Enjoy a healthier Chicken Alfredo Pizza by making it on a cauliflower pizza crust. This easy keto pizza recipe has only 4g carbs per serving, and the whole family loves it.
I have never made a chicken alfredo pizza in my life until now. In fact, I don’t think I’ve ever even eaten alfredo pizza until I made this recipe. But oh my word. It may just have officially shot up as my favorite keto pizza.
That creamy, garlicky white sauce paired with chicken and spinach just shines a thin crust. And it’s such a nice change from the classic tomato, pepperoni, and cheese combo.
You have to make this. Just do as I say and you will thank me for it later. I guarantee it.
Why you will love this recipe
Did I mention the creamy keto Alfredo sauce? I think that’s the star of the show here. It’s so rich and flavorful, and it thickens up on its own, without the need for any creamy cheese or other thickeners.
I simply whipped up a batch and spread it on two cauliflower pizza crusts from Trader Joe’s. Then I topped it with some spinach, cooked chicken, and cheese.
It was rich and satisfying, and so low carb that I felt free to indulge. It satisfied that pizza craving like no other!
Choose your crust wisely!
Not all vegetable and cauliflower crusts are created equal, and many are surprisingly high carb.
I spy them at my local grocery stores and I get excited. And then I turn over the packaging and my heart sinks. 25g of carbs in a cauliflower crust pizza? How is that possible?
Turns out that many of them are made with rice flour, corn flour, and tapioca starch. The fact that they have a little cauliflower in them does not make them keto or healthy!
So make sure you turn over the packaging and look at the nutritional information and the ingredients. I can recommend several brands, including Trader Joe’s, KBosh, Outer Aisle, and Cali’Flour Foods.
Reader Reviews
“Lovely pizza topping. Very different and tasty. Would be a good sauce to use for seafood marinara or something with prawns in it.” — Annabelle
“This is a wonderful pizza!! We had it for lunch today, and both really enjoyed it. It’s a definite keeper recipe.” — Susan
The most fantastic pizza recipe ever!!! And those crusts are soooo good! Thank you for another delicious recipe!
Ingredients you need
- Butter: Good Alfredo sauce starts with butter. You can use salted or unsalted, as you will season the sauce to taste anyway.
- Garlic: Fresh garlic adds tremendous flavor to the alfredo sauce, so I highly recommend it over powder.
- Heavy cream: This is a must for a keto-friendly sauce. It adds rich creaminess to the sauce.
- Parmesan: This adds flavor and thickens the alfredo sauce. You can grate it fresh or use a pre-grated kind, but don’t use the junky kind with additives.
- Keto pizza crusts: You have quite a few options here. I think chicken Alfredo pairs delightfully with a low carb veggie crust, as the toppings are rich enough as it is. But you can also use a fathead style dough like my Keto Pizza Crust. It will be very rich!
- Cooked chicken: This is a fantastic way to use up any leftover chicken you have in the fridge! Or you can grill some thighs and chop them up.
- Spinach: I used a little frozen spinach to give the pizza more color. You could use chopped fresh spinach as well. No need to cook it in advance, just sprinkle it all right on there.
- Mozzarella cheese: Of course this keto pizza is topped with plenty of mozzarella. Or you can use an Italian cheese blend.
- Fresh basil: Fresh basil adds color and flavor.
Step by step directions
1. In a medium skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute.
2. Add the cream and bring to a simmer. Reduce the heat to low and simmer until it begins to thicken, about 3 minutes. Whisk frequently and watch it carefully.
3. Stir in the Parmesan and 1/4 cup of the mozzarella, stirring until melted and smooth. Continue to cook until the sauce becomes thick like pizza sauce.
4. Preheat the oven to 425ºF and lightly grease a large baking sheet or cover a pizza stone with parchment paper. Add the crusts and spread each with half of the alfredo sauce.
5. Divide the spinache and chicken between the crusts and sprinkle with remaining mozzarella. Bake 7 to 10 minutes, until the cheese is melted and bubbly.
6. Remove from the oven and let sit 3 minutes to firm up. Sprinkle with chopped basil just before serving.
Expert tips
The keto Alfredo sauce needs to be thick enough to stay put during baking. Cauliflower crusts don’t have a rolled edge to keep the toppings in place. So make sure to cook it so that it resembles conventional pizza sauce.
Cooking the sauce in a skillet rather than a saucepan helps it thicken up faster and more evenly. And adding some mozzarella helps as well. But be sure to keep your eye on it and whisk frequently as it cooks.
Dice the chicken on the small side. The smaller the pieces, the better you can distribute them over the crust.
