Whole30 Buffalo Chicken Pizza
Hot, Spicy, & Delicious
For the crust:
- 3 cups frozen cauliflower
- 3/4 cup cassava flour (+ 1/4-3/4 cups more)
- 1/2-2/3 cup almond flour
- 1 egg
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1/2 tbsp dried basil
- 1/2 tbsp salt
Top it off:
- 2 large chicken breasts, diced
- 1/3 cup + 2 tbsp buffalo sauce (i used The New Primal's Noble Made medium buffalo sauce)
- 1/2 of a red onion, thinly sliced
- 1/2 of a green bell pepper, diced
- 3/4 cup Rao's marinara
- Red pepper flakes
- 1 tbsp Bragg's Nutritional Yeast
- Pickled jalapeno slices
Preheat your oven to 425.
Steam your riced cauliflower according to the directions on your bag.
Place a cheesecloth over a large bowl, empty the cauliflower into the bowl, & set aside to cool. Once cool to touch, use the cheesecloth to gather the cauliflower & twist to remove all of the extra liquid. Try to remove as much as you can.
Grab your food processor (you can also mix by hand or using a mixer), then add 3/4 cup of cassava flour, 1/2 cup almond flour, nutritional yeast, garlic powder, oregano, basil, & salt & pulse until it is well combined. Add in the riced cauliflower & mix it up again. If your mixture is too wet/sticky, add 1/4 cup of cassava flour at a time until you reach the consistency of pizza dough.
Place the dough between 2 sheets of parchment paper & roll it out! It'll look rustic, but if you're OCD about the shape, use a knife to carve off the uneven edges. I rolled mine out to be maybe 1/4 to 1/3 of an inch thick.
Transfer the dough to a perforated pizza pan with the parchment paper & bake for 20 minutes uncovered. After 20 minutes, place a sheet of parchment paper on top of the pizza crust to continue crisping up the crust without burning it, then bake for 10 more minutes.
While the crust is cooking, take a large frying pan & cook your diced chicken on medium heat until cooked throughout. Turn off the heat, then add 1/3 cup of buffalo sauce & toss to coat.
Take the crust out of the oven, remove the parchment paper, then spread 3/4 cup of the marinara over the crust. Add 1 - 2 tbsp of buffalo sauce to the marinara & spread it evenly. Top it off with nutritional yeast, red pepper flakes, red onions, & green bell peppers, then bake it for 10-12 minutes at 425.
Remove your pizza from the oven, slice it up & serve with pickled jalapenos for added spice & your favorite Whole30 compliant ranch dressing.
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