Preheat grill to high. Rub chicken breast with olive oil, then with chicken seasoning.
Grill both sides until done, let cool, then shred and set aside until later. Keep the grill heated at high.
Prepare the Chebe dough according to package instructions and form into a ball, flatten slightly. Flatten/shape the dough with hands until it is between 1/8” and ¼” inch thick. Brush with olive oil. Sprinkle both sides with polenta or grits if desired.
*Aquafaba (bean water) is the liquid from cooked legumes (pinto beans, chickpeas, lentils, etc. 3 Tbsp = 1 egg. We recommend liquid from the can of chickpeas.
Regarding the indirect heating method, turn off the center burner(s) if using a 3 or 4 burner grill, and turn off the side burner if using a 2 burner grill. If using charcoal, push the coals to one side.
Quality ingredients make a big difference in the flavor of the pizza. We recommend a BBQ sauce w/o corn syrup or high fructose corn syrup.
Recipe adapted from Pizza On The Grill, Karmel and Blumer, 2008.