Keto Chicken Alfredo Pizza
Ingredients
For the crust (fathead dough):
1 ½ cups shredded mozzarella cheese
2 tbsp cream cheese
1 cup almond flour
1 large egg
½ tsp garlic powder
½ tsp Italian seasoning
For the Alfredo sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan cheese
Salt & black pepper to taste
For toppings:
1 cup cooked chicken breast, cubed or shredded
1 ½ cups shredded mozzarella cheese
2 tbsp grated parmesan
1 tsp parsley or Italian seasoning for garnish
Instructions
1. Make the crust
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Microwave mozzarella and cream cheese together (about 1 minute). Stir until smooth.
Mix in almond flour, egg, garlic powder, and Italian seasoning until dough forms.
Roll or press into a pizza circle (about 10–12 inches).
Bake for 8–10 minutes until golden.
2. Make the Alfredo sauce
In a saucepan, melt butter and sauté garlic until fragrant.
Stir in heavy cream and simmer for 2–3 minutes.
Add parmesan cheese, whisking until smooth and thickened.
Season with salt and pepper.
3. Assemble the pizza
Spread Alfredo sauce over the baked crust.
Top with chicken pieces, mozzarella, and parmesan.
Bake another 8–10 minutes until cheese is melted and bubbly.
Sprinkle with parsley or Italian seasoning.
💡 Tips
For a crispier base, flip the crust after the first bake and bake an additional 2–3 minutes before adding toppings.
Swap chicken for shrimp to make a Keto Shrimp Alfredo Pizza.
Store leftovers in the fridge up to 3 days — reheat in oven for best results.
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