Healthy Buffalo Chicken Pizza

So you’re saying I can have buffalo chicken pizza and it fits easily into my macros?
Yep. Check out the stats on this beautiful Healthy Buffalo Chicken Pizza :

It’s really easy to make. It freezes well. And I use mozzarella for all you blue cheese haters. But you can use blue cheese if you’d like! Just try to find one that’s lower in fat or use a little less.
Ready to get cooking?


1.5 pounds boneless skinless chicken breast*
1-2 cups chicken broth
1 tsp each of onion powder and garlic powder
1/2 cup buffalo sauce
1- 16oz bag frozen mixed bell peppers & onions (~4 cups)
6 whole wheat high fiber flatbreads or lavash
1-1/2 cups reduced fat cheese (colby jack or mozzarella)


1. Add chicken, broth, onion powder and garlic powder to crockpot. Cook on low 6-8 hours or high for 4 hours. When chicken is tender enough (it starts to fall apart), remove from broth and shred with two forks. This can be done the day before.

2. Combine chicken and buffalo sauce in a bowl and set aside.

3. When the chicken is ready or near ready, preheat the oven to 375. Line baking sheet with parchment and spread out mixed bell peppers and onions on the sheet. Bake 30-45 minutes until peppers are softened. One cooked, remove from sheet and set aside.

4. Next, place the flatbreads on the baking sheet (you may need to do this is in batches or use multiple baking sheets). Bake 2-3 minutes until slightly crisp. This helps the flatbread hold the toppings better!

5. Now it’s time to assemble the pizza. Top flatbreads with chicken, bell peppers and finally with cheese. Bake 4-5 minutes or until cheese melts.

6. Garnish with cilantro, if desired. Slice and serve.

*Alternately, you can skip step 1 and buy pre-shredded chicken or simply use chopped cooked chicken breast

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