Buffalo Chicken Pizza

Re-vamping traditional comfort foods from the Standard American Diet tends to be highly requested by people who choose to switch to a low carb lifestyle.  Unsurprisingly, pizza is one of these foods.  Pizza is universally loved and such a versatile food by changing the toppings.  There are the standard go-to options like cheese, pepperoni or sausage, but there are also “gourmet” flavors like BBQ, Thai and buffalo chicken pizzas that are becoming more popular at restaurants around the country.  Today I wanted to show you an easy way to make buffalo chicken that can be enjoyed in a variety of ways, and then turn that chicken into a delicious low carb pizza.  I am using the recipe for the famous Fathead Pizza Crust that is delicious and completely fool-proof.  I’ve made it countless times; it is so easy to put together and cooks in practically no time.  It is definitely my favorite low carb pizza crust that I’ve found to date.

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I started by gathering my ingredients and turning my slow cooker on low to heat up.  As I said in a previous recipe where I made pulled chicken, my slow cooker is small and tends to cook meat more quickly than standard size crock pots.  Three chicken breasts are fully cooked after 4 hours on low in my slow cooker, but you should gauge your cooking time based on your crock pot at home.

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I layered the chicken breasts in the bottom of the slow cooker without any additional liquid and let them cook until tender.  You could season them with salt and pepper prior to cooking, but I don’t find they need it.

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After 4 hours I pulled the breasts out of the cooker and used two forks to shred them.  I prefer leaving the chicken in slightly larger pieces as it makes them more versatile for different recipes.  Cooking a few chicken breasts in the slow cooker this way also allows you to prep for different recipes throughout the week.  You could turn this plain shredded chicken into today’s pizza recipe, but you could also make chicken salad using mayo and a little red onion, you could use it to top a healthy spinach salad with other veggies and your favorite dressing or you could make my spicy BBQ chicken stuffed peppers recipe.

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Finally I mixed my favorite wing sauce from Bella’s in with the shredded chicken and cooked it over medium heat for about 5 minutes until it was heated through.  I removed the chicken from the pan and set it aside while I made the pizza crust.  I also pre-heated my oven to 425°F as I tossed the chicken in the wing sauce.

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To make the dough, I started by placing 1 cup of mozzarella cheese and the cream cheese in a bowl and microwaved them together for about 35 seconds until the cheese started to melt.

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To that I added the almond flour, one egg and Italian seasoning.

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I mixed all the ingredients together with a spatula until it resembled pizza dough as shown above.

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I put a layer of parchment paper down on a baking sheet and spread the pizza dough out evenly into a rectangle (my preferred shape).  The parchment paper is important to prevent the crust from sticking to the baking sheet.  You may want to poke some holes in the raw dough with a fork to prevent air bubbles while it cooks, but I’ve never had that issue.

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The dough cooks by itself for 12 minutes until golden brown.

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Next I layered my ingredients for buffalo chicken pizza.  I started by drizzling some ranch dressing on the plain crust, then covering that with shredded chicken.  I sprinkled some blue cheese crumbles on top of the chicken and topped everything with another cup of shredded mozzarella cheese.  The pizza bakes again at 425°F for another 10 minutes until the cheese is melted.  The Fathead pizza dough holds up great under the weight of the buffalo chicken and other toppings.  It is dry and slightly browned on the bottom and tastes like a traditional high carb dough.  I highly recommend it to anyone who is following a low carb lifestyle so they can enjoy the same great flavors at a fraction of the carb content of traditional pizza.  What are your favorite pizza toppings?  Let me know in the comments below!

