If you have a pizza stone, place it into the oven. Preheat oven to 425 degrees F.To make the chicken, season the breast on all sides with garlic salt. Place a trivet into a 6 quart Instant Pot. Add the broth or water into the bottom. Place the chicken onto the trivet. Seal and press Manual for 6 minutes. Once finished, allow to Naturally release for 10 minutes then release the rest of the pressure. Remove the breast from the Instant Pot and cut into 1/4 inch cubes. Set aside.

While the chicken cooks, make the crust. Place the mozzarella and the butter in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well.

Add the powdered pork rinds, egg and salt and using a hand mixer, combine well.

Put the dough on the greased piece of parchment paper on a flat baking sheet and pat out with your hands to make a large round circle.

If you are using a pizza stone, transfer the pizza on the parchment and slide it onto to the hot pizza stone in the oven by sliding the parchment and pizza from the baking sheet onto the stone. Bake for 5 minutes or until the crust starts to get a little golden.

Remove pizza crust from oven. Spread the 1/2 of the Buffalo sauce all over the top of the crust. Place rest of the sauce into a medium bowl and toss the cooked chicken into it. Top the pizza with the coated chicken, cheeses, and slices of onion if desired.

Place back into the oven and bake the pizza until the cheese is melted, about 10 minutes. Remove from oven and top with fresh parsley if desired.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.