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Buffalo Chicken Crust Pizza


  • 1 pound boneless and skinless chicken thighs
  • 1 cup shredded mozzarella
  • 1 large egg
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 1 stalk (64 g) celery
  • 1 tablespoon sour cream
  • 3 tablespoons Red Hot sauce
  • 1 ounce blue cheese crumbles
  • 1 stalk (12 g) green onion


  • Preheat oven to 400°F. Grind up the chicken thighs using the blade attachment on a food processor. Transfer to a large mixing bowl. Add ½ cup of shredded mozzarella, egg, oregano, pepper, and salt to the mixing bowl. Mix the chicken crust together until all of the shredded cheese is mixed well.
  • Lay a piece of parchment paper across the top of a pizza pan. Spread the chicken out with the back of a spoon until it’s about ¼ of an inch thick and in the shape that you’d like. Bake for 25 minutes, or until the crust is cooked through and starting to brown on top.
  • While the crust is cooking, melt the butter in a skillet. Finely dice the celery and cook until it wilts and starts to brown.
  • In a small bowl mix the sour cream and two ta- blespoons of Red Hot sauce
  • Once the crust is finished, remove it from the ov- en.
  • Spread the sauce mixture over the base of the crust, then layer with the cooked celery, re- maining ½ cup of mozzarella, and the blue cheese crumbles.
  • Cook for another 10 minutes, until the cheese is melted and starts to brown. I like to switch the oven to broil for the last few minutes, but you have to watch it very carefully! Drizzle Red Hot
  • sauce across the top, and serve.


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