Vegan Dairy Free Buffalo Chicken Pizza

Total time55 min

Prep time25 min

Cook time20 min

This pizza starts with a stretchy, hand-shaped crust that gets brushed with olive oil and crisped up in a screaming-hot oven until the edges turn deep golden and blistered. A layer of tangy buffalo hot sauce goes on first, giving every bite that signature spicy kick before it's blanketed in melty dairy free mozzarella that bubbles and browns under high heat. Thin slices of red onion add sharpness while crisp celery, scattered on right after baking, brings a cool, crunchy contrast to all that heat. A generous drizzle of dairy free ranch ties the whole thing together, and a sprinkle of fresh chives adds a pop of color and mild onion bite. Sliced into wedges and served hot, it's the kind of loaded, saucy pizza that satisfies a buffalo wing craving in pizza form. It's a solid pick for a plant-based table without skimping on bold flavor or that irresistible melty-cheese pull.

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Ingredients

4 servings

For the crust

1 lb store-bought pizza dough
Wholly Wholesome Gluten-Free Pizza Dough Ball Manini's Gluten Free Pizza Dough Cadia Whole Wheat Pizza Dough 16oz Original Pizza of Boston Natural Pizza Dough
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1 tbsp olive oil

For the buffalo chicken

1 lb boneless, skinless chicken breasts
Chef's tip
Choose 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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