Preheat your oven to 375°F (190°C). In a large bowl, combine 325g (~ 3 cups) all-purpose flour, 70g (~ ½ cup) PHGG fiber, 30g (2 tablespoons) vital wheat gluten, 12g (1 tablespoon) baking powder, 10g (2 tsp) nutritional yeast, 10g (2 tsp) salt, a dash of garlic powder, and a dash of Italian seasoning. Mix the dry ingredients together.
Add 500g (2 cups) 0% Greek yogurt, 400g (1 ⅔ cups) fat-free ultra-filtered milk, and 15g (1 tablespoon) olive oil to the dry ingredients. Stir until you have a batter-like dough consistency. Get a ceramic or non-stick half-sized sheet pan and spread the dough right onto it evenly. Partially bake at 375°F (190°C) for 30-35 mins until the dough is set and lightly golden.
While the dough partially bakes, make the creamy buffalo sauce. In a blender or food processor, combine 200g (¾ cup) cottage cheese, 175g (¾ cup) buffalo sauce, 40g (3 tablespoons) butter, and 1 tsp ranch seasoning. Blend until completely smooth.
While the sauce blends, air fry or bake your 567g (20oz) lightly breaded chicken strips according to package directions. Once cooked, chop the chicken into bite-sized pieces.
Once the dough is done partially baking, spread the creamy buffalo sauce evenly over the top. Add a layer of 160g (1 ½ cups) extra sharp white cheddar, then scatter the chopped chicken over everything. Return to the oven at 375°F (190°C) for about 10 mins until the cheese is melted and bubbly.
Remove from the oven and top with sliced green onions. Drizzle any leftover creamy buffalo sauce over the top. Slice into 8 large “personal pizza” slices. Store slices frozen for easy meal prep.
