high protein buffalo chicken pizza (gluten free, 30 minutes)
the buffalo chicken pizza from college but healthier, gluten free, and SO much better!
Thursday is my favorite day of the week. It is SO close to the weekend that it basically counts and I always want to make something a little more fun than a regular weeknight dinner. This buffalo chicken pizza was absolutely the right call. When I was in college after a night out we would always order buffalo chicken pizza and it is one of those foods I still love. So making it at home on a gluten free crust with a creamy high protein buffalo sauce base felt like such a win. Andrew and I finished the whole thing. All four servings. No regrets.
The creamy buffalo sauce base is blended with cottage cheese which makes it thick, smooth, and incredibly creamy while secretly adding a ton of protein. The optional green avocado ranch drizzle on top is SO good and looks absolutely beautiful over the shredded lettuce and green onions. This recipe is gluten free as long as you use a certified gluten free pizza dough. I used the Trader Joe’s one and Wholly and Sweet Loren’s are both great options too. Always check your buffalo sauce and ranch seasoning labels before you start. Caulipower chicken tenders are labeled gluten free and are the perfect crispy topping for this pizza.
Scroll down to the For Your Little Ones section to see exactly how to serve this to your whole family, including toddlers!
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Blend both sauces at the same time to save effort. Here is the smartest move: blend all the cottage cheese at once, then scoop some out into a separate bowl to mix with the buffalo sauce for the pizza base. Keep blending the rest with the remaining ingredients to make the green avocado ranch drizzle. One blender session, two sauces, done!
Air fry the Caulipower chicken tenders while the crust pre-bakes. The crust needs about 20 minutes on its own first to get crispy and that is the perfect window to get the tenders going in the air fryer. Everything finishes at the same time and the tenders are SO crispy going onto the pizza!
Use a sheet pan and a little gluten free flour on the counter. Roll the dough out with a rolling pin directly onto your floured countertop then transfer it to the sheet pan. The Sweet Loren’s crust rolls right out onto the pan which is even easier. Any shape works… do not stress about making it perfectly round!
Cook Smarter, Not Harder
Pre-bake the crust before adding any toppings. Follow your specific crust package directions but the move is to bake the crust first at 425 for about 20 minutes until the edges are golden and it is starting to crisp up. Then add all your toppings and put it back in for another 7 to 10 minutes until the cheese is fully melted and bubbly. This is what prevents a soggy middle and gives you that perfect crispy gluten free crust!
Spread the creamy buffalo sauce base generously all the way to the edges. This is your pizza sauce and it is thick, creamy, and smooth with no lumps. It should be pourable but not runny. If it is too thick just add a splash of water and blend again until it reaches that perfect consistency!
Add the lettuce and green drizzle AFTER the pizza comes out of the oven. The cold shredded lettuce and cool avocado ranch drizzle over the hot melty pizza is the whole magic of this recipe. Same principle as the caesar salad fries and the smash tacos — hot and cold together is SO good. Do not put the lettuce in the oven!
If the green drizzle is too thick to pour add a little water or extra oat milk one tablespoon at a time and blend again until it reaches a pourable ranch-style consistency. You want it smooth enough to drizzle beautifully over the whole pizza!
Make It Your Own
Always check your pizza dough label. I used the Trader Joe’s gluten free pizza dough and Wholly and Sweet Loren’s are both great options too. Whatever brand you use make sure it is specifically labeled gluten free before you buy it. Follow the specific baking directions on your package since different crusts have slightly different temperatures and times!
Check your buffalo sauce and ranch seasoning labels too. I use Sweet Baby Ray’s buffalo sauce which is labeled gluten free. Ranch seasoning blends can contain hidden gluten so always confirm yours is certified gluten free before it goes in!
Caulipower chicken tenders are labeled gluten free and they get SO crispy in the air fryer. Any gluten free chicken tenders work here, or swap in rotisserie chicken or leftover grilled chicken if you have it. Rotisserie is the easiest swap — just shred it and pile it right on after the crust pre-bakes!
Can this be made dairy free? The cottage cheese is the tricky one here since dairy free versions are harder to find but lactose free cottage cheese is widely available and works perfectly. Use dairy free cheddar on top and skip or swap the Greek yogurt in the drizzle for a dairy free version!
