Buffalo Chicken Pizza. (Gluten & Grain Free with directions to make Dairy Free)

Buffalo Chicken Pizza. (Gluten & Grain Free with directions to make Dairy Free)

Ever had Buffalo Chicken Wings? Being a upstate New Yorker its something I see on many restaurant menus. I live about an hour from Buffalo where the recipe originated.

My husband is a huge fan of Franks Red Hot. Just like the commercials..he puts that Sh*t on everything. I never really liked it.. until I mixed it with butter. YUM!! And guess what.. that's all Buffalo Wing sauce is.. Red Hot + Butter. Which makes this pizza crazy simple to make.

Many people like to dip their wings in Blue Cheese Dressing or Ranch Dressing. You couldn't get me to come near blue cheese with a ten foot pole.. but ranch I once loved. I'll be working on a creamy dairy free ranch dressing in the near future and posting it here.

I created a NEW pizza crust too (Its pictured above!) .. this new one is EXTRA Crispy. I'll be sharing that portion of the recipe tomorrow.

For today you can pick from my other already posted (and super delicious) grain free crust recipes:

1. Revamped & better than ever Cauliflower Pizza Crust. (Grain/Gluten/Egg/Dairy/Soy Free)

2. Grain Free Thick Crust Pizza (Gluten/Dairy/Soy Free with directions to make Egg Free.)

Buffalo Chicken Pizza.

Ingredients

  • 1 lb of chopped chicken breast or thighs cooked in butter or oil.
  • 3 1/2 Tbsp Butter (Regular Butter OR Earth Balance, Goat's Butter or Ghee.)
  • 1 - 1 1/2 Tbsp of Franks Hot Sauce (adjust amount pending how "hot" you want your sauce. taste as you mix).
  • 1/8- 1/4 Tsp of Xanthan or Guar Gum. (adjust amount pending how thick you want your sauce)
  • Cheddar Cheese (We used Raw Sharp Cheddar from Trader Joes. Daiya Cheese may be used instead for Dairy Free).

Instructions

  1. Par-bake your pizza crust. Meanwhile chop and cook your chicken in a little butter or oil in a saucepan until it has cooked through.
  2. Mix your sauce: In a small bowl whisk together the Butter, Franks and Xanthan (or guar gum). The xanthan is acting as a thickener here so that the sauce is not quite so "watery". If you do not want to use the xanthan it can be left out or your could heat the sauce in a skillet with a little tiny bit or starch and whisk until thick (Potato, Arrowroot or Tapioca. If I were to do this I would probably use roughly 1/4- 1/2 tsp of starch).
  3. Once sauce is ready mix it with your chicken and evenly spoon the chicken and sauce over your par-baked crust. Cover with several cups of cheddar cheese.
  4. Place pizza back in oven (following the temperature directions provided in the crust recipe) and bake until the cheese has melted.

Notes

If using real cheese the broiler comes in handy to speed up the melting process. If using Daiya DO NOT use the broiler as the cheese will burn- its best to let it slowly melt with the regular oven setting.

For those of you with a severe corn allergy please take the following info into considerdation- Franks was contacted and provided the following info: The vinegar in Frank's® RedHot® Sauces is derived from the acetic fermentation of distilled ethyl alcohol. The alcohol used is fermented from natural grains including corn, wheat and sugar. The alcohol is tripled distilled to remove all protein.

http://brittanyangell.com/buffalo-chicken-pizza-gluten-grain-free-with-directions-to-make-dairy-free/

  • Ps. If you have a corn allergy please do a little research on franks before you consume. I do not have an allergy myself and do ok with small amounts of grains in products (like for instance some baking powder brands contain cornstarch) . Just please, don't feed me a bowl of rice.
  • Also- I wanted to mention that other brands of hot sauce should taste great too! We just happen to always have Franks in house!

 

 

Brittany Angell

23 comments | Leave your own

  1. Melissa

    Oh this sounds wonderful! I am gluten free and I'm allergic to soy, peanuts, and shellfish, so I'm always looking for delicious food that makes sense and this does. I'm eager to try this recipe out asap. Thanks so much for all you do for the food allergy/sensitivity community.

  2. Michelle

    Where do I find Franks Hot Sauce?

  3. Tessa@tessadomesticdiva.com

    I am a sucker for Buffalo sauce! This looks really good, look fwd to your new crust recipe!

  4. Barbara

    I love, love Buffalo chicken anything! I am a NY girl and lived for almost 10 years in the Finger Lakes region just south of Rochester. So I know the real deal as far as Buffalo wings are concerned. This looks amazing and I cannot wait to try it. I will use the grain free crust recipe for this so will be trying both at the same time. Thank for all you do for us folks new to the GF/dairy free/egg free world. You and your friend Spunky Coconut are helping to make my life easier. God Bless you both!

  5. Lisa

    I'm in Rochester! :-) We live on the west side. Our eldest son puts Frank's on EVERYTHING, even his serving of Thanksgiving turkey . If your readers aren't familiar with Frank's Brand, it is also known as Louisiana red hot sauce. It's all just fermented/aged hot pepper sauce. Great recipe!! Look forward to the new crust to try :-)

  6. Janet

    Do you think it would work with veg instead of chicken?

  7. Katharine

    I can't wait for this crispy crust recipe! Fingers crossed it's lower carb so I can make this pizza. If not, I'll just keep staying busy making all your Low carb cookies!!

  8. Cassidy @ Cooking Gluten (& Dairy) Free

    This looks SO GOOD! Can't wait to make it! BTW- I have a ranch dressing I love... I use 3/4 C Veganaise and 1/4 C SO Delicious Greek yogurt with 2 tsp. distilled white vinegar as the base so it doesn't have a weird aftertaste. Can't wait for your crispy pizza crust :)

  9. Raquel

    Can I use something else instead of Guar gum? I thought I could just cant remember what?
    Thanks!

  10. carla

    I have the exact same question. Can i use anything to replace xthathum gun and guar gum?

  11. Kerrie

    Hi!! I hope this doesn't sound dumb, but I am fairly new to cooking from scratch! And I love finding recipes that meet my family's dietary needs <3

    When I whisk together the sauce, should the butter be melted? (I will be using the earth balance soy free 'butter')

    Thank you <3

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