Sunday, April 1, 2012

Looking to spice up a gluten free pizza? Check this one out!

Buffalo Chicken Ranch Pizza

1 Pkg. of Chebe Gluten Free Pizza Crust Mix (Any GF Crust can be substituted)
15 oz of Pizza Sauce (About 2 cups)
1/2 cup (Mild)  3/4 cup (Medium)  1 cup (Hot)   Buffalo Wing Sauce
2 cups of chopped cooked chicken
2 cups of Mozzarella Cheese or Daiya Mozzarella Shreds
Gluten Free Ranch Dressing for garnish or dipping

Optional Ingredients:
Blue Cheese Crumbles
Red Onion

Make Your Crust according to directions.  I use Chebe Pizza Crust Mix, and pre-bake it for about 8-10 minutes.  Just till golden brown.  This will give you a crispier crust.

Take about 15 ounces (Just about 2 cups) of your favorite Gluten Free Pizza Sauce and place into a mixing bowl.  I use Dei Fratelli; they use all natural ingredients, no added dairy and are clearly labeled Gluten Free.
Add your wing sauce to the pizza sauce.  I use Sweet Baby Ray's Buffalo Wing Sauce.  We use 3/4 cup.  It gives it a definitely "Buffalo" flavor with zip, not too much heat.  When mixing start with 1/2 cup; taste and increase by 1/4 cup. This will make enough sauce for 2 - 4 pizzas.  You can freeze the unused portion for busy week nights.

Spread the sauce over the entire pizza crust.  I add about 1/2 of the cheese at this time.
Top with the 2 cups of cooked chicken.  I grill mine (seasoned with just salt, pepper and garlic powder), it just add a little more flavor.
(If your going to use the Red Onions and/or Blue Cheese Crumbles - add them now)
Top with the remaining cheese and place into the pre-heated oven at 425 degrees for 8 - 14 minutes.
 Let the cheese set (just like you would with lasagna) before cutting.  Trust me on this one!  It will make cutting much easier.

 Garnish with your Gluten Free Ranch (Hidden Valley IS Gluten Free, but not dairy free) or serve on the side as a dipping sauce.

© Gluten Free in GB

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