Preheat oven to 500 degrees F and spray a cookie sheets with non-stick spray.
Slice both zucchinis into 12 circles (about a ¼ inch thick) and place on cookie sheet, leaving space between.
Cook zucchini for 2 minutes on each side.
Pull chicken (see video in NOTES) Then mix buffalo sauce with chicken.
Add ½ teaspoon of pizza sauce to the top of each piece of zucchini.
Then add about a heaping teaspoon of buffalo chicken, dividing evenly among the 24 pieces. *However, don't add too much or it will slide off; you may have a little left over.
Sprinkle with mozzarella cheese, dividing evenly between all the zucchini bites.
Return to oven for 2 additional minutes or until cheese is bubbly.
Garnish with a small dollop of ranch dressing and for extra spicy, sprinkle with crushed red pepper if desired. Serve warm.
🎥 VIDEOHere is a how to video: How to pull chicken *He is using pork, but it's the same idea. And I shred mine a little more than he does in this video.🌡️STORINGYou can store these bites for up to 3 days in the fridge. Reheat in the microwave for 30 seconds.👪 SERVING SIZEThis recipe makes 24 servings. You can half, double or triple the recipe by clicking on the blue servings in the recipe card and selecting the number of servings you'd like. The ingredient amounts will then adjust accordingly. *WW points value does NOT include ranch dressing garnishMy Amazon Recommendations (affiliate links)
📋 Buffalo Chicken Zucchini Pizza Recipe
Amount Per Serving
Calories 30Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 70IU1%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.