Buffalo Chicken Pizza

A close up of a pizza

Spicy buffalo chicken pizza made with low carb fathead crust!

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.

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

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