Go Back

E Chicken Garlic Alfredo Pizza

Combine your love of alfredo and sourdough pizza crust in to a very solid E fuel! You no longer have to feel like your are missing out when your chose to make an E pizza! Put down the crossover and give it a try!
Prep Time 15 mins
Course Main Course


  • 1 Pizza Crust https://aroundthefamilytableblog.com/2018/12/12/sourdough-pepperoni-pizza-thm-xo/ Follow Glenda's instructions on making the pizza crust
  • 1/2 recipe https://savorysweetfreedom.com/coach-nikkis-fp-alfredo-sauce/
  • 1 c cherry tomatos quartered
  • 1/2 c mushrooms sliced
  • 6 tsp Green Can Parmesean
  • Can Drained Chicken Breast


  • Follow Glenda's Sourdough Pizza Crust recipe. I love to make up a batch of 5 or 6 and freeze them before they ferment. I take them out of the freezer the night before I need it. It thaws and ferments while I am sleeping and throughout the day at work. I love this the best in a big pizza pan so I can get the crust as thin as possible. Proof for 1-2 hours on the pizza pan. If you like, you can also par bake the crust at 450 for 5 minutes before applying toppings.
  • Pre-Heat oven to 450 when you are ready to bake
  • On the prepared crust, spread approximately half of the alfredo sauce recipe over the crust.
  • Shred and spread the chicken breast across the top of the pizza (You can use baked chicken breast for this if you like, I was short on time!)
  • Spread quartered cherry tomatoes across the pizza
  • Add sliced mushrooms if desired
  • Sprinkle the remaining 6 tsp of parmesan over the top of the pizza
  • Bake for 10-15 minutes, checking frequently so it does not burn.


This recipe contains approximately 18 grams of fat from the parmesan cheese and the alfredo sauce. The crust has 2 tsp (10g) of fat from the oil. If this pizza is sliced in to 8 each slice contains about 3.5 g of fat, keeping you safely within an E fuel! 
This would also pair wonderfully with an FP salad, or grilled veggies!
Tried this recipe?Let us know how it was!