Gluten Free Buffalo Chicken Pizza (Spicy, Cheesy, & Easy)

If you love bold, spicy flavors and cheesy pizza nights, my Gluten Free Buffalo Chicken Pizza is about to become a new favorite in your rotation. Tender rotisserie chicken gets tossed in buffalo sauce and ranch, then spread over a crispy pizza crust and loaded with melty Colby Jack and mozzarella cheese for a crowd‑pleasing dinner you can whip up in under 30 minutes. Whether it’s game day, a casual weeknight dinner, or just pizza night at home, this pie delivers exactly what you’re craving.

The key to this pizza’s irresistible flavor is the buffalo‑sauced chicken. I like to use shredded rotisserie chicken because it’s super convenient and already cooked, so the pizza comes together quickly. Once the chicken is coated in sauce and ranch and piled onto the dough, the cheese melts into gooey, spicy goodness as it bakes. When it’s done, a drizzle of extra ranch and a sprinkle of green onions add cool contrast and a pop of color.

Looking for a clean-ingredient buffalo sauce? I love this Classic Buffalo Sauce from Yo Mama's!

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 1 12 inch Pie

Ingredients:

1 Gluten Free Pizza Dough

2 cups Rotisserie Chicken

½ cup Buffalo Sauce

2 tbsp Ranch + more to drizzle

1 tbsp Italian Seasoning

½ tsp Salt 

½ tsp Black Pepper 

1 tbsp White rice flour 

1 cup Colby Jack Cheese

½ cup Mozzarella Cheese

Green Onions

Instructions:

1. Preheat your oven to 450°F and place a pizza stone on the middle rack to heat up. A hot stone helps get a crispy bottom crust without sogginess.

2. In a medium bowl, toss the shredded rotisserie chicken with buffalo sauce, ranch, Italian seasoning, salt, and pepper until the pieces are evenly coated in sauce. This builds all that classic buffalo flavor right into the topping.

3. Once the oven and pizza stone are hot, dust the stone with a sprinkle of white rice flour. This helps prevent sticking and gives the crust a nice texture.

4. On a lightly floured surface, roll out your pizza dough to your desired thickness (thin and crispy or a little thicker works both ways). Transfer it carefully to the pizza stone.

5. Spread the buffalo chicken mixture evenly over the crust, then sprinkle the Colby Jack and mozzarella cheese on top. You want good coverage so every slice gets cheesy, saucy bites.

6. Slide the pizza into the hot oven and bake for 15–17 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown.

7. Remove the pizza from the oven and finish with an extra drizzle of ranch dressing or buffalo sauce if you like. Sprinkle on the sliced green onions for a bright, fresh finish. Slice and enjoy!

Tips for the Best Buffalo Chicken Pizza

• Heat the Stone Well: Letting your pizza stone get fully hot before you bake really helps crisp up the crust and avoid a soggy center.

• Don’t Overload the Sauce: While buffalo sauce is delicious, too much sauce can weigh down the crust. Lightly coat the chicken so you get flavor without sogginess.

• Use Mozzarella and Colby Jack: The combo of cheeses gives you gooey stretch and great flavor without overpowering the buffalo taste.

• Add Ranch After Baking: Drizzling ranch after it comes out of the oven keeps it creamy and cool rather than having it bake into the pie.

• Extras You Can Try: If you want extra tang, sprinkle on blue cheese crumbles or add chopped celery on top after baking.

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