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Buffalo Chicken Pizza Skulls:
Makes 6
Ingredients
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
Instructions
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