This Chicken Alfredo Pizza will be your new Friday night low carb go-to. With a golden crust topped with chicken, alfredo sauce, and mozzarella you will be in pizza heaven. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Pizza is one of my favorite comfort foods. When my mother was growing up my grandparents owned a pizzeria, Parkway Pizza, in Brick, NJ. When I was a kid they still owned the building with the pizzeria and had an apartment next door. I have many happy memories walking over to get a slice with my grandmother or grandfather. I even went through a phase, in about 5th grade, where I smashed sour cream and onion potato chips on top of my pizza. Weird, I know.
Nowadays, since the local pizzeria near us has $6 cheese pies Monday-Wednesday it is an easy dinner for the kids when I don’t feel like cooking a complete meal. On those nights I normally make a quick low carb pizza for my husband and myself or yummy ethnic foods that the kids won’t eat.
What is Chicken Alfredo Pizza?
Chicken Alfredo Pizza is simply a pizza with the same toppings as you'd find on traditional Chicken Alfredo Pasta dish. Rich and creamy alfredo sauce, chicken, and cheese.
I love alfredo anything and also have recipes for a Chicken Alfredo Bake and Keto Chicken Alfredo.
Ingredients for Low Carb Pizza Dough
Mozzarella Cheese - the subtle flavor of mozzarella cheese works in both sweet and savory low carb doughs.
Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour - Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax - Flax has a ton of fiber and the golden variety has a very mild taste. You can use the golden flax or sub in additional almond flour for this ingredient.
Alfredo Sauce - my regular mozzarella dough recipes use cream cheese but I decided to boost the flavor of this crust by subbing in alfredo sauce instead. I use jarred alfredo to save on time but if you prefer to make your own that will work too.
Egg - an egg is necessary for this crust and acts as a binder.
Roasted Garlic Powder - roasted garlic powder is one of my favorite spices. It has a subtle sweetness not found in regular garlic powder and the roasting process really boosts the garlic flavor. If you don't have roasted garlic powder you can substitute regular garlic powder.
Need a Nut-Free Pizza Dough? Try this Coconut Flour Pizza Crust.
How to make Low Carb Pizza Crust
I make all my low carb doughs in the food processor. Mixing the dough in the food processor saves time and helps the melted mozzarella cheese to be fully incorporated. You don't want strands of mozzarella running through your baked goods, especially if you are using a mozzarella dough in a sweet recipe.
I just add all the ingredients for the dough in the food processor and turn it on. That's it. A perfectly smooth dough in no time.
If you don't have a food processor you can mix the dough by hand or with an electric mixer. Just make sure to mix until all the ingredients are thoroughly blended together.
Ingredients for Chicken Alfredo Pizza
Low Carb Pizza Crust (for a nut-free crust try my Coconut Flour Pizza Crust)
Canned Chicken Breast - I don't typically use canned chicken in recipes but it works well as a pizza topping. You can use regular cooked chicken instead.
Alfredo Sauce - as mentioned above either jarred sauce or homemade work fine.
Roasted Garlic Powder - regular garlic powder is ok but the roasted has a great flavor.
Mozzarella Cheese - or other cheese of your choice
How to Make Chicken Alfredo Pizza
Since this uses jarred alfredo sauce and canned chicken the prep time is under 10 minutes. The dough takes most of that time. I'd say it's about 7-8 minutes to mix the dough, spread it on the pizza stone, and pop into the oven. The last couple minutes are mixing the chicken with sauce, putting that on the baked crust, and sprinkling on the cheese.
Other toppings for Chicken Alfredo Pizza
Feel free to add in some chopped broccoli, spinach, bacon, or anything else you can think of! We love blue cheese and sometimes I'll sprinkle a little on top. A little parsley goes a long way to adding color.
When I feel like changing it up I make this Chicken Bacon Ranch Pizza or my Keto Meatzza instead!
How to Store Low Carb Pizza
If you have any pizza leftover store in the refrigerator. To reheat you can pop slices back into the oven or heat in a covered skillet on low.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
For the crust:
- 1 cup shredded mozzarella cheese
- 3 tablespoon almond flour
- 3 tablespoon coconut flour
- 2 tablespoon ground golden flax (or additional almond flour)
- ¼ cup alfredo sauce room temperature
- 1 egg room temperature
- ¼ teaspoon roasted garlic powder or regular garlic powder
For the topping:
- 1 small can of chicken breast drained
- ¼ cup alfredo sauce
- ¼ teaspoon roasted garlic powder or regular garlic powder
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 425.
- Melt the 1 cup mozzarella in a microwave safe bowl, stirring after thirty-second increments, until completely melted. Combine with the other crust ingredients in a food processor and mix with the dough blade until the dough is a uniform color.
- Spread on a pizza stone. Baking for 20 minutes on the bottom oven rack until golden brown.
- Meanwhile, mix the chicken with the alfredo sauce and garlic powder. Set aside.
- When the crust is done reduce the oven temperature to 350.
- Top with the chicken alfredo and then the mozzarella cheese. Bake for an additional 15 minutes on the top rack until the cheese is bubbly.
Nutrition
Originally Published March 4, 2016. Revised and Republished on May 3, 2019.
Laura says
Do you heat the pizza stone in the oven before you put the crust on it?
Taryn says
I did not. I rolled the dough right on the stone and then cooked it on the very bottom rack.