Pizza night just got a serious upgrade.
This Keto Chicken Alfredo Pizza swaps the usual tomato sauce and pepperoni for something much richer: creamy garlic Alfredo sauce, tender chicken, spinach, and plenty of melted mozzarella over a low-carb crust.
If you’re craving pizza but don’t want a traditional flour crust, this recipe gives you that same satisfying combination of crispy edges, gooey cheese, savory toppings, and a creamy sauce—without loading the pizza with traditional carbs.
This recipe is designed for people searching for keto chicken Alfredo pizza, low-carb chicken Alfredo pizza, chicken Alfredo pizza without traditional flour, keto white pizza, and high-protein keto pizza.
The best part? You can use leftover chicken, rotisserie chicken, homemade crust, cauliflower crust, or your favorite low-carb pizza base.
And don’t underestimate the sauce.
A good Alfredo sauce should be thick enough to sit on the crust instead of running everywhere.
Once the crust is ready, the rest is simple: spread on the garlic Parmesan Alfredo, add chicken and spinach, cover everything with mozzarella, then bake until the cheese is bubbling and golden.
Cut it into slices, let it cool for a few minutes, and get ready for that first creamy, cheesy bite.
This isn’t the kind of low-carb pizza that makes you think about what you’re missing.
It’s the kind that makes you forget regular pizza exists.
Why You’ll Love This Recipe
- Crispy, Hand-Holdable Crust: The reinforced Fathead dough bakes into a firm, golden crust that actually holds its shape when picked up.
- Decadent Garlic White Sauce: Creamy, garlic-infused Alfredo sauce replaces sugary tomato sauces for pure Italian restaurant flavor.
- Packed with Satisfying Protein: Juicy, seasoned chicken breasts make this pizza a complete, filling dinner instead of a light snack.
- Only 4 Net Carbs Per Slice: Enjoy multiple slices of real pizza while keeping your daily carbohydrate intake effortlessly low.
- Quick 30-Minute Dinner: Uses pre-cooked or leftover chicken to get a hot, fresh pizza onto your dinner table fast.
Key Ingredients
- Shredded Low-Moisture Mozzarella Cheese: Melts down into the main structural binder for Fathead crust.
- Full-Fat Block Cream Cheese: Softens the mozzarella dough, making it tender and pliable.
- Superfine Blanched Almond Flour: Provides a nutty, flour-like base structure without high-carb grains.
- Coconut Flour: Absorbs excess oil to keep the pre-baked crust crispy.
- Large Room-Temperature Egg: Binds the warm cheese and flour into a workable dough.
- Make Homemade Alfredo Sauce
- Cooked Shredded Chicken Breast: Adds lean, hearty protein that clings to the melted cheese.
- Dried Italian Seasoning: Herbal blend of oregano and basil for authentic pizzeria aroma.
How to Make This Low Carb Chicken Alfredo Pizza
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Line a large round pizza pan or baking sheet with a sheet of high-heat parchment paper. Lightly spray the paper with non-stick avocado oil spray.
Step 2: Melt the Cheese Dough Base
In a microwave-safe glass bowl, combine 1.5 cups of shredded low-moisture mozzarella cheese and 2 tablespoons of full-fat cream cheese. Microwave on high power in 30-second intervals for 1 to 1.5 minutes, stirring between intervals until the cheeses melt together into a smooth, glossy ball.
Step 3: Mix the Grain-Free Crust
Add 3/4 cup of superfine almond flour, 1 tablespoon of coconut flour, 1/2 teaspoon of garlic powder, and 1 large room-temperature egg to the melted cheese. Use a silicone spatula or clean hands to knead the mixture together for 2 minutes until a cohesive, smooth dough forms. Pro Secret: If the cheese cools and becomes stiff while kneading, pop the bowl back in the microwave for 10 seconds to soften it up.
Step 4: Roll and Pre-Bake the Crust
Place the dough ball onto the prepared parchment paper. Cover it with a second sheet of parchment paper and use a rolling pin to roll the dough out into an 11-inch circle about 1/4-inch thick. Remove the top sheet of paper. Use a fork to prick the surface of the dough 10 to 12 times to prevent air bubbles from expanding. Bake at 400°F for 8 to 10 minutes until the crust is pale golden and set.
Step 5: Make Homemade Alfredo Sauce
Step 6: Assemble the Toppings
Remove the pre-baked crust from the oven. Spread the warm Alfredo sauce evenly over the crust, leaving a 1/2-inch border around the edges. Distribute 1 cup of cooked, shredded chicken evenly over the sauce. Sprinkle 1 cup of remaining shredded mozzarella cheese across the top, then dust with 1/2 teaspoon of Italian seasoning.
