Buffalo Chicken Cali'flour Crust Pizzas

cauliflower crust, shredded chicken, buffalo sauce, creamy blue cheese sauce, arugula

Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 710 | Category: Gluten-Free, Keto, Low-Carb | Allergens: Contains Milk (Sour Cream, Blue Cheese, Butter + Cali'flour Crust) + Egg (Mayo + Cali'flour Crust) | Excellent Source of: Calcium, Iron, Potassium, Protein, Vitamin C | Good Source of: Fiber, Vitamin A


Equipment:

  • - Baking Sheet
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Bowl

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil
  • - Parchment Paper

What We Send:

  • - Arugula
  • - Blue Cheese
  • - Butter Pads
  • - Cali'flour® Original Italian Pizza Crusts
  • - Chicken Breasts
  • - Mayonnaise
  • - Sour Cream
  • - Sriracha
  • - White Wine Vinegar

Wine Pairings by @grapefriend

A light Pinot Gris will provide just a touch of ripe apple and pear to counter the spicy buffalo sauce.

Beer Pairings

A Bohemian Pilsner is the way to go.

TK Table Talk:

What’s something everyone does that NEVER looks cool?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

2. Preheat oven to 400°F.

Buffalo Chicken Cali

3. Poach Chicken: Massage chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place in a medium saucepan. Cover with cold water by 1 inch and bring to a boil over high heat. Immediately reduce heat and simmer for 10 minutes. Remove saucepan from heat and cover. Let stand until the chicken is cooked through (about 5 minutes). Remove to a cutting board to cool slightly. Reserve 1 to 2 tablespoons poaching liquid. Rinse pan.

4. Bake Crusts: While chicken cooks, place crusts onto parchment paper or aluminum foil-lined baking sheets. Bake 10 to 12 minutes or until crusts are browned.

Buffalo Chicken Cali

5. Make Buffalo Sauce: Melt butter in saucepan and add sriracha.

Buffalo Chicken Cali

6. Shred Chicken: Using two forks, shred the chicken. Add chicken to the sriracha mixture and stir. Add 1 to 2 tablespoons poaching liquid if chicken seems dry. Turn off heat and cover to keep warm.

Buffalo Chicken Cali

7. Make Blue Cheese Sauce: Stir together blue cheese, sour cream, mayonnaise, ONLY 1 teaspoon vinegar and 2 tablespoons olive oil.

8. Finish Pizzas: Spread blue cheese sauce evenly on crusts. Top with shredded chicken and sprinkle with arugula. Drizzle arugula with additional oil if desired.

To Serve: Cut pizzas into wedges and serve straight from the baking sheet.

Pro Tip:

Reheat leftovers in a cast-iron skillet on the stovetop for a crisper crust.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with@terraskitchen and #terraskitchen.