Think pizza’s not Paleo? THINK AGAIN. To all you Paleo Pizza Freaks out there: we got you covered (in homemade Buffalo sauce). This Paleo Buffalo Chicken Pizza will rock your world, and it’s made entirely from clean ingredients that your ancestors can be proud of.
Lest we forget—pizza is limitless. And we believe in pizza for all. So ditch the refined-grain pizza crust and whip out your almond flour. Drench some chicken in our Whole30-approved Buffalo sauce. Chow down on this Paleo pizza and be merry.
We sure loved it (especially the almond flour crust), and we know you will, too. Check out the recipe down below, and get schooled in the origins of finger-lickin’-good Buffalo sauce.
Ever Wonder Where Buffalo Sauce Came From?
Spoiler alert: it’s got nothing to do with the big furry mammals living on grasslands. Buffalo sauce comes from none other than the city of Buffalo, New York! It’s gained worldwide fame for being slathered onto chicken wings, but did you know that Buffalo wings came before Buffalo sauce?!
Buffalo wings actually came into the world by accident, in 1964 at a family-owned restaurant called the Anchor Bar. One of the owners, Teressa Bellissimo, was working late one night when her son, Dominic, came into the bar with his friends. When he asked his mom for a snack, she knew exactly what to make: chicken wings! Since the bar had mistakenly received an extra shipment of wings, they didn’t know what to do with all of them. BUT, Bellissimo didn’t just whip up any old chicken wings…
She covered them in her own special sauce, made of margarine and a popular hot sauce in the region—Frank’s RedHot. After frying up the wings, Bellissimo served them with the leftovers she had lying around: blue cheese and celery. Thus, as just an impromptu midnight snack, beloved Buffalo wings were born! The peppery, radioactive-orange wings quickly took the country (and eventually the world) by storm. And, the sauce stained on wing-lovers’ fingers everywhere became a culinary masterpiece in its own right.
Eat The Finger-Lickin'-Good Pizza
We’ve gotta say: thanks, Teressa Bellissimo, for bringing Buffalo sauce into the universe. You’ve given us yet another delicious way to Eat The Pizza. And now it’s your turn, Paleo Pizza Freaks, and Pizza Freaks of all kinds: make the Buffalo Chicken Pizza. Eat the Buffalo Chicken Pizza. Lick the Buffalo Chicken Pizza off every last one of your fingers.
Paleo Buffalo Chicken Pizza Ingredients:
Paleo Pizza Crust:
- ½ cup blanched almond flour
- ¾ cup tapioca flour (or arrowroot starch) + 2-3 Tbsp for spreading/kneading dough
- 3 Tbsp coconut flour + 3 Tbsp after adding the egg
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ¾ tsp fine grain sea salt
- ⅓ cup warm water
- ⅓ cup light olive oil
- 1 Tbsp raw apple cider vinegar
- 1 egg at room temperature
*Thanks to Paleo Running Momma for this Paleo pizza crust recipe!
- 1 ½ lbs chicken breast, cooked and shredded
DIY Buffalo Sauce:
- ½ cup Whole30 approved hot sauce (we used Choloula, Franks Red Hot Original is also fine)
- 2 Tbsp ghee
- 1 Tbsp coconut aminos
- ½ tsp apple cider vinegar
- ½ tsp garlic powder
- pinch of cayenne (to taste)
*Shout out to The Real Food Dietitians for this homemade Whole30 Buffalo sauce!
VEGAN GARLIC RANCH WHITE SAUCE
- ½ cup roasted cashews
- ¾ cup almond milk
- 2 Tbsp almond or coconut flour
- 1 Tbsp olive oil
- 1 tsp apple cider vinegar
- 1 Tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp celery seeds
- ½ tsp ranch seasoning (we mixed dill, parsley, garlic flakes and onion flakes)
- ½ tsp salt
- ⅛ tsp black pepper
*Many thanks, Vegan Richa, for this vegan white sauce recipe!
To make your Paleo pizza crust:
- Preheat your oven to 450°F (230°C).
- Line a pizza pan with parchment paper.
- In a large mixing bowl, combine the almond flour, tapioca, 3 Tbsp of the coconut flour, onion & garlic powder, Italian seasoning, and salt. Stir well to combine.
- In a measuring cup, combine water, oil, and vinegar. Pour into the dry mixture and stir with a wooden spoon until a dough forms.
- Stir in the whisked egg to combine well. Once you have a sticky mixture, slowly add the remaining coconut flour. (Add a Tbsp at a time and mix well, allowing the dough to sit a bit after each Tbsp to absorb the liquid, until you have a dough that's still a bit sticky yet able to be spread out. Don't add more than 3 additional Tbsp of coconut flour in this step, even if the dough seems sticky to work with! You can use extra tapioca to help spread it out.)
- Sprinkle extra tapioca on your parchment lined baking sheet, transfer the dough to the sheet and sprinkle with more tapioca.
- Work the dough into a 10-inch circle (or 12-inch, for a very thin crust).
- Bake for 10-15 minutes, depending on how crisp you want the crust. (We baked ours for about 10 minutes before adding toppings, then baked again. Bake time will depend on the toppings you plan to add, how crispy you want the crust, and how thin you spread it out.)
- Remove crust from oven once done and allow to cool slightly.
To make your Buffalo chicken:
- Add everything for your DIY Buffalo sauce to a saucepan over medium-high heat and whisk to combine, until ghee is melted. Store in the fridge.
- Place a small saucepan over medium heat.
- Add all ingredients to saucepan. Once ghee is melted, whisk to combine.
- Transfer unused sauce to a glass jar with lid and store in the fridge up to 2 weeks.
To make your vegan white sauce:
- Add all ingredients to a food processor and blend until super creamy—3-4 minutes.
- Add flour to thicken or milk to thin it out. Season to taste.
To assemble your Paleo Buffalo Chicken Pizza:
- Spread white sauce onto almond flour crust and top with Buffalo chicken.
- Slice, serve, and now Eat The Pizza!
Yields 1 completely delicious completely Paleo pizza.