Stick to your low-carb goals while enjoying oven-fresh pizza with this beginner-friendly recipe!
Pizza cravings can be a real challenge. Just when I think I’ve really settled into my low-carb lifestyle, they sneak into my subconscious. “One slice won’t hurt,” they whisper. How do I resist those threats to my resolve? This chicken Alfredo pizza recipe, made with Fathead-Style Pizza Dough! The dough comes together easily in about 20 minutes and delivers just the right texture to make my brain believe it’s pizza crust.
And this Alfredo sauce is nothing short of indulgent. It’s silky, creamy, rich, and cheesy, with the perfect amount of garlic and basil to add depth of flavor. Paired with the chicken strips and a topping of mozzarella, it elevates this pie beyond the typical tomato sauce.
I love making this pizza when my gluten-free niece visits. We divide and conquer, with her taking care of the fathead dough and me seeing to the chicken and sauce. In well under an hour, we’re sitting down to a grown-up version of pizza night that’s deeply satisfying while aligning perfectly with both our dietary goals.
Where did Alfredo sauce come from?
Alfredo sauce traces its origins to Rome in the early 1900s. Chef Alfredo di Lelio created a simple dish of butter and Parmesan tossed with fresh fettuccine at his restaurant. He intended for it to be a special meal for his wife, but it quickly became popular with other diners. Then American movie stars Douglas Fairbanks and Mary Pickford tasted it while honeymooning in the Eternal City. They brought their love for “fettuccine Alfredo” back to the U.S., gaining international fame for both the dish and its namesake.
Over time, the American version of Alfredo sauce became a classic comfort food. American cooks added heavy cream alongside the original butter and cheese, making the sauce even richer. This adaptation makes Alfredo an ideal base for keto recipes. It’s naturally low in carbs, delivers luxurious texture, and pairs perfectly with savory toppings like chicken and mozzarella.
How do I store leftovers?
Let your pizza cool slightly before storing leftovers, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also layer slices separated by parchment paper in freezer-safe containers or resealable bags and freeze them for up to 3 months. Thaw overnight in the fridge. Enjoy slices cold from the fridge or reheat on the stovetop, in the microwave, or in a 350°F oven or air fryer to restore a crispy crust.
Similar recipes to try
Hungry for more low-carb pizza options? Get tangy freshness with this Keto Ranch Pizza Recipe. Or skip the fathead crust and indulge your inner carnivore with this Sausage Crust Pizza. Or skip the oven and opt for a cheesy, flavorful bowlful from your Instant Pot with this Low-Carb Pizza Soup!
Chicken Alfredo Pizza On Fathead Crust
Ingredients
For The Pizza Crust:
- 1 batch Fathead-Style Pizza Dough
For The Chicken:
- Oil or butter for frying, optional
- 1 large chicken breast thinly sliced
- Italian seasoning
For The Alfredo Sauce:
- 1 tablespoon butter
- 1 ounce cream cheese
- 1 cup heavy whipping cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1 teaspoon basil
- Pinch of salt and pepper
- 1 cup Parmesan cheese shredded
- 1/2 cup mozzarella cheese shredded
For Topping The Pizza:
- 1 cup mozzarella cheese shredded
Instructions
Make The Pizza Crust:
- Prepare the Fathead-Style Pizza Dough according to recipe directions. Shape into a pizza crust and bake as directed until lightly golden. Set aside while preparing the chicken, sauce, and toppings. Keep the oven set to 425°F.
Cook The Chicken:
- Heat a skillet over medium-high heat. Add a little olive oil or butter if desired. Add the sliced chicken breast, sprinkle with Italian seasoning, and cook until golden brown and no longer pink in the center, 5–7 minutes depending on thickness. Transfer to a plate and set aside.
Make The Alfredo Sauce:
- In a medium skillet or saucepan, melt the butter and cream cheese over medium-low heat, whisking until smooth.
- Slowly whisk in the heavy cream. Add garlic powder, parsley, basil, salt, and pepper.
- Once the cream mixture is hot (but not boiling), stir in the Parmesan cheese and the 1/2 cup mozzarella. Continue whisking until the sauce is smooth, slightly bubbly, and thickened enough to coat a spoon, 3–5 minutes. Remove from heat.
Assemble And Bake The Pizza:
- Spread about 1 cup of the Alfredo sauce evenly over the pre-baked pizza crust. Save any extra sauce to serve for dipping or use in another recipe. Arrange the cooked chicken slices on top, then sprinkle with the remaining 1 cup shredded mozzarella cheese.
- Return the pizza to the 425°F oven and bake until the cheese on top is melted and bubbly, about 8–10 minutes. For extra color and texture, place under the broiler for 1–2 minutes, but watch closely to avoid burning.
- Remove from the oven, let cool 2-3 minutes before slicing, and serve warm.
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