• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 gluten-free pizza crust mix

  2. 2 cups Alfredo sauce (most are gluten-free but be sure to double check)

  3. 2 cups chicken cubed

  4. 1/4 cup chopped frozen spinach thawed

  5. 2 strips bacon

  6. 1 7-1/2 oz. can marinated artichoke hearts drained

  7. 1/4 cup cherry tomatoes halved

  8. Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Mix gluten-free pizza crust as package directs. Bake according to instructions, about 7 minutes before adding toppings.

  2. Meanwhile, cook bacon until crispy in a medium skillet. If your chicken is raw still, go ahead and brown it in the left over bacon grease. I like to save time by having it cooked in advance. Cut bacon into small pieces.

  3. Drizzle Alfredo sauce over crust and then spread on the spinach. Cover with chicken pieces, artichoke hearts, tomato halves and bacon tidbits. Sprinkle generously with Parmesan cheese and place back in oven for an additional 8 minutes. Crust should be brown on the edges and the sauce bubbling. Let cool for 5 minutes before serving. Yield: serves 4


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