Buffalo Chicken Pizza with Carrot + Celery Crust (Gluten-Free)
After doing many episodes of Skyler Swap, I decided to ask what you guys wanted to see me making in the next round of episodes. A lot of you said you wanted to see a buffalo chicken dip or pizza, so I decided to make pizza because, let’s face it, I’m a pizza lover. I’m really proud of how this recipe turned out because I think making buffalo chicken “healthy” or “wholesome” is pretty challenging. The first swap I made is the crust — I got rid of refined flour and decided to make a carrot and celery crust, because those are the two most popular side dishes served with buffalo wings. Then, I swap out the heavy buffalo sauce and blue cheese dressing with hot sauce, and a lighter blue cheese Greek yogurt dressing that you can make yourself. I also incorporated hard mozzarella cheese into the crust of the pizza and in the toppings in order to give that cheesy, pizza-like finish, even though this is a Skinny Swap. I think there’s a common misconception that cheese is bad for you, but I don’t think small amounts are. If I want cheese, there really is nothing like it to substitute, so I damn well eat cheese because it makes me happy and I am not lactose intolerant.
Enjoy this recipe and let me know if you end up making it!
Serving size: 1 personal pizza
Please note: this recipe requires a cheese cloth and a food processor.
1 chicken breast or 3 chicken tenders, cubed
1 cup celery, chopped
1 cup carrots, chopped
1 large egg
1/2 cup hard mozzarella cheese, shredded
1/2 teaspoon salt
Black pepper to taste
1/2 cup plain Greek yogurt (nonfat or full fat)
1 tablespoon crumbled blue cheese
1/4 cup hard mozzarella cheese, shredded
Organic hot sauce to taste (you can also make your own with cayenne and ghee)
Preheat the oven to 400 degrees Fahrenheit.
In a pan, sear your chicken meat until fully cooked.
In a food processor, combine celery. carrots, salt and pepper, and blend until finely chopped.
Wring out your celery and carrot mixture in a cheese cloth, removing all of the water from the contents. Make sure to get as much water out as you can.
In a large bowl, combine dry carrot and celery mixture with an egg and shredded mozzarella.
Line a baking sheet with parchment paper and flatten your dough on top, until very thin. We want it as thin as it can get without breaking.
Bake the crust for 10 minutes, until solid, and a little golden on the edges.
in a bowl or double boiler, combine Greek yogurt, blue cheese and hot sauce. Mix until thoroughly combined. You can also mash the blue cheese into the yogurt for a finer consistency.
Spread out your new blue cheese dressing on the pizza crust. Top with chicken meat, mozzarella cheese and some dashes of hot sauce.
Bake for 20 minutes, or until golden brown.