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Homemade Buffalo Chicken Pan Pizza

Pizza party! There are some days when you just need pizza…. it’s science. I absolutely love pizza but don’t eat it as much as I want to because it’s so bad for you. Jim and I have been talking for a while about using our trusty cast iron pan to make a pizza. We finally got around to it, and I’m so glad we did.

Buffalo Chicken Pan Pizza

Don’t be disappointed when you get to the recipe below. It’s not a healthy recipe, but it’s definitely healthier than anything you’d get from one of the fast food pizza chains. There aren’t 2 cups of artificial butter flavored spray sogging up the crust here. We’ve come up with a basic pizza crust that works really well for a pan pizza. It’s dense enough to hold up to the toppings and doesn’t dry out too much from being cooked in the cast iron pan.

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Meet Jim

Jim Lastinger - Saved by the KaleHi to all you Saved by the Kale regulars. I’m Jim Lastinger, Jen’s husband. She had a great idea over the weekend that I should start contributing more of my recipes and thoughts to Saved by the Kale. Here’s a bit about me. 

I started cooking at around 10 years old. My mother is the best cook that I know and she taught me well. Some of my favorite memories from childhood are cooking the family dinners myself or cooking alongside her. Over the past 25 years I’ve learned to cook just about anything and everything, and I love trying new things.

I also have a passion for making things completely from scratch…. things that probably shouldn’t or don’t need to be made from scratch. Some things that I’ve been know to make by hand are brown sugar, bbq sauce, spice blends, syrups (chocolate milk yum), and much more. I’m going to be sharing things like that occasionally as well as some of my favorite foods and recipes. 

Jen and I have pretty different ideas about food. I love barbecue, steak, burgers, wings, and pizza. She loves healthy food and finding ways to make everyday foods better for you. It’s an interesting dynamic that I hope comes through here in the future. 

I’m looking forward to spending a bit more time in the kitchen. Over the past few years I’ve been focusing largely on my work in the tech industry, but more and more I’ve been wanting to branch out and try some new things. Getting into the world of food blogging is an exciting avenue for me and I can’t wait to get started. There’s a lot of delicious recipes coming your way 🙂

 Leave any questions you have for me in the comments. You can also reach me on Twitter @jimlast. I look forward to getting to know all of you!

Gluten Free Roasted Veggie Pizza (Cheese-less)

Roasted Veggie Pizza

I don’t know if you have ever tried Amy’s Frozen Roasted Vegetable Cheese-less Pizza, but it is delicious. My only problem with it is that it is not gluten free. It was my plan to recreate that pizza by making a cauliflower crust, but then I remembered that I had a package of 2 frozen Udi’s gluten free pizza crusts in the freezer that I had been meaning to use. The cauliflower will have to wait a few days because I opted to go with Udi’s this time, and I was not disappointed.

Gluten Free Veggie Pizza

These little crusts were so good and very convenient. When topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies you can’t go wrong!

Cheeseless Veggie Pizza

I had some wonderful brussel sprouts with mine.

Pizza and brussel sprouts

 

GLUTEN FREE ROASTED VEGGIE PIZZA (CHEESE-LESS)
Serves 4
These little crusts were so good. Topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies. You can’t go wrong!
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pack of Udi’s Gluten free pizza crust (makes 2 pizzas)
  2. 4-5 mushrooms (sliced)
  3. 1½ large onions
  4. 2 garlic cloves
  5. ¼ cup roasted peppers, chopped
  6. ¼ cup artichoke hearts, chopped
  7. ¼ cup sun-dried tomatoes, chopped
  8. ¼ cup banana peppers
  9. 2½ tbsp olive oil
  10. 1 tbsp Apple Cider Vinegar
  11. ¼ cup low sodium vegetable broth
  12. salt and pepper to taste
Instructions
  1. Preheat your oven to 400° F and let your pizza stone heat up for about 30 minutes. While it’s heating go ahead and roast your pepper and your garlic. Peel your garlic and place in foil with a little oil and roast for 20 minutes with your pizza stone. For the pepper if you have a gas stove then you place the pepper directly on the burner that is on high, keep turning the pepper until most of the pepper is black. Then close tightly in a container for 30 minutes to let it steam. Take it out and the burnt skin should peel off leaving you with a soft roasted pepper.
  2. Slice your onions long and thin then place in a skillet on medium-high heat with a tbs of olive oil and stir. Cover the onions and cook, stirring frequently, until soft (about 15 minutes). Then remove lid and reduce heat. Add ¼ cup of the vegetable stock and 1 tbs of Apple Cider Vinegar, salt and pepper and cook down until the liquid is gone. The onions will cook for about 35 minutes total.
  3. When your pizza stone is finished baking take it out of the oven. If you are using an Udi’s crust then don’t worry about sprinkling it with corn meal but if you made your own crust then put some corn meal on your stone. Brush your garlic on the crust, then add your onions and all the rest of your chopped veggies.
  4. When using the Udi’s crust you only need to bake the pizza for 6-7 minutes, the crust will brown quickly! Take it out of the oven and sprinkle with a little sea salt and pepper and enjoy!
Adapted from The Fitness Dish
Adapted from The Fitness Dish
Saved by the Kale http://savedbythekale.com/
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