Paleo Buffalo Chicken Pizza! – Eat The Pizza! #36

Paleo Buffalo Chicken Pizza! – Eat The Pizza! #36


(dog barking) (electronic music) – Hey, I’m Alyssia. – And I’m Christian. – And welcome to Eat The Pizza. – And today we are making
a buffalo chicken pizza. – Say what? – Say what. – It is completely Whole30 approved because in January, last
month, when you’re seeing this, we did Whole30, which is right
now when we’re filming this. We’re gonna just get as creative as we can and bring you some buffalo chicken pizza. – Why don’t we get as creative as we can and bring them some buffalo – Break! – Alright, so I’m gonna be shredding up some chicken as you can see here. It’s already cooked it just
needs to be shredded up. It’s for the pizza. – I boiled that chicken
before we started filming ’cause I thought– – Boiled chicken. – And you didn’t really need to waste time seeing how to boil chicken. – How to boil chicken. – It’s really boring.
– Keep the pizza special. – I’m making the crust,
which is a completely Paleo, Whole30 compliant crust, except actually there’s no pizza crust
that’s Whole30 compliant because you’re not technically,
well, not technically, like morally, ethically, allowed
to make pizza on Whole30. They don’t believe in
it, the whole sex with their pants on thing, which I
think is sort of ridiculous. But anyway, I’m not going
to not film an Eat The Pizza for a whole month just to do a Whole30, so they can just get over it. The base of the crust is
almond flour, coconut flour, tapioca flour, some
Italian seasoning, salt, and garlic powder, and onion powder. Oh Panda, look at that baby. I have a third cup of
water, which I’m adding a third cup of light
olive oil and I’m adding one tablespoon of raw apple cider vinegar, which is disgusting– – [Christian] Oh it
smells so bad, oh my god. It smells like a foot. – Have you ever drank this stuff? I have. – [Cameraman] I’m backing up. – For an episode actually. – [Cameraman] I’m backing up. – Maybe you saw
– You’ve probably already seen – [Cameraman] I’m backing up. – I’m gonna add this warm water, oil, and vinegar mixture into this flour, well this is not my recipe, – So if it doesn’t work, don’t blame her. – But I have confidence in the person whose recipe it is, I can’t remember whose it is actually,
but I will link it below. I am going to now take
this room temperature egg, I have been letting this egg
sit at room temperature for– oh! Shoot. Okay, I’m adding this
whisked egg into the dough. – Ooh, that’s becoming a dough. – And now I’ve gotta add a
little bit of coconut flour, what are you doing? – I’m gonna make the buffalo sauce, a Whole30-approved buffalo sauce. – Yeah, so this is like the thing, buffalo sauce is zero calories, and it’s pretty much just a hot sauce, except it has like some preservatives that are questionable,
so this is a DIY recipe with just regular hot
sauce, ghee, coconut aminos, which I think is supposed to replace the worchish, worchester-shire. – Worcestershire. It’s Worcestershire. (suspenseful noise) – The best thing in
the world just dropped. Dangit. – Coconut aminos, coconut aminos. – I’m not nuts about
buffalo, to be honest. – I am pretty nuts about it, actually. – I would rather, if I’m gonna have wings, ’cause buffalo’s usually on wings, – How about just a dash of this? – I would rather have like teriyaki. Why are you using my whisk? Aww. Hi honey, look at that tail. You found the coconut flour. I’m just gonna go for this. – Go for it. (smacking noises) – Alright, there’s the crust, I think that’s good
enough, what do you think? (electronic music) – What are we doing? We’re making a garlic ranch sauce. – We’re making a garlic ranch white sauce. – A garlic ranch white sauce. – To go with our buffalo
chicken on the pizza, ’cause we figure we needed a sauce. – To go with the sauce
to go with the pizza. – He wanted to do like a tomato, you want to do tomato with buffalo. That would be disgusting. – So you wanna do a white sauce. – Yeah, so that’s what we’re doing, but we’re doing it Whole30-approved. – I’m adding this stuff. One stuff. – You gotta say what it is. – That was almond milk, these are cashews. Apple cider vinegar, apple cider vinegar. – Instead of adding
ranch, I’m making my own kind of ranch mix up as I go, which, – Why not? – There’s some dill, – Olive oil, which has
a garlic flavor to it. – Onion powder. – I’m gonna salt it up, do
a little bit of salt in it. – A little bit of pepper,
italian seasoning, tablespoon of flour to help thicken it up. – Minced onion. – This is parsley, celery, get it? Celery and buffalo. Whoa! Anti-inflammatory ranch sauce. Blend, blend blend, blend, blend! – It’s gonna be like a brown sauce. – It’s supposed to be a white sauce. – When the cashews are
in the food processor, – You gotta really let ’em go – Gotta let ’em go! – It’s gotta be for a few minutes. – It’s gotta be for a few minutes, so that you can blend the cashews – Trust me, you really
