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Buffalo Chicken Keto Pizza Recipe (Tastes Like Real Pizza)

chicken & seafood recipes May 08, 2019
This is by far one of my favorite Friday night meals! Keto pizza is super easy to make and actually turns out like a real pizza (no fork and knife needed with this one).

Buffalo Chicken Keto Pizza Recipe

Prep Time:
10 mins
Cook Time:
20 mins
Total Time
30 mins
Course: Main Course Cuisine: Low-Carb/Keto Servings: 6 servings


For the Crust

  • 1.5 cups shredded mozzarella cheese
  • 2 tablespoons cream cheese
  • 3/4 cup almond flour
  • 1/2 teaspoon sea salt
  • Spices of choice (pepper, garlic powder, onion powder, etc.)

For the Topping

  • 2 cups shredded rotisserie chicken
  • 1/2 cup Frank's Red Hot Sauce, divided
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 425°F and line a pizza pan or baking sheet with parchment paper.
  • Add mozzarella and cream cheese to a microwave safe bowl and microwave for 30 seconds. Stir to combine and microwave for another 30 seconds, or until cheese is melted
  • Add almond flour, egg, salt, and spices of choice to cheese mixture and mix until dough forms.
  • Spread dough onto parchment lined pizza pan. Lay another piece of parchment paper over dough and press/roll into a semi-thin layer.
  • Remove parchment paper and use a fork to poke holes around the dough.
  • Bake for 12-15 minutes or until crust is golden brown.
  • Meanwhile, in a large bowl, add shredded chicken, 1/4 cup hot sauce, melted butter, and garlic powder. Stir until chicken is well coated.
  • Remove crust from the oven and pour the remaining 1/4 cup hot sauce onto the crust, spreading evenly.
  • Top with shredded chicken mixture and sprinkle with mozzarella and cheddar cheese.
  • Return pizza to the oven and bake for 5 to 7 minutes or until cheese is melted. Enjoy!


Nutrition Per Serving (1/6 of pizza): Calories: 385; Total Fat: 29g; Protein: 26g; Total Carbs: 5g; Fiber: 1.5g; Net Carbs: 3.5g

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