There’s something magical about a pizza that skips the red sauce and dives straight into creamy, cheesy heaven. That’s exactly what a Cheesy Alfredo Pizza is all about — rich, buttery sauce, gooey cheese, and that perfect golden crust. It’s indulgent, comforting, and just the thing we crave after a long day or when we want to impress guests with something a little different.

Let’s roll up our sleeves, preheat that oven, and make a pizza that’s creamy, cheesy, and totally unforgettable.

We all love a good pepperoni or Margherita pizza, but Alfredo pizza brings something extra special to the table. The white sauce gives it a velvety texture and a buttery, garlicky flavor that pairs perfectly with melted cheese and crispy crust.

It’s a great comfort food that feels fancy enough for a date night, but simple enough for a lazy weekend dinner. And the best part? We can totally customize it — with grilled chicken, bacon, spinach, or even roasted mushrooms.

If you’re a fan of creamy pasta sauces and melty cheese, this pizza is going to be your new favorite obsession.

Before we start, let’s gather everything we need. Having all the ingredients ready makes the whole process smoother (and way more fun).

For the pizza dough (homemade or store-bought):

• 2 ½ cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm water
• 1 tablespoon olive oil

(Shortcut: You can totally use pre-made pizza dough or a store-bought crust if you’re short on time — no judgment here!)

For the Alfredo sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt and pepper to taste

For the toppings:

• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded provolone (optional but highly recommended)
• ¼ cup extra Parmesan for topping
• Optional add-ons: cooked chicken, crispy bacon, sautéed mushrooms, or fresh spinach

If you’re making the dough from scratch, start here. If not, skip ahead to the sauce — we’ve got no pizza dough shaming in this kitchen.

1. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until it gets foamy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil.
3. Knead the dough for about 5–7 minutes until smooth and elastic.
4. Place it in a lightly oiled bowl, cover it with a towel, and let it rise for about 1 hour — or until doubled in size.

Once it’s ready, punch it down gently and roll it out on a floured surface to your desired size and thickness. We like it medium-thin for that perfect crisp-chewy balance.

This creamy sauce is the soul of the pizza. It’s what sets it apart from your typical marinara-based pies.

1. In a medium saucepan, melt the butter over medium heat.
2. Add minced garlic and cook for about 1 minute until fragrant.
3. Whisk in the flour and cook for another 30 seconds to remove that raw taste.
4. Slowly pour in the heavy cream, whisking constantly until it thickens slightly.
5. Stir in the Parmesan cheese, and season with salt and pepper.

That’s it — your homemade Alfredo sauce is ready! It should be smooth, creamy, and rich. If it feels too thick, just add a splash of milk to loosen it up.

Now comes the fun part — putting it all together.

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, pop it in the oven to heat up.
2. Roll out the dough onto parchment paper or a lightly oiled pan.
3. Spread a generous layer of Alfredo sauce over the surface, leaving about 1 inch around the edges for the crust.
4. Sprinkle the shredded mozzarella evenly, followed by provolone and a dusting of Parmesan.
5. Add your favorite toppings if you’re using any — chicken and bacon are an unbeatable combo here.

Transfer your pizza to the preheated oven and bake for 10–14 minutes, or until the cheese is bubbling and the crust turns a beautiful golden brown.

Keep an eye on it during the last few minutes — every oven is a little different, and we don’t want all that cheesy goodness to burn.

Once it’s ready, take it out and let it rest for a couple of minutes. This helps the cheese settle and makes slicing much easier (and cleaner).

Before slicing, sprinkle a little extra Parmesan on top and maybe a touch of chopped parsley for color.
Now, grab that pizza cutter and go for it. The smell of butter, garlic, and melted cheese filling the kitchen? Absolutely worth every minute of effort.

Here are a few simple tricks we’ve learned over the years that make all the difference:

• Don’t overload the toppings. Alfredo sauce is rich, so balance it out with moderate amounts of cheese and add-ons.
• Use fresh mozzarella if you can — it melts better and gives that irresistible cheese pull.
• Bake on a preheated pizza stone or steel if possible for a crispier crust.
• Let the dough rest before rolling. It makes it more elastic and easier to shape.
• Finish with a drizzle of garlic butter or olive oil right after baking for extra flavor.

One of the best parts about this pizza is how customizable it is. Once you’ve mastered the basic version, you can start experimenting:

• Chicken Alfredo Pizza: Add grilled or rotisserie chicken for a heartier version.
• Bacon & Spinach Alfredo Pizza: The salty crunch of bacon plus fresh spinach adds a great balance.
• Mushroom Alfredo Pizza: For a vegetarian twist, use sautéed mushrooms and a drizzle of truffle oil.
• Four Cheese Alfredo Pizza: Combine mozzarella, provolone, Parmesan, and fontina for the ultimate cheese overload.

There’s really no wrong way to make it. If it’s creamy, cheesy, and baked on a crust — you’re golden.

Got leftovers? (Although, honestly, it’s rare.)

Store any remaining slices in an airtight container in the fridge for up to 3 days. When reheating, avoid the microwave if you can — it can make the crust soggy. Instead, reheat in the oven or a skillet on low heat for about 5 minutes to bring back that perfect crispness.

We love serving this pizza with a light, crisp salad to cut through the richness — something like a Caesar salad or a simple arugula with lemon vinaigrette.

And to drink? A cold glass of sparkling water with lemon or even a chilled white wine (like Pinot Grigio) complements the creamy sauce beautifully.

There’s something deeply satisfying about making your own Cheesy Alfredo Pizza from scratch. From kneading the dough to watching the cheese bubble in the oven, the process is both relaxing and rewarding.

And when we take that first bite — creamy sauce, stretchy cheese, buttery crust — it’s pure comfort in pizza form.

So next time we’re craving something rich and cozy, let’s skip the takeout and make this at home. Once we do, we might never go back to regular pizza again.

Quick Recap: Cheesy Alfredo Pizza at a Glance

Prep time: 20 minutes
Cook time: 12–14 minutes
Total time: ~1 hour 30 minutes (including dough rise)
Serves: 3–4 people

Main ingredients: Pizza dough, Alfredo sauce, mozzarella, Parmesan, optional toppings (chicken, bacon, spinach).

Flavor profile: Creamy, garlicky, buttery, and irresistibly cheesy.

Now it’s your turn.
Preheat that oven, grab some cheese, and create your own cheesy Alfredo masterpiece. Trust us — your kitchen will smell incredible, and your taste buds will thank you.

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

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