Low Calorie Buffalo Chicken Pizza [Recipe]
Say goodbye to “cheat meal” guilt with this low calorie buffalo chicken pizza recipe! 😋
Since lockdown measures were instated in Boulder, Colorado around 16th March, Jason and I have been eating exclusively at home. Aside from grabbing groceries at the store or walking our dogs we really haven’t left the house – which has been surprisingly great in terms of our nutrition and general well-being! We’ve been walking more, we’re getting more sleep, we’re moderating the intensity of our workouts much better because we have minimal equipment at home and, despite financial stresses like the rest of the world is facing with all this uncertainty, this is probably the most relaxed we’ve felt in a long time! Slowing down our pace of life and living more simply has been extremely eye opening for us.
Although there’s been lots of change, some things have stayed the same, like my typical craving for pizza after eating the same meals over and over again! And so after weeks and weeks of preparing my own nutritious meals, it wasn’t unusual that I found myself hunting through uber eats for a seriously yummy looking pizza! Many local eateries had been safely offering curbside pick-up or delivery for a while, but being a bit of a food snob, I’ve never really been in to take-out. Why you might ask? Well because if I’m going to eat something prepared by someone else, I want to enjoy it when it’s fresh out the oven or off the grill and not 30 minutes later when it’s cooled down and needs reheating. I’m sorry but if you’re one of those people who enjoys your food luke warm or thinks it tastes better once it’s been reheated, then we probably won’t be friends. So far my husband’s the only exception to the rule! Of course I’m getting him to come around to my way of thinking. 😉
The Sink popped up as an option and honestly just about everything on their menu had my mouth watering. But as soon as I mentioned buffalo chicken pizza Jason jumped on board and made an executive decision that we order one to share – I was too hungry at this point to be making any decisions! Thankfully, it did not disappoint! Jason claimed it to be in his “top 3 pizzas of all time” and honestly the pizza crust was one of the best I think I’ve ever tasted. It was a honey whole wheat dough with The Sink’s trademark “ugly crust” which made the edges extra raised and super tasty. Feast your eyes on this!
As we were devouring the pizza, Jason, thinking out loud to himself, started saying how it would really be quite simple to make this pizza and that we could probably easily recreate this doughy deliciousness. Of course when he said ‘we’ he meant me. But I agreed and recalled how I’d seen some pizza dough at Whole Foods recently and that we could definitely make it macro-friendly with the Noble Made buffalo marinade and Bolthouse Farms ranch dressing. Well if you know Jason at all, you’ll know that he only needs you to be 1% on board with an idea for him to start setting deadlines. Before we’d even finished the pizza he had already declared a pizza-making evening to follow in 2 nights time. Luckily I have a lot more time on my hands now than normal, so even though I knew the joint pizza-making event would result in me doing all the grunt-work, I agreed to his plan. And this was the result!
Not bad hey?!
Of course you could make the dough yourself if you have yeast and flour (both in short supply currently) and that way you can sweeten it up with some honey. YUM! But honestly the dough from Whole Foods was really tasty, and definitely saves you a decent amount of time.
Give this recipe a go and tweak the ingredients as you need. We hope you enjoy it as much as we did!
Low Calorie Buffalo Chicken Pizza
- Pizza pan
- slow cooker or instant pot
- 16 oz pre-made wheat or white pizza dough
- 1/4 cup noble made buffalo sauce
- 28 g blue cheese crumbles
- 6 oz chicken breast cooked & shredded
- 1-2 tsp olive oil to brush on the crust edges
- 1 tbsp bolthouse farms ranch dressing drizzle more if needed
- Make sure you take your pre-prepared dough out of the fridge an hour or so before you want to use it. Place it in a large bowl and throw a tea towel loosely over the top. This allows the dough to proof and you should notice it get bigger in size.
- For the shredded chicken, you can either buy lean pulled chicken, or if you have a crockpot or instant pot you can slow cook it until tender and shreds easily. I like to add 1/2 the marinade half-way through cooking. This step can take 4 to 5 hours so make sure you prep your chicken in advance.
- Preheat the oven to 475° and spray your pizza pan with a little non-stick cooking spray and sprinkle with some flour.
- Either on a lightly floured surface or directly on to the sheet pan, punch the dough out so that it spreads to the size of your pan. If you want to recreate the "ugly crust" vibe, make sure you make the edges a little thicker.
- Spread the remainder of the buffalo marinade over the base of the pizza, leave 1" of the outer edge bare. Use the olive oil and lightly brush the outer edge.
- At this point, I like to cook the pizza for about 5-7 minutes before adding all the other ingredients. But this is optional, you can also just throw all the ingredients on now and cook it all in one go. I just like to ensure that my pizza crust is cooked all the way through. Raw dough kinda sucks! So it depends how thick your pizza is.
- Remove the pizza crust from the oven - it should have raised and started to turn golden. Add all the remaining ingredients to the pizza; sprinkle with the blue cheese crumbles, spread the shredded chicken to cover and then drizzle the ranch dressing in a circular motion from the outer edge to the center of the pie.
- Bake the pizza for another 15 minutes or until the pie is completely golden brown and the cheese is melty. Remove from the oven and drizzle with a little more hot sauce if desired. Devour immediately!