High Protein, Guilt-Free Alfredo White Sauce Pizza Recipe
Pizza nights are back! Our flatbreads make it possible to eat guilt-free pizza. We love them so much we have pizza night at least once per week. This recipe is a favorite and we highly recommend you give it a try.
Nikki blends Alfredo sauce with cottage cheese and adds a dabble of parmesan wing sauce. You could use any parmesan aioli, or other garlic sauce, or not use it all (this is optional). The cottage cheese is key here. Don't knock it, until you try it. Even if you're one of those that hates cottage cheese. It's used as more of a carrier of flavor. Meaning, it allows you to use far less Alfredo and aioli, which are a lot higher in calories, and still spread flavor across the entire flatbread. Plus, it does have a slight cheese flavor, which adds to the pizza. You'll top with sundried tomatoes and low-fat mozzarella. Optional: add chicken or steak.
This might be my favorite pizza. The flavor combos are great. Here are the ingredients needed:
- 1 UnbelievaPizza flatbread - https://unbelievabuns.com/collections/retail/products/low-carb-flat-bread-pizza-made-with-unbelievadough
- 1/4 cup cottage cheese (we use 2%)
- 1/8 cup Alfredo sauce
- 1/4 tablespoon parmesan sauce (optional)
- Sundried tomatoes
- Low-fat mozzarella cheese (we use about 1.5 servings, which is 42g)
- Steak or chicken optional
Start by toasting the flatbread in a regular oven (don't use a convection oven). Toast for 5-7 minutes on 400 degrees. Be sure to keep an eye on it, because the the flatbread will toast quick. Make sure not to burn. No pan needed, you can simply lay it on the oven rack.
Once toasted, remove the flatbread and lay the un-toasted side down on to a sheet pan covered in aluminum foil and sprayed with your favorite cooking spray. You can use a non-stick foil, but it's still recommend to spray that as well. Otherwise, your flatbread may stick to the foil.
Add cottage cheese, Alfredo sauce and optional parmesean sauce to a bowl and lightly blend. Then, apply this sauce mixture to the toasted side of the flatbread in a thin layer, making sure to cover the entire bread. Don't leave any part of the flatbread exposed. Meaning, don't leave a crust edge because it will burn faster than the flatbread takes to cook.
Add 1/2 of the cheese, sundried tomatoes, chicken or steak (optional), then top all of it with the rest of your cheese.
Place back in the oven for 5-7 minutes until the cheese is melted, while also checking the underside to ensure it's toasted to your liking.
Macros are: 359 calories, 38g protein, 18.5g carbs w/ 10.5g fiber (8 net carbs).
Let us know how you like it. Be sure to share any modifications, tricks or tips you use.