Step 7: Final Bake and Broil
Return the assembled pizza to the oven and bake at 400°F for 8 to 10 minutes until the top cheese is fully melted and bubbling. Switch the oven to broil for the last 1 to 2 minutes to turn the top cheese golden brown.
Step 8: Rest and Slice
Let the hot pizza rest on a cutting board for 5 minutes before cutting. This short resting period allows the cheese crust to set up, ensuring clean slices that don’t slide apart!
Pro Tips for Best Recipe
Use Low-Moisture Mozzarella: Always buy low-moisture, part-skim or whole-milk mozzarella cheese in blocks or shredded bags. Fresh mozzarella packed in water will release too much liquid, turning your crust soggy.
Bake on Parchment Paper: Fathead dough contains melted cheese and will stick stubbornly to bare metal pans. Always roll and bake your crust directly on parchment paper.
Never Skip Pre-Baking: Baking the dough base before adding the Alfredo sauce and toppings is essential. Pre-baking creates a crisp seal that stops sauce from soaking into the dough.
Dry Your Shredded Chicken: If using leftover cooked chicken, pat it dry with paper towels before scattering it over the Alfredo sauce so no extra liquid enters the bake.
Storage
- To Store: Allow leftover pizza slices to cool completely. Place slices in an airtight container with sheets of parchment paper between layers to prevent sticking. Store in the refrigerator for up to 4 days.
- To Freeze: Wrap individual cooled slices tightly in plastic wrap, then place them in a freezer zip-top bag for up to 2 months.
- To Reheat: Avoid microwaving, which renders Fathead crust soft and rubbery. Reheat slices in an air fryer at 350°F (175°C) for 3 to 4 minutes, or bake on a hot skillet over medium heat until the bottom turns crisp and the cheese melts.
Frequently Asked Questions
Can I make the Fathead crust dough without almond flour?
Yes! If you have a nut allergy, substitute the 3/4 cup of almond flour with 1/3 cup of coconut flour. Because coconut flour absorbs more moisture, add 1 extra egg to balance the dough texture.
Why is my Fathead dough too sticky to roll out?
If your dough feels sticky, the cheese may be too hot or wet. Let it cool for 1 minute, dust your hands with a pinch of coconut flour, and always roll the dough between two sheets of parchment paper.
Can I use store-bought jarred Alfredo sauce?
Absolutely! While homemade sauce takes only 3 minutes, you can swap it for 1/3 cup of a high-quality, low-carb store-bought Alfredo sauce (check labels for zero added sugars or flour thickeners).
How many carbs are in a slice of keto chicken Alfredo pizza?
When cut into 8 equal slices, each slice contains roughly 5 grams of total carbs and 1 gram of fiber, leaving you with just 4 grams of net carbs per serving.
Try These Recipes Also
Low Carb Chicken Alfredo Pizza Recipe (Gluten-Free)
Ingredients
- The Cheesy Fathead Crust
1½ cups (170g) low-moisture shredded mozzarella cheese
2 tbsp full-fat cream cheese
¾ cup (84g) superfine blanched almond flour
1 tbsp coconut flour
½ tsp garlic powder
1 large egg (room temperature)
- Make Alfredo Sauce From Above
- The Pizza Toppings
1 cup cooked chicken breast (shredded or cubed)
1 cup low-moisture shredded mozzarella cheese
½ tsp dried Italian seasoning
Instructions
Preheat oven to 400°F (200°C). Line a round pizza pan with parchment paper and spray lightly with avocado oil spray.
Microwave 1.5 cups mozzarella and 2 tbsp cream cheese in a bowl for 60 to 90 seconds until smooth and melted.
Stir almond flour, coconut flour, garlic powder, and egg into the melted cheese. Knead with hands into a uniform dough ball.
Roll dough between two sheets of parchment paper into an 11-inch circle. Prick with a fork and bake at 400°F for 8 to 10 minutes until light golden.
Spread Alfredo sauce over pre-baked crust. Top with shredded chicken, remaining 1 cup mozzarella, and Italian seasoning. Bake at 400°F for 8 to 10 minutes until cheese bubbles. Broil 1 minute for color.
Rest for 5 minutes on a cutting board, slice into 8 pieces, and serve warm.
Notes
Pre-Bake First: Pre-baking the dough seals the crust so the white sauce doesn’t make it soggy. Roll Between Parchment: Prevents sticky cheese dough from clinging to your rolling pin or counter. Block Cheese Only: Use low-moisture mozzarella to avoid extra liquid pooling on top. Rest 5 Minutes: Let the baked pizza rest before slicing so the cheese crust sets cleanly. Reheat in Pan/Air Fryer: Reheat slices in a skillet or air fryer to restore a crispy bottom crust.
