Prepare grill for medium-high heat.
Combine 1/2 c sliced celery with 1 Tbsp fresh lemon juice and marinate 10 minutes.
Unwrap 2 whole wheat pizza crusts and lightly coat 1 side of each with olive oil spray.
Put crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes.
Flip crusts and spread evenly with 2/3 c barbecue sauce (we used Annie’s Naturals Original).
Sprinkle 1 c shredded cooked chicken and 2 oz crumbled blue cheese evenly over top of crusts.
Grill until bottoms are golden brown, about 2 minutes longer. Remove.
Top pizzas with drained marinated celery and garnish with celery leaves.
Cut each pizza into 4 slices.
credit: From Prevention magazine issue date unknown.