Buffalo chicken pizza is one of those craveable, crowd-pleasing meals that can feel completely off the table when you're avoiding gluten — but this version brings it all the way back. The crust is built from a gluten free flour blend with xanthan gum, instant yeast, and baking powder working together to give you a base that's actually crisp at the edges and sturdy enough to hold a serious pile of toppings. The chicken gets cooked in a skillet until golden, then tossed in a buttery buffalo sauce spiked with garlic powder, so every bite has that tangy, spicy kick you're after. A generous layer of melted mozzarella holds everything together, and optional crumbled blue cheese takes it firmly into bar-food territory in the best possible way. Finishing touches like ranch dressing, sliced celery, and scallions add freshness and cool the heat just enough. The whole thing serves 4, making it an easy weeknight dinner or a genuinely impressive game-day spread that nobody will guess started with a wheat-free dough.
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Preheat the oven to 425°F (220°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line it with parchment paper.
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, baking powder, and salt. Add the olive oil, warm water, and egg, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes so the flour hydrates and the dough becomes easier to handle.
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