Breathe new life into your weekly pizza night with this low-carb, keto-friendly chicken Alfredo flatbread pizza! Bursting with flavor, this flatbread features perfectly grilled chicken, mushrooms, sun-dried tomatoes, fresh basil, bacon, and capers, all bathing in a creamy alfredo sauce. Top with fresh feta and chopped herbs for an extra special treat.
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Pizza is a thing in our house. An occasion, an event, an entire moment. We cherish and celebrate all things pizza. That’s especially true when it’s low-carb or keto-friendly like this chicken alfredo flatbread pizza! Listen. You’re going to want to make this one!
The crust for the flatbread pizza is nothing more than cauliflower, cheese, and eggs. There’s a little salt, garlic and dried herbs for seasoning, but that’s it.
Let me tell you something. One of the most disappointing things about living a low-carb carb lifestyle is the way food is marketed. Cauliflower based products have become their own industry, it seems. With increased popularity, you now see cauliflower crusts everywhere. You notice a cauliflower pizza crust in the supermarket, and you get SO excited. Wait, though. Flip that box over, read the ingredients, and you’ll often find that they still contain flour and other super carby binding agents (and sometimes weird chemicals) that defeat the entire purpose. Ugh.
Making your own cauliflower crust need not be difficult, especially if you buy cauliflower that has already been riced or broken down. This option cost a little more for the convenience, of course. If you want to make your own, simply wash and dry a head of cauliflower, break it down by hand into smaller florets, then add to your food processor until it reaches the size you desire. Easy!
Is This Pizza Keto-Friendly?
My recipe for chicken Alfredo flatbread pizza contains 5 net grams of carbohydrates per slice making it low-carb and keto-friendly.
What Ingredients Do I Need?
To create this dish, you’ll need to grab the following:
For the Cauliflower Crust
- Cauliflower – the cauliflower will need to be “riced” or broken down to about the size of the image above.
- Mozzarella Cheese – shredded
- Kosher Salt
- Dried Herbs/Italian Seasoning
- Garlic – fresh
- Butter – unsalted, melted
Toppings for Chicken Alfredo Flatbread
- Alfredo Sauce -For this recipe you can make your own alfredo sauce, but I admittedly did not. While I enjoy posting 100% scratch-made recipes, I also like to highlight ways to make keto and low-carb cooking more accessible and time-saving. At only 4 carbs per half cup – which is how much I used to make this flatbread – Rao’s Homemade Alfredo was the choice for me.
- Basil – fresh
- Sun Dried Tomatoes
- Chicken – you can use precooked chicken that has been grilled and shredded or cubed. This is an excellent way to use up store-bought rotisserie chicken.
- Brined Capers
- Mushrooms – fresh, sliced
- Bacon – chopped or pre-packaged real bacon bits
- Mozzarella Cheese – shredded
How to Make Chicken Alfredo Flatbread Pizza | Keto, Low-Carb
- You’ll start by making the crust. Go ahead and preheat your oven to 400°F.
- Take your riced cauliflower and add it to a large glass bowl along with the mozzarella cheese and give it a stir. Place the bowl in the microwave and cook for 2 to 3 minutes or until the cheese has completely melted.
- Immediately upon removal, you’ll want to start stirring the mixture well to ensure that the melted cheese and cauliflower adhere to one another. Things will be sticky, of course.
- Allow to cool for a few minutes, because you’re going to be adding eggs next, and you don’t want the eggs to begin cooking in the hot bowl.
- Next, you’ll add eggs, salt, herbs, and garlic to the bowl and stir well until one cohesive dough forms. This may take a few minutes. Use your hands to form the dough into a ball. Yes, this recipe requires your hands to get a little dirty. That’s okay.
- This next step is very important. Don’t say that I didn’t tell you this because I did. You need to squeeze a lot of moisture out. Do this by sort of squeezing the ball of dough between your hands for a few minutes until no excess water wrings out. You can also do this by using cheesecloth. Either way you need to do it! Just keep going until no more water squeezes out. If you skip this step you will end up with a crust that does not cook properly and falls apart after baking. Don’t waste your time and ingredients.