Frequently Asked Questions
Some are and some aren’t. Don’t be fooled by the word “cauliflower”, as many store bought crusts contain ingredients like rice flour and tapioca starch. Some crusts have 28g of carbs per serving! Look for crusts like Outer Aisle or KBosh where the main ingredient is cauliflower and they have only a few carbs per serving.
Alfredo sauce is a delicious combination of butter, cream, garlic, and Parmesan cheese. It’s cooked until the cream simmers and the cheese melts, so it becomes deliciously thick and rich. It’s fabulous on keto pizza!
A conventional pizza with Alfredo sauce and chicken typically has about 30g of carbs per serving. However, this keto pizza recipe has only 5.2g of carbs and 1g of fiber per serving. So it has 4.2g net carbs per serving.
More recipes you will love
Chicken Alfredo Pizza
Ingredients
- 1 tbsp (1.01 tbsp) butter
- 3 cloves garlic, minced
- 1/2 cup (118.29 ml) heavy cream
- 1 ounce (28.35 g) freshly grated Parmesan
- 1 1/4 cup (140 g) shredded mozzarella cheese, divided
- Salt and pepper to taste
- 2 7-to 8-inch cauliflower pizza crusts , (see notes)
- 2 ounces (56.7 g) frozen spinach, thawed and squeezed dry
- 2 cups (170 g) cooked chicken, diced
- 2 tbsp chopped fresh basil
Instructions
- In a medium skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute.
- Add the cream and bring to a simmer. Reduce the heat to low and simmer until it begins to thicken, about 3 minutes. Whisk frequently and watch it carefully.
- Stir in the Parmesan and 1/4 cup of the mozzarella, stirring until melted and smooth. Continue to cook until the sauce becomes thick like pizza sauce.
- Preheat the oven to 425ºF and lightly grease a large baking sheet or cover a pizza stone with parchment paper. Add the crusts and spread each with half of the alfredo sauce.
- Divide the spinach and chicken between the crusts and sprinkle with remaining mozzarella. Bake 7 to 10 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let sit 3 minutes to firm up. Sprinkle with chopped basil just before serving.
Notes
Nutrition
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Jennifer, do you have a good recipe for cauliflower crust?
Another winner! This will be in my regular rotation for sure. I almost gave up when I looked at the frozen cauliflower crust at Trader Joe’s and saw that it had way too many carbs and junk. Thankfully I wandered over to get some shredded cheese in the refrigerator section and found the correct cauliflower crust! Outstanding recipe! Can’t wait to eat my leftovers tomorrow!
The TJ cauliflower crusts here in MA have a whopping 33g (gross, but nowhere near enough fiber to make them keto friendly) carbs per 1/3 or 1/4. Be careful what you buy.
You’re not looking in the right spot! The frozen ones are ridiculous, but they have these fresh cauliflower crusts in the refrigerated section that are not the same. Trust me, I’ve seen them both!
We loved this recipe however my crust was very soggy. I don;t know if I should have cooked the crust before adding toppings. It was frozen and I did use fresh spinach with fresh mushrooms. I sauteed them with the garlic. Very yummy but I’m not so sure we wouldnt love it better as a casserole. Just eat it out of the bowl . Will definitely make again even NON KETO husband liked it .
Oh you used the crust frozen? Mine was fresh. I think that might be part of it! Another thing that can help… once it cools a bit, get it onto a cooling rack so the bottom can dry out a bit. What brand of crust did you use?
What cauliflower crust brand do you prefer?Thanks!
Hi… if you read the blog post, you will see the ones I recommend and the ones I used!
Shouldn’t the chicken be pre-cooked? the recipe does not mention this — says “2 cups chopped chicken, diced”. should it be “2 cups COOKED chicken, diced.
You ARE correct!
What’s your favorite crust?
Lovely pizza topping. Very different and tasty. Would be a good sauce to use for seafood marinara or something with prawns in it.
This is a wonderful pizza!! We had it for lunch today, and both really enjoyed it. It’s a defiinite keeper recipe, but I do have one question for you: the ingredients list includes ½ ounce of grated parmesan cheese, but I never saw in the instructions where to add it (I’ve gone back over them now that I’m not cooking, and still can’t find where to add it, but if I’m blind, please point out to me where it is). I ended up just sprinkling it on top of the Alfredo sauce. Should it have been part of the Alfredo sauce? Thank you.
This looks good, but for a “low carb recipe” in your nutritional info, no carbs are listed. How many carbs per serving?
Thanks for pointing that out. It used to be there so not sure what happened! I’ve added it back in, it’s 2.9g per serving.