Low Carb Buffalo Chicken Pizza
Loads of spicy Buffalo chicken and a combination of melted cheeses sit on top of a cauliflower crust, making this Low Carb Buffalo Chicken Pizza crazy delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
- 1 head cauliflower
- 1/2 Cup Parmesan cheese
- 1/2 Cup mozzarella cheese
- 1 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 egg
- 1 lb chicken * cooked and shredded
- 1/2 Cup Buffalo sauce * divided
- 1 Cup mozzarella cheese
- 1/2 Cup blue cheese
- ranch dressing * for dipping
PREP: if you aren't using leftover chicken, you'll need to cook your chicken first, let it cool, shred it, and toss with 1/4 Cup of the buffalo sauce. Preheat your oven to 425°F. To make the cauliflower crust, rice the cauliflower (I use a food processor for this). Place it in a microwave-safe bowl and cook on high for about 6-7 minutes. Dump it out onto a kitchen towel and let it cool. Once cool, drain as much water as possible out of it by wrapping in the towel and squeezing over a sink (they will be a lot!).
Place the cauliflower back in the bowl and combine well with the Parmesan and mozzarella cheeses, as well as the basil, garlic powder, salt, and egg.
Spread the "dough" out on a baking sheet or pizza stone that is lightly coated with olive oil. Shape into a round or rectangular form, about 1/4" thick.
Bake for 12-15 minutes, until just barely starting to brown. Remove from the oven.
Spread the remaining 1/4 C of Buffalo sauce evenly onto the crust. Top with the 1 Cup of mozzarella cheese, then the buffalo chicken, and finally, the blue cheese.
Bake for another 5-7 minutes, until the cheese is melted and the crust is golden brown.
Serve with the Ranch dressing on the side for dipping or drizzled on top.
- Nutritional information is an estimate and may vary.