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Buffalo Chicken Pizza

Buffalo chicken pizza is made with fathead dough, loads of mozzarella, and shredded chicken tossed in hot sauce. This chicken pizza packs some serious flavor! Top it all off with a drizzle of ranch or blue cheese dressing!

one slice of low carb buffalo chicken pizza on a white plate

My husband is a big football guy. 

We seem to have people here quite a bit to watch the game during football season, which means I’ve really had to work to create some tasty football recipes that are both low carb and a hit with the carb-lovers in our lives. 

Anything that starts with fathead pizza seems to be a win for my friends and family. They all love it and don’t think it tastes like ‘diet food’ at all. ๐Ÿ˜‰ 

I spiced things up with a buffalo chicken twist this time around and ooh, this pizza is good! 

How to make buffalo chicken pizza: 

To make the fathead dough, you’ll start by microwaving mozzarella and cream cheese together and melted.

fathead pizza dough

Stir in an egg and some almond flour and work that together to form a dough. It’s really quite easy to work with!

Roll the dough out and pop it onto a parchment lined pizza pan. The parchment lining is key – the dough will 100% stick to the pan if you skip this step! 

Bake the dough for about 10 minutes. It’ll be lightly golden and glorious looking.

cream cheese mixture for buffalo chicken pizza in glass bowl

Combine a little cream cheese and ranch seasoning mix together and spread that creamy goodness over the hot pizza crust. 

Sprinkle the top with loads of mozzarella. 

Toss some cooked shredded chicken with Frank’s Red Hot (or your favorite buffalo sauce) and then arrange that over the crust.

low carb pizza crust with uncooked toppings

I sprinkle just a bit more cheese over the chicken before popping it back in the oven.

Bake this for 10 minutes and remove from the oven.

We’re huge ranch fans in our house and totally recommend drizzling this pizza with my homemade ranch dressing. You can use bottled ranch or blue cheese dressing if you prefer.

top of buffalo chicken pizza

Sprinkle on some chives, slice it up, and serve!

Fathead dough is sturdy enough to hold up like traditional pizza dough and it tastes every bit as good as regular dough too. 

It is pretty filling, thanks to all that cheese, so you’ll likely find that people only eat 1 or 2 pieces and are totally satisfied! 

slice of low carb pizza on a white plate

More low carb football food: 

Crockpot Chicken Wings: Easiest wings ever and they crisp up nicely too!

Jalapeno Deviled Eggs: The perfect amount of spice!

Low Carb Meatballs: Tossed in my super simple BBQ sauce!

Low Carb Crackers: Add these to your charcuterie board!

slice of buffalo chicken piza separated from the rest of the pizza

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A close up of a pizza

Buffalo Chicken Pizza

Spicy buffalo chicken pizza made with low carb fathead crust!

Yield 8 slices
Cook Time 10 minutes
Prep Time 20 minutes
Total Time 30 minutes


  • 3 1/2 cups shredded mozzarella, divided
  • 6 ounces cream cheese, divided
  • 1 egg
  • ¾ cup almond flour
  • 1 teaspoon ranch seasoning mix
  • 1 cup cooked chopped chicken
  • 1/4 cup Frank’s Red Hot Sauce
  • 1 tablespoon chopped chives
  • Ranch, for serving


  1. Preheat oven to 425 degrees.
  2. Add 2 cups of mozzarella and 2 ounces of cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
  3. Stir in the almond flour and egg until well combined. Use your hands to knead the dough, if necessary.
  4. Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
  5. Roll the dough out into a 12 inch diameter circle.
  6. Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Trim parchment to fit the pizza pan.
  7. Bake for 10 minutes or until crust is lightly golden.
  8. Add the remaining 4 ounces of cream cheese to a small bowl with the ranch seasoning. Stir well to combine.
  9. Spread the cream cheese mixture over the crust. Top with half of the remaining mozzarella.
  10. Add the chicken and hot sauce to small bowl and stir well to coat.
  11. Spoon the chicken over the crust and top with the remaining mozzarella.
  12. Bake for 10 more minutes or until the crust is golden and the cheese has melted.
  13. Drizzle with ranch dressing and sprinkle with chives before serving.


You may substitute blue cheese dressing for the ranch, if desired.

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Nutrition Information:

Yield: 4 Serving Size: 2 slices
Amount Per Serving: Calories: 661Total Fat: 52gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 172mgSodium: 817mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 8g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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20 thoughts on “Buffalo Chicken Pizza”

    1. Karly Campbell

      Ooh, sounds delicious! I’ll add that to my never ending list of recipe ideas! ๐Ÿ™‚

  1. Hi when I add this recipe into my recipe builder, it is waaay higher in calories and carbs! Is there something I missing?

    1. Karly Campbell

      Hi Jessica! All of the nutrition calculators seem to be a bit different. It can change depending on which brands of products you use as well.

  2. Laura Palinkas

    There are some confusing comments in the recipe. First, it says “6 ounces tablespoons cream cheese, divided.” Which is it, ounces or tablespoons? Later in the recipe, it says “Add remaining 6 ounces of cream cheese to small bow…” Can you please clarify these two steps/amounts?

    1. Karly Campbell

      Oh gosh, I can’t believe you’re the first person to point that out with over 20 reviews from readers! Haha! Thank you for the heads up. It’s 6 ounces total, 2 ounces in the crust, and 4 in the sauce. Sorry for the confusion!

    1. Karly Campbell

      Hi Terri! You’ll bake the pizza on the parchment all the way through. Just cut and serve right off the parchment. ๐Ÿ™‚

  3. I see ranch seasoning mix in several of your recipes. What brand do you use? I use a keto friendly one from Thrive Market to make dip but I hear that particular one doesn’t work well dry as a ranch flavoring/seasoning. I checked Hidden Valley Ranch and there is 1 gram of carbs per 1/4 tsp (seems like a lot). I know you only use 1 tsp in this recipe, but I try to cut carbs anywhere I can.

    BTW – your Alfredo Chicken Pizza recipe is AMAZING!!!


    1. Karly Campbell

      This crust is what I use for every pizza – works perfect every time! ๐Ÿ™‚

  4. This is sooo good! I’ve made it twice in a weeks time per my husband request. This first time I did a mix of mozzarella and cheddar cheese as I was short on mozzarella and it came out better than only using mozzarella. The second time I doubled the dough and made a pepperoni and mushroom pizza along with it. This is making the lack of carbs easier to handle!!

  5. Hi Karly, Thank you for this recipe, my question would be, could I substitute coconut flour for the almond flour, my husband has nut allergies…

    1. Karly Campbell

      I haven’t made fathead dough with coconut flour, but I’m sure someone has. I’d google ‘fathead with coconut flour’ and then just use my toppings. ๐Ÿ™‚

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