Low Carb Buffalo Chicken Pizza

Don’t run off, y’all. Low Carb does not mean Low Delicious. This pizza…it’s fantastic. I wish I could call it No Carb, as it practically is, but I wanted to be honest. The very few grams of carbs come from the ranch dressing – which are null once spread out across the entire recipe, and you can opt to not use it at all if you so chose.

Here’s what you need to know:

This pizza has not one bit of flour in it.

Not a bit.

How? You know, I couldn’t believe it myself. A friend shared a recipe on facebook a few months back that showed a pizza made in a similar fashion, but it used sooo many eggs. I feared a recipe like that would be an omelet in taste, and that wasn’t what I wanted. So I experimented, and beyond my own belief, this “crust” tastes like pizza. It does! For a gal who has limited her carb intake as much as possible, to be able to eat ANY kind of pizza, without guilt, well…it’s a huge deal.

You can certainly use this “crust” recipe on other pizzas – pepperoni, sausage, whatever you like – it will work! I hope it changes the way you look at pizza, especially if you are living low carb like I am!

Low Carb Buffalo Chicken Pizza

  • Makes 8 (4 servings)
  • Estimated calories, 190 per piece, or 380 per serving
  • Estimated Carbs, less than one per piece


  • 2 cups shredded cheddar cheese
  • 2 eggs
  • 1 teaspoon oregano
  • ¾ cup chopped or shredded mozzarella
  • 1 cup diced or shredded chicken breast, cooked
  • ¼ cup Buffalo Sauce (or to taste)
  • ½ cup chopped celery
  • Cilantro (if desired)
  • Ranch Dressing (if desired)


1. Preheat oven to 400. Prepare two baking pans with aluminum foil, parchment, or other non-stick surface. Set aside.

2. Combine cheddar cheese, eggs, and oregano in a medium bowl and toss to thoroughly coat the cheese. Scoop mixture into 8 rounds and place onto baking pans. Flatten slightly to aid in baking. Bake at 400 for 8-10 minutes, or until edges are golden brown and crispy.

3. While crusts are baking, stir Buffalo sauce into chicken to coat.

4. Remove from oven and top with mozzarella, chicken, and celery. Return to oven for 2-3 minutes, or until cheese has melted. Remove and top with cilantro and drizzle of Ranch Dressing, if desired.

I actually loved this recipe so much that I made it on Daytime Blue Ridge, the NBC Daytime talk show where I appear a few times a month. Want to watch us make it? Just click below!


Thanks everyone, and have a great rest of your week!

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