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.
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.
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.
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.
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.
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.
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!