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Frozen Buffalo Chicken & Cauliflower Pizzas

Frozen Buffalo Chicken & Cauliflower Pizzas

Prep time: 35 minutes plus standing and freezing
Cook: 25 minutes
Serves: 8

  • 1 envelope (¼ ounce) active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 cups all-purpose flour plus additional for dusting
  • 1 cup whole wheat flour
  • 2 cups cauliflower florets
  • 1½ cups shredded rotisserie chicken breast meat
  • ¼ cup plus 2 tablespoons cayenne pepper hot sauce, divided
  • 1 cup shredded low-moisture part-skim mozzarella cheese
  • ¼cup thinly sliced red onion
  • ¼ cup thinly sliced celery
  • ¼ cup yogurt-based ranch dressing


  1. In large bowl, whisk yeast, honey, oil and 1 cup warm water; let stand 5 minutes. Gradually add flours to yeast mixture, stirring after each addition until incorporated.
  2. Spray second large bowl with cooking spray. On lightly floured work surface, knead dough 3 minutes or until smooth and elastic; transfer to prepared bowl. Cover with plastic wrap; let stand 1 hour or until doubled in size.
  3. Preheat oven to 450°. Spray 2 rimmed baking pans with cooking spray. Divide dough into 2 equal pieces; roll each into a 10-inch circle and transfer to prepared pans. Poke dough circles all over with fork; bake 5 minutes or until very lightly browned.
  4. In large bowl, toss cauliflower, chicken and 2 tablespoons hot sauce. Brush pizza crusts with remaining ¼ cup hot sauce; top with cheese, cauliflower mixture and onion. Tightly wrap pizzas with plastic wrap, then foil; freeze up to 3 months.
  5. Preheat oven to 425°. Unwrap pizzas; bake directly on oven rack from frozen 25 minutes or until crust is golden brown and cheese melts. Sprinkle pizzas with celery; drizzle with dressing. Cut each pizza into 8 pieces to serve.

Per serving (2 pieces): 306 Calories, 9g Fat (3g Saturated), 33mg Cholesterol, 609mg Sodium, 41g Carbohydrates, 4g Fiber, 4g Sugars, 2g Added Sugars, 16g Protein

Chef Tips: Store bought pizza dough can be used in place of making your own dough. Just thaw and par-bake dough, like in this recipe, before topping and freezing. For a vegetarian option, replace chicken with an additional 1½ cups cauliflower florets.

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