Chicken Alfredo Pizza


Chicken Alfredo Pizza

Carol Kicinski
Prep Time 10 mins
Cook Time 20 mins
Course Mains
Servings 2


  • 2 tablespoons extra-virgin olive oil divided plus more for brushing the pizza crusts
  • 1 pint mushrooms any variety, sliced
  • teaspoons kosher or fine sea salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1/2 15oz container full fat ricotta cheese about 1 cup
  • 2 gluten-free pizza crusts 8-9 inch
  • 2 cups shredded cooked chicken
  • ½ cup shredded Parmesan cheese


  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until all the liquid has exuded and evaporated from the mushrooms and they are browned, 8-10 minutes.
  • Preheat the oven to 425°F.
  • In a mixing bowl, combine the ricotta cheese with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
  • Brush the pizza crusts with olive oil. Divide and spread the ricotta mixture evenly among each pizza crust. Top evenly with the cooked mushrooms, shredded chicken, and Parmesan cheese and bake for 7 minutes or until the ricotta is hot and the Parmesan cheese is starting to brown. Cut into slices and serve immediately.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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