Today’s post is brought to you by my daughter-in-law / assistant Kaitlyn! She is bringing us a DELICIOUS idea for our Superbowl Sunday eats!
Take it away Kaitlyn………..
My husband and I recently had a conversation about Super Bowl game day food. He, like most men, is perfectly content with a pile of chicken wings, mozzarella sticks, or anything deep-fried! Why can’t men crave stuff that is more appealing like a berry salad or a big green smoothie!? But I digress. Since I didn’t want to risk being exiled by my male relatives by attempting to introduce quinoa during the most important football game of the year, I set out to find something that everyone would approve of come kickoff; not to mention something gluten free!
So earlier this week when Jillee asked me to brainstorm some game day recipes I decided that I wanted to think outside the box a bit. I can’t stand the mess of buffalo chicken wings, but I DO love the flavor. The combination of the tangy wing sauce, the cool bleu cheese dressing, and the crisp carrots and celery make for a simple, yet totally satisfying meal. Maybe I was underestimating the male palate ;-)
So I came up with this recipe for Gluten-Free Buffalo Chicken Pizza. It has all the flavors associated with traditional wings but without the sticky, sauce-covered hands that inevitably follow a chicken wing meal. This recipe is quick and easy and sure to please your game day guests!
I had yet to totally nail down the recipe before the ravenous men in the family smelled what was going on and came searching. Luckily it turned out better than I even expected! Erik (my husband, and Jillee’s #1 son) and Kell (Jillee’s #2 son) both said it was delicious! When I asked my hubby if he could tell the crust was gluten free he shook his head, “Yes”, but proceeded to eat two more pieces. So I guess it was pretty good.
Gluten Free Buffalo Chicken Pizza
Makes (1) 16″ Pizza
- (1) 13 ounce container of Pillsbury Gluten Free Pizza Dough
- 4 – 5 ounces bottled wing sauce
- ½ a stalk of celery, slivered
- ½ a large carrot, slivered
- 1 – 2 Tbsp green onions, finely chopped
- 1 ½ – 2 cups shredded mozzarella cheese
- 5 – 6 ounces cooked chicken, shredded or chopped
- 3 – 4 Tbsp bleu cheese dressing
- 2 – 3 Tbsp bleu cheese crumbles
Start by prebaking your pizza dough. I basically followed the directions on the Pillsbury container but I have a few tips to get it to come out just right:
- The directions say to grease your pan or cutting board and your hands to keep dough from sticking when you roll it out. This did not work for me! The dough stuck like crazy to my cutting board. So I liberally sprinkled gluten-free flour on my cutting board, hands and rolling pin and the dough didn’t stick a bit.
- Use the whole container of dough for about a 16″ pizza. The directions say you can get an 11″ pizza with half the dough, but I just couldn’t get my dough to stretch that far without it tearing.
- I read on my friend Merrick’s blog that the best homemade pizza is made on a pizza stone so that’s what I used. But, you can easily use a standard metal pizza pan or cookie sheet.
- For a crispy crust put your pizza stone or pan of choice in the oven while it preheats.
- If you preheat your pan it will not take as long to cook the dough. I tried making it with and without a preheated pan. It took about 8 minutes with a preheated pan and about 11-12 minutes without.
- To get beautiful, golden brown edges brush on a little olive oil.
Once the dough is prebaked it’s time to add the wing sauce (I used Frank’s), mozzarella cheese, and chicken.
A couple of notes on the chicken – my husband informed me that he wouldn’t like this pizza unless the chicken was breaded but I really wanted to keep it gluten-free. Luckily, I stumbled on these gluten-free chicken fingers right by the deli meet at my local Smith’s grocery store. They were a little pricey (about $5 for the package) but it saved me the time it would take to make gluten free breaded chicken fingers.
Despite what my husband says I think this pizza would taste just as good with plain chicken. I love the way that Gina at Skinny Taste makes the chicken in this recipe. It would also be super easy to use one of those pre-cooked rotisserie chickens from the grocery store.
After adding those three toppings I put the pizza back in the oven for about 8 minutes to melt the cheese and heat up the chicken.
Next, I drizzled on a little bleu cheese dressing. I used store bought but Jillee has a great homemade recipe. To make drizzling easier I poured some dressing in a plastic baggie and cut off one corner to make a homemade pastry bag.
Finally, I piled on lots of carrots, celery, green onions and bleu cheese crumbles.
As Rachael Ray says, Yum-O!!
Jillee here……I simply MUST jump in here and say how much I enjoyed this pizza!! I’m not even a huge pizza fan, but I LOVE chicken wings and bleu cheese dressing and this was a wonderful combination of the two dishes. Thanks Kaitlyn! I think we have a new family favorite!
What’s on YOUR menu for Super Bowl Sunday?
Gluten-Free Buffalo Chicken Pizza
- 1 13 oz container of Pillsbury Gluten Free Pizza Dough
- 4 - 5 ounces bottled wing sauce
- ½ a stalk of celery slivered
- ½ a large carrot slivered
- 1 - 2 Tbsp green onions finely chopped
- 1 ½ - 2 cups shredded mozzarella cheese
- 5 - 6 ounces cooked chicken shredded or chopped
- 3 - 4 Tbsp bleu cheese dressing
- 2 - 3 Tbsp bleu cheese crumbles
- Pre-bake your pizza dough using the directions on the package.
- Add the wing sauce, mozzarella cheese, and chicken, then return the pizza to the oven for about 8 minutes to melt the cheese and heat up the chicken.
- Remove the pizza and drizzle on the bleu cheese dressing.
- Top with carrots, celery, green onions and bleu cheese crumbles.