Gluten-Free BBQ Chicken Pizza

For the BBQ Sauce
In a large pot, add the olive oil and diced onion
Cook over medium heat for 7 minutes until translucent
Add the minced garlic and tomato paste, then cook for 5 minutes
Next, add the root beer, apple cider vinegar, brown sugar, maple syrup, horseradish, paprika, Worcestershire sauce, salt and pepper
Stir until combined and then turn the heat to medium-low
Cover and let simmer for 20 minutes, stirring occasionally
After 20 minutes, remove from heat and let cool for about 5 minutes
For the Dough
Preheat oven to 450 degrees Fahrenheit and line baking sheet with parchment paper and sprinkle flour on top to prevent sticking
Mix water, sugar and yeast and let sit for 5 minutes until the yeast activates. You can tell when the yeast has activated because it will begin to form bubbles and it looks foamy
Mix flour and salt, then pour in the yeast mixture
Use an electric mixer to blend the dry and wet ingredients on low for 1 minute
Add in the egg, olive oil and apple cider vinegar
Mix on low for 1 minute
Transfer the dough to the baking sheet
Use an oiled spatula or put olive oil on your hands to spread out the flatbread
Bake for 5 minutes then remove from oven
For the Pizza
Roughly chop the chicken breast into bite-size pieces
Season the chicken breast with olive oil, salt, pepper, and oregano
Place in a pan and cook on medium heat for 10 minutes
After 10 minutes, remove from heat and set to the side
Once the dough has cooked for 5 minutes and the BBQ sauce has cooled, spread the sauce over the dough
Then spread the mozzarella cheese, layer the chicken and add the sliced red onion
Bake for 10 minutes
After 10 minutes, remove from oven and let cool for 5-7 minutes
Garnish with fresh cilantro and enjoy