Decadent, mouth watering, and ultra tasty.
This is a pizza to wow all your non vegan friends- get ready for a joy-gasm.
The Vegan Chicken Alfredo Pizza- the best food porn that will make your taste buds explode.
This pizza is decadent, crispy. creamy, and is fantastic comfort food. It can be made with seasonal greens- I list below the different recommended cooking times for each of the different greens you could have available depending on the time of year.
This pizza can easily be made gluten free, nut free, and oil free!
Options for Assembly
The Vegan Chicken Alfredo Pizza features season and local ingredients- the seitan wings come from a local Denver brand called Pescky’s Kitchen. They are a new company that is currently trying fundraise for a restaurant, I ordered from them a few weeks ago and fell in love. They sell frozen wings and seitan breasts that you heat up at home. They also have some Denver Pop-ups where you can get their food fresh too. Check their website or Instagram for more information on where to find them.
It’s the best seitan wings- and you can order them nationally!
*Not sponsored, I really believe they are the best and hope you can experience their glory someday
You can sub the seitan wings on here with what you have on hand. Any vegan chicken strips, wings, nuggets, fried Hen of the Woods, or homemade seitan will work for this recipe. Pescky’s Kitchen is my new favorite, but Gardein, Morning Star, Quorn, or Boca will all work.
I bet soy curls or vegan shrimp would be awesome on this pizza- and a great way to make it Gluten-Free.
Instead of making your alfredo sauce from scratch like in the recipe below you could use your favorite brand of premade alfredo sauce.
I personally have not been able to find a vegan alfredo sauce I really enjoy. Which is why I’m happy to make it from scratch- it tastes so much better than what I’ve tried.
When you make your alfredo sauce you have some options with the cream.
The almond cream in this recipe is made by blending up almonds (1:1 ratio to water) and straining it with a nut milk bag. To do this option, add your almond milk back into the blend and add 4 cups of water. Blend again, strain again, and you have fresh almond milk!
Alternatively you could add any non dairy cream you may already have on hand or use an unsweetened yogurt. The unsweetened yogurt will add a tang or sharpness to the alfredo. If you increase your white wine to 4 tbs instead of 2 it will help sweeten the sauce and combat the tanginess. Consider adding mushroom powder to help increase the savory flavor so it is less sweet and more of a creamy, neutral flavor. Mushroom powder can be made by adding dehydrated mushrooms to the blender. I’ve found that Asian or International Grocery Stores have the largest selection of dried mushrooms. On the other hand, if you use truffle salt instead of black salt you’ll get a similar effect. A drop or two of liquid smoke or 1 tsp of smoked paprika can also increase the umami.
I’ve also found if you are making a cream sauce, or cheese for that matter- if it is too tangy, increase the sweetness and the umami for a perfect flavor. Always taste as you cook when it’s a new recipe!
The greens I added to the alfredo can be switched out for what you have in season. Since I had beet and dandelion greens on hand I used it in this alfredo. To use dandelion greens, try to do a 50/50 mix with another green mild green since they can be bitter on their own. Don’t let their bitterness intimidate you, they are a nutritional powerhouse and the easiest vegetable to forage!
Alternatively you can use spinach, kale, chard, or whatever greens that came from your garden or farmers market box. However, when you use kale, chard, or any tougher green you will want to increase the cook time for the alfredo to help it soften. If you are using a delicate green like spinach or fresh basil you do not need to cook it in the sauce.
Simply add the chopped spinach to the hot sauce and the heat will cook it. The more you cook your veggies, the more vitamins are lost – heat destroys vitamins.
The cheese I used was Follow Your Heart Smoked Gouda. Other great options for cheese are Miyokos Mozzarella, Violife Mozzarella, or your own homemade cheese! (Do not use kappa carrageenan if you use this recipe, it causes colon cancer, upset stomach, and inflames your gut. Agar Agar is a safe, healthy, and effective alternative)
Alternatively, you could increase the amount of alfredo sauce on your pizza and skip the cheese altogether.
Another great option is to dip your red onions in balsamic vinegar before topping on the pizza. This helps sweeten and caramelize your onions in the oven- however it it completely optional. I didn’t do that with this pizza but have tried it on other pizzas and loved it!
You have the option to make a crust from scratch or simply use a premade crust from the deli section of your grocery store. Since pizza dough is free of milk and eggs it should be vegan- double check the ingredients. Some brands can be sneaky and add milk powder to it.
Try this out!
Vegan Chicken Alfredo Pizza
- 10 oz Seitan Wings*
- 1 Pizza Dough
- 3/4 Cup Vegan Smoked Gouda
- 1/3 Cup Sliced Red Onion
- 1/3 Cup Diced Roma Tomato (Seeds Removed)
- 1 serving Pizza Dough of Choice
Alfredo Sauce with Seasonal Greens
- Peel your potatoes and boil them in water for 20 minutes, set aside
- Add your plant based butter to a skillet on medium/high heat and add your onion, garlic, and black salt for 4 minutes
- Add your white wine, cook for another 2 minutes
- In a blender add your cooked potatoes with the onion, garlic mixture. Blend until smooth then return the mixture for your pan
- On medium heat add your almond cream, nutritional yeast flakes, and your greens. Cook until greens are softened (Spinach & Basil needs 1-2 minutes, Beet Greens & Dandelion Greens needs 2-4 minutes, Kale & Chard needs 4-5 minutes)
- Take your seitan and coat it in your olive oil, then stir in your oregano and thyme – set aside
- Add your alfredo sauce to your pizza, do it one tablespoon at time. Create a thin layer of sauce. If you want to skip the vegan cheese do a thicker layer of the alfredo sauce, alternatively you can do less sauce if you plan to do more cheese
- Sprinkle your cheese over the pizza and evenly distribute your red onion and tomatoes over the pizza, then add your seasoned seitan
- Bake at 400 for 12-16 Minutes (or according your your crusts recommended cooking directions)
- Serve and enjoy! Consider dipping it in some marinara sauce for some chix parmesan feels
You can use a a can of whole coconut milk in place of the almond creme, but then be sure to add 1tbs of mushroom powder to help combat the excessive sweetness and coconut flavor.
Alternatively 2 tsp truffle oil can be used or 2 tsp truffle salt. If using truffle salt reduce the amount of black salt used.
Did you love this recipe? How did you customize it? Or do you have any questions about preparing it?
Leave a comment below!
Enjoy this post?
Check out some of my other recent recipes, zero waste tips, herbalism and gardening goodness!
- Shiitake Bao Burger
- Vegan Chicken of the Woods Recipes, Foraging, and Storing Tips
- Sourdough Discard Tortillas
- Sourdough Pull Apart Bread
- Strawberry Rose Cupcakes