Low Sodium Buffalo Chicken Pizza Slice
Satisfy your cravings for bold buffalo chicken flavor with a healthy twist in this Low Sodium Buffalo Chicken Pizza Slice recipe! Featuring whole wheat pizza dough and succulent poached chicken breast coated in a tangy, no-salt-added buffalo sauce, this guilt-free creation delivers all the zest without excess sodium. A vibrant combination of low sodium mozzarella cheese, fresh green bell peppers, and red onion adds layers of texture and taste, while a homemade sauce infused with paprika, cayenne, and vinegar brings the signature spice to every bite. Perfectly baked to golden perfection, this quick and easy pizza is ready in just under an hour—ideal for dinner or game day gatherings. Experience the ultimate combination of wholesome ingredients and fiery flavor in every slice!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 8 ounces Boneless, skinless chicken breast
- 1 cup Low sodium chicken broth
- 0.5 cup No-salt-added tomato sauce
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon White vinegar
- 0.5 teaspoon Granulated garlic
- 1 cup Mozzarella cheese, part-skim, low sodium
- 0.5 cup Green bell pepper, sliced
- 0.25 cup Red onion, thinly sliced
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 450°F (230°C) and place a pizza stone or inverted baking sheet inside to heat.
Season the chicken breast with garlic powder, onion powder, and paprika. In a medium skillet, add the chicken broth and bring it to a simmer. Add the chicken breast and poach for 10-12 minutes until fully cooked.
While the chicken cooks, in a medium saucepan over low heat, melt the unsalted butter. Stir in the cayenne pepper, white vinegar, and tomato sauce. Mix until well combined and then set aside.
Remove the chicken from the skillet, allow it to cool slightly, and shred it with two forks. Mix the shredded chicken with the buffalo sauce until well coated.
Roll out the pizza dough on a lightly floured surface until it's about 12 inches in diameter. Transfer the dough to a piece of parchment paper and brush the surface with some olive oil.
Spread the chicken evenly over the dough, followed by slices of green bell pepper and red onion. Top with the mozzarella cheese.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and allow it to cool for a few minutes before slicing into 4 servings. Enjoy your low sodium treat!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 17.7 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1904 mg | 146% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
