Pescatarian Dairy Free Buffalo Chicken Pizza
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Learn more →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
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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