This paleo buffalo chicken pizza is incredibly easy to make and absolutely delicious. It's made with a 5-ingredient gluten free pizza crust that is to die for and topped off with juicy, shredded buffalo chicken. The recipe is gluten free, dairy free, and paleo.
Why is this paleo buffalo chicken pizza so good?
There is something so delightful about moist chicken on a pizza. The opposite can be said about dry chicken on a pizza. Is there anything worse?
I've been wanting to make a buffalo chicken pizza for ages, as it was one of my favorite pizza varieties all throughout my childhood. However, I am not a fan of traditional ranch dressing or diced chicken breast, so...
I was so excited to come up with my own recipe. The combination of juicy and succulent chicken thighs with the mayo/hot sauce mixture is seriously divine.
You are going to fall in love with the pizza crust, too. It is SO quick and easy to make. You don't need any yeast, and you don't need to roll out any dough! 🙂
- The recipe makes enough chicken for two pizzas. Double the crust recipe and make two if you need to feed a crowd.
- Use chicken thighs or breast tenders... whatever your preference is. I've provided cooking times for both.
- It tastes great as leftovers. I like to pop it in the toasters oven for a few minutes to reheat. You can also reheat over low heat in a frying pan on the stove.
- Buffalo chicken pizza is gluten free, dairy free, and paleo.
What ingredients are inside the pizza?
The crust is so incredibly easy to whip up and straight forward. You will need just 5 (not including salt) simple ingredients:
- Canned coconut milk
- Ghee
- Tapioca flour
- Coconut flour
- Egg
- Salt
The rest of the pizza can be prepared with:
- Chicken thighs
- Bone broth
- Homemade mayonnaise or store-bought
- Hot sauce
- Red onion
- Green onions
- Cilantro
- Ranch dressing ("Jump to Recipe" and look under Creamy Ranch)
How to make buffalo chicken pizza
Turn on the Instant Pot and select "Manual." Add chicken, bone broth, salt, pepper and garlic. SET the pressure to HIGH and the timer for 10-12 minutes (see notes.)
After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, very carefully move the valve from the "Sealing" position to "Venting" and let the pressure release completely.
Next, remove the chicken from the Instant Pot. Shred using two forks on a cutting board or in the bowl of a stand mixer with a hook. Set aside to cool. Once cool, mix with mayo and hot sauce.
Preheat the oven to 450°F. Place a 12" cast iron skillet into the oven to heat up. After 10 minutes, remove the skillet from the oven and set aside.
In a small saucepan over medium-low heat, combine the coconut milk and ghee until they begin to simmer, 2-3 minutes. Remove from the heat.
In a large bowl, sift together the tapioca flour, coconut flour, and sea salt. Pour the coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this!)
Allow the mixture to sit for a couple of minutes for the flours to fully absorb the liquid. Add the beaten egg and mix again with your hands until everything is well combined.
Carefully cover the cast iron skillet with unbleached parchment paper and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the skillet.
Bake until the edges begin to crisp up, 12 to 15 minutes. Remove from the oven and turn down the heat to 375°F (190°C).
Next, spread ranch dressing all over the crust. Add buffalo chicken and top off with sliced red onions.
Bake for an additional 15 minutes. Top off with fresh green onions and cilantro and drizzle with extra ranch dressing if you'd like.
Recipe notes and substitutions
- If using chicken thighs, cook for 12 minutes. For breast tenders, cook for 10 minutes.
- This will make enough chicken for two pizzas.
- The crust hasn't been tested with anything other than ghee. Melted butter would most likely work as well.
How can I store any leftovers?
Pizza leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Can I top the pizza off with more hot sauce/mayo mixture?
Absolutely- that sounds delicious. Whatever floats your boat!
More paleo recipes you will love:
Paleo Buffalo Chicken Pizza
Ingredients
Crust
- 1/2 cup canned coconut milk
- 1/4 cup ghee
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon kosher salt
- 1 large egg lightly beaten
Chicken
- 1 pound boneless & skinless chicken thighs or tenders see notes
- 1 cup bone broth
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 tablespoons Homemade Paleo Mayonnaise
- 3 tablespoons hot sauce
Assembly
- 3 tablespoons Ranch Dressing see notes
- 1/4 cup red onion thinly sliced
- 1/4 cup green onions thinly sliced
- 2 tablespoons cilantro finely minced
Instructions
- Turn on the Instant Pot and select "Manual." Add chicken, bone broth, salt, pepper and garlic. SET the pressure to HIGH and the timer for 10-12 minutes (see notes.)
- After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, very carefully move the valve from the "Sealing" position to "Venting" and let the pressure release completely.
- Remove the chicken from the Instant Pot. Shred using two forks on a cutting board or in the bowl of a stand mixer with a hook. Set aside to cool. Once cool, mix with mayo and hot sauce.
- Preheat the oven to 450°F. Place a 12" cast iron skillet into the oven to heat up. After 10 minutes, remove the skillet from the oven and set aside.
- In a small saucepan over medium-low heat, combine the coconut milk and ghee until they begin to simmer, 2-3 minutes. Remove from the heat.
- In a large bowl, sift together the tapioca flour, coconut flour, and sea salt. Pour the coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this!). Allow the mixture to sit for a couple of minutes for the flours to fully absorb the liquid. Add the beaten egg and mix again with your hands until everything is well combined.
- Carefully cover the cast iron skillet with unbleached parchment paper and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the skillet.
- Bake until the edges begin to crisp up, 12 to 15 minutes. Remove from the oven and turn down the heat to 375°F (190°C).
- Spread ranch dressing all over the crust. Add buffalo chicken and top off with sliced red onions.
- Bake for an additional 15 minutes. Top off with fresh green onions and cilantro and drizzle with extra ranch dressing if you'd like.
Notes
- If using chicken thighs, cook for 12 minutes. For breast tenders, cook for 10 minutes.
- This will make enough chicken for two pizzas.
- I have not tested the pizza crust with anything but ghee. Melted butter would most likely work as well.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Always the best pizza crust! It’s my go to when we have pizza night! Thankyou Monica for another great recipe!
YAYYY it's my favorite pizza crust, too. I'm so glad you love it!
This is the best crust we have tried. It's the closest to a traditional pizza crust. We will definitely be making it again and again.
So good! Your recipes are easy straight forward and delicious! Thankyou for all you do!
Thank you so much!!!!! Such a wonderful compliment 🙂