Gluten Free or Not

Buffalo Chicken Pizza: King Arthur Flour

I survived the Super Bowl!  Not a very big deal just a small gathering of friends and some outstanding food.  Having any kind of gathering for me pretty much always includes food.  Food is a great place to come together.  So much culture and traditions can be found in food choices and preparation.


Take me for example.  I was raised by a wonderful southern woman who cooked southern.  I’m not sure my mother ever used a recipe from a book.  When growing up I don’t remember cookbooks in the house and as we had not reached the computer age so everything she did was pretty much in her head.  I remember her fried chicken, beef stew and smothered steak.  A few things she had picked up along the way were spaghetti with French bread and what she referred to as Goulash. 

Then of course there were pinto beans.  Beans were a staple in our house.  Every Monday she would make a big pot of beans and we would have them in some form for the rest of the week.  On Monday they were typically served with Southern style cornbread.  Upon moving to the southwest and being introduced to refried beans I learned that my southern mother had her version as well.
Somewhere around late elementary or early junior high, pizza found it’s way into our home.  The base of the pizza was always from Chef Boyardee.  As for the toppings they really didn’t make a lasting impression.  I remember mixing the prepackaged dough, letting it sit and then stretching it to fit a pan.  For a brief period of time I lived in the Chicago area.  There was an amazing take out pizza place that delivered.  It was local and Mamma Mia’s seems to stick in my mind as the name.  On occasion we would have delivered pizza from there.    Delivered, pre-made pizza was a treat that was to be savored. 

Now when I think of pizza I think of it as something special. Something to be shared with others.  When King Arthur Flour sent out an e-newsletter recently it included a recipe for Buffalo Chicken Pizza.  There version was laden with gluten.  I looked at the recipe and quickly decided that I could do something similar and make it gluten free.  I was right.  The crust was my go to Gluten Free Pizza Crust.  I did make 2 10 inch crusts earlier in the day and had them ready and waiting for easy assembly and final baking during halftime.  The rest of the recipe was mine inspired by King Arthur.

Buffalo Chicken Pizza

2 pre-made 10″ pizza crusts
2 pounds boneless, skinless, chicken breasts
1/2 cup Greek yogurt
1 to 2 tablespoons Tabasco sauce
1/4 cup garlic infused olive oil
1 to 1/2 cup all-purpose flour, gluten free blend
1 to 2 teaspoons seasoning salt blend
cooking oil
1/3 cup bottled wing sauce
1 to 2 tablespoons butter melted
6 (1 oz) slices mild Provolone cheese
4 oz Parmesan cheese, grated
4 to 5 green onions, sliced
crumbled Feta cheese, to taste

Cut the chicken into 1-1/2 to 2 inch pieces and place in a glass dish.  Mix together the yogurt and Tabasco sauce. The amount of Tabasco sauce will depend on your taste buds.  I like it when the yogurt is just tinted pink.  Add the chicken to the yogurt blend, cover and refrigerate at least 1 hour or overnight.



To cook the chicken, remove from marinade and shake lightly to remove excess.  The yogurt will cling to the chicken providing a nice base for the flour to adhere to.  Season the flour to taste with seasoning blend.  Place in a paper bag or container with tight fitting lid.  Shake to combine the seasoning, add in chicken several pieces at a time.


In a heavy skillet warm about 2 inches of oil until the oil sizzles when the tip of a wooden spoon is placed into it.  Add in the coated chicken, taking care not to overcrowd the pan.  Place a splatter screen over oil and let the chicken cook until crisp and golden.  For added crispness, place a cooling rack over a cookie sheet, layer the cooked chicken on cooling rack and place in a 450 degree oven for 3 to 5 minutes.


After chicken is cooked, place in a large container, combine the wing sauce, melted butter and pour over chicken.  Toss the chicken with mixture until coated.  Please note:  tossing is the secret to success.  If the chicken pieces are stirred the coating will breakaway.  Now you are ready to enjoy the boneless wings with your favorite dipping sauce. 

The 2 pounds of chicken made enough for 4 adults to enjoy about 6 to 8 pieces with dipping sauce and plenty left for two 10″ pizzas.  King Arthur’s Gluten Free Multi-purpose Flour  is perfect for coating the wings.  Now as your guests are enjoying the wings the pizzas can be easily assembled.

Preheat oven to 375 degrees.  Place the pre-made crusts on baking stone or cast iron griddle.  Drizzle lightly with garlic infused oil. Lay 3 slices of sliced provolone on each crust.  They will overlap slightly on a 10-inch crust.  Cut the boneless wings in half lengthwise and place cut side down on top of cheese.  Sprinkle with cut green onions, crumbled feta and Parmesan to taste.  

Place in preheated oven for 10 to 12 minutes or until cheese is melted and chicken is hot. 

Cut each pizza into eights and serve.   If you want to be really decadent, serve the cooked pizza with ranch dipping sauce. 

As always when cooking gluten-free you will need to read labels and do your research.  Enjoy!

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