Buffalo Chicken Crust Pizza (55g Protein, No Dough)
A crispy ground chicken crust seasoned with parmesan, garlic, and Italian herbs, topped with buffalo sauce, mozzarella, crispy bacon, banana peppers, and a drizzle of ranch. 55 grams of protein per serving, gluten-free, and the pizza recipe I’ve been most obsessed with.
Okay I’m just going to say it — this might be my most unhinged pizza creation and I fully stand by it.
The crust is made entirely from ground chicken, parmesan, eggs, and spices pressed into a thin layer on a baking sheet and baked until it’s golden and firm enough to pick up like regular pizza. Then buffalo sauce, spicy pizza sauce, mozzarella, crispy bacon, banana peppers, and red onion go on top for the last 10 minutes. Finish it with green onions and a drizzle of ranch or blue cheese and you have something that tastes like buffalo wings and pizza had a baby — and somehow it has 55 grams of protein per serving.
I make this constantly and it still gets me every time.
If you love chicken crust pizza you may also want to try my Original Chicken Crust Pizza, my BBQ Chicken Crust Pizza, and my Pesto Chicken Crust Pizza.
What Is Buffalo Chicken Crust Pizza?
Buffalo chicken crust pizza is a flourless, low-carb pizza where the crust is made from ground chicken, parmesan cheese, and eggs instead of dough. The mixture gets pressed thin onto a baking sheet and baked until it’s golden and firm — it holds up like real pizza, you can pick up slices with your hands, and it has a fraction of the carbs of a regular crust with significantly more protein.
The buffalo version tops the chicken base with hot sauce, mozzarella, bacon, banana peppers, and red onion — all the flavors of buffalo wings in pizza form.
Ingredients
FOR THE CHICKEN CRUST:
- 450g ground chicken — the base of the whole thing. Don’t use ultra-lean ground chicken — the fat content is what helps the crust hold together and stay juicy. Ground turkey works as a direct swap if that’s what you have.
- 2 large eggs — the binder. The crust will crumble without them.
- ½ cup parmesan cheese — finely grated, not the shaker bottle kind. Parmesan is what gives the crust its structure and the crispy golden edges. Don’t skip or substitute with mozzarella — it won’t firm up the same way.
- Garlic powder, Italian seasoning, salt, and black pepper — season the crust itself, not just the toppings. Unseasoned chicken crust tastes like a blank canvas in a bad way.
FOR THE TOPPINGS:
- ½ cup buffalo sauce — Frank’s RedHot is the one. Use more or less depending on your heat tolerance — the recipe amount is properly spicy.
- ⅓ cup spicy pizza sauce — adds depth and keeps the base saucy under the cheese. Regular marinara works if you don’t want the extra heat.
- 1 cup mozzarella — shredded from a block for the best melt. Pre-shredded has a coating that prevents it from getting fully gooey.
- ¼ red onion, sliced thin — adds sharpness and sweetness that cuts through the heat of the buffalo sauce.
- ⅔ cup banana peppers — the ingredient that makes this taste like proper buffalo wings on a pizza. Don’t swap for jalapeños if you want the authentic flavor — banana peppers are mild and tangy, not just hot.
- 3 cooked bacon strips — crispy and crumbled or broken into pieces. The smokiness of the bacon against the buffalo sauce is SO good.
- Green onions, ranch or blue cheese dressing to finish — these are not optional. The cold creamy drizzle over the hot pizza right before serving is the whole point.
How to Make Buffalo Chicken Crust Pizza
Step 1 — Preheat to 400°F and line a baking sheet with parchment paper. The parchment is non-negotiable — the chicken crust will stick without it.
Step 2 — Mix the crust. In a large bowl, combine ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and black pepper. Mix until fully combined — your hands are the best tool for this.
Step 3 — Press and shape. Transfer the chicken mixture to the lined baking sheet and press it into a thin, even circle or rectangle — roughly ¼ inch thick throughout. Thin and even is the goal: too thick and the middle stays soft, too thin and you get a chicken cracker. This step is worth taking your time on.
Step 4 — Bake the crust. Bake at 400°F for 25 minutes until golden and firm. Let it rest for 5 minutes before adding toppings — this is important. The crust needs to set completely before you load it up or it’ll fall apart when you slice it.
Step 5 — Top and finish. Crank the oven to 425°F. Spread the buffalo sauce over the rested crust, then the pizza sauce, then the mozzarella, then the red onion, banana peppers, and bacon. Bake for another 10 minutes until the cheese is melted and bubbling. Optional: broil for 1–2 minutes at the end for darker, bubblier cheese — watch it closely, it goes fast.
Step 6 — Finish and serve. Let it cool for 2 minutes, then top with fresh green onions and a generous drizzle of ranch or blue cheese. Slice and eat immediately.
The Crust Technique — What Makes It Work
The difference between a chicken crust that holds together and one that falls apart is in two steps: pressing it thin enough (¼ inch — thicker than that and the middle stays wet) and letting it rest after the first bake before adding toppings. The five-minute rest lets the crust firm up and set completely. Skip it and the crust will crack and fall apart when you slice it. Both steps are short and both are worth doing.
Topping Variations
The chicken crust is the blank canvas — the buffalo version is my favorite but here’s what else works:
- Classic pepperoni — pizza sauce, mozzarella, pepperoni. No spice but the chicken crust underneath still makes it interesting.
- BBQ chicken — swap the buffalo for BBQ sauce, add shredded chicken on top, red onion, and fresh cilantro. This is the one I make when I want something that feels more like a proper pizza dinner.
