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Keto High Protein Chicken Crust Alfredo Pizza

Creamy, cheesy and packed with protein 🍕✨ This keto chicken crust Alfredo pizza is the perfect high protein comfort meal for weight loss, glucose control and better sleep. A crispy chicken crust topped with rich Alfredo sauce and melted cheese makes every bite incredibly satisfying. This recipe makes about 2–3 servings.
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Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 can chicken 12.5 oz / 354g, drained
  • 1 cup grated Parmesan about 100g / 3.5 oz
  • 1 large egg
For the toppings:
  • 4 tablespoons Alfredo sauce
  • ½ cup shredded mozzarella about 55g / 2 oz
  • 2 tablespoons cooked bacon chopped
  • 2 tablespoons sliced red onions
  • 2 tablespoons chopped spinach

Method
 

  1. Mix the chicken, Parmesan and egg until well combined.
  2. Spread the mixture thinly onto a baking tray lined with baking paper.
  3. Bake at 200°C / 400°F for 20 minutes, until the crust is golden and firm.
  4. Remove from the oven and spread with Alfredo sauce.
  5. Top with mozzarella, bacon, red onions and spinach.
  6. Return to the oven and bake until the cheese is melted, bubbly and lightly golden.

Notes

Pro tip: Drain and pat the canned chicken very dry before mixing — leftover moisture is the main reason chicken crusts turn soggy instead of crisping up.
Macros (approx. per serving, based on 3 servings): 350–450 kcal | 35–45 g protein | 20–28 g fat | 3–6 g net carbs (may vary depending on the Alfredo sauce and toppings used).
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the ovento help the crust re-crisp.
Can I prep the crust ahead? Yes. Bake the crust, let it cool, and store in the fridge for up to 2 days before adding toppings and finishing in the oven.
Nutrition values are estimates and may vary based on specific ingredients used.