12” Buffalo Chicken Pizza
- Serving Size
- Calories: 863
- Carbs: 69 grams
- Fat: 15.5 grams
- Protein: 112 grams
Ingredients
Ingredients for Buffalo Chicken Dip:
2lbs Chicken Breast
1/3rd Packet Ranch Dip Seasoning
170g Plain Non Fat Greek Yogurt
113g 2% Cottage Cheese
113g Franks Red Hot Buffalo Sauce
Ingredients:
70g Self Rising Flour (can sub with AP Flour but just sub in a big pinch of salt and 4g baking powder)
12g Coconut Flour
5g Nutritional Yeast
Garlic Powder (add to the dough if you love garlic)
150g Plain Non Fat Greek Yogurt
75g Egg Whites
120g Low Fat Marinara
56g Part Skim Mozzarella
Directions
1.) Take your chicken breast and pat dry with a paper towel. Then flatten. I just use my fist lol. Season both sides with a ranch dip seasoning. Spray both sides with a cooking spray of your choice and then air fry on 400 degrees F for 9-10 minutes.
2.) While that’s cooking, make your buffalo chicken sauce by adding your greek yogurt, cottage cheese and franks red hot buffalo sauce to a small blender. Blend till smooth.
3.) Now chop up your chicken breast once done and add to a bowl. Combine with the buffalo chicken sauce (save a bit of the sauce for the pizza). Now to make the pizza crust.
4.) Add your dry ingredients into your bowl and mix to avoid clumping. Then add your wet ingredients and mix till you get a thick paste consistency.
5.) Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 12-13in. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.
6.) Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 10 minutes or until the crust is golden.