I’m always looking for ways to make my meals healthier, or to make sure I get my daily greens. The other day I was cravvinnnnngggg some pizza, so I thought I would make my own healthy version!

Now there are a million and one ways to make a pizza better. I did this last summer with this pizza.

But this time I went the chicken alfredo route.
Yes, yes, this definitely adds some calories.

However–the veggies made it amazzinnngggg and pretty good for you. 🙂

Healthy-ish Chicken Alfredo Veggie Pizza:

What You Need:

• 1 large pizza crust (I use the whole wheat brand)
• 6 tbsp olive oil (2 tbsp to coat the crust, 4 tbsp to mix with your veggies/chicken)
• 3 cups spinach
• 2 cups chopped broccoli
• 1/4 cup chopped onion
• 2 cups mozzarella cheese
• 2 cups alfredo sauce (try to get the healthiest kind! 🙂 )
• 2 tbsp pesto sauce
• 1 cup mushrooms, chopped
• assorted spices: black pepper, oregano, Italian seasoning, garlic salt to taste

What You Do:

1. First thing first, start cooking your chicken. Add 1 tbsp olive oil to start cooking, add spices to taste (add olive oil as needed.)
2. Once your chicken is starting to cook, slowly add the veggies: broccoli, spinach, chopped onion, mushroom. *It might look like a lot, but it will shrink as it cooks!

1. Spread olive oil and a thin layer of pesto over your pizza crust. Set temp to 425 degrees (might be different for your oven, try 350 first).
2. Add pesto sauce to your chicken/veggie mix (more olive oil as needed).
3. Add your alfredo sauce, slowly, stirring frequently until everything is cooked.
4. Put your mixture on top of the pizza crust. Cover with mozzarella cheese and any other cheeses (I added a sprinkle of feta because I’m obsessed!)
5. Cook for about 10-15 minutes on 425 or until you see that the cheese has melted and the crust is golden brown.
6. ENJOY!

**Tip: It might be soupy! If this happens, try to add a little cornstarch to thicken your sauce, or try to use less olive oil. Either way, it still turns out delicious! 🙂