Paleo Pizza Crust
- 2 cups Almond meal
- 2 eggs
- 2 tsp oil
- 1/2 lb boneless, skinless chicken breast -1″ strips
- 3/4 cup Frank’s Red Hot Original
- 1 tbsp coconut oil
2 tbsp ghee, room temperature
1/2 tbsp dried herb of choice
squeeze of lime or lemon juice (enough to reconstitute dried herbs)
Combine all pizza crust ingredients in a bowl and knead together to a dough consistency. Add some more almond meal to reach the appropriate texture. Spread out the dough on a lined baking sheet or pizza pan to about 1/4″ thickness in the center, and about 1/2″ for crust. Bake at 350F for 15 minutes.
While the crust is baking, cook chicken breast strips in a pan over medium high heat with 1tbsp olive oil. In a small bowl, whisk together the Frank’s Red Hot and coconut oil. Once the chicken is no longer pink, remove from heat and toss in the buffalo sauce.
While the crust is baking and your chickens soaking up the buffalo sauce, whisk up some paleo ranch ghee. Using the basic herb butter (ghee) template, I combined 2 tbsp ghee with the juice of a lemon, 1/2 tsp each of dried parsley, dill weed, and onion flakes, 1/4 tsp garlic powder, and 1/8 tsp ground pepper.
After baking the crust for 15 minutes, remove from the oven and spread some grated cauliflower (optional), the buffalo chicken, and drizzles of the ranch ghee. Bake the assembled pizza for 10 minutes.