperature.
Preheat your oven to 475 degrees.
Evenly coat the bottom of a 10-inch cast iron skillet with olive oil and place on the stove over medium-high heat. Once hot, add chicken to the pan and lower heat to medium. Cook until browned on both sides. Once cooked on both sides, break into smaller bite-sized pieces with the end of a spatula.
Remove chicken from the pan and place in a bowl. Place skillet back on the hot stove and lower heat again to medium-low. Coat the bottom of the skillet with more olive oil.
Working quickly, stretch your dough out to approximately the width of your pan and carefully place it in the skillet. Use the end of the spatula to spread it out if needed. Sprinkle dough with garlic powder.
Add BBQ sauce to the cooked chicken and toss to combine.
Spread BBQ/chicken mixture evenly over dough, leaving about a half inch around the perimeter for the crust. Top with red onion and carefully place in the stove on the top rack - remember the cast iron is going to be hot.
Cook pizza for 15-20 minutes, or until the bottom and the top of the pizza have reached your desired crispiness. Remove from the oven and transfer pizza to a cutting board. Top with vegan ranch & cilantro, slice and serve!
*I would use un-breaded.