Paleo Buffalo Chicken Pizza Slice
Satisfy your pizza cravings with this guilt-free Paleo Buffalo Chicken Pizza Slice, a delicious and wholesome twist on a comfort food favorite! This recipe features a grain-free almond flour crust that’s perfectly crispy and golden, topped with mouthwatering buffalo chicken made with Frank's RedHot sauce and creamy ghee for that classic spicy kick. Topped with fresh, crunchy veggies like shredded carrots, sliced celery, and green onions, and balanced with a drizzle of paleo-friendly ranch dressing, every bite is a harmony of bold flavors and textures. Quick to prepare and packed with protein, this dairy-free and gluten-free dish is perfect for paleo enthusiasts or anyone looking for a healthier spin on pizza night. Ready in just 35 minutes, it’s an easy and crowd-pleasing meal option!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 1 large egg
- 2 tablespoons coconut oil
- 0.5 teaspoons baking soda
- 0.25 teaspoons sea salt
- 1 cup cooked chicken breast, shredded
- 0.33 cup Frank's RedHot sauce
- 2 tablespoons ghee or clarified butter
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 cup paleo-friendly ranch dressing
- 2 tablespoons green onions, sliced
- 0.25 cup carrot, shredded
- 0.25 cup celery, finely chopped
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, egg, melted coconut oil, baking soda, and sea salt. Mix until a dough forms.
Transfer the dough onto the prepared baking sheet and flatten it into a thin, even layer to form a pizza crust shape about 1/4-inch thick.
Bake the crust in the preheated oven for 10 minutes or until golden brown and firm to the touch.
While the crust is baking, prepare the buffalo chicken topping. In a small saucepan over low heat, melt the ghee and then stir in Frank's RedHot sauce, garlic powder, and onion powder. Mix well and remove from heat once combined.
In a separate bowl, combine the shredded chicken with the buffalo sauce, stirring to coat the chicken evenly.
Once the crust is done baking, remove it from the oven. Spread the buffalo chicken mixture evenly over the crust.
Return the pizza to the oven and bake for an additional 5 minutes to heat through.
Remove from the oven and drizzle with paleo-friendly ranch dressing.
Sprinkle the sliced green onions, shredded carrots, and chopped celery over the top.
Slice and serve immediately.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 8.6 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1016 mg | 22% | |
*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.
