Frozen Buffalo Chicken & Cauliflower Pizzas

February 11, 2020

Prep: 35 minutes plus standing and freezing • Bake: 25 minutes • Serves: 8

1  envelope (¼ ounce) active dry yeast

1  tablespoon Honey Bear Farms Squeeze Pure Natural Honey

1  tablespoon olive oil

2 cups all-purpose fl our plus additional for dusting

1 cup whole wheat flour

2  cups cauliflower florets

1½  cups shredded chicken breast meat (from 1 Busch’s Rotisserie Chicken)

¼  cup plus 2 tablespoons cayenne pepper hot sauce, divided

1  cup shredded low-moisture part-skim mozzarella cheese

¼  cup thinly sliced red onion

¼  cup thinly sliced Organic Celery Hearts

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 fl ours 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 caulifl ower, chicken and 2 tablespoons hot sauce. Brush pizza crusts with remaining ¼ cup hot sauce; top with cheese, caulifl ower 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. 


Approximate nutritional values 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 caulifl ower fl orets.

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