top of page

Alfredo Chicken Pizza

Are you craving pizza, but tired of the same old toppings? Try this delicious Alfredo pizza recipe! With a creamy alfredo sauce and juicy chicken, this pizza is sure to become a new favorite.


Ingredients:

  • 3 cups Skinny OR Garlicaholic bread mix

  • 3 cups egg whites

  • 1 and a half cups plain nonfat Greek yogurt

  • 1 cup pizza sauce

  • 1 cup cooked, diced chicken

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup heavy cream

  • 2 garlic cloves, minced

  • 2 tablespoons butter

  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 350°F (175°C) and prepare an 11 x 17 inch baking pan by spraying it with cooking spray.

  2. In a large bowl, combine the Skinny OR Garlicaholic bread mix, egg whites, and Greek yogurt. Mix until well combined.

  3. Spread the mixture evenly into the prepared baking pan and bake for 30 minutes or until lightly golden brown.

  4. While the crust is baking, prepare the alfredo sauce. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1-2 minutes, stirring constantly.

  5. Add the heavy cream and Parmesan cheese to the saucepan and stir until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.

  6. Once the crust is done baking, spread the pizza sauce evenly over the top.

  7. Spread the diced chicken over the pizza sauce.

  8. Pour the alfredo sauce over the chicken.

  9. Sprinkle the shredded mozzarella cheese on top of the alfredo sauce.

  10. Bake the pizza in the oven for an additional 10-12 minutes, or until the cheese is melted and bubbly.

  11. Remove the pizza from the oven and let it cool for a few minutes.

  12. Cut the pizza into 12 even squares.

  13. Wrap each square individually in parchment paper and place them in a Ziploc freezer bag.

Now you have a delicious Alfredo pizza ready to be enjoyed whenever you want! Just take out a square from the freezer, reheat it in the microwave or oven, and enjoy!








bottom of page