An easy to make low carb Buffalo Chicken Pizza on a keto friendly pizza crust. Perfect for game day or pizza night. Low carb, keto, gluten free
1½ cups mozzarella
3 oz cream cheese
1¼ cup almond flour
1 egg, whisked
2 cups shredded chicken (this is a great time to use up leftover chicken or a rotisserie chicken)
3 tbsp butter, melted
1/3 cup hot sauce of choice
1/2 cup cheddar cheese
1/3 cup chopped red onion
1/3 cup chopped bell pepper
Any other toppings of choice: green onion, carrot, celery, bleu cheese or goat cheese, ranch or bleu cheese dressing
To make pizza crust:
Preheat oven to 425 degrees.
Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir well. Add in almond flour and egg. Mix to combine well.
The dough will be a little wet but if it is too wet that you can’t get it to stop sticking to your fingers, then add a little more almond flour.
Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle into a pizza shape.
Lay on a lightly greased pizza pan or on a silicone baking mat. Cook for 12 minutes.
To assemble the pizza:
Mix shredded chicken with butter and hot sauce. Put chicken on top of pizza then top with cheddar cheese, red onion, bell pepper and any other toppings you might want. Put back in oven for 5-7 minutes until cheese has melted.
I did this pizza sauceless but you can always choose to add sauce if you like.
This makes a total of 8 servings of Buffalo Chicken Crust Pizza. Each serving comes out to be 172 Calories, 12.88g Fats, 0.79g Net Carbs, and 13.83g Protein.