A creamy and delicious Alfredo Pizza with chicken and a healthy keto crust! This low carb white pizza is easy to make, has less than 3g of carbs per serving and features a vegetable crust. And the best part? The kids love it too! This post is sponsored by KBosh.
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 to the top of my favorite keto pizza list. Possibly my favourite pizza ever.
You. Have. To. Make. This.
Just do as I say and you will thank me for it later. I guarantee it.
New Keto Vegetable Pizza Crusts
The pizza was inspired by the wonderful new vegetable crusts I received from KBosh Foods. Have you heard of these yet? If not, you really really want to go check them out. I’m so excited about these keto pre-made pizza crusts. At 1g total carbs per serving and no junky ingredients, they truly fit the low carb, high fat lifestyle. Which can’t be said about many pre-packaged products.
There are a lot of new “healthy” veggie crusts on the market now, made with cauliflower. 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? Oh yeah, you added corn flour or rice flour or some other high carb ingredient. I am not fooled by your “healthy vegetable crust”. Just because it contains a little cauliflower doesn’t make it healthy.
But the KBosh crusts are actually keto and low carb and to my surprise, they are also exceptionally delicious. I have to admit I was somewhat skeptical at first. Or maybe a lot skeptical. I’ve made my own cauliflower crust before, as well as zucchini crust. Both are good but they take a bit of effort to make. And while my kids will eat them, they don’t go wild for them.
KBosh has a wide variety of crusts: Broccoli, cauliflower, zucchini, spinach, kale, and cabbage. They sent the full variety and so we decided to test them out and have a big low carb pizza night. My kids eyed the crusts very suspiciously, to be honest. They really didn’t think they would like the pizza that much. The instructions say you can load them up with toppings and I decided to give that a go. We did the standard pepperoni pizza with a few, and then made some mushroom sausage pizza and pesto margarita.
The crusts were very thin and looked flimsy. I thought there was no way they would stand up to the amount of toppings I put on. But they did! I was seriously impressed. After letting them cool for a few moments, you could actually pick them up with your hands to eat. And the best part?
MY KIDS LOVED THEM!
And I don’t just mean that they tolerated them. They really, truly loved them. My daughter even came up from the basement, where they were watching a movie, just to tell me how good it was. The kids particularly liked the Mexi Cabbage Crust but all of them were delicious. We all liked it so much that I decided to do another round, this time making keto alfredo pizza. Best low carb pizza recipe ever!
A Tip for Chicken Alfredo Pizza:
You need that alfredo sauce to be really thick. These keto pizza crusts don’t have a rolled edge to hold the sauce in, so regular alfredo sauce would simply pour off the sides. I thickened my sauce with some cubed cream cheese, and it worked perfectly. It was still creamy and delicious, but was about the consistency of a thick cheesy dip.
You could also use my magic mozzarella dough pizza crust for this recipe, if you prefer.
I am whole-heartedly and enthusiastically recommending the KBosh Pizza Crusts. They are that good and I plan on keeping them around a lot. Two 8-inch crusts come in each box and each crust is only 3g TOTAL CARBS. So if you really indulged, you wouldn’t blow your carb count for the day.
And if you want an easy chicken recipe, check out this post on frying chicken breast in a pan.
Also be sure to check out these other keto pizza recipes:
Grilled Sausage Portobello Pizza
Chicken Alfredo Pizza
- 2 tablespoon butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ ounce freshly grated Parmesan
- 1 ½ ounce cream cheese cut into small cubes
- Salt and pepper to taste
- 2 8-inch KBosh pizza crusts
- 2 cups cooked chopped chicken
- 1 ½ cups shredded mozzarella cheese
- ¼ cup chopped fresh basil
- In a small saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant, 1 minute.
- Add the cream and bring to a simmer. Reduce the heat to low and simmer until somewhat thickened, about 5 minutes. Whisk frequently and watch it carefully.
- Add the cream cheese and whisk until smooth (it will have small lumps from the garlic). It should be quite thick.
- Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the crusts on the paper and spread each with half of the alfredo sauce.
- Divide the chicken between the crusts and sprinkle with mozzarella. Bake 10 to 12 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.
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.