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Chicken & spinach alfredo pizza

January 17, 2018

I am sure most of you have caught on to the two ingredient dough rage by now. Thanks to Weight Watchers freestyle and non fat plain greek yogurt having zero points this dough has blown up all over my social media feed. The idea has been around for a long time, but it was a few ladies on Instagram that made it instafamous! You guys know I am picky, and I won’t lie I was extremely skeptical, but… I absolutely loved it! I have only made bagels and pizza dough with it and both have been two big thumbs up from me. The two basic ingredients are self-raising flour and non fat plain greek yogurt. I have heard that you can use regular flour and add in the baking powder & salt but I have only ever used the self-raising flour, also I would not suggest trying regular yogurt as it is too runny. The alfredo sauce was also made using non fat plain greek yogurt and to my surprise tasted delicious, I am thinking it would be great on pasta and nice and low in points, you can play around with the portion sizes for the sauce if you want to try it for a pasta meal one night. This whole pizza on freestyle is just 9 smart points, I ate 1/2 of it and was full, my husband had a few slices and then I saved the last slice and re-heated the following day with my lunch. The toppings you can add onto this dough are endless but I really loved this chicken & spinach alfredo pizza!


Chicken & spinach alfredo pizza
Author: 
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
9 sp freestyle for the whole pizza, 7SP/7PP for ½
Ingredients
  • FOR THE DOUGH
  • ½ cup self raising flour (see picture)
  • ½ cup non fat plain greek yogurt
  • FOR THE ALFREDO
  • 1 tsp light butter, melted
  • 2 Tbsp skim milk
  • ¼ tsp garlic powder
  • 1 Tbsp finely grated parmesan cheese
  • Dash salt & pepper
  • 3 Tbsp non fat plain greek yogurt
  • PIZZA TOPPINGS
  • 4 oz cooked shredded chicken (if doing freestyle you can add more)
  • Fresh spinach, I used baby spinach
  • ¼ cup (16g) shredded asiago cheese (the brand I used was 2SP)
  • Sprinkle of Italian seasoning (optional)
Instructions
  1. Preheat oven to 375F
  2. Make your dough by mixing your ½ cup of flour with ½ cup of yogurt, I am stilling playing around with the overall texture of this 2 ingredient dough, I find just a tiny bit less than ½ cup helps with it not being too sticky. Sprinkle a little flour on flat surface and knead dough for 2 minutes.
  3. Roll out dough on a sprayed piece of parchment paper, I made my crust more on the thin side for this pizza. Pre-bake dough in oven for 12 minutes.
  4. Now make your alfredo sauce, melt your 1 tsp butter in the microwave, 10-15 seconds should do it. Stir in your milk and your garlic powder, return to microwave and heat for 30 seconds. Then stir in your parmesan cheese, salt & pepper, and whisk in yogurt. It should give you a creamy sauce.
  5. Spread sauce over your pre-baked pizza dough leaving the edges clear.
  6. Top with your spinach, shredded chicken, asiago cheese, and seasoning.
  7. Bake in the oven for approx 14-16 minutes.
  8. Serve immediately, I cut mine into 6 pieces, on WW freestyle the whole pizza is 9 SP using the WW recipe builder.
  9. Nutritional info per ½ the pizza- Calories 259..Fat 7.6g..Sat fat 3.3g.. Carbs 24.3g..Fiber 1.3g..Sugar 2.2g..Protein 24.6g Smart points & Points plus is 7 for ½ the pizza

42 Comments

  • Reply Anne January 21, 2018 at 4:54 pm

    I made the pizza two days in a row! Today had unexpected five guests, and put them to work rolling out the dough. I did make one change for speed. I bought purchased Alfredo sauce, but it was only 3pts for 1/4 cp and that covered two pizzas. Probably not as good as yours, but very quick. They all raved over the crispy crust and brainstormed over what else could be made with it! Thank you!!!

