Shredded chicken

Creamy dill ranch

3/4 cup hot sauce

3-4 cups shredded mozzarella cheese

1/2 thinly sliced red onion

Mission carb balance tortillas


1. Preheat the oven to 350°F. Place the tortillas in a single layer on a few baking sheets or pizza pans. Place in the oven for 5-6 mins, then flip and place in the oven for another 5-6 mins. Just until they start to become golden brown.

2. While the tortillas are toasting, mix all of the chicken, all of the franks red hot sauce and ¼ cup of creamy dill ranch together in a bowl until well combined.

3. Let the tortillas cool until you can handle them. Be gentle because they are now crispy and a bit fragile. Spread 1 heaping tbsp of the Creamy Dill Ranch to within about a ¼ inch of the edge. Spread a heaping ½ cup of shredded mozzarella over the ranch then spread a heaping ½ cup of the buffalo chicken over the cheese. Add as may sliced red onions, extra ranch and cheese as you like to the top of the pizza.

4. Bake in the 350° oven for 10 mins, then switch the oven to a 500° broil and keep a close eye on it, they burn quickly on this setting. This step will add color and flavor to the top. I leave the pizza in the oven on that setting for 3-5 mins.

5. Remove them from the oven, cut and serve with some creamy dill ranch and hot sauce