Chicken Alfredo Pizza with No-Yeast Dough
This chicken Alfredo pizza is the easiest homemade pizza you’ll make from scratch! It’s made with a super easy no-yeast dough and topped with creamy Alfredo sauce, juicy chicken breast, seasoned broccoli, and lots of herbs and spices.
This chicken Alfredo pizza recipe is just about as easy at it gets without buying everything pre-made! The homemade Alfredo sauce is impossibly creamy and flavorful, and it pairs perfectly with chicken and broccoli – plus, the pizza dough has no yeast, making it incredibly easy to whip up! Chicken Alfredo is always a crowd favorite, too, so it’s the perfect pizza to make for family dinner, game day (hello, Super Bowl Sunday!) or movie night with no hassle.
Here are some more savory recipes you’ll love: Tomato Shakshuka with Potatoes, Autumn Spiced Butternut Squash Soup, and Cilantro Lime Steak Tacos.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this chicken Alfredo pizza:
- Flour
- Heavy cream
- Olive oil
- Chicken tenders or breasts
- Broccoli
- Baking powder
- Water
- Garlic
- Italian seasoning
- Parsley flakes
- Parmesan cheese
- Red pepper flakes
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Make it veggie-only. You don’t need chicken for this pizza to taste amazing! If you don’t eat meat, just load up on yummy veggies and greens like spinach, peppers, mushrooms, or even potatoes.
- Make it spicy! If you like your pizza hot, add a couple tablespoons of red pepper flakes directly to the Alfredo sauce so they mix in evenly, or even use some cayenne pepper to give your pizza an extra kick.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Make your crust pronounced (or don’t). Since this dough doesn’t rise like a yeasted pizza dough would, you’ll need to press the center down a bit more and make a pronounced crust by hand if you want a puffy crust to hold on to once baked.
More savory recipes:
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Easy Chicken Alfredo Pizza with No-Yeast Dough
Ingredients
For the crust:
- 2 cups flour
- 2 tsp baking powder
- ¾ tsp salt
- 1 tbsp olive oil
- 1 cup water start with 2/3 cup
For the sauce:
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1 tbsp flour
- ¼ tsp Italian seasoning
- 1 cup heavy cream
- 1 tbsp grated parmesan cheese
- sprinkle of parsley flakes
- salt and pepper to taste
For the toppings:
- 2-4 cooked chicken tenders or breasts chopped
- ⅔ cup broccoli cooked
- ¼ cup parmesan cheese to top
- red pepper flakes to top
Instructions
For the crust:
- Prepare a baking sheet with parchment paper.
- Mix together your dry ingredients in a bowl, then add your wet ingredients and stir until a rough dough forms.
- Turn onto a floured surface and knead gently until the dough comes together.
- Cover your dough and let it rest at room temperature for at least 10 minutes before rolling.
For the sauce:
- Heat your garlic in olive oil over medium heat until slightly browned.
- Add in your flour and stir until it thickens.
- Add your heavy cream and seasonings and stir until combined. let simmer for at least 5 minutes until it thickens again.
- If you need to add in another teaspoon of flour to help with the thickening, do so now.
- Take your sauce off the heat and let it cool slightly while you bake your dough.
To bake the pizza:
- Preheat your oven to 400ºF.
- Roll out your dough into a rough 12in circle and place on your prepared baking sheet.
- Bake dough for 8 minutes before topping.
- Add the sauce, chicken, and broccoli to your dough and bake again for 15-20 min, until crusts are slightly browned.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Make your crust pronounced (or don’t). Since this dough doesn’t rise like a yeasted pizza dough would, you’ll need to press the center down a bit more and make a pronounced crust by hand if you want a puffy crust to hold on to once baked.
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