Buffalo Chicken Crust Pizza

Okay, I’m just gonna say it—this might be my most unhinged pizza creation yet… and I fully stand by it. If buffalo wings and pizza had a spicy, high-protein baby, this would be it. 

We’re skipping the crust (sorry, dough) and building this beauty on a base of seasoned ground chicken that bakes up golden, sturdy, and shockingly delicious.

This Buffalo Chicken Crust Pizza is perfect for my low-carb babes, my spicy food lovers, or literally anyone who wants to eat pizza that’s not a total carb bomb. 

We’re talking a crust made from ground chicken, parmesan, eggs, and spices, baked to perfection, then topped with a spicy mix of buffalo sauce and pizza sauce, melty mozzarella, crispy bacon, banana peppers, and red onion. 

And if you’re not finishing it with green onions and a drizzle of blue cheese or ranch? We can’t be friends. (Okay, we can—but you’re missing out.)

This one’s a full-blown flavor bomb with all the buffalo wing energy and none of the mess. Whether you’re meal prepping, cooking for a crowd, or just feeding your spicy soul—this pizza delivers. Let’s make it.

If you love chicken pizza crust you need to try my Pepperoni Pizza Chicken Crust Pizza or my BBQ Chicken Crust Pizza.

WHY YOU’LL LOVE THIS BUFFALO CHICKEN CRUST PIZZA RECIPE

It’s a low-carb dream with all the bold buffalo flavor and none of the bloat.

The chicken crust is crispy, cheesy, and actually holds up like real pizza—no fork and knife needed.

It’s packed with protein, so it keeps you full and fueled (and feeling like a boss).

Customizable toppings = endless flavor combos.

A total game day showstopper that’s secretly macro-friendly.

Perfect for meal prep, dinner parties, or random Tuesday cravings.

That buffalo + bacon + melty cheese combo is chef’s kiss.

It’s giving pizza night… but make it spicy.

SIMPLE INGREDIENTS YOU NEED FOR THE KETO BUFFALO CHICKEN PIZZA

You will need the full ingredient list below to make the crispy crust (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of this post):

• Ground chicken – The base of this masterpiece. Lean ground chicken works best so it holds together well. You can also use ground turkey for a slightly different flavor or even canned chicken (drained well) if you’re desperate.
• Eggs – These little guys help bind the crust. Don’t skip ‘em unless you want pizza crumble.
• Parmesan cheese – Adds flavor AND structure. You can sub with grated mozzarella or a dairy-free hard cheese alternative if needed.
• Garlic powder
• Italian seasoning – Gives that classic herby pizza flavor. You can sub with oregano and basil if you don’t have a mix.
• Salt + black pepper – Adjust to taste depending on how seasoned your other ingredients are.
• Spicy buffalo sauce – The star of the show. Use your fave brand or go mild if you’re a spice baby. I love Frank’s RedHot for classic flavor.
• Spicy pizza sauce – Optional, but adds depth and keeps things saucy. You can skip or use regular marinara if spice isn’t your thing.
• Mozzarella cheese – Melty, stretchy, and essential. Use dairy-free if needed or mix in a bit of cheddar for more sharpness.
• Red onions
• Cooked bacon strips – Crispy bacon = big flavor energy. Turkey bacon works too if that’s your vibe.
• Banana peppers – Sub with jalapeños if you like more heat or roasted red peppers if you want it mild.
• Green onions 
• Drizzle of Ranch dressing or blue cheese dressing.
• Optional – feta cheese, red pepper flakes, regular hot sauce, olive oil, other favorite pizza toppings, etc.

HOW TO MAKE THE HIGH PROTEIN BUFFALO CHICKEN CRUST PIZZA

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix together ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and black pepper until fully combined.

Transfer the chicken mixture onto the prepared baking sheet and press it into a thin, even circle or rectangle.

Pop it in the oven for 25 minutes, or until golden and firm. Let it rest for 5 minutes to set.

