Alfredo Chicken Crust Pizza (54g Protein, No Dough)

A golden ground chicken crust seasoned with parmesan, garlic, and Italian herbs, topped with creamy Alfredo sauce, melty mozzarella, crispy bacon, red onion, and green onions. 54 grams of protein per serving, gluten-free, and the white pizza version of chicken crust that I cannot stop making.

If you’ve done the buffalo version of chicken crust pizza and loved it, this is the one you make when you want something creamy and rich instead of spicy.

The same ground chicken base — parmesan, eggs, garlic powder, Italian seasoning — baked until golden and firm, and then Alfredo sauce instead of tomato or hot sauce as the base. Mozzarella, crispy bacon, and red onion on top, green onions to finish.

54 grams of protein per serving and it’s genuinely one of the best things that comes out of my kitchen on a weeknight. Heather in the comments uses Rao’s Alfredo sauce for this and I fully endorse that choice — it’s the one I’d reach for too.

If you love chicken crust pizza check out my Buffalo Chicken Crust Pizza, my BBQ Chicken Crust Pizza, and my Pesto Chicken Crust Pizza.

What Is Alfredo Chicken Crust Pizza?

Alfredo chicken crust pizza is a flourless pizza where the crust is made from ground chicken, parmesan cheese, and eggs pressed thin onto a baking sheet and baked until golden and firm — no dough, no flour, no carb crash.

The Alfredo version tops the chicken base with a creamy white sauce, mozzarella, and bacon instead of tomato sauce, making it closer to a white pizza than a classic red pie. Each serving has 54g of protein and about 5g of carbs, which makes it one of the most macro-friendly pizza recipes that actually tastes like pizza.

Ingredients

FOR THE CHICKEN CRUST:

• 450g ground chicken — the base of the crust. Don’t use ultra-lean ground chicken — the fat content helps the crust stay together and not dry out. Ground turkey swaps in 1:1 if that’s what you have.
• 2 large eggs — the binder. The crust crumbles without them.
• ½ cup parmesan cheese — finely grated, not the shaker bottle kind. Parmesan is what firms up the crust and gives you the crispy golden edges. Don’t swap for mozzarella in the crust — it won’t hold the same way.
• Garlic powder, Italian seasoning, salt, black pepper — season the crust itself, not just the toppings. Bland crust is a waste of good toppings.

FOR THE TOPPINGS:

• ⅔ cup Alfredo sauce — use a good one. Rao’s is the brand I’d reach for — it’s clean ingredients, creamy, and doesn’t get watery in the oven the way some store-bought sauces do. Homemade Alfredo also works if you have it.
• 1 cup mozzarella — shredded from a block for the best melt. Pre-shredded has an anti-caking coating that prevents it going fully gooey.
• ¼ red onion, sliced thin — sweetness and sharpness that cuts through the richness of the Alfredo. Don’t skip it.
• 4 cooked bacon strips — crispy and crumbled or broken into pieces. Pat with paper towel after cooking to keep excess grease off the pizza.
• Green onions to finish — fresh and bright over the rich, creamy pizza. These and the bacon are the combination.

How to Make Alfredo Chicken Crust Pizza

Step 1. Preheat to 400°F and line a baking sheet with parchment paper. The parchment is non-negotiable — the chicken crust sticks without it.

Step 2. Mix the crust. Combine ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper in a large bowl. Mix until fully combined — your hands are the easiest tool for this.

Step 3. Press and shape. Transfer to the lined baking sheet and press into a thin, even circle or rectangle — roughly ¼ inch throughout. Take your time here. Even thickness means even cooking, and thin enough means the crust gets crispy rather than staying soft in the middle.

Step 4. Bake the crust. 400°F for 25 minutes until golden and firm. Rest for 5 full minutes before adding toppings. This rest is what lets the crust set — skip it and it’ll fall apart when you slice.

Step 5. Top and finish. Crank the oven to 450°F. Spread Alfredo sauce over the rested crust, then mozzarella, red onion, and bacon. Bake 10 more minutes until the cheese is melted and bubbling. Broil for 1–2 minutes at the end if you want slightly golden, bubbly cheese on top.

Step 6. Serve. Cool for 2 minutes, top with fresh green onions, slice, and eat immediately.