want a creamy sauce. and they become a thickness. – Make sure you really blend it up. – Come on. – Tastes like a garlic sauce. – Ooh, that’s good. – [Cameraman] Holy. – Let’s do it. C-c-c-come on. – Here’s the chicken, alright, let’s just put it in there, – Yeah why don’t we just put it in there. – You stir it up. – Alright, you think this is done? – Yeah, it’s done, let’s do this. I gotta say, this crust looks pretty good. – Alright, so now we’re gonna put our white garlic sauce onto the crust. – And our buffalo chicken. – And our buffalo chicken. – This is our white garlic celery sauce, it’s really saucy. – And celery-y. – I’m impressing myself, what can I say? This smells like Olive Garden. – Yeah it does. – [Cameraman] Yeah, the breadsticks. – Maybe it tastes like the stuff you dip the breadsticks in,
is that what I’m thinking? – Or like the stuff
the brush on top of it? – [Cameraman] The stuff
they brush on top of it. – That’s what it is, it smells just like the Olive Garden – And it tastes like that. – So if you’ve ever had Olive Garden, that’s what this smells like. Go ahead, load her up. – Don’t mind if I do. – This is looking really good. – Yeah it is. – Let’s throw it back in
the oven for a few minutes, and then we devour. – Let’s do it. (jazzy music) And now it’s time for the
Pizza Fact of the Day! – This is pretty cool, so buffalo sauce comes from, well actually we knew this, recently we
looked this up for some reason, it comes from Buffalo, New York, it has nothing to do
with actual buffaloes, but in 1964, Theresa Bellisimo,
who was one of the owners at a bar called Anchor Bar, actually kind of accidentally invented the sauce. – So they got a shipment of wings in that they didn’t order
or something like that, they had a bunch of excess of wings, chicken wings, and one night her son was at the bar drinking with buddies and he’s like “I want a snack” and she’s like “well I’ll
make up some of these wings, “and I’ll use my signature sauce”, which is – Frank’s Red Hot Sauce mixed with butter, melted butter, which is what makes buffalo sauce different
than red hot sauce, it’s got that butter flavor, and so she made that sauce,
coated the wings in it, and then served it with a
side of celery and blue cheese because that’s just what she had on hand, so there’s no real rhyme or reason behind the celery and
blue cheese being paired with it other than that. – Other than that it’s
a nice clean and tasty – And that’s how it began, not so long ago in 1964. – In Buffalo, New York, folks. ♪ Congratulations ♪ ♪ Congratulations ♪ ♪ Well done ♪ ♪ Well done ♪ ♪ Congratulations to you ♪ – Um , can I just say I
did not expect Whole30 pizza to look this good, smell this good? Probably taste this good. This was like one of the pizzas I was expecting to be kinda lame. – I know, I was not, I didn’t even think – I’m like, so excited to eat it. And now it’s time to eat the pizza. Oh my gosh. – This is like top five
best pizzas we’ve ever made. – Yeah, it is, and I
don’t even like buffalo, and the biggest problem now is I’m like we’re doing Whole30 so ethically we shouldn’t really eat this, ethically, by the ethics
and morals of the Whole30 – By the standards of the program. – The crust, this is the best
paleo crust I’ve ever made. It’s not my recipe, I will link it in the description box below, but I will use this crust again and again, it’s really really good. It’s like as good or better
than a regular pizza crust, it’s like a crispy thin crust, it’s not like a thick
crust, but it’s delicious. The sauce, this garlic sauce, that we just kind of threw together, – It tastes like when
you go to Olive Garden and you’re dipping the
breadsticks in the alfredo boat. – It’s so good. I will put that sauce on everything, and that is Whole30-compliant so I will continue to use it this month, and like the buffalo chicken
is the most boring part, to me, but I don’t love – It adds, but you gotta have it though. – Yeah, I mean it pairs well
with the garlic white sauce, but I just think that was supposed to be the star, and
it’s like meh whatever. Like everything else about it is better, it’s so good, can’t even
tell it’s dairy-free. – Nope. It tastes like there’s cheese in it. – There is no dairy, legumes, grains, sugar, anything in this pizza, and it tastes like one of the best savory pizzas I’ve ever had, not even trying to fool you. We will link all the recipes that we used in the description box below, and they will also be available at EatThePizzaShow.com, – Check it out. – As well as our blog
and all of our merch. – Merch! – And we have new 2018 merch, – Check it out. Thank you so much for liking, commenting, and subscribing, – And we’ll see you next
week on Eat The Pizza. I mean, maybe we should just do another Whole30 pizza because
this was freakin’ good. – This one again. – Mm hm. Mm hm. – Let’s do this one for
the next episode, too. – Right? Just make the same pizza again.