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    Home ยป Diet ยป Dairy Free ยป Paleo Buffalo Chicken Pizza

    Paleo Buffalo Chicken Pizza

    Published: Jan 31, 2020 ยท Modified: May 19, 2022 by Monica Stevens Le ยท 6 Comments

    3.1K shares
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    buffalo chicken pizza cut up on white parchment paper
    buffalo chicken pizza topped off with red onion and cilantro
    paleo buffalo chicken pizza sliced on white parchment paper

    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.

    slice of buffalo chicken pizza being separated from the whole pizza

    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! ๐Ÿ™‚

    • 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.
    pizza on a marble board with a bag of bone broth in the background

    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)
    overhead photo of a buffalo chicken pizza with ranch on the side

    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!)

    paleo pizza crust in a cast iron pan with parchment paper

    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.

    buffalo chicken pizza on a large piece of white parchment paper

    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!

    paleo buffalo pizza in a cast iron pan with parchment paper

    More paleo recipes you will love:

    Keto Beef and Broccoli

    Whole30 Paleo Shepherd's Pie

    One Pan Creamy Garlic Chicken

    Whole30 Easy Steak Fajitas

    Healthy Sesame Chicken

    overhead photo of a buffalo chicken pizza with ranch on the side

    Paleo Buffalo Chicken Pizza

    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.
    5 from 17 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 3 servings
    Course: Main Course
    Cuisine: American, Italian
    Keyword: Paleo Buffalo Chicken Pizza
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 3 servings
    Calories: 963kcal
    Author: Monica Stevens Le

    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

    Calories: 963kcal | Carbohydrates: 49g | Protein: 44g | Fat: 65g | Saturated Fat: 26g | Cholesterol: 300mg | Sodium: 3197mg | Potassium: 562mg | Fiber: 5g | Sugar: 3g | Calcium: 71mg
    Monica Stevens Le
    Monica Stevens Le

    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.

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    Comments

    1. Christene says

      March 20, 2022 at 4:45 pm

      Always the best pizza crust! Itโ€™s my go to when we have pizza night! Thankyou Monica for another great recipe!5 stars

      Reply
      • Monica Stevens Le says

        March 20, 2022 at 7:57 pm

        YAYYY it's my favorite pizza crust, too. I'm so glad you love it!

        Reply
    2. Jessica Louis says

      March 01, 2021 at 10:17 am

      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.5 stars

      Reply
    3. Christene says

      January 24, 2021 at 9:50 am

      So good! Your recipes are easy straight forward and delicious! Thankyou for all you do!5 stars

      Reply
      • Monica Stevens Le says

        January 24, 2021 at 11:49 am

        Thank you so much!!!!! Such a wonderful compliment ๐Ÿ™‚

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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