This chicken alfredo pizza will blow your mind. Say hello to your new favorite healthy pizza recipe. You won't even believe it's good for you.
In This Post You'll Find:
I'm excited today to share my favorite homemade pizza recipe with you.
Do you have a meal you feel you could make in your sleep? A meal you've made so many times that it has been perfected?
This pizza is that way for me. This is my absolute favorite pesto and goat cheese pizza recipe I make. As soon as I get the honey wheat pizza crust recipe started, I'm in the zone. Each time I make it, I reminisce about the first time I made it many years ago when I wouldn't have considered myself anything close to a "chef." Funny how much time changes things.
I know it sounds weird, but baking this pizza is a calming experience for me. I guess it's because I know it will come out delicious and flavorful. No surprises. No problems. No complaints. Just perfection. Hallelujah!
If you like Chicken Alfredo Pizza, you’ll like Healthy Homemade Margherita Pizza for its creamy mozzarella and perfectly balanced toppings.
Just like with healthy pesto sauce, using homemade alfredo sauce is a nice way to change up your normal tomato sauce-based pizza. We're pizza eaters for sure, so a change is good every once in a while. I love a good red sauce on a pizza, and I know that's the traditional method, but an alfredo sauce adds so much depth and creaminess, it's insane.
Chicken Alfredo Pizza Ingredient Notes
Whole Wheat Pizza Crust: I make my whole wheat pizza crust for this chicken alfredo pizza, which comes out nicely with the flavors in the Chicken Alfredo Pizza. You can also swap for a gluten-free crust, like my Cauliflower Pizza Crust.
Homemade Alfredo Sauce: You won't believe how delicious an Alfredo sauce can be made with cottage cheese (I share more about this 4-ingredient alfredo sauce in it's own post, it's that good).
Fresh Mozzarella: This is a must-have for me on homemade pizza. Fresh mozzarella adds so much to a pizza, it's unreal. I highly recommend taking the little extra time to slice the mozzarella rather than buying pre-shredded mozzarella -- you'll save the extra processing and enjoy the pizza so much more.
Chicken Breast: I like to add sliced chicken breast to this pizza to increase how filling it is and to increase the overall protein. You could also swap for tofu, shrimp, sausage, or prosciutto, or even leave it off if you'd prefer.
Red Onions: The red onions give a nice sweetness and tanginess to the pizza. My favorite way to add them is finely sliced. You could also swap with yellow onion or shallots if you'd prefer.
Baby Spinach: The spinach adds a nice green to the pizza and not only looks good but adds to the overall flavor. You could swap for asparagus, kale, broccoli, brussels sprouts or even mushrooms if you'd prefer.
Watch Me Make This Alfredo Pizza Sauce
How Do I Make A Pizza Healthy?
With a bit of creativity and portion control, you can make any pizza healthier. Here are some tips on how you can make a healthier pizza:
- Load up on veggies: As I would always say, the more veggies the better! Top your homemade pizza with fresh veggies to boost your daily intake of fibers, nutrients, and antioxidants in your meal.
- Go for lean meats: I know you love your pepperoni and prosciuttos. But to keep things healthy, swap processed meats for healthier sources of protein like grilled chicken or shrimp.
- Opt for whole-grain flour: Instead of using all white flour in the base, try mixing AP and whole instead to give you a boost in fiber content. Check out my recipe!
- Homemade sauce: Avoid jarred or canned sauces! They are surely loaded with sweeteners and additives that are no bueno. Make your own sauce instead!
- Use less cheeses: Similar to what I did to recipe, use high quality cheese, but sparingly, like with mozzarella, cottage cheese, and ricotta .
Make Ahead And Freezing Instructions
You can easily make this chicken alfredo pizza ahead and bake whenever! I like to make a second pizza simultaneously and freeze for later. It cuts prep time in half! Just partially bake your dough, to prevent it from being sticky or soggy. After that, add the toppings (make sure the chicken is fully cooked) to the crust, wrap tightly in seran wrap, followed by aluminum foil, and freeze for up to 3 months.
