Whole30 Buffalo Chicken Pizza Slice
Discover the bold flavors of the Whole30 Buffalo Chicken Pizza Slice, a guilt-free twist on classic comfort food. This innovative recipe features a crispy cauliflower crust seasoned with garlic and almond flour, creating a gluten-free and paleo-friendly foundation. Generously topped with tender shredded chicken coated in a spicy Buffalo sauce made with Frank's RedHot and ghee, each slice bursts with fiery goodness. Finished with crunchy celery, fresh green onions, and a drizzle of creamy Whole30-compliant ranch dressing, this dish offers the perfect balance of heat and coolness. Ready in just an hour, this healthy and satisfying pizza is ideal for meal prep, weekend nights, or as a crowd-pleasing appetizer. Indulge in the ultimate guilt-free Buffalo chicken experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Egg
- 1 cup Almond flour
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 2 medium, cooked and shredded Chicken breast
- 0.5 cup Frank's RedHot sauce
- 0.25 cup Ghee
- 1 teaspoon Onion powder
- 2 stalks, finely chopped Celery
- 2 tablespoons, chopped Green onion
- 0.25 cup Ranch dressing
Instructions
Preheat the oven to 400°F (200°C).
Remove the leaves and stem from the cauliflower and cut it into florets. Pulse in a food processor until it reaches a rice-like consistency.
Transfer the cauliflower rice to a microwave-safe dish and microwave for 4-5 minutes or until softened. Let it cool slightly.
Pour the cooked cauliflower onto a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, mix the dried cauliflower, egg, almond flour, olive oil, salt, and garlic powder until well combined.
Spread the cauliflower mixture onto a parchment-lined baking sheet, forming a circular or square pizza crust about 1/4-inch thick.
Bake in the preheated oven for 20 minutes or until the crust is golden and firm to touch.
In a small saucepan over low heat, combine Frank's RedHot sauce, ghee, and onion powder. Stir until the ghee is fully melted, then remove from heat.
Toss the shredded cooked chicken breast with the Buffalo sauce until well coated.
Remove the crust from the oven and evenly spread the Buffalo chicken over the top.
Bake for an additional 10 minutes until heated through.
Remove from the oven and top with chopped celery and green onions.
Drizzle with Whole30-compliant ranch dressing before serving.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 8973 mg | 390% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 15.0 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 437 mg | 34% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2312 mg | 49% | |
*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.
