NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sprouted grain tortilla

0.75 oz part-skim mozzarella cheese

2 tbsp buffalo hot sauce

0.5 tbsp ghee

1 tbsp plain Greek yogurt

0.25 tsp garlic powder

0.25 tsp dried dill

2 tbsp red onion

1 stalk celery

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into small half-inch cubes and season evenly with the sea salt and black pepper.

• 3

  In a small non-stick skillet over medium heat, melt the ghee and whisk in the buffalo hot sauce until well combined.

• 4

  Add the diced chicken to the skillet, sautéing for 5-6 minutes until the chicken is cooked through and the sauce has thickened slightly to coat each piece.

• 5

  Place the sprouted grain tortilla on the prepared baking sheet and bake for 3-4 minutes until it starts to feel firm and crisp.

• 6

  Remove the tortilla from the oven and spread any remaining buffalo sauce from the skillet over the surface, leaving a small border for the crust.

• 7

  Top the tortilla with the buffalo chicken pieces, finely diced red onion, and the shredded part-skim mozzarella cheese.

• 8

  Return the pizza to the oven and bake for an additional 6-8 minutes until the cheese is melted and bubbly and the edges are a deep golden brown.

• 9

  While the pizza bakes, stir together the Greek yogurt, garlic powder, and dried dill in a small bowl to create a zesty ranch-style drizzle.

• 10

  Remove the pizza from the oven, garnish with thinly sliced celery for a fresh crunch, and finish with the prepared yogurt ranch drizzle before slicing.