Chicken Alfredo Pizza

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.

Course Main Course

Cuisine American

Keyword alfredo pizza, chicken alfredo pizza

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 382kcal

Ingredients

1 tbsp butter
3 cloves garlic, minced
1/2 cup heavy cream
1 ounce freshly grated Parmesan
1 1/4 cup shredded mozzarella cheese divided
Salt and pepper to taste
2 7-to 8-inch cauliflower pizza crusts (see notes)
2 ounces frozen spinach thawed and squeezed dry
2 cups cooked chicken, diced
2 tbsp chopped fresh basil

US Customary - Metric

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

Cauliflower crusts differ a little in diameter, and in how many servings they are per package. So the nutritional information will differ a little depending on what crust you use. But they come out relatively close when divided into 4 servings.

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. Then simply gently rewarm in the oven, toaster oven or in the microwave.

Nutrition