    • Drizzle
      Reply Drizzle January 23, 2018 at 12:46 pm

      That’s awesome, there are so many things you can do with the dough and I’m looking forward to coming up with some new ones 🙂

  • Reply Sonia January 24, 2018 at 12:08 pm

    I just baked 2 bagels using your 2 ingredient recipe and I absolutely loved it! My husband devoured one , he’s not on WW and thought I went to the store to pick these up. I’m very pleased! Can’t wait to try the pizza recipe next!

    • Drizzle
      Reply Drizzle January 25, 2018 at 11:41 am

      Hi Sonia, so glad you both enjoyed them, the possibilities with the dough are endless 🙂

  • Reply Judy Brunton January 24, 2018 at 1:37 pm

    I can’t wait to make this – I love pizza, cheese, chicken, spinach – so totally up my alley.

    Thanks for sharing this

    • Drizzle
      Reply Drizzle January 25, 2018 at 11:42 am

      you are very welcome Judy, hope you enjoy it!

  • Reply Lorinda January 27, 2018 at 4:39 am

    Have you tried making any of the bubble up casseroles with the 2 ingredient dough? I’m interested in how it would turn out.

    • Drizzle
      Reply Drizzle January 27, 2018 at 1:44 pm

      I have not, no, and I don’t think I will, I’ve seen others say the dough is not baking properly .. If you try it let me know 🙂

  • Reply Tamara Harris January 28, 2018 at 9:50 pm

    What are the points without the crust? I had bout something I wanted to use as crust.

    • Drizzle
      Reply Drizzle January 31, 2018 at 12:19 pm

      The crust/ 2 ID is 6SP

  • Reply Betty McCullough January 31, 2018 at 6:35 pm

    Tried this tonight. Loved it. Could of eaten it all but saved some for tomorrow. Excited to try other toppings.

    • Drizzle
      Reply Drizzle February 2, 2018 at 6:04 pm

      So good right!! Glad you enjoyed it 🙂

  • Reply Riley J February 3, 2018 at 7:01 am

    This looks great. Will any brand of self-rising cake flour work (and be the same points) or is this brand specifically lower in SPs?
    This is my first day on the freestyle WW plan, so this is all new to me. You’re the first blog I have found that I liked!

    • Drizzle
      Reply Drizzle February 4, 2018 at 1:45 pm

      Hi Riley, welcome to WW 🙂 I hope you enjoy the recipes and that means a lot to me that you like what you see 🙂 Most flours will be 6SP 1/2 cup, my U.S friends tell me there is one in the States that is 5SP but I can’t remember the name, I’m fine spending the extra point .. and yes any self raising flour will work 🙂 reach out if you have any questions about the program (my email is [email protected])

  • Reply Suzi February 16, 2018 at 12:57 pm

    I’m going to make this tonight. My daughter made it twice last week because she loved it so much! Can’t wait to try it!

    • Drizzle
      Reply Drizzle February 17, 2018 at 3:42 pm

      That is awesome to hear, hope you enjoy it too 🙂

  • Reply carri goodman February 19, 2018 at 6:21 pm

    Hi, I love all your recipes, they are fantastic !!!!where do u get the shredded chicken?

    • Drizzle
      Reply Drizzle February 21, 2018 at 8:42 pm

      Hi, thank you 🙂 I make my shredded chicken in the crock pot, usually a batch a week, in a little broth on high about 3-4 hours then shred 🙂

  • Reply Pam February 23, 2018 at 1:51 am

    Your post says the whole pizza is 9 points, but recipe says 7 points for 1/2 pizza, did I misunderstand? Thanks

    • Drizzle
      Reply Drizzle February 23, 2018 at 5:55 pm

      Hi Pam, 9 points is freestyle, 7 smart points for half is the old smart point program (before freestyle)

      • Reply Sharon Cole March 16, 2018 at 10:16 am

        I love this pizza! The old plan was Beyond the Scale. Smart Points is how we count our points both then and now.

        • Drizzle
          Reply Drizzle March 17, 2018 at 8:48 pm

          Glad you enjoyed the pizza Sharon 🙂

  • Reply Kathy Collette February 28, 2018 at 7:50 am

    Kate, I loved your recipes!!!!! Question is on the 2 ingredient pizza crust….did you put it on a pan or directly on the oven rack ?
    Love, love you bubble up enchilada!! Keep your Awesome recipes coming .
    Thanks😁

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:13 pm

      Hi Kathy, thank you for your kind words.. I put it on a baking sheet 🙂

  • Reply Kayla March 3, 2018 at 2:00 pm

    Just discovered your site recently and have tried a couple things. Everything has been so good! We made this last night and it was delicious! Can’t wait to make it again!

