Buffalo Chicken Pizza with Carrot + Celery Crust (Gluten-Free)

60 minutes

serves 1

After doing many episodes of Skyler Swap, I decided to ask what you guys wanted to see me making in the next round of episodes. A lot of you said you wanted to see a buffalo chicken dip or pizza, so I decided to make pizza because, let’s face it, I’m a pizza lover. I’m really proud of how this recipe turned out because I think making buffalo chicken “healthy” or “wholesome” is pretty challenging. The first swap I made is the crust — I got rid of refined flour and decided to make a carrot and celery crust, because those are the two most popular side dishes served with buffalo wings. Then, I swap out the heavy buffalo sauce and blue cheese dressing with hot sauce, and a lighter blue cheese Greek yogurt dressing that you can make yourself. I also incorporated hard mozzarella cheese into the crust of the pizza and in the toppings in order to give that cheesy, pizza-like finish, even though this is a Skinny Swap. I think there’s a common misconception that cheese is bad for you, but I don’t think small amounts are. If I want cheese, there really is nothing like it to substitute, so I damn well eat cheese because it makes me happy and I am not lactose intolerant.

Enjoy this recipe and let me know if you end up making it!

woman snacking on carrots and celery with a thin crust buffalo chicken pizza on a blue plate
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Adjust Servings
Pizza Crust
1cup celery
1cup carrots
1large egg
1/2cup hard mozzarella cheese
1/2tsp salt
1/2tsp black pepper
Pizza Toppings
1/2cup Greek yogurt
1tbsp crumbled blue cheese
1/4cup hard mozzarella cheese
Organic hot sauce
1 cooked chicken breast
Cheese cloth



Preheat the oven to 400 degrees Fahrenheit.

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In a food processor, combine celery. carrots, salt and pepper, and blend until finely chopped.

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Wring out your celery and carrot mixture in a cheese cloth, removing all of the water from the contents. Make sure to get as much water out as you can.

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In a large bowl, combine dry carrot and celery mixture with an egg and shredded mozzarella.

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Line a baking sheet with parchment paper and flatten your dough on top, until very thin. We want it as thin as it can get without breaking.

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Bake the crust for 10 minutes, until solid, and a little golden on the edges.

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In a pan, sear your chicken meat until fully cooked. Set aside.

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In a bowl, combine Greek yogurt, blue cheese and hot sauce. Add salt and pepper to taste. Mix until thoroughly combined. You can also mash the blue cheese into the yogurt for a less chunky consistency.

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