- 2 cups gluten-free cheddar pretzels
- 2 boneless, skinless chicken breasts
- 1 egg, beaten
- 1 tablespoon buffalo chicken sauce
Rinse chicken and pat dry. Crush pretzels to make breading for chicken Combine egg and buffalo chicken sauce. Dip chicken into egg mixture then dredge in crushed pretzels. Repeat. Place on baking sheet prepared with non-stick spray. Bake at 400 degrees until chicken registers 160 degrees internally. (about 20-30 minutes, depending on the size of the chicken breast.) Allow to rest for at least 15 minutes. Slice in ¼ inch slices. Set aside.
- 1 1/3 cups Bisquick gluten-free mix
- 1/2 cup water
- 1/3 cup oil
- 2 eggs, beaten
Heat oven to 425 degrees. Grease a 12-inch pizza pan. Stir Bisquick mix, water, oil and eggs until well combined. Spread in pizza pan. It will be sticky so greasing your hands can help. Bake 15 minutes. Crust will appear cracked, but this is normal.
- 1/2 cup whipped cream cheese
- 4 tablespoons buffalo chicken sauce (more or less to taste)
- 1 1/2 cups shredded mozzarella
Combine cream cheese and buffalo chicken sauce; microwave 30-60 seconds until creamy and easy to spread. Spread over pizza crust carefully in a thin layer. Layer mozzarella cheese and as much of the sliced chicken as desired over the cream cheese. Bake an additional 10-15 minutes until cheese is melted. Drizzle with more buffalo chicken sauce if desired.