Chicken "Alfredo" Pizza!!

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I used a gluten free pizza crust for this recipe.  Not all of my recipes are gluten-free, but I tend to use minimal gluten due to the side effects some of my family members have from certain auto immune diseases.  So I used Bob's Red Mille Gluten Free Pizza Crust, and it was DELICIOUS!!

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I also tend to use minimal dairy in my recipes.  Even though I love the taste of both gluten and dairy, I'm just not a fan of what excessive amounts of the two does to my body.  I had a ton of leftover sauce from the "Cauliflower Alfredo with Ranch Meatballs and Zoodles", so I used the sauce to make this amazing pizza.  

Chicken "Alfredo" Pizza

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INGREDIENTS

  • 1 bag of Bob's Red Mill Gluten Free Pizza Crust
  • 2 large eggs
  • 2 Tablespoons Olive oil
  • Cauliflower "alfredo" sauce (click here for recipe)
  • 1 whole head of garlic
  • 1 pound chicken breast
  • 2 cups spinach, chopped 
  • 1/2 cup sun-dried tomatoes, diced 
  • 5-7 strips of bacon
  • 4 Tablespoons grated Parmesan of Romano
  • Sea salt and black pepper to taste
  • Cooking spray

INSTRUCTIONS

I made 2 smaller (12") pizzas with the bag of pizza crust.  Follow the instructions from Pizza Crust for the dough.

While the dough is rising, let's prepare the garlic, chicken, and bacon.  

Preheat oven to 425 degrees.  Line a baking sheet with foil and place strips of bacon on pan. Peel outer skin from garlic keeping the cloves intact.  Slice the top part of the garlic head off.   Put the garlic head of a square of aluminum foil, drizzle with olive oil, wrap in foil, and place on a separate baking sheet.  Place both bacon and garlic in oven.  Bacon will cook for approximately 15-20 minutes, being sure to keep an eye on it so the bacon doesn't get too crispy.  Dice bacon once it has cooled.  The garlic will cook for 45 minutes.  

While the bacon and garlic are cooking, spray a medium skillet with cooking spray and place on stove at medium heat.  Season the chicken breast with salt and pepper and cook for about 10 minutes.  Flip to the other side, cover pan, lower heat and cook for another 5-10 minutes.  Remove from heat and let chicken rest for about 5 minutes before cutting into cubes for pizza.

Once the garlic has cooled, squeeze the cloves out from the casings into the cauliflower alfredo sauce.  Use an immersion blender to mix the garlic into the sauce.  

Bake the pizza dough following the instructions from bag. You'll bake the dough for about 10 minutes.  Remove pizza crust from oven and lets start topping it off!!  

Spread the alfredo sauce over pizza crust.  Lay spinach, diced chicken, and bacon over sauce.  Spread cheese evenly over pizza.  Place pizza back in oven and cook for approximately 15-20 minutes.  

I used jarred sun-dried tomatoes in olive oil, which have a tendency to burn easily when baked in the oven, so for the last 5 minutes, I recommend taking the pizza back out of the oven, spread the sun-dried tomatoes all over the pizza, and then let it finish cooking. 

Enjoy!!  

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