Crank the oven up to 425°F (220°C). Spread on your buffalo sauce, pizza sauce, cheese, red onion, banana peppers and bacon.Bake for another 10 minutes, until the cheese is melty and bubbly. Can broil for 1-2 minutes at the end, but keep a close eye on your pizza so it doesn’t burn.

Let it cool slightly, top with fresh green onions, blue cheese dressing, more buffalo sauce, then dig in and enjoy every crispy, cheesy bite!

STORING LEFTOVER PROTEIN PIZZA RECIPE

Fridge: Pop any leftover slices into an airtight container and store in the fridge for up to 4 days. When you’re ready to reheat, use a skillet, toaster oven, or air fryer to bring back that crispy crust. The microwave works too—but you might lose a bit of that edge snap.

Freezer: Let the pizza cool completely, then place the slices in a single layer on a baking sheet and freeze for about an hour. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat straight from frozen in the oven at 375°F (190°C) until hot and bubbly again.

Meal Prep Tip: Make an extra crust or even a full pizza, slice it up, and freeze individually for grab-and-go lunch wins all week long. Total main character energy.

TIPS AND TRICKS FOR BEST RESULTS

• Use parchment paper on your baking sheet so your crust doesn’t stick and crumble into a sad chicken mess. Trust me—skip the parchment, and you’ll regret it.

• Press the chicken crust thin and even for the best texture. Too thick = soggy middle. Too thin = chicken cracker. Find that happy medium.

• Let the crust rest after the first bake! Just 5 minutes makes a big difference in firmness and structure before you pile on the toppings.

• Crank the heat for round two. Baking at 425°F helps melt the cheese and gives the crust that golden brown edge we’re all obsessed with.

• Broil for 1–2 minutes if you want that bubbly, slightly charred cheese vibe. But keep an eye on it—she can go from hot girl summer to burnt out drama real quick.

• Load it up with toppings you love. This pizza doesn’t judge. Add olives, jalapeños, ranch drizzle, or even a handful of arugula if you’re feeling fancy.

• Meal prep like a boss: Make two crusts at once and store one for later. You’ll thank yourself on your next “I need pizza and I need it now” kind of day.

FAQS

CAN I USE CANNED CHICKEN INSTEAD OF GROUND CHICKEN IN THIS BUFFALO CHICKEN CRUST RECIPE?

You totally can! Just make sure it’s well-drained and shredded. The texture will be a bit different (a little more dense), but still delicious.

WHAT IF MY CHICKEN CRUST TURNS OUT SOGGY?

Make sure you’re pressing the crust thin enough and baking it long enough before adding toppings. A soggy base usually means it needed more time to firm up. Also—don’t skip that rest time after baking!

CAN I MAKE THIS BUFFALO CHICKEN PIZZA RECIPE DAIRY-FREE?

Absolutely. Use dairy-free parmesan and cheese shreds, and skip the blue cheese or ranch at the end (or use DF versions!). It’ll still bring the heat.

IS THIS BUFFALO CHICKEN CRUST PIZZA KETO-FRIENDLY?

Yup! It’s low in carbs, high in protein, and perfect for those living that low-carb life—just make sure your sauces and toppings are keto-approved.

Other Easy Recipes For Dinner You May Want To Try!

• Zesty Italian Pasta Salad Recipe
• Keto Greek Salad Recipe
• Low Carb Big Mac Salad Bowl
• Low Carb Spaghetti Squash Recipe With Meat Sauce
• Shrimp Rice Paper Rolls With Easy Peanut Sauce
• Peach Tomato Feta Salad
• Easy Air Fryer Hamburgers (Quick And Juicy)
• Crispy Air Fryer Sesame Chicken Bites
• Easy Creamy Coconut Shrimp Recipe
• High Protein Chicken Caesar Salad Pizza
• Caprese Pasta Salad
• Strawberry Quinoa Salad Recipe
• Protein Mac And Cheese
• Hot Honey Salmon Bowls
• Air Fryer Tuna Cakes
• McChicken Ground Chicken Burgers
• Smash Chicken Caesar Tacos

IF YOU TRIED THIS LOW-CARB PIZZA CRUST PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS COOKED CHICKEN CRUST ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails