Serves 16
45 min
Healthy Chicken Alfredo Pizza
Recipe GLPRdb528f37b62711
A lighter take on classic Alfredo pizza built on whole wheat crust and topped with a creamy cauliflower sauce instead of traditional heavy cream. Tender shredded chicken, fresh diced tomatoes, and melted mozzarella create a satisfying main course that's both indulgent and nutritious.
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Ingredients
2 large chicken breasts, cooked and shredded
1 batch whole wheat pizza dough
4 cups creamy cauliflower sauce
1 cup shredded mozzarella cheese
1 cup diced tomatoes
2 tablespoons olive oil
Salt and black pepper to taste
3 tablespoons fresh minced parsley
3 tablespoons grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). If making pizza dough from scratch, prepare it according to your recipe and allow it to rise if needed. Divide the dough into two equal portions and stretch each into a 12-inch round on a pizza pan or baking sheet.
Spread approximately 1½ cups of the creamy cauliflower sauce evenly over each unbaked pizza crust, leaving a small border around the edges.
Distribute the shredded chicken evenly across both pizzas, then top each with an additional ½ cup of the cauliflower sauce.
Scatter the diced tomatoes over the sauce and chicken on both pizzas.
Sprinkle approximately ½ cup of shredded mozzarella cheese over each pizza, distributing it evenly.
Bake both pizzas in the preheated oven for 12 minutes, until the crust begins to firm and the cheese starts to soften.
Switch your oven to the broiler setting and continue baking for 3 to 8 minutes, watching carefully, until the cheese is golden, the edges of the chicken show light browning, and the outer crust becomes slightly crispy.
Remove the pizzas from the oven and serve immediately. Garnish with fresh minced parsley, a light drizzle of olive oil, additional Parmesan cheese, and salt and pepper to taste.
