We love finding ways to enjoy the deliciousness of pizza without the excess carbs and calories. And this new spin on Buffalo chicken pizza is a MUST-TRY! The crust itself is made of CHICKEN instead of starchy dough! Get ready to flip over our latest high-protein swap…


  • 6oz shredded chicken
  • 1/4c medium wing sauce
  • 2c shredded mozzarella, separated
  • 1c almond flour
  • 3tblsp cream cheese
  • 1 egg
  • 1/2tsp Italian seasoning
  • 4tblsp ranch dressing
  • 1oz blue cheese crumbles


  1. In a slow cooker, cook plain chicken breasts on low until tender.
  2. Using two forks, shred the chicken into medium size pieces.
  3. Over medium heat, saute chicken for about 5 minutes in your favorite wing sauce until all pieces are equally coated and heated through; set aside.
  4. Pre-heat the oven to 425°F.
  5. In a bowl, microwave 1 cup shredded mozzarella and the cream cheese for about 35 seconds until they start to melt.
  6. Add the almond flour, egg and Italian seasoning; stir together until it forms a dough-like consistency.
  7. On a baking sheet lined with parchment paper, evenly spread the dough into a rectangle shape. You may want to poke holes to prevent air bubbles from forming.
  8. Bake the plain dough for 12 minutes until lightly golden brown.
  9. Spread ranch dressing on the crust.
  10. Top with 6 ounces of shredded buffalo chicken.
  11. Sprinkle blue cheese crumbles on top of the chicken; add remaining 1 cup of shredded mozzarella on top of the pizza.
  12. Bake an additional 10 minutes until the cheese is melted.

Nutrtional Information

Per serving: 717 calories, 13g total carbs, 9g net carbs, 54g fat, 48g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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