More Pizza Recipes
Check out more healthy pizza recipes on the blog for you! It's time to start enjoying pizza again AND staying healthy.
FAQs
Yes! Alfredo sauce is a great sauce for pizza. It adds a creaminess and richness to this chicken alfredo pizza that you don't get with a red sauce. However, it doesn't go well with every topping, so you'll want to choose more mellow toppings (like spinach, chicken breast, mushrooms, and sausage) to allow the Alfredo sauce to shine.
Alfredo sauce is not necessarily the same as traditional white pizza sauce, even though the ingredients are similar. White sauces can be made with butter and heavy cream and aren't technically Alfredo sauce, though they can look and taste similar. White sauces tend to be thicker and heavier than alfredo sauces, which are ore pourable and thin.
You'll want to choose more mellow flavors for your toppings that won't overpower the subtle richness of the Alfredo sauce. My recommendations are chicken, sausage (like in my fennel sausage pizza) spinach, artichoke, asparagus, shrimp, mushrooms, Brussels sprouts, bacon, potato, and red onions.
Chicken Alfredo Pizza with Spinach and Red Onions
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For The Whole Wheat Pizza Dough:
- 2 ½ cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup water
- 1 tablespoon olive oil
For The Homemade Alfredo Sauce:
For The Pizza:
- 1 tablespoon olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 teaspoon sea salt plus extra to season chicken
- ½ teaspoon ground black pepper plus extra to season chicken
- 1 cup baby spinach leaves whole
- ½ small red onion thinly sliced
- 1 chicken breast boneless and skinless
- 6 oz fresh mozzarella cheese thinly sliced
- Fresh basil leaves julienned, for garnish
Instructions
To Make The Whole Wheat Pizza Dough:
- In a large mixing bowl, combine the whole wheat pastry flour, baking powder, and sea salt, and whisk together until thoroughly combined.
- In a separate bowl, combine water and olive oil in and stir to combine.
- Slowly add water mixture to the flour mixture, stirring to incorporate. Mix together until a dough forms. The dough should be soft, but not sticky. You can add a little more water if it's too dry, a tablespoon at a time. If it's too sticky, just add a little more flour.
- Once the dough has formed into a ball, knead the dough for 5 minutes. Then, roll the dough out into a large circle using a rolling pin or by stretching it with your hands. Do not make a raised rim for the crust since that will make it tricky to grill - keep the edges flat.
To Make The Homemade Alfredo Sauce:
To Make The Chicken Alfredo Pizza:
- Preheat your oven to 400 degrees.
- Heat 1 tbsp. olive oil in a non-stick skillet to medium-high heat. Sprinkle chicken breast generously with kosher salt and pepper. Cook chicken breast in skillet until no longer pink in the middle, about 8-10 minutes. Once cooked, allow to cool and then slice into bite-size pieces. Set aside for later.
- Spread the Alfredo sauce over the pizza dough, leaving about ½ inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.
- Spread the baby spinach leaves evenly across the pizza. Arrange the onion slices and sliced chicken over the spinach. Top with mozzarella slices.
- Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Garnish with fresh, julienned basil leaves if desired. Slice pizza and serve.
Recipes Notes:
- I used a pizza paddle and stone to make the Alfredo Chicken Pizza. If you plan to use one make sure that you build the pizza on the paddle.
- Remember to flour the paddle well so can easily transfer the pizza into the oven.
- I stretched the dough into an 11 ½ to 12 ½ inch round, maybe ⅛ to ¼ inch thick which you are free to adjust based on your preference.
- If you don't have a paddle no worries, you can flip your baking sheet the other way around instead.
Dustin
We totally should make this again now that we have our pizza stone back!
Lacey Baier
Yea, it's always a fam favorite 🙂
Brandy
This recipe made it into our home recipe book!!
We love it!! The sauce is relatively light and the blend of flavors is wonderful. I added some sliced grape tomatoes for an extra bit of color. My husband even appreciated the flavor of the spinach balancing the richness of this pizza. Thank you!!
Lacey Baier
That is awesome! You're so very welcome 🙂