- Line a baking sheet with parchment paper. Then, place the ball of cheesy cauliflower dough in the center of the sheet. Use either your hands or a rolling pin to flatten the dough into a flat rectangular crust. You’re going for a thin, flat, even crust; don’t be afraid to work the dough with your hand until you get it right.
- Bake the crust for 20 minutes. You should see patches of golden brown at this point.
- Remove from the oven and get ready for topping.
- Start by spreading the Alfredo sauce over the freshly baked crust, followed by a layer of fresh basil. You can chop the basil or simply tear it by hand.
- Top the pizza with sun dried tomatoes, grilled chicken, brined capers, sliced mushrooms, and bacon, ensuring that each ingredient is well distributed.
- A note about the chicken: I used a cast iron grill pan to grill chicken breast tenderloin, but you can use any cut you prefer. For added convenience, you can even use a supermarket rotisserie chicken.
- Cover the flatbread pizza toppings with a layer of mozzarella cheese before returning to the oven and baking for 10 minutes.
- All that’s left after that is to remove from the allow, allow to cool, and slice! If you try to slice the flatbread too soon, the cheese and toppings will start to slide, so please have a little patience. Just a pinch.
- For an additional burst of flavor, I threw a bit of feta cheese and freshly chopped herbs on top of flatbread as it cooled. SO good.
Cant make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!
Breathe new life into your weekly pizza night with this low-carb, keto-friendly chicken alfredo flatbread pizza! Bursting with flavor, this flatbread features perfectly grilled chicken, mushrooms, sun-dried tomatoes, fresh basil, bacon, and capers, all bathing in a creamy alfredo sauce. Top with fresh feta and chopped herbs for an extra special treat.
- 1 lb Cauliflower, riced
- 3 cups Shredded Mozzarella Cheese
- 2 Large Eggs
- 1/4 tsp Kosher Salt
- 1/4 Cup Dried Herbs/Italian Seasoning
- 1 Garlic Clove, chopped (optional)
- Melted Butter
- 1/2 cup Alfredo Sauce
- Fresh Basil, roughly chopped, to taste
- 1/4 cup Sun Dried Tomatoes
- 1 cup Chicken, grilled & shredded
- 1/4 cup Brined Capers
- 1/4 cup Mushrooms, sliced
- 1/4 cup Bacon, chopped or Packaged Real Bacon Bits
- 1/2 cup Mozzarella Cheese, shredded
- Preheat oven to 400°F
- In a large glass bowl, combine the riced cauliflower and mozzarella cheese.
- Microwave for 2-3 minutes, or until cheese has completely melted.
- Remove from microwave, stir well, and allow to cool for about three minutes.
- Add eggs, salt, herbs, and garlic to the bowl and stir well until one cohesive dough forms. Use hands to form the dough into a ball.
- Using either your hands or cheesecloth, squeeze out as much moisture as possible from your ball of dough.
- On a parchment paper-lined baking sheet place the ball of dough in the center, and use either your hands or a rolling pin to flatten the dough into a flat rectangular crust.
- Bake for 20 minutes.
- Remove from oven and brush with melted butter, if desired.
- Start by spreading the alfredo sauce over the freshly baked crust, followed by a layer of fresh basil.
- Top the pizza with tomatoes, chicken, capers, mushrooms, and bacon, ensuring that each ingredient is well distributed.
- Cover toppings with layer of mozzarella cheese.
- Return to oven and bake for 10 minutes.
Forgetting to squeeze excess moisture from the dough will result in a crust that is wet after baking and falls apart easily.
You can break down a head of cauliflower yourself, or purchase riced cauliflower from the supermarket. I do not recommend buying frozen riced cauliflower.
Amount Per Serving: Calories: 328.13Total Fat: 24.79gSaturated Fat: 14.28gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 499mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 16g