Buffalo Chicken Flatbread
Buffalo chicken flatbread has a garlic herb base with mozzarella cheese, buffalo chicken, and red onion on a flatbread crust with a drizzle of dairy free ranch. Enjoy this easy recipe for your next pizza night. It’s dairy free with a gluten free option.
Looking for more flatbread recipes? Try my pesto chicken flatbread, southwest BBQ chicken flatbread, or margherita flatbread.
Ingredient Notes
- Garlic base – olive oil and garlic cloves.
- Flatbread – either store-bought flatbreads or homemade. I used this flatbread recipe, but instead of making 6 small flatbreads as the recipe suggested, I made mine into two larger flatbreads.
- Dairy free buffalo sauce – dairy free butter, cayenne pepper-based hot sauce and Worcestershire sauce.
- Mozzarella cheese – sliced fresh dairy free mozzarella, store bought shredded mozzarella, etc.
- Leftover rotisserie chicken or cooked chicken – this can be either chicken breast or boneless skinless chicken thighs.
- Red onion – thinly sliced so it cooks through in the oven.
- Dairy free ranch dressing – a drizzle over the top helps cut through the heat from the buffalo sauce, but leave out the dill pickles and you’re left with the most incredible ranch dressing.
- Garnish – sliced chives or green onions.
How to Make: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make the garlic infused olive oil. Warm garlic cloves, thyme, and olive oil in a small saucepan.
- Make buffalo chicken. Whisk together melted butter, hot sauce and Worcestershire sauce until well combined then stir in the shredded chicken.
- Assemble flatbread. Add the flatbreads to an unlined baking sheet. Brush the crust with the infused olive oil, then top with mozzarella cheese, buffalo chicken, and sliced red onion.
- Bake. Bake flatbreads for 7-10 minutes. Remove from the oven. Add a drizzle of ranch dressing and sliced green onion or chives on top. Cut into slices and enjoy!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this buffalo chicken flatbread recipe using what you already have? Here are some ideas…
- No flatbread? – you can also use pita bread or naan if not dairy free.
- Make it gluten free – use your favorite gluten free flatbread.
- Make it plant based – use shredded extra firm tofu in place of the chicken.
- No red onion? – use shallot or yellow onion.
- Add-ins – halved cherry tomatoes, bell pepper, etc.
Helpful Tips
- Use leftover chicken to turn this into a quick and easy meal.
- For an extra crispy crust, pre-bake the flatbreads for 5 minutes before adding toppings. Or you can also put the flatbread under the broiler for 1-2 minutes at the end of the cooking time, watching carefully so it doesn’t burn.
More Flatbread Recipes
- Margherita Flatbread
- Southwest BBQ Chicken Flatbread Pizza
- Dairy Free Caprese Flatbread
- Pesto Chicken Flatbread
Did you try this buffalo chicken flatbread? If so, please leave a comment & a star rating below. Thank you!
Buffalo Chicken Flatbread
Buffalo chicken flatbread has a garlic herb base with mozzarella cheese, buffalo chicken, and red onion on a flatbread crust with a drizzle of dairy free ranch. Enjoy this easy recipe for your next pizza night. It’s dairy free with a gluten free option.
Ingredients
Garlic & Herb Olive Oil
- ¼ cup olive oil
- 3 cloves garlic peeled and smashed
- 1 teaspoon dried thyme or a few fresh thyme sprigs
Dairy Free Buffalo Chicken
- ¼ cup dairy free butter melted
- 2 tablespoons Frank's red hot sauce or another cayenne pepper based hot sauce
- 1 teaspoon Worcestershire sauce
- 3 cups shredded cooked chicken
Flatbreads
- 2 flatbreads either homemade or storebought
- garlic & herb olive oil
- mozzarella cheese of choice to taste
- 3 cups buffalo chicken see notes below
- ¼ cup thinly sliced red onion
Garnish
- drizzle dairy free ranch dressing see notes below
- chives or green onions
Instructions
- Preheat oven to 400ºF/200ºC.
- Make the garlic infused olive oil. Add smashed garlic cloves, dried or fresh thyme, and olive oil to a small saucepan over medium-low heat. Warm for 4-5 minutes then remove from the heat and set aside.
- Make buffalo chicken. In the bottom of large bowl, whisk together the melted butter, hot sauce and Worcestershire sauce until well combined then stir in the shredded chicken until evenly mixed.
- Assemble flatbread. Add the flatbreads to an unlined baking sheet. Brush the crust with the infused olive oil, leaving about ½-inch space around the edges. Then top with mozzarella cheese, buffalo chicken, and sliced red onion.
- Bake. Bake flatbreads for 7-10 minutes. Remove from the oven. Add a drizzle of ranch dressing and sliced green onion or chives on top. Cut into slices and enjoy!
Notes
Buffalo chicken: I like to generously pile the chicken onto the flatbreads, but you’ll likely have a little left over.
Dairy free ranch: I love my dill pickle ranch dressing, but for drizzling over the pizza, I recommend leaving out the dill pickles and you’re left with the most incredible ranch dressing.
See the blog post for step-by-step photos, substitutions & variations, and helpful tips.