Hiya. I love this chicken alfredo pizza.
It’s a regular school day, but just to be dramatic for a moment, there is no air conditioning at school. Translation: I will sweat through my shirt by 7:30 am.
And after the regular school day there’s going to be a school program. Followed by a meeting, followed by “duty” (dinner and bedtime routine with the kids so house parents can have some much needed time off) and guess who decided to also plan a movie night with the older kids AFTER that jam-packed day? Yep. It was us.
15 hour Friday? Doin’ it. With the help of this superdeliciouspizza.
To be fair, Hotel Translyvannia is pretty cute and I am 100% convinced that these are the nicest kids in the world. So don’t even feel bad for me. More like I feel bad for you that you don’t have this pizza in your mouth right now.
Friday is and always has been a pizza night for me. For my family. For my life. It’s weird to think that I literally haven’t eaten Pizza Hut or Dominos or dare I say, ahem, Little Caesar’s, for almost a year now. That is going to be one cheesy, awesome reunion. Crazy Bread, anyone?
So my Friday pizza thing explains why I spent all this week posting stuff that like, goes on the pizza. That and the fact that it takes a while to do all this stuff. I spread it out over the course of a few days. Starting with the sauce, then the crust, and ending with the finished beauty.
This is not a 30-minute weeknight dinner, unless you have some super speed magic kitchen powers that I don’t know about and if you do, where can I get them? It’s not really hard necessarily, you just need to make a few parts – ok, well, two parts – separately before you’re gonna be able to pop this baby in the oven.
Also noteworthy: I made this pizza a couple of different ways.
See what I mean? It looks like a different pizza. But it’s the SAME, sort of.
This second version that I made had a thinner crust (same dough, just rolled out a little more) and tomatoes and parsley added as toppings.
It was more colorful and more crunchy. But the first one was so good, too with the thick crust and the saucy cheesy simplicity. It was a tie. Bjork and I both loved both versions.
You think this is weird, huh? Okay okay, I get it. Whole wheat crust and cauliflower sauce is not everyone’s thing. Buuuut for those of us who DO like to do the cauliflower sauce whole wheat crust thing, this is a major pizza win.
And the beauty of this is that you can add whatever toppings you’re craving. I’m having visions of a future version of this with a little bit of browned sausage, bacon, roasted red peppers, artichokes? would that be weird? Sometimes I have no food filter.
I brought some of this pizza to my neighbors who have a 3 year old son. He came a-knocking at the door to return the plate a few minutes later, as he usually does, but this time when he gave Bjork the plate he just started, um, sobbing. And he wouldn’t leave.
After a Cebuano – English translation fail, and a super stressful stranger’s kid crying loudly at your door moment, Bjork panicked and gave him some Special K crackers. Obviously. Special K, Bjork? Really?
But it was like magic. He stopped crying and went home even though I’m pretty sure he wanted the cauliflower sauce pizza. We are becoming the strange food neighbors.
This healthy chicken Alfredo pizza has a whole wheat crust, a creamy cauliflower Alfredo sauce, shredded chicken, and cheese!
- Prepare the crust. For me, the recipe linked about makes 2 12-inch round pizzas. Preheat the oven to 375 degrees.
- Divide the sauce between the two pizzas, spreading about 1 1/2 cups over each unbaked crust. Arrange the chicken evenly over both pizzas and top with a little bit more sauce (about 1/2 cup each). Add the diced tomatoes or any additional toppings. Sprinkle cheese over the two pizzas, about 1/2 cup for each pizza.
- Bake for 12 minutes. Turn on the broiler and continue baking for an additional 3-8 minutes, depending on how browned you want the top/crust to be. I waited until the edges of my chicken started to brown and the outer crust was a little more crispy. Serve immediately topped with parsley, additional salt and pepper, Parmesan cheese, or a drizzle of olive oil.
The nutrition information is for 1 slice of pizza, out of 16 slices total (8 slices per pizza).