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buffalo chicken pizza
Alissa Marie Wellness

Buffalo Chicken Pizza

This Buffalo Chicken Pizza is a lighter, high-protein take on a classic favorite. A Greek yogurt based dough keeps the crust soft and satisfying without feeling heavy, while lean chicken, a modest amount of cheese, and a tangy buffalo sauce bring big flavor. Finished with a cool Greek yogurt ranch drizzle and fresh green onions, it’s the perfect balance of comfort food and gut-friendly ingredients! Ideal for weeknight dinners or an easy homemade pizza night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: mainn
Calories: 395
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 1 cup all-purpose flour or gf 1:1
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Greek yogurt
Toppings
  • 1/4 cup buffalo sauce
  • 1/2 cup cooked chicken breast shredded or diced
  • 2-3 tbs mozzarella shredded
  • 3 green onions sliced
  • Few crumbles feta cheese
Greek Yogurt Ranch Drizzle
  • 2 tbsp plain Greek yogurt
  • Ranch seasoning to taste

Method
 

  1. Preheat oven to 425°F.
  2. Prepare the dough: Mix flour, baking powder, salt in a bowl. Add Greek yogurt until smooth.
  3. Turn out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic
  4. Cover dough with a damp towel and let rest 10 minutes.
  5. Roll out each portion on parchment paper to 1/4-inch thickness. Transfer parchment with dough to baking sheets.
  6. Dock dough with a fork to prevent bubbling.
  7. Pre-bake 5–7 minutes until slightly firm.
  8. Remove from oven and spread buffalo sauce evenly, leaving a 1/2-inch border.
  9. Add chicken evenly over sauce.
  10. Sprinkle mozzarella and a few feta crumbles on top.
  11. Bake 10–12 minutes until cheese is melted and bubbly.
  12. Remove from oven, top with green onions and drizzle lightly with Greek yogurt ranch.
  13. Let cool 2–3 minutes, slice and serve.

Notes

Cooking Tips

  • Resting the dough prevents shrinkage and makes rolling easier
  • Pre-baking keeps the crust from getting soggy
  • Add ranch after baking to protect probiotics
  • A little feta goes a long way, don’t overdo it
 
Nutrient Amount
Calories 395 kcal
Protein 28 g
Carbs 32 g
Fat 14 g
Fiber 2 g