Skip the green drizzle entirely if you want. The pizza is completely delicious without it. But if you have five extra minutes it is SO worth blending — it looks incredible and takes the whole thing over the edge!
gluten free high protein buffalo chicken pizza
gluten free | nut free | high protein
serves 4 | prep 15 min | bake 30 min | one pan
Ingredients
For the crust:
1 gluten free pizza dough, labeled gluten free (Trader Joe’s, Wholly, or Sweet Loren’s all work great)
A little gluten free flour for rolling
For the creamy buffalo sauce base:
3/4 cup cottage cheese
3/4 cup Sweet Baby Ray’s buffalo sauce (labeled gluten free)
1 tsp ranch seasoning, labeled certified gluten free
For the toppings:
1/2 bag Caulipower gluten free chicken tenders, air fried until crispy
1 1/2 cups shredded cheddar cheese
2 tbsp green onions, sliced
After baking:
1/2 cup shredded iceberg lettuce
Green avocado ranch drizzle (recipe below)
For the optional green avocado ranch drizzle:
1/2 cup plain Greek yogurt
1/4 cup cottage cheese
1 small avocado
1 handful fresh spinach
1 to 2 tbsp ranch seasoning, labeled certified gluten free
2 tbsp oat milk (or any milk)
Directions
Preheat your oven to 425 degrees or follow the temperature on your specific pizza dough package.
Air fry Caulipower chicken tenders according to package directions until golden and crispy. Set aside.
Make the creamy buffalo sauce base. Add 3/4 cup cottage cheese, 3/4 cup buffalo sauce, and 1 tsp ranch seasoning to a blender. Blend until completely smooth and creamy with no lumps. If it is too thick add a small splash of water and blend again. Set aside.
Make the green avocado ranch drizzle. Add 1/2 cup Greek yogurt, 1/4 cup cottage cheese, 1 small avocado, 1 handful spinach, 1 to 2 tbsp ranch seasoning, and 2 tbsp oat milk to a blender. Blend until completely smooth and pourable. Add more oat milk or water if needed to reach a drizzleable consistency. Set aside.
Dust your countertop with a little gluten free flour and roll out the pizza dough with a rolling pin to your desired shape. Transfer to a parchment lined sheet pan.
Pre-bake the crust for about 20 minutes until the edges are golden and starting to crisp up. Follow your specific package directions as times may vary!
Remove the crust from the oven. Spread the creamy buffalo sauce base generously all the way to the edges. Top with 1 1/2 cups shredded cheddar, the crispy air fried chicken tenders, and sliced green onions.
Return to the oven for another 7 to 10 minutes until the cheese is fully melted and bubbly and the crust edges are deeply golden.
Remove from the oven. Top immediately with shredded iceberg lettuce and drizzle the green avocado ranch generously over everything. Slice and serve immediately!
For Your Little Ones
This one was too spicy for Fletcher so he skipped the pizza but I only used half a bag of chicken tenders which meant there were leftover tenders and he absolutely would have loved those dipped into the green avocado ranch drizzle on the side. No spice, just crispy gluten free chicken and a creamy avocado ranch dip! If you want to make a plain toddler friendly slice just spread a little plain sauce on a small piece of crust, add cheese, and bake without any buffalo sauce!
Make It, Save It, Reheat It
In the fridge, store in an airtight container for up to 2 to 3 days. This makes a great next day lunch!
To reheat, use the oven or air fryer to get the crust crispy again. The microwave works for a quick lunch but the crust will be softer. Always add fresh lettuce and drizzle after reheating so everything stays bright and fresh!
The sauces keep in the fridge for 1 to 2 days in airtight containers. Make a big batch of the green avocado ranch and use it as a dip or salad dressing all week — it is SO good on everything!
More Easy Gluten Free Dinners You’ll Love (especially if you have leftover ingredients)
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Buffalo chicken pizza on a gluten free crust or buffalo chicken enchiladas — which is your favorite buffalo chicken recipe so far?! Drop it in the comments because I genuinely cannot decide and I want to see where everyone lands!
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