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Buffalo Chicken Pizza Skulls:

If you want a delicious and quick dinner item for your Halloween night, then these buffalo chicken pizza skulls are a must. And they are great for entertaining if you are hosting a Halloween party.

Ingredients you will need:

  1. Chicken breast (time saving hack: buy a rotisserie chicken and shred)
  2. Salt and pepper
  3. Chicken Bone Broth (only use if making Instant pot chicken)
  4. Ghee (substitute oil or butter)
  5. Buffalo sauce
  6. Celery
  7. Carrots
  8. Onions
  9. Garlic
  10. Green onions
  11. Blue cheese
  12. Shredded cheese of choice (I used shredded Monterey Jack with hatch chili)
  13. Store bought pizza dough (make your own from scratch or try this gluten free alternative too)
  14. Ranch dressing

Preparing the Instant pot shredded chicken:

First things first, prep the Instant pot shredded chicken. But if you are pressed for time, a store bought rotisserie chicken works great. Add two chicken breast to the Instant pot, season with salt, pepper, and garlic powder. And add the chicken bone broth or water, close instant pot, seal valve, and set to poultry setting for 15 minutes. And once done let pressure release naturally and shred the chicken with two forks.

Making the buffalo chicken stuffing:

And once the chicken is done it is time to prepare the buffalo chicken stuffing. Add ghee to a large pan on medium high heat and melt the ghee. Next, add the diced onions, celery, carrots, salt and pepper, and sauté for 5 minutes. And add in the shredded chicken, buffalo sauce, green onions, and sauté for about 5 minutes.

Pizza dough:

Feel free to use whatever type of pizza dough you dig for this recipe.  I went with one of Todd’s favorites, Pillsbury pizza crust (no judgment please). Because let’s be honest, I primarily made these for him. But this gluten free option is great too for this recipe, for those with food allergies. Cut the dough in half and then slice into 6 even slices. And place each slice into the skull baking pan, carefully pressing dough down into the mold.

Putting the pizza skulls together:

And once the slices of dough are in the baking tin, add about 1/3 cup of the buffalo chicken stuffing, top with blue cheese, and shredded cheese, and fold over the pizza dough on top of the filling. Try your best to create a seal, so that the stuffing doesn’t squeeze out of the sides while baking. And bake 350°F for 18-20 minutes or until golden brown.

How to serve:

And once done baking, carefully remove out of the skull tin, transfer to a serving platter, and serve with your favorite ranch dressing, celery sticks, and carrots.

Can I make these dairy free?

Yes, these buffalo chicken pizza skulls can be made dairy free. Here are items I would replace in order to make dairy free:

  1. Ghee/ avocado oil or dairy free butter
  2. Blue cheese/ dairy free blue cheese but if you can’t find one, just omit and use a dairy free blue cheese dressing for dipping them into
  3. Shredded cheese/ dairy free shredded cheese

The buffalo sauce and ranch I use are both dairy free. And just make sure when shopping for yours, you use dairy free options. And also make sure the pizza crust doesn’t contain any dairy.

Check out these other Halloween eats:

Jalapeño Popper Mummies

Halloween Taco Dip

Buffalo Chicken Pizza Skulls:

Makes 6


Instant pot shredded chicken:

  • 2 chicken breast
  • Salt and pepper to taste
  • 1 1/2 cup chicken bone broth
  • 1/2 tsp garlic powder

Buffalo chicken stuffing:

  • 1 1/2 Tbsp ghee substitute avocado oil or dairy free butter
  • Instant pot Shredded chicken can use rotisserie chicken
  • 1 8.5 oz bottle Buffalo sauce Use less if you don't want too much of a kick
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/3 cup onions
  • 4 garlic cloves
  • Salt and pepper to taste
  • 1/4 cup diced green onions
  • 1/4 cup blue cheese Substitute dairy free option or omit
  • 1/4 cup shredded cheese ( I used Monterey Jack with Hatch chili) Substitute dairy free shredded cheese

Pizza dough:

  • 1 13.8 oz store bought pizza dough crust I went to Pillsbury Classic Pizza Crust but for a Gluten Free option Simple Mills is a great option


Instant pot shredded chicken instructions:

  • Add everything to instant pot
  • Set to poultry setting
  • And cook for 15 minutes
  • Once done let pressure release naturally
  • Shred with two forks

Buffalo chicken stuffing instructions

  • Add ghee to a large pan and warm through on medium high heat
  • Add onions, celery, carrots, salt and pepper, and sauté for 5-7 minutes
  • Add garlic and cook a minute
  • Add shredded chicken, buffalo sauce, green onions, and mix
  • Sauté for 5 minutes

Pizza dough instructions:

  • Slice the store bought dough in half
  • And slice into 6 strips

Putting it all together:

  • Add one of the strips to the middle of the skull pan and carefully press down
  • Add about 1/3 cup of the buffalo chicken stuffing
  • Top with blue cheese and shredded cheese
  • Fold over the pizza dough and carefully press in to secure
  • Bake 350°F for 18-20 minutes or until golden brown
  • Serve with ranch, celery sticks, and carrots