Chicken Alfredo Pizza on Cauliflower Crusts

When it comes to pizza, chicken Alfredo is one of the easiest to make keto friendly. The sauce doesn’t traditionally contain any sugar so all you need to do is switch out the wheat crusts for cauliflower and you’re done. This simple recipe will be on the table in half an hour, and any leftovers can be stored in the refrigerator in a covered container for up to five days.

  • 1 tbs Butter
  • 3 cloves Garlic, minced
  • ½ cup Heavy cream
  • 1 oz Parmesan cheese, freshly grated
  • 1 ¼ cup Mozzarella cheese, shredded
  • 2 7” to 8” Cauliflower pizza crusts
  • 2 oz Spinach (frozen), thawed and squeezed dry
  • 2 cups Chicken, cooked and diced
  • 2 tbs Fresh basil, chopped
  • Salt and pepper to taste

1. Melt butter in a medium skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.

2. Add cream and bring to a simmer. Reduce heat to low and simmer until it begins to thicken, about 3 minutes. Whisk frequently and watch it carefully.

3. Stir in the Parmesan and ¼ cup of the mozzarella, stirring until melted and smooth. Continue to cook until the sauce becomes thick like pizza sauce.

4. Preheat the oven to 425°. 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.

5. 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.

6. Remove from the oven and let sit 3 minutes to firm up. Sprinkle with chopped basil just before serving.

Serves 4 | Time to Table 30 mins