Low Carb Chicken Alfredo Pizza Recipe (Gluten-Free)
Skip high-carb delivery! Learn how to make a golden fathead crust chicken alfredo pizza loaded with rich garlic parmesan sauce and melted mozzarella cheese.
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.