Buffalo Chicken Crust Pizza – Our buffalo chicken crust pizza is high protein and FILLING. No need for almond or coconut flour; our recipe combines shredded chicken, parmesan, and egg to make gluten-free and keto-friendly pizza. Plus, it’s like eating chicken wings in pizza form!
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I use canned chicken for the base of the crust; cooked and shredded chicken or ground chicken are great alternatives.
- Parmesan: Parmesan cheese helps flavors and acts as a binder.
- Egg: Bind the ingredients for the crust together using an egg.
- Toppings: Top the pizza with Franks Buffalo Sauce mixed with butter, and fresh mozzarella, and garnish with scallions.
HOW TO MAKE BUFFALO CHICKEN CRUST PIZZA
The full recipe with measurements is in the recipe card below.
Preheat the oven to 350°F (176°C) and line a rimmed baking sheet with parchment paper. Spread the chicken onto it and bake for 10 minutes.
Remove the chicken and add it to a mixing bowl with parmesan cheese, garlic powder, and one egg; stir to combine.
Increase the oven temperature to 500°F (260°C), and line the baking sheet with new parchment paper. Spread the chicken onto it and form it into a circle.
Place another sheet of parchment paper on top and roll the chicken out with a rolling pin to ¼ inch. Discard the top piece of parchment paper.
Bake the chicken for 8 minutes.
Melt one tablespoon of butter in a microwave-safe bowl for 10-20 seconds. Stir in the buffalo sauce and set it aside.
Replace the parchment paper on the baking sheet and carefully slide the crust onto it. Spread buffalo sauce over the top and add mozzarella cheese; bake for 8 minutes.
Let the crust cool, and garnish with fresh scallions to serve.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these low carb favorites!
SERVING SUGGESTIONS
Chicken crust pizza is a great way to enjoy a gluten-free version of one of your favorite meals with fewer carbs. While we love buffalo chicken toppings, here are other ways to enjoy the pizza.
- BBQ Chicken Crust Pizza
- Marinara Sauce + Pepperoni
- Alfredo Sauce + Chicken + Bacon
- Sausage + Mushroom
- Chicken + Bacon + Artichoke
- Feta + Kalamata Olives
- Pesto Sauce + Artichoke
- Ham + Pineapple
- Bacon + Jalapeño
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an air-tight container; it will keep in the fridge for 3-5 days.
- Freeze – Let the crust cool, then wrap it in a layer of plastic wrap, followed by a layer of foil.
- Thaw – Defrost the pizza in the fridge overnight.
- Reheat – Reheat leftovers in the oven at 400°F (204°C) for 5-10 minutes!
FREQUENTLY ASKED QUESTIONS
What is chicken crust made of?
There are several ways to create a delicious pizza crust made out of chicken, but I keep it simple; get your hands on some canned or shredded chicken, parmesan cheese, an egg, and a dash of garlic powder for flavor- that’s all you need!
What kind of chicken can you use?
I use canned chicken, but you can boil and shred the chicken and make it using the same recipe. Another option is to use ground chicken, but adjust the cooking process.
Add the uncooked ground chicken to a bowl with parmesan cheese and an egg. Stir to combine, then add the ingredients to a parchment paper in a circle. You don’t need to roll it out just yet, but this helps maintain the form when it’s time to roll. Instead of the first 10-minute bake, cook the chicken mixture for 20 minutes, then follow the remaining instructions accordingly.
Is this pizza keto? Is it low-carb?
I calculated one serving of buffalo chicken crust pizza (4 slices) to make it easy for you.
• Carbs: 4 Net Carbs
• Protein: 83g
• Fat: 36g
MORE LOW CARB RECIPES:
- Beef Lettuce Wraps
- Healthy Coke with Balsamic Vinegar
- Deviled Eggs without Vinegar
- Air Fryer Buffalo Chicken Tenders
Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leave a comment below.
Buffalo Chicken Crust Pizza
For the Chicken Crust:
- 2 cans chicken breast, 15-ounces, drained
- ¼ cup parmesan cheese, shredded
- ½ teaspoon garlic powder
- 1 large egg
For the Topping:
- ¼ cup Franks Buffalo Sauce
- 1 tablespoon butter, unsalted
- ½ package mozzarella cheese, ovalines, or shredded
- 2-3 scallions, finely chopped
- Preheat the oven to 350°F (176°C) and line a rimmed baking sheet with parchment paper. Spread the chicken onto it and bake for 10 minutes.
- Remove the chicken from the oven and add it to a mixing bowl with parmesan cheese, garlic powder, and one egg; stir to combine.
- Increase the oven temperature to 500°F (260°C), and line the baking sheet with new parchment paper. Spread the chicken onto it and form it into a circle.
- Place another sheet of parchment paper on top and roll the chicken out with a rolling pin to ¼ inch. Discard the top piece of parchment paper.
- Bake the chicken for 8 minutes.
- While the crust is baking, prepare the buffalo sauce. Melt one tablespoon of butter in a microwave-safe bowl for 10-20 seconds. Stir in the buffalo sauce and set it aside.
- Replace the parchment paper on the baking sheet and carefully slide the crust onto it. Spread buffalo sauce over the top and add mozzarella cheese; bake for 8 minutes. Let the crust cool, and garnish with fresh scallions to serve.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.