Buffalo Chicken Pizza (Gluten-free, Dairy-Free, Paleo) (Edit recipe)

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A super healthy take on a Super Bowl staple, this recipe is gluten-free, dairy-free, paleo, powered by the magic of bone broth, AND IT’S PIZZA. Sounds too good to be true but it’s not.

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PREP TIME

10 minutes

COOK TIME

25 minutes (pizza) + 10 minutes (instant pot chicken)

INGREDIENTS

Serves: 2-4

Ingredients

Chicken

1 lb Boneless Skinless Chicken Thigh, or chicken breasts (see notes)
1 cup Chicken Bone Broth, or turkey broth (Bonafide Provisions)
2 tsp Kosher Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
3 Tbsp Hot Sauce
6 Tbsp Mayonnaise

Crust

1/2 cup Coconut Milk, full-fat
1/4 cup Ghee
1 cup Tapioca Starch
1/4 cup Coconut Flour
1 tsp Kosher Salt
1 Egg, lightly beaten

Ranch Dressing

1/2 cup Mayonnaise
1/2 cup Coconut Milk, canned
1/2 tsp Garlic Powder
1 tsp fresh Dill, finely chopped
Black Pepper, to taste
Kosher Salt, to taste

Assembly

3 Tbsp Ranch Dressing, (recipe above)
1/4 cup Green Onion (Scallion), thinly sliced
1/4 cup Red Onion, thinly sliced
2 Tbsp Cilantro, finely minced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn on the Instant Pot and select "Manual." Add chicken, broth, salt, pepper and garlic. ⁣SET the pressure to HIGH and the timer for 10-12 minutes (see notes.)
After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, very carefully move the valve from the "Sealing" position to "Venting" and let the pressure release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board or in the bowl of a stand mixer with a hook.⁣ Set aside to cool. Once cool, mix with mayo and hot sauce.
Preheat the oven to 450°F. Place a 12" cast iron skillet into the oven to heat up. After 10 minutes, remove the skillet from the oven and set aside.
In a small saucepan over medium-low heat, combine the coconut milk and ghee until they begin to simmer, xx minutes. Remove from the heat.
In a large bowl, sift together the tapioca flour, coconut flour, and sea salt. Pour the coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this!). Allow the mixture to sit for a couple of minutes for the flours to fully absorb the liquid. Add the beaten egg and mix again with your hands until everything is well combined.
Carefully cover the cast iron skillet with unbleached parchment paper and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the skillet.
Bake until the edges begin to crisp up, 12 to 15 minutes. Remove from the oven and turn down the heat to 375°F (190°C).
Spread ranch dressing all over the crust. Add buffalo chicken and top off with sliced red onions. Bake for an additional 15 minutes. Top off with fresh green onions and cilantro and drizzle with extra ranch dressing if you'd like.

Notes

If using chicken thighs, cook for 12 minutes. For breast tenders, cook for 10 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1816
Fat:	156 g
Carbohydrates:	50 g
Protein:	53 g
Cholesterol:	147 g
Sodium:	2627 mg
Fiber:	6 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.