Buffalo Chicken Pizza - Macrostax

Ingredients

• 1 lbs (454g) boneless, skinless chicken breast
• ½ cup (113g) ‘Frank’s Red Hot’ buffalo wing sauce
• 2 (312g) ‘Caulipower’ cauliflower pizza crusts
• 6-ounces (168g) 1/3 less fat cream cheese
• 1 ½ teaspoon ranch seasoning
• ¼ large (57g) red onion (sliced)
• 1 cup (112g) shredded low-moisture part-skim mozzarella cheese
• Preheat the oven to 425 degrees F and remove both ‘Caulipower’ cauliflower crusts from the freezer.
• Place cream cheese in a microwave-safe bowl and microwave for 30 seconds. Stir in ranch seasoning and spread the mixture evenly over both cauliflower crusts, leaving the outer ½-inch of crust bare.
• Divide the buffalo chicken evenly between the pizzas and top with sliced red onion and shredded mozzarella.
• Cut each pizza into 6 pieces. Serve warm, garnished with chopped green onion, if desired.
• Are you short on time or lacking an Instant Pot? Toss buffalo wing sauce with 12-ounces of pre-cooked or rotisserie chicken as an easy substitute. Macros may vary slightly.
• Leftovers will keep wrapped in the fridge for up to three days.
• Cooked buffalo chicken can be made up to 2 days ahead of time. Store in an airtight container in the refrigerator until ready to use.
• For a more authentic buffalo chicken pizza, drizzle the fully baked pizza with low-fat blue cheese dressing, such as ‘Bolthouse Farms’ chunky blue cheese dressing.