1 cup self rising flour
⅔ cup nonfat Greek yogurt
1 tsp garlic salt
8 oz rotisserie chicken breast, shredded
2 tbsp Buffalo hot sauce
½ cup nonfat cottage cheese
⅓ cup water
2 tsp ranch seasoning
Green onions, sliced for garnish
1. Add 1 cup of self rising flour, 2/3 cup nonfat Greek yogurt and garlic salt to a bowl. Mix together then form into a ball then cover with plastic wrap
2. Meanwhile, shred 8oz rotisserie chicken. For the high protein ranch blend together 1/2 cup nonfat cottage cheese, 1/3 water and 2 tsp ranch powder until smooth
3. Mix in half you ranch to the chicken with 2 tbsp buffalo hot sauce
4. On a sheet of parchment paper, roll out your dough until about 10 inches wide. Spread on your chicken and sprinkle on 1 cup nonfat shredded mozzarella cheese.
5. Place on a preheated cast iron skillet or sheet pan and bake 14 minutes at 450 degrees
6. Drizzle remaining ranch and more buffalo sauce and sprinkle on green onion for garnish
7. Cut into 8 slices
1 Slice
1 cup self rising flour
⅔ cup nonfat Greek yogurt
1 tsp garlic salt
8 oz rotisserie chicken breast, shredded
2 tbsp Buffalo hot sauce
½ cup nonfat cottage cheese
⅓ cup water
2 tsp ranch seasoning
Green onions, sliced for garnish
1. Add 1 cup of self rising flour, 2/3 cup nonfat Greek yogurt and garlic salt to a bowl. Mix together then form into a ball then cover with plastic wrap
2. Meanwhile, shred 8oz rotisserie chicken. For the high protein ranch blend together 1/2 cup nonfat cottage cheese, 1/3 water and 2 tsp ranch powder until smooth
3. Mix in half you ranch to the chicken with 2 tbsp buffalo hot sauce
4. On a sheet of parchment paper, roll out your dough until about 10 inches wide. Spread on your chicken and sprinkle on 1 cup nonfat shredded mozzarella cheese.
5. Place on a preheated cast iron skillet or sheet pan and bake 14 minutes at 450 degrees
6. Drizzle remaining ranch and more buffalo sauce and sprinkle on green onion for garnish
7. Cut into 8 slices
1 Slice