    • Drizzle
      Reply Drizzle March 3, 2018 at 7:07 pm

      Hi Kayla, so glad you enjoyed the pizza, and I hope you continue to enjoy the recipes 🙂

  • Reply Brittany March 6, 2018 at 8:58 pm

    I tried to make this recipe however it was very sticky. I couldn’t lift it off my floured countertop without it falling apart. I didn’t have parchment paper so I tried using wax paper to role it out but it stuck too much to both sides. I gave up and made it with a flatout flat bread pizza crust. Any suggestions to making the dough?? Also did you bake it on the parchment paper or could I use a pizza stone?

    • Drizzle
      Reply Drizzle March 9, 2018 at 5:58 pm

      Hi Brittany, the dough can be tricky and it can take a few times to master it, I know many that needed several attempts, the brand of yogurt could change things up too, if it was too sticky you should of added more flour, also I find just under 1/2 cup yogurt to 1/2 cup of flour best… I used parchment paper

      • Reply Alicia Barton March 23, 2018 at 7:56 am

        I found the dough recipe else were and for a full batch its 1 cup flour and 1 cup yogurt… Ihad trouble with my first two batches as well. I tried making empanadas and they ended up a mess in the oven. Lol. I have started adding the yogurt about 1/3 cup at a time and stopping when the consistancy is correct…. i ended up using right under a full cup.

        • Drizzle
          Reply Drizzle March 23, 2018 at 1:35 pm

          YOur not alone with having to try a few attempts, I too find just under equal parts of yogurt is best 🙂

  • Reply Metty March 24, 2018 at 11:30 am

    Omg i really liked this pizza. And the rest of the family did too

    • Drizzle
      Reply Drizzle March 25, 2018 at 7:45 pm

      So glad you all enjoyed it 🙂

  • Reply Andrea March 25, 2018 at 7:52 pm

    Can this be made ahead and refrigerated for future use?

    • Drizzle
      Reply Drizzle March 25, 2018 at 8:00 pm

      I’m not too sure, I only ever make it fresh but I think it would be ok to

  • Reply Cassandra April 4, 2018 at 5:32 pm

    Love the recipe! Thanks for sharing! I make bagels all the time and make my own self rising flour using regular flour, baking powder and salt. Works out perfectly! I’ve also let the dough rise a bit so that my bagels come out a bit bigger 🙂 I’ll be trying the pizza recipe tonight and can’t wait!!

    • Drizzle
      Reply Drizzle April 5, 2018 at 9:10 pm

      Thanks for the tip, hope you enjoy the pizza 🙂

  • Reply Harmony April 8, 2018 at 3:58 pm

    BEST! PIZZA! EVER!
    My husband is a pizza addict and he asks for this pizza now instead of carryout!

    • Drizzle
      Reply Drizzle April 10, 2018 at 12:20 pm

      That is an awesome compliment 🙂 so glad you both enjoy it!

  • Reply Debbie April 18, 2018 at 10:44 am

    Excited to try…have you ever used wheat flour and baking power instead of the self rising flour for the crust? We are enjoying all of your recipes! Thank you

    • Drizzle
      Reply Drizzle April 18, 2018 at 3:54 pm

      Hi Debbie, so glad your enjoying the recipes, no I have used the self-raising flour but I am sure it will still work, you’ll need salt too though

  • Reply Chris September 20, 2018 at 5:36 pm

    Have you tried the cheese hack that a member (Daniel Hall) came up with on WW Connect? EVEN fat free cheese melts & tastes good!
    He mixes it with fat free Greek Yogurt! I do it all the time now…

    • Drizzle
      Reply Drizzle September 22, 2018 at 1:51 pm

      No I haven’t, not a fan of the FF cheese, I can do the reduced fat but that’s about it 😉

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