Tips

• Rao’s Alfredo is the sauce to use. It doesn’t get watery in the oven, the flavor is genuinely good, and the clean ingredient list fits the vibe of the rest of the recipe. Worth the slightly higher price over generic jarred Alfredo.
• Parchment paper is not optional. The chicken crust will stick to the pan and tear when you try to move it. Always parchment.
• ¼ inch thin, pressed evenly. Too thick and the middle stays soft. Spend the extra minute pressing it out evenly — it makes a real difference.
• The 5-minute rest after the first bake matters. The crust needs to firm up completely before you load it with toppings. If you rush this step and add the sauce while it’s still hot from the oven, it’ll crack and fall apart when you slice it.
• 450°F for the second bake. Higher temp than the buffalo post because the Alfredo sauce can handle more heat without burning — and it gives you that slightly golden, bubbly cheese on top.
• Pat the bacon dry. After cooking the bacon, press it with paper towel to absorb extra grease. Less grease on the pizza means the Alfredo sauce stays creamy instead of getting oily.

Variations

The chicken crust is a blank canvas. The Alfredo version is the white pizza play — here’s what else works on this base:

• Pesto and prosciutto — pesto instead of Alfredo, mozzarella, prosciutto, cherry tomatoes, and fresh basil after baking. The fanciest version on the list.
• Spinach and artichoke — Alfredo base, mozzarella, spinach, and artichoke hearts. Tastes exactly like spinach artichoke dip on a pizza and it’s INCREDIBLE.
• Mushroom and garlic white pizza — Alfredo base, mozzarella, sautéed mushrooms, roasted garlic, and fresh thyme. The most elegant option.
• Classic pepperoni — swap the Alfredo for marinara if you want the red version. The same crust, completely different pizza.
• Dairy-free — replace the parmesan in the crust with 2 tablespoons of nutritional yeast and use a dairy-free Alfredo sauce and dairy-free mozzarella. The crust is slightly less crispy at the edges but the whole thing still works.

Storage and Reheating

Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 375°F for 3–4 minutes or in the oven at 350°F for 5–7 minutes — both bring back the crispy crust. The microwave works but softens the base.

Freeze cooked slices for up to 2 months — freeze in a single layer on parchment first, then transfer to a freezer bag. Reheat from frozen at 375°F in the oven or air fryer until hot and bubbling.

Meal prep shortcut: bake the crust only, let it cool completely, wrap and freeze. When you want pizza, pull it out, add toppings, and bake from frozen at 400°F for about 15 minutes.

Frequently Asked Questions

What is chicken crust pizza made of? The crust is ground chicken, eggs, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper — pressed thin onto a parchment-lined baking sheet and baked until golden and firm. No flour, no dough. The Alfredo version tops it with creamy white sauce, mozzarella, bacon, and red onion. Each serving has 54g of protein and about 5g of carbs.

Why is my chicken crust pizza soggy in the middle? Two likely causes: the crust was pressed too thick (aim for ¼ inch throughout) or it didn’t bake long enough before the rest and topping step. Make sure the crust is fully golden and firm after 25 minutes at 400°F, and rest it for the full 5 minutes before adding sauce. Soggy middle almost always means the crust was too thick or the steps were rushed.

What Alfredo sauce works best for this recipe? Rao’s Homemade Alfredo is the one I’d reach for — the ingredients are clean, it doesn’t get watery in the oven, and the flavor is genuinely good. Any thick, creamy jarred Alfredo works. Avoid thin or runny sauces — they’ll make the crust soggy instead of staying rich and creamy on top.

Can I make this dairy-free? Yes — replace the parmesan in the crust with 2 tablespoons of nutritional yeast, and use a dairy-free Alfredo sauce and dairy-free mozzarella for the toppings. The crust will be slightly less crispy at the edges without the parmesan but it still holds together well.

Other High Protein Chicken Recipes

• Crispy Air Fryer Sesame Chicken Bites
• Original Chicken Crust Pizza
• Chicken Crust Caesar Salad Pizza
• High Protein Chicken Hot Pockets
• High Protein Chicken Flatbread

If you make this, tag me on Instagram at @basicswithbails — Alfredo chicken crust pizza photos are always so good and the cheese pull shots especially. And shoutout to Heather in the comments for the Rao’s recommendation — it’s the one.