Keto Buffalo Chicken Pizza Recipe: A Low-Carb Dream Come True!

You love pizza. I love pizza. But sticking to a keto lifestyle means giving up on that perfectly crispy crust—right? Wrong. This Keto Buffalo Chicken Pizza gives you all the bold, spicy, cheesy goodness without loading you up on carbs. Plus, it’s super easy to make, so you’re not spending hours in the kitchen. Ready to whip up something drool-worthy? Let’s get right into it.

What Makes This Keto Buffalo Pizza Special?

Let’s be real—most keto pizzas either feel like you’re eating a cheesy omelet or the crust crumbles apart before you even take a bite. Not this one! This recipe gives you a solid crust that holds up like a champ. Plus, you’ve got that spicy Buffalo sauce kick combined with tender chicken and melty cheese. Every bite delivers that classic comfort food feeling, minus the carb coma.

Ingredients You’ll Need

Here’s a list of what you’ll need to make this pizza magic happen:

For the Crust:

• 1 ½ cups shredded mozzarella cheese
• 2 tbsp cream cheese
• ¾ cup almond flour
• 1 large egg
• ½ tsp garlic powder (optional, but adds flavor)
• ½ tsp Italian seasoning (for a bit of herby taste)

For the Toppings:

• 1 cup cooked shredded chicken (leftovers work great)
• ¼ cup Buffalo sauce (adjust based on how spicy you like it)
• 1 cup shredded mozzarella cheese
• ¼ cup crumbled blue cheese (optional, but adds that bold flavor)
• 2 tbsp chopped green onions
• 1 tbsp ranch dressing (for drizzling)
• Extra Buffalo sauce for drizzling

Step-by-Step Instructions

1. Preheat the Oven

Before anything, crank your oven up to 425°F. You want it nice and hot, so the crust crisps up properly. Grab a baking sheet or pizza stone and line it with parchment paper to prevent sticking.

2. Make the Crust

Time to get that crust going! In a microwave-safe bowl, toss in the shredded mozzarella and cream cheese. Pop it into the microwave for about 40-50 seconds, until the cheeses melt and mix easily. Give it a good stir until it’s smooth.

Now, add the almond flour, egg, garlic powder, and Italian seasoning to the melted cheese. Stir everything together. It’ll look weird at first—sticky and hard to mix—but keep going. Once it forms a dough, use your hands to knead it a bit until it’s smooth.

3. Roll Out the Dough

Place the dough between two sheets of parchment paper and roll it out into a thin, even circle (or rectangle if you’re feeling rebellious). Peel off the top layer of parchment paper, and carefully transfer the crust (along with the bottom parchment sheet) onto your baking sheet or pizza stone.

4. Pre-Bake the Crust

Pop the crust into your preheated oven and bake for about 8-10 minutes, or until it’s golden brown. Don’t skip this step—pre-baking helps prevent a soggy pizza later. Once it’s done, take it out and set it aside.

5. Prep the Toppings

While the crust is cooling slightly, grab a bowl and mix your cooked chicken with the Buffalo sauce. Coat it well so every piece of chicken is drenched in that tangy, spicy goodness.

6. Assemble the Pizza

Spread a thin layer of Buffalo sauce over the pre-baked crust. Don’t drown it—just enough to give it a little kick. Next, evenly spread the shredded Buffalo chicken over the crust. Sprinkle the mozzarella cheese all over, followed by the crumbled blue cheese (if using).

7. Bake Again

Slide your assembled pizza back into the oven for another 8-10 minutes, or until the cheese is melted and bubbly. Keep an eye on it—you want that perfect melt without burning.

8. Add Finishing Touches

Once it’s out of the oven, drizzle a bit of ranch and extra Buffalo sauce over the top. Sprinkle some chopped green onions for a pop of color and extra flavor. Slice it up and serve hot!

Tips for the Best Keto Buffalo Chicken Pizza

• Don’t skip pre-baking the crust! This step keeps your pizza from turning into a soggy mess.
• Use rotisserie chicken. It’s a huge time-saver and tastes amazing when coated in Buffalo sauce.
• Adjust the heat. If you’re not a fan of too much spice, go easy on the Buffalo sauce or mix in a bit of melted butter to tone it down.
• Experiment with cheese. If blue cheese isn’t your thing, swap it out for extra mozzarella or even some sharp cheddar for a different flavor twist.

Why This Recipe Works on Keto

A typical pizza crust is loaded with carbs because of the flour. This keto version swaps that out for a fathead dough base made with almond flour and cheese. It’s high in fat and low in carbs—perfect for staying in ketosis.

The Buffalo chicken topping adds protein without packing in carbs, while the cheese and ranch drizzle boost your fat intake. Basically, this pizza is a keto-friendly powerhouse that satisfies your cravings without knocking you off track.

Storage and Reheating

Got leftovers? Lucky you! Here’s how to keep your pizza tasting fresh:

• Storage: Place the slices in an airtight container and keep them in the fridge for up to 3 days.
• Reheating: Warm it up in the oven at 350°F for about 5-7 minutes. You can also use a skillet on low heat for a crispier crust. Avoid microwaving if you want to keep that crust firm.

Conclusion

This Keto Buffalo Chicken Pizza isn’t just a low-carb meal—it’s a lifesaver when you’re craving something comforting and delicious. It hits all the right notes: crispy crust, spicy chicken, gooey cheese, and a drizzle of cool ranch to balance it out. Plus, it’s simple enough to whip up on a weeknight when you don’t feel like spending hours in the kitchen.

So next time that pizza craving hits, skip the delivery app and make this instead. Your taste buds—and your waistline—will thank you.

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