Dairy Free Buffalo Chicken Pizza

Total time55 min

Prep time25 min

Cook time20 min

4.6

(5)

Pizza night just got a serious upgrade. This recipe delivers everything you love about classic buffalo chicken pizza — tangy hot sauce, tender shredded chicken, melty cheese, and that irresistible crispy crust — without a single drop of dairy anywhere on it. The chicken is poached and tossed in Frank's RedHot with garlic powder and olive oil, so every bite is deeply flavored before it even hits the oven. Dairy-free mozzarella melts and bubbles beautifully at 475°F, and you'd be hard-pressed to tell the difference once it's topped with sliced red onion and a drizzle of dairy-free ranch. The fresh celery scattered on after baking is a genius move — it adds a cool crunch that cuts right through the heat, just like the classic bar-food pairing. A sprinkle of chives finishes it off and makes the whole thing look like it came from a proper pizza kitchen. Serves four, and it will absolutely disappear fast.

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Ingredients

4 servings

For the crust

1 lb store-bought pizza dough
1 tbsp olive oil

For the buffalo chicken

1 lb boneless, skinless chicken breasts
½ cup buffalo hot sauce (such as frank's redhot)
1 tbsp olive oil
½ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

For the pizza

⅓ cup buffalo hot sauce
1 ½ cups dairy free mozzarella, shredded
¼ cup red onion, thinly sliced
2 stalks celery, thinly sliced

For serving

3 tbsp dairy free ranch dressing, for drizzling
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Remove the pizza dough from the refrigerator and let it rest at room temperature for 10 minutes — this makes it easier to stretch without snapping back.
2
Place the chicken breasts in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest 5 minutes, then shred with two forks.

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