- Pesto and prosciutto — pesto base, mozzarella, prosciutto, cherry tomatoes, fresh basil after baking. The one I make when I want to feel fancy.
- Extra spicy — add sliced jalapeños alongside the banana peppers, hot honey drizzle instead of ranch at the end. For people who genuinely want heat.
- Dairy-free — replace the parmesan in the crust with 2 tablespoons of nutritional yeast and use dairy-free mozzarella on top. The crust is slightly less crispy on the edges but still good.
Tips
- Parchment paper is not optional. The chicken crust will stick to the pan and tear when you try to lift it. Always use parchment.
- Press it thin and even. ¼ inch throughout is the sweet spot. Use your hands or the back of a spoon. Spend the extra minute getting it even — you’ll notice the difference.
- Rest the crust before topping. Five minutes after the first bake. It firms up completely during that rest and handles the weight of the toppings without falling apart.
- Don’t skip the banana peppers. I know they seem like a small thing but they’re what makes this taste like actual buffalo wing pizza rather than just spicy chicken pizza. The tangy mild heat of banana peppers against the hot sauce is the combination.
- Broil at the end. The extra 1–2 minutes under the broiler gets the cheese bubbly and slightly golden and the edges of the crust a little more crisp. Keep an eye on it but it’s worth doing.
- The ranch drizzle is the finish. Cold ranch or blue cheese over the hot pizza right before serving is not optional if you want this to taste like it’s supposed to.
Storage and Reheating
Fridge: Store leftover slices in an airtight container for up to 4 days. Reheat in the air fryer at 375°F for 3–4 minutes or in the oven at 350°F for 5–7 minutes — both bring back the crispy crust edges. The microwave works if you’re in a hurry but the crust goes soft.
Freezer: Let the pizza cool completely. Freeze slices in a single layer on a parchment-lined sheet for about an hour, then transfer to a freezer-safe bag. Keeps for up to 2 months. Reheat from frozen at 375°F in the oven or air fryer until hot and bubbly.
Meal prep: Make two crusts at once — the second one freezes perfectly before the toppings. Bake the crust, let it cool completely, wrap well and freeze. When you’re ready for pizza, pull it out, top it, and bake from frozen at 400°F for 15 minutes.
Frequently Asked Questions
What is buffalo chicken crust pizza made of? The crust is made from ground chicken, eggs, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper — pressed into a thin layer and baked until golden and firm. No flour, no dough. The toppings are buffalo sauce, pizza sauce, mozzarella, bacon, banana peppers, and red onion, finished with green onions and ranch or blue cheese dressing. Each serving has 55g of protein.
Can I use canned chicken instead of ground chicken? Yes — drain it extremely well and shred it as fine as possible before mixing. The texture will be slightly denser than the ground chicken version but it still holds together and tastes great. Canned chicken also makes this significantly faster since there’s no browning involved.
Why is my chicken crust soggy in the middle? Two likely causes: the crust was pressed too thick (aim for ¼ inch throughout) or it didn’t bake long enough before adding toppings. Make sure the crust is fully golden and firm before you rest it — 25 minutes at 400°F — and let it rest the full 5 minutes before adding sauce and cheese. A soggy base usually means one of those two steps was rushed.
Is buffalo chicken crust pizza gluten-free? Yes — the crust has no flour or bread-based ingredients and is naturally gluten-free. Check the labels on your buffalo sauce and pizza sauce since some brands add gluten-containing thickeners, but the crust itself is completely gluten-free.
Buffalo Chicken Crust Pizza (55g Protein, No Dough)
Ingredients
CHICKEN CRUST
- 450 g ground chicken
- 2 large eggs
- ½ cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp italian seasoning
- ½ tsp salt
- ½ tsp black pepper
TOPPINGS
- ½ cup buffalo sauce
- ⅓ cup spicy pizza sauce
- 1 cup mozarella cheese
- ¼ red onion sliced
- ⅔ cup banana peppers
- 3 bacon strips cooked
- Fresh green onions
Instructions
- 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/ranch, more buffalo sauce, then dig in and enjoy every crispy, cheesy bite!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Other High Protein Chicken Recipes You’ll Love
- Smash Chicken Caesar Tacos
- High Protein Chicken Flatbread
- Chicken Crust Caesar Salad Pizza
- High Protein Chicken Hot Pockets
- Alfredo Chicken Crust Pizza
If you make this, tag me on Instagram at @basicswithbails — buffalo chicken crust pizza photos are always incredible and I love seeing the ranch drizzle shots. And if you try a topping combination I haven’t done yet, drop it in the comments. Yen in the comments made hers with figs, prosciutto, and pecans with pesto sauce and I am genuinely considering it.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
I’m all about anything protein modified food and I LOVE pizza I could eat everyday 🙈. This chicken crust pizza fits the bill and still hit my macro target. This recipe is delish and customizable too. I also use sweet and savory flavor like figs, prosciutto and pecans with pesto sauce. 🤤
Okay first of all, figs + prosciutto + pesto on chicken crust sounds INSANE — I’m officially obsessed with that combo and may have to steal it 🤤 So glad this one hits your macros and your pizza cravings at the same time. Thanks for the kind review and the flavor inspo! 💛
Is this 490 calories per slice?
Great question! The 490 calories is per serving, which is 2 slices (⅓ of the pizza). So per individual slice it works out to about 245 calories. Updating the recipe card to make that clearer — thanks for flagging! 💛
It’s sooo good! First time making a chicken crust pizza but now I’m obsessed
Yay, welcome to the chicken crust club! 😄 Once you’ve had it, regular pizza crust kinda doesn’t hit the same. So glad you’re obsessed — wait til you try the BBQ and Caesar versions! 💛