Creamy alfredo sauce with spinach and chicken pizza! Yes, this one is good and lower carb because the cheese sauce is less carby than the tomato sauce.
So, here it is . . . finally, the full recipe. First I gave you the delicious Alfredo sauce. Then I gave you the pizza crust. Now today, we combine it and add toppings.
I think this would be really good with some sautéed onions and fresh mushrooms but I haven’t tried it that way yet because the kids don’t care for onions and mushrooms. But that’s okay. It is still good!!! (Please note that if you decide to add onions and mushrooms that you should sauté them before putting them on the pizza, as it is only in the oven long enough to melt the cheese on top and heat up the toppings.)
So you have your crust and your sauce made. We put all but about a quarter cup of the batch of sauce on the crust but you use however much you like. Then add some cooked chicken. I had some pieces left over from a rotisserie chicken that I’ve used before. I have also just used about a half a pound chicken breast cooked and diced.
Then we added about a cup or so of thinly sliced spinach. It’s nice not to bit into a big leaf and struggle not to pull it away with most of the cheese from your slice.
Then we used about 1-2 cups of shredded cheddar cheese. We’ve tried it with white cheddar and we didn’t care for it nearly as much as with regular cheddar.
Put it back in the 350º oven for 5-10 minutes, just until the cheese is melted and bubbly.
Until next time, God bless,