Tony and I LOVE Buffalo Chicken Pizza, but being gluten and lactose intolerant makes pizza difficult for me. I was thrilled to find goat cheddar and raw milk cheddar at Aldi's and Bob's Red Mill Pizza Crust packages.
As I type this Tony is asking if I want anything besides the chicken and cheese on the pizza. We debate celery but decide against it. I told him we are allowed to splurge from time to time and not have veggies at dinner. He says there are peppers in the hot sauce and vinegar which are derived from vegetables so they must count. I'll let you decide. Thankfully we had salad for lunch with a Spring baby greens mix and tomato.
For the crust, I'm not happy with the yeast packet that is included and I keep jars on hand for when we try making gluten-free bread so I use that instead. I also mix the 1 1/4 cups water (microwaved for 45 seconds, it should be between 105 and 110F) with 1/4 tsp sugar and 4 1/2 tsp yeast (modification from a pizza crust recipe in my pre-gluten-free days) and let it ferment for 6-8 minutes. I add the yeast-water mixture to the rest of the ingredients and mix until combined. I don't let the dough rise for 20 minutes like the recipe says to do. We tried it once and it didn't seem to make a difference. Otherwise, follow the recipe on the package of crust mix.
Bob's Red Mill Gluten-Free Pizza Crust Mix
2 packets or 4 1/2 tsp yeast
1/4 tsp sugar
2 tbsp olive oil
8 oz raw milk, goat or sheep hard cheese (I find cheddar styles at Aldi from time to time)
Organic or non-grain fed, free range chicken
1 bottle Frank's Hot Sauce
While making the crust, cook the chicken in some of the hot sauce, leaving enough to use as the pizza sauce, then shred or dice. Top the pizza with hot sauce, cheese and chicken, bake for 15-18 minutes.
An afterthought, if you really want blue cheese, Roquefort is a blue cheese made from sheep milk.