This chicken alfredo pizza will blow your mind. Say hello to your new favorite healthy pizza recipe.
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.
Spread the Alfredo sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.
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 1/8 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.