Buffalo Chicken Pizza with Grain-Free Crust
April 24, 2020
Pizza and wings go hand-in-hand to the point that they're nearly inseparable. Glance at any pizza takeout menu and some form of chicken wing is probably right there at the top of the list. Head out for wings, and no doubt you can score some form of slice, whether it's crispy flatbread or deep-dish. When you're not hungry enough for both, or when you want the best of both worlds, there's Buffalo chicken pizza.
This Primal spin on Buffalo sauce pizza includes a simplified crust made from an almond flour mix, so you don't have to deal with the challenges of a cauliflower crust like crazy-high moisture levels and veggie crumbs everywhere. Topped with bold, peppery Primal Kitchen Original Buffalo Sauce, made with avocado oil and without xanthan gum or artificial flavors, it's an addictively good 'za. (Pro Tip: You can also sub in our Mild or Hot versions to fit your tastes.) Shredded whole-milk mozzarella and sour cream cool the heat a notch, cubed chicken thighs add meaty bite, and fresh cilantro adds a sprinkle of fresh flavor and a pop of green.
Buffalo Chicken Pizza with Grain-Free Crust
Rated 5.0 stars by 1 users
Category
Dinner
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Calories
455
A marriage of Buffalo wings and classic thin-crust pizza, this delicious Buffalo chicken pizza features juicy chicken, shredded mozzarella, and fiery Buffalo Sauce with no dairy, soy, or canola ingredients. Try it with our crispy, homemade grain-free crust, or use your favorite premade gluten-free crust.
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Ingredients
- 1 box Simple Mills Almond Flour Pizza Dough Mix*
2 Tablespoons apple cider vinegar
-
2 Tablespoons Primal Kitchen Extra Virgin Olive Oil (plus more for forming)
- 1/3 cup plus 2 tablespoons water
- 1 grain-free pizza crust
-
- 1 1/2 boneless, skinless chicken thighs, cooked and cubed
- 1 1/2 cups whole-milk mozzarella, shredded or cubed
- 1 cup sour cream
- 1 teaspoon water
- 1 teaspoon cilantro, finely minced
-
-
For the crust:
For the pizza:
Alternate ingredients:
Directions
To make the crust:
Preheat oven to 350ºF.
Whisk vinegar, olive oil, and water together in a large bowl. Add pizza dough mix and stir well until dough forms. (If your pizza dough crumbles, add up to 2 tablespoons of additional water.)
Use extra oil to coat two sheet pans, and your hands. Roll dough into two equal-sized balls. Place each ball onto oiled sheet pans.
Form each dough ball into an 8-inch crust with raised edges (crust).
Bake the crusts for 15 minutes without toppings until the crusts are lightly golden on top.
Allow the extra pizza crust to cool, then wrap in parchment paper or foil, place in a freezer-safe resealable bag and freeze to use later.
To make the pizza:
Top partially cooked grain-free pizza crust with Buffalo Sauce. Use a spatula or the back of a spoon to spread out the sauce evenly on the crust.
Scatter the pizza crust with cubed chicken thighs. Add shredded or cubed mozzarella evenly across the pizza crust.
Bake pizza at 350°F for 15–20 minutes, or until cheese has melted and the crust is golden brown.
Remove pizza from oven and cool for 5 minutes.
Use a spoon (or a squeeze bottle, if you're fancy) to scatter the sour cream across the pizza crust. Sprinkle pizza with cilantro, slice, and enjoy!
Recipe Note
Nutrition information calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1/8 of pizza
- per serving
- Calories
- 455
Amount/Serving
% Daily Value
- Carbs
- 23 grams
- Fat
- 34 grams
- Protein
- 20 grams
- Fiber
- 3 grams
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