This paleo buffalo chicken pizza is incredibly easy to make and absolutely delicious. It's made with a 5-ingredient gluten free pizza crust that is to die for and topped off with juicy, shredded buffalo chicken. The recipe is gluten free, dairy free, and paleo.
There is something so delightful about moist chicken on a pizza. The opposite can be said about dry chicken on a pizza. Is there anything worse?
I've been wanting to make a buffalo chicken pizza for ages, as it was one of my favorite pizza varieties all throughout my childhood. However, I am
No Dough Paleo Chipotle Chicken Pizza
I was so excited to come up with my own recipe. The combination of juicy and succulent chicken thighs with the mayo/hot sauce mixture is seriously divine.
You are going to fall in love with the pizza crust, too. It is SO quick and easy to make. You don't need any yeast, and you don't need to roll out any dough! 🙂
The crust is so incredibly easy to whip up and straight forward. You will need just 5 (not including salt) simple ingredients:
Paleo Bbq Chicken Pizza
Turn on the Instant Pot and select Manual. Add chicken, bone 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.
Next, remove the chicken from the Instant Pot. 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.
Recipe: How To Make Paleo Chicken Pizza
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, 2-3 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!)
Zero Carb Chicken Crust Pizza Recipe
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).
Paleo Pizza Dough Recipe For Paleo Pizza Crust
Bake for an additional 15 minutes. Top off with fresh green onions and cilantro and drizzle with extra ranch dressing if you'd like.
Calories: 963 kcal | Carbohydrates: 49 g | Protein: 44 g | Fat: 65 g | Saturated Fat: 26 g | Cholesterol: 300 mg | Sodium: 3197 mg | Potassium: 562 mg | Fiber: 5 g | Sugar: 3 g | Calcium: 71 mg
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.This BBQ Chicken Pizza is a fun and healthy dinner idea and easy to make, too! We start with a quick paleo pizza crust and top with homemade BBQ sauce, chicken, onions and fresh herbs. Gluten-free, paleo, dairy-free and free of added sugar.
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I think it’s been way too long since I’ve shared a pizza recipe! My paleo pizza crust is disappointed in me, and honestly I’ve been missing it.
No worries though, because I have a DELISH and easy recipe to share with you today – BBQ Chicken Pizza, complete with clean homemade BBQ sauce that you’ll want to eat with a spoon. But don’t go wild yet, we need to save it for the pizza. And chicken! I’m hungry just thinking about it now.
It all starts with the BBQ sauce – after all – we’re making this dairy free so the flavors in the sauce really have to POP! While I’ve made a paleo BBQ sauce before, I definitely thought I could improve the flavor and also make it free of added sugar. Like I do all the time lately, I turned to medjool dates to sweeten the sauce. Date paste is absolutely wonderful for paleo friendly ketchup and as it turns out, it’s AWESOME in BBQ sauce too.
Easy Gluten Free Pizza Crust Aip, Paleo
Of course, we need to balance out the sweetness with the tart and smoky flavors that make BBQ sauce truly addicting. After the tomato sauce and paste, this is where a great raw apple cider vinegar can really shine. I used Nature’s Intent Organic Apple Cider Vinegar and it perfectly complemented the flavors in the sauce.
And Nature’s Intent Organic Apple Cider Vinegar lives up to all my ACV standards. It’s USDA organic, contains the mother, it’s unfiltered and unpasteurized, gluten-free and Kosher.
After the sauce, you layer with your chicken and thinly sliced red onions. If you simply can’t have pizza without cheese, this is when you’d add it. However, I was more than happy with the flavors doing it totally dairy-free!
Easy Paleo Buffalo Chicken Pizza
If you’re not adding cheese, you’ll bake the pizza just long enough for the crust to get nice and crispy and the onions to soften. Then, slice and devour! I hope you guys are hungry and ready to cook! Let’s get started!
This BBQ Chicken Pizza is a fun and healthy dinner idea and easy to make, too! We start with a quick paleo pizza crust and top with homemade BBQ sauce, chicken, onions and fresh herbs. Gluten-free, paleo, dairy-free and free of added sugar.
*If you don’t want to use dates to sweeten, I recommend 2 Tbsp of raw honey, also reducing the water to just 2 Tbsp
Buffalo Chicken Pizza With Grain Free Crust
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!This simple chicken pesto pizza starts with the perfect quick and easy paleo pizza crust, topped with a flavor-packed dairy-free homemade pesto, shredded chicken and cherry tomatoes. This fun meal great for dinner or lunch, is kid approved, grain-free, dairy-free and insanely delicious.
I’m not sure what I was thinking when I put probably an entire cup of pesto on the crust and the whole things just got soggy and oily and really just horrible.
As it turns out, less is more when it comes to pesto on our paleo pizza, and, let’s just say I’m glad I came to my senses and gave this recipe another shot.
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Speaking of that crust – it’s become quite the popular recipe since I posted it over a year ago, and it still performs perfectly every single time.
It’s the type of recipe that even a kid can follow and it’s made all in one bowl – which is always a plus by me. In fact, I don’t have nearly enough one-bowl recipes now that I’m thinking of it!
Pesto pizza glory! So first, before we make that crust, we need to make the pesto, of course! This particular pesto is similar to my others except that I decided to use pine nuts instead of walnuts.
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Realistically, you can use any nut in place of the pine nuts and it will turn out just fine. I happen to currently be in a little pine nut honeymoon phase or something (have you seen my kale Caesar salad?) and I just had to use them for this recipe.
I recommend making the pesto in a food processor if you have one, although a blender should work as well. It blends up in about a minute, and you’ll be left with a whole lot of delicious pesto – more than you need!
Of course, don’t be silly like I was and try to put extra pesto on the pizza – especially after I just told you how I ruined my last pesto pizza with pesto overload.
Best Paleo Pizza Recipe
Anyhow, you can save the pesto in the fridge for about a week and use it as a dip, spread, sauce, or in recipes like my chicken pesto stuffed sweet potatoes and chicken pesto spaghetti squash.
It’s always best to have more than you need, in my opinion, I think we’e probably all had that one drilled into our heads by well meaning mommas on holidays 🙂
Then we have the chicken – you can easily use leftover chicken for this, this you don’t need a ton, or
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