Buffalo Chicken Pizza

Prep Time: 5 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 4 hours, 35 minutes

Yield: 6 slices

Serving Size: 2 slices

Buffalo Chicken Pizza

Ingredients

  • 6oz shredded chicken
  • 1/4c medium wing sauce
  • 2c shredded mozzarella, separated
  • 1c almond flour
  • 3tblsp cream cheese
  • 1 egg
  • 1/2tsp Italian seasoning
  • 4tblsp ranch dressing
  • 1oz blue cheese crumbles

Instructions

  1. In a slow cooker, cook plain chicken breasts on low until tender.
  2. Using two forks, shred the chicken into medium size pieces.
  3. Over medium heat, saute chicken for about 5 minutes in your favorite wing sauce until all pieces are equally coated and heated through; set aside.
  4. Pre-heat the oven to 425°F.
  5. In a bowl, microwave 1 cup shredded mozzarella and the cream cheese for about 35 seconds until they start to melt.
  6. Add the almond flour, egg and Italian seasoning; stir together until it forms a dough-like consistency.
  7. On a baking sheet lined with parchment paper, evenly spread the dough into a rectangle shape. You may want to poke holes to prevent air bubbles from forming.
  8. Bake the plain dough for 12 minutes until lightly golden brown.
  9. Spread ranch dressing on the crust.
  10. Top with 6 ounces of shredded buffalo chicken.
  11. Sprinkle blue cheese crumbles on top of the chicken; add remaining 1 cup of shredded mozzarella on top of the pizza.
  12. Bake an additional 10 minutes until the cheese is melted.

Nutrtional Information

Per serving: 717 calories, 13g total carbs, 9g net carbs, 54g fat, 48g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

https://butterisnotacarb.com/buffalo-chicken-pizza/

 

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23 Comments

    • Hi Brenda! You could try coconut flour, but be aware that coconut flour soaks up a lot more liquid than almond flour does. You’ll need to add an extra egg or two and maybe some water or heavy cream to make it a dough that doesn’t just crumble and fall apart. I would add one egg at a time and mix until you have the right consistency. Hope that helps!

  1. Em

    Just made this for my man (who has lost twenty pounds since starting this journey) and he nearly fell out of his chair. Thanks!!!

    • Probably Jen, but it only takes 11 or 12 minutes to cook the crust and is most likely a lot better tasting fresh. I’ve never tried pre-baking it because the cooking process is so quick.

  2. Marina

    I made this pizza last night and promptly commented, because it was amazeballs, but for some reason the comment didn’t post, so I’ll write it again! I absolutely loved it! I’ve made several LC pizza crusts in the past, and while they were ok, none actually tasted/felt like a crust. This one blew me away! The pizza was delicious, crispy, filling, and not in any way tasted low carb! One major thing I did differently is instead of putting chicken breasts in a slow cooker (I was at work all day and didn’t have the time after I came home) I simply boiled two chicken breasts until the meat was completely cooked through. It probably lost something in the process, but believe me, after being sautéed in hot buffalo wing sauce it turned out delicious! I’m so looking forward to trying more recipes! Those mini tuna melts look scrumptious!

    • Hi Marina! It didn’t post because I have to go in and approve every single comment individually, which can take some time for me to get to. Thank you so much for trying and loving this recipe and I hope you enjoy others that you try as well! Your modifications sound really good; I’m glad it worked out for you!

  3. Hungry Girl

    Loved this and so did my picky husband! Can’t wait to make it again and try out some different toppings! Thank you!

  4. Lisa

    My husband and I had this tonight for supper. I followed the recipe exactly and it was delicious!!! We both agreed this will be a bi-weekly staple.
    Thank you for such a delicious recipe.

  5. JPooler

    Love this recipe!!! Starting to like this better than what was considered “normal” pizza.

    I am curious what your technique is around spreading the dough in a clean fashion? I have been using my hands and it’s the stickiest dough ever!

  6. Crys

    Make this. Right now.

    I cooked chicken on the stove top while I made the crust and baked it. It all came together very quickly and is quite possibly the best thing I’ve eaten since starting keto seven weeks ago!

  7. DLC

    I have made the Buffalo Chicken pizza and my husband and I both loved it! I didn’t have chicken but I did have two leftover meatballs so I went with a meatball, bacon, pepper and onion pie with marinara sauce and mozzarella. I sauteed the peppers and onions in a little evoo and cooked the bacon in the microwave. It was beyond amazing!!!

  8. Ron

    Just made this holy cow! You are so talented Alison PLeASe continue to make recipes. Ive tried dozens of sites and NOONE else can make a keto pizza but you.

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