Buffalo Chicken Pizza, Gluten Free Dairy Free

I know…  Buffalo Chicken.  PIZZA!  Hello, darling, come to mama!  Who’s watching the commercials the game today?  Honestly, it is all about the food for me.  Fun game food.  Gluten Free Dairy Free Buffalo Chicken Pizza combines two game day favorites into one tasty dish.  If you like your buffalo chicken hot and extra spicy, just add a bit more hot sauce to taste.  If you like to make it ahead (like I do) making your game day prep easier on yourself, there are freezer instruction for ya.  I hope you enjoy it as much as we did!

I use my family’s favorite Gluten Free Dairy Free Pizza Crust (it is also free of soy and nuts, and can also be egg and corn free) and it make two 13″ to 15″ pizza crusts.

 

Printable freezer labels for Buffalo Chicken Pizza.

Printable freezer cards for multiple batches of Buffalo Chicken Pizza

Gluten Free Dairy Free Buffalo Chicken Pizza

Angela Litzinger at test.angelaskitchen.com
Course breads, chicken, dairy free, game day food, gfcf, gluten free, pizza

Ingredients
  

  • One recipe of Gluten Free Dairy Free Pizza Crust divided into 2 pizza crusts and shaped
  • 3 tablespoons oil divided
  • one large onion thinly sliced
  • 1 pound boneless skinless chicken breast or tenders cut into slices
  • salt and pepper to taste
  • 2 tablespoons gluten free Worcestershire sauce
  • 2 to 3 tablespoons gluten free hot sauce of choice to taste
  • 1 cup tomato sauce
  • 1 cup gluten and dairy free cheese substitute I like my Pizza Cheese sauce, Cashew Cheese sauce, or a homemade shreddable mock-zzarela but use your favorite.

Instructions
 

  • Saute onion in 1 tablespoon oil until caramelized. Set aside.
  • In the same pan, heat remaining oil and sauté chicken until cooked through, seasoning with salt and pepper. Add Worcestershire sauce, hot sauce and tomato sauce. Stir until combined. Check seasonings and remove from heat.
  • Oil 2 pieces of parchment, place one on each of 2 13-inch to 15-inch pizza pans or a baking sheet. Set aside. Make pizza dough as per recipe. Divide dough in half. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
  • Dividing between the two pizzas crusts, evenly spoon sauce and chicken onto pizza crusts and to about 1 inch to the raised edges of dough. Dividing between the two pizzas top with caramelized onions.
  • If baking right away: Bake in a preheated 400 degree F oven until crust is golden and cooked through. Top pizzas with non-dairy cheese substitute if using. Put pizzas back into oven, but turn off the heat. Let the left over heat melt the cheese substitute. This should only take a few minutes.
  • To freeze: Add non-dairy cheese substitute, if using. Wrap with plastic and place in coldest part of the freezer. When frozen, you can remove the pizza from the pan and place on a circle of cardboard to prevent breaking while being stored. Wrap pizza well with plastic and foil.
  • To serve: Unwrap frozen pizza, leaving parchment. Put pizza on pizza pan or baking sheet; place in cold oven. Turn oven to 400 degrees. Bake until crust is golden and toppings are bubbly.

 

 

Sesame Chicken with Broccoli or Bok Choy, Gluten Free Dairy Free, Freezer Instructions

AK canning jar

When my son was just a toddler we lived near a wonderful restaurant that had the best vegetarian egg rolls and dinners.  Our budget was really tight then and it was always a big treat to rent a movie, order from the restaurant and snuggle down as a family to a cozy evening at home.  It was such a tradition my son grew to call the restaurant the “rice store.”  Honestly, when we first went gluten free I was so relieved to have an answer to my daughter’s health issues, I didn’t morn the loss of most gluten based food.  I didn’t, that is, until I realized our staple dinner for family movie night was now off limits.

One of the challenges with eating gluten free is no longer picking up easy take out.   Between gluten based soy sauces and the risk of cross-contamination, what are you to do?  Natalie of Gluten Free Mommy had the same challenge.  She missed her take out, setting out to make the Sesame Chicken that was her favorite.  As soon as I saw this recipe, I knew I had to try it. For my family I reduced the sugar and added broccoli (and I’ve made it with bok choy also – YUM!) to the dish to make it a one dish meal.

I made a triple batch for our use. One recipe was made for dinner that evening, one for the freezer, and one I divided into individual portions over rice for quick lunches or dinners for one.  Making Sesame Chicken ahead of time and freezing it means you will have the speed and convenience of take out without the cross-contamination risks.  When we’re craving take-out, all I have to to is heat and eat. Can’t get faster than that!

Printable freezer labels freezer for Sesame Chicken.

Printable recipe card for multiple batches of Sesame Chicken for the freezer.

Sesame Chicken with Broccoli or Bok Choy, Gluten Free Dairy Free, Freezer Instructions

Angela Litzinger at test.angelaskitchen.com adapted from [Gluten Free Mommy](http://glutenfreemommy.com/sesame-chicken/)
Course chicken, dairy free, freezer cooking, gluten free, main dish, make ahead, oamc, stir fry
Servings 6

Ingredients
  

  • 6 tablespoons sugar
  • 1/4 cup plus 1 tablespoon gluten free soy sauce divided
  • 2 1/2 tablespoons plus 1 teaspoon rice vinegar divided
  • 1 cup gluten free chicken broth
  • 1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces
  • 2 egg whites
  • 1/4 cup plus 2 teaspoons cornstarch tapioca or arrowroot starch
  • 1/3 cup oil
  • 1 pound broccoli floretes or sliced bok choy
  • 1 1/2 teaspoons garlic minced
  • 1/2 to 1 teaspoon chili pepper flakes or to taste
  • 1/4 cup sesame seeds
  • To serve: hot cooked rice and thinly sliced green onions

Instructions
 

  • In a medium bowl, combine sugar, 1/4 cup gluten free soy sauce, 2 1/2 tablespoons rice vinegar, and chicken broth. Set aside.
  • In a separate bowl, combine chicken pieces, 1 tablespoon gluten free soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch, stirring until well-blended.
  • In your wok or large skillet, heat half of the oil over med-high heat. Add broccoli or bok choy to heated pan and stir fry until crisp tender. Remove vegetables from pan and set aside.
  • Heat remaining oil in skillet. Cook chicken in batches until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Tent with foil to keep chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok). Reduce the heat to med.
  • Cook the garlic and pepper flakes for about a minute. Add set aside soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken, vegetables and sesame seeds. Stir around until everything is well coated with the sauce and heated through. Top with thinly sliced green onions and serve over jasmine rice.
  • Freezing Directions: When vegetables and chicken are done cooking, allow to cool. Once the sauce is thickened and bubbly, add chicken, vegetables and sesame seeds. Allow to cool. Place cooled mixture into freezer bags, removing as much air as possible. Seal, label and freeze.
  • To serve: Thaw and heat through. Top with thinly sliced green onions and serve over jasmine rice with a vegetable or salad.