Serves: 4

Crust Ingredients:
1-1/3 cup
Wheat-Free Market Pizza Crust Mix
¼ teaspoon salt
1 large egg
¼ cup water
2 tablespoons olive oil
Topping Ingredients:
1 cup grilled or leftover smoked or rotisserie chicken (white or dark)
2 tablespoons
Wheat-Free Market Wing Sauce
1 cup grated mozzarella cheese
¼ purple onion, thinly sliced
¼ bell pepper, diced


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

In a medium bowl combine pizza mix, salt, egg, water, and olive oil.  Place dough on lined cookie sheet and top with plastic wrap. Roll dough out until it is approximately 9X11 inches.

Bake crust for 18 minutes and then remove from oven and increase oven temperature to 400 degrees F.

In a small bowl toss chicken with buffalo sauce.

Top crust with cheese, sliced onion, bell pepper and chicken. Cook for an additional 10 minutes or until the bottom crust is brown and the cheese has melted.

Serve with Ranch Dressing if desired.

Buffalo Chicken Flatbread

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