Two interesting facts about pizza: It doesn’t have to kill your abs, and it freezes surprisingly well.
This buffalo chicken pizza is a prime example. Once each pie is cooked and cooled, simply wrap each in foil, place in a large zip-top bag, and freeze.
When you’re ready to eat, simply defrost in the microwave 1-2 minutes, then broil on low in the oven until the edges are crisp again. It’s easier than delivery, and so much better for you.
Nutrition information (per pizza):
Calories: 360; total fat: 10g; protein: 35g; carbs: 30g; fiber: 3g
Recipe and photo by Jamila Rene, M.S., R.D., C.P.T. of UF IFAS Extension and No Nonsense Nutritionist.
Makes 6 servings
- 1½ pounds boneless skinless chicken breast
- 1-2 cups chicken broth
- 1 tsp each of onion powder and garlic powder
- ½ cup buffalo sauce
- 1 (16 oz) bag frozen mixed bell peppers & onions (~4 cups)
- 6 whole-wheat, high-fiber flatbreads or lavash
- 1-1/2 cups reduced-fat cheese (colby jack or mozzarella)
How to make it
Add chicken, broth, onion powder, and garlic powder to crockpot. Cook on low 6-8 hours or high for 4 hours. When chicken is tender enough (it starts to fall apart), remove from broth and shred with two forks. Alternately, you can skip this step and buy pre-shredded chicken or simply use chopped chicken breast. This can also be done the day before.
Combine chicken and buffalo sauce in a bowl. Set aside.
When the chicken is ready or near ready, preheat the oven to 375°. Line baking sheet with parchment paper, and spread out mixed bell peppers and onions on the sheet. Bake 30-45 minutes until peppers are softened. One cooked, remove from sheet and set aside.
Next, place the flatbreads on the baking sheet (you may need to do this is in batches or use multiple baking sheets). Bake 2-3 minutes until slightly crisp. This helps the flatbread hold the toppings better.
Top flatbreads with chicken, bell peppers, and cheese. Bake 4-5 minutes or until cheese melts.
Garnish with cilantro, if desired. Slice, and serve.