Gluten Free Korean BBQ Pizza

Gluten Free Korean BBQ Pizza
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We have the coolest local pizza shop near us with some pretty unique pizza options. It’s usually a very long wait to get in, but it’s always worth it and is a hit with our family. Since going gluten free, I can no longer eat my favorite Korean BBQ pizza from here. So, I had to re-create it and make my own!

When it comes to the special Korean BBQ sauce, I actually switched the flavors up a bit. It’s so hard for me to find a gluten free version, so I made do with using one of my go-to marinades I have in my fridge: San-J sweet and tangy Polynesian sauce. And it worked out perfectly!

If you’ve never seen the brand before, San-J makes a whole line of certified gluten free sauces and marinades. I currently have a few in my fridge, including their gluten free tamari, and use them for everything from stir-fry to dipping sauces. They are such a quick and easy way to marinate and add flavor to your dishes, especially when you don’t have everything to make your sauces from scratch.

Korean BBQ Pizza

This pizza is pretty quick and easy to make. You can use any store bought pizza crust or dough, but I used Chébé’s gluten free pizza crust mix. I’ve really liked using it so far, as it’s easy to make tastes pretty good. If you use a different dough or crust, your bake times could vary. So keep that in mind (read notes below the recipe).

Once your crust is par-baked, it’s topped with olive oil and garlic, mozzarella cheese, and marinated stir fry beef. You could also try this with shredded rib meat, which I know is also quite delicious. Then you just bake the pizza in a 450℉ oven for about 7 minutes, and finish it off with fresh arugula, sesame seeds, and an extra drizzle of the Polynesian sauce for good measure.

Korean BBQ Pizza

Simple, easy, and full of flavor. Try it today, and see if it becomes a hit in your house too.


Gluten Free Korean BBQ Pizza

Author: Zest and Lemons

Yield: One 14-in Pizza

Gluten Free Korean BBQ Pizza

A gluten free take on Korean BBQ pizza. Stir fry meat marinated in a sweet and tangy sauce, topped with fresh arugula and sesame seeds. It’s the perfect combination of flavors in each bite!


  • 1 box Chébé gluten free pizza crust mix, prepared
  • 2 cloves garlic, finely chopped
  • 2 Tbsp olive oil
  • 3/4 lb stir fry beef pieces
  • 1/4 cup + 2 Tbsp San-J sweet and tangy Polynesian sauce (gluten free)
  • 1 Tbsp gluten free Tamari sauce
  • 1 1/4 cup mozzarella cheese, shredded
  • 1 cup arugula, packed
  • 1-2 Tbsp sesame seeds
  • Canola or coconut oil


  1. Press out your prepared pizza dough onto a parchment-lined baking sheet or on a pizza pan. Continue to work the dough out until you get a 14-in circle. Par-bake your crust according to the directions, then remove from the oven and set aside until your ingredients are ready (you can start cooking some of your ingredients while waiting for the crust to come out).
  1. In a small sauce pan, heat olive oil over medium-low heat for just a minute or two until it’s heated up. Add the garlic and stir continuously for another minute, until the garlic is mostly cooked and making sure not to burn it. Turn off the heat, then spread the mixture evenly over your par-baked pizza crust. Make sure to spread out that garlic! Sprinkle the mozzarella cheese over the olive oil and garlic so that it evenly covers the pizza crust.
  2. Stir together 1/4 cup of the San-J Polynesian sauce and the Tamari until combined. In a large pan or iron skillet, heat a tablespoon or two of oil over medium heat. Add in the stir fry beef pieces and the sauce mixture, then stir to coat (you could also marinate the beef in the sauce ahead of time, then add it all to the pan). Continue to stir the beef for 1-2 minutes, just until it’s seared on the outside and slightly cooked on the inside. Drain the meat from the pan, set aside.
  3. Spoon the meat evenly over the mozzarella cheese on the crust. Bake at 450℉ for 7 minutes until the cheese is melted and the meat is cooked (time may vary depending on thickness of meat and how you like it done). Remove from the oven.
  1. Top the pizza with fresh arugula. Sprinkle over sesame seeds, then drizzle the remaining 2 Tbsp of Polynesian sauce over the top of the pizza. Slice and serve.


Notes: - I used Chèvre pizza crust mix for this recipe. You can use whatever pizza crust you like, but the actual cooking temperature may depend on your dough or if you are using a pre-made crust, so check your package or wrapper for actual baking temperature. Some have an option to par-bake the crust, but some pre-made ones only require being baked for a few minutes. If that’s the case, you can just skip step 1 and top the crust with your toppings, then bake the 7 minutes.

- You can marinate your meat ahead of time in the sauce mixture if you'd like. Just place the meat and sauce into a releasable bag and in the fridge for a few hours or until ready to use. When you are ready to cook the meat, just pour out the whole bag into the pan and continue with the rest of the steps as written.

Gluten Free Korean BBQ Pizza!

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