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Slices of Chicken Alfredo Pizza

Vegan Chicken Alfredo Pizza

This Vegan Chicken Alfredo Pizza is a game changer! It's topped with creamy Alfredo sauce, artichoke hearts, arugula, and soy curls "chicken" for a delicious plant-based meal the whole family will love.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 571kcal
Author: Sarah McMinn


"Chicken" Alfredo Pizza

  • 1 homemade or prepared pizza crust
  • ½ cup artichoke hearts, chopped
  • 1 batch Vegan Alfredo Sauce, recipe follows
  • 1 batch Soy Curls Chicken, recipe follows
  • 1 large handful fresh arugula, chopped
  • red pepper flakes, optional

Alfredo Sauce

  • 1 ½ tablespoon vegan butter
  • 2 cloves garlic, minced
  • 1 ½ cup unsweetened non-dairy milk, I used soy
  • 2 tablespoon cornstarch
  • 3 tablespoon nutritional yeast
  • 2 tablespoon vegan parmesan, I use Violife
  • salt and pepper, to taste

Soy Curls Chicken


  • Preheat the oven to 425 degrees Fahrenheit. Prepare your pizza crust and set aside.
  • Place the soy curls and vegetable broth in a shallow dish. Ensure the soy curls are completely submerged. Set aside for 10 minutes to allow the soy curls to rehydrate.
  • To make the vegan Alfredo sauce, melt the vegan butter to the skillet over medium heat. Once the butter has melted, add the garlic and sauté for 30 seconds, stirring constantly. Reduce heat to low and add 1 ¼ cup non-dairy milk, reserving the remaining ¼ milk to make a slurry with the cornstarch.
  • In a small bowl whisk together until the cornstarch and remaining soy milk until the cornstarch has dissolved. Add to the skillet, stirring frequently, until the sauce has thickened. Add nutritional yeast, vegan parmesan, salt, and pepper, and stir together until you have a thick and creamy sauce. Remove from heat.
  • Drain the excess vegetable broth from the soy curls. Toss soy curls with the nutritional yeast and spices, until the soy curls are well coated.
  • To assemble the pizza, spread the vegan Alfredo Sauce over the entire pizza. Top with artichoke hearts and soy curls "Chicken" and bake for 12-15 minutes until crust is browned. Time will vary if you are using a pre-cooked crust.
  • Top with fresh arugula and let cool slightly before serving.


Serving and Storing - Serve pizza fresh out of the oven. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the oven or on the stovetop before eating.
Recipe Tips
  1. To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. My preference is pre-made pizza dough which can be found in the refrigerated section of most well-stocked grocery stores. When baked, it tastes as fresh as if made in your kitchen while eliminating a time-consuming step in homemade pizza.
  2. Generously flour the surface of your pizza stone or baking pan to prevent the crust from sticking to the bottom.
Variations - Don't like soy curls? Try this recipe with tofu, tempeh, or store bought vegan chicken.
Make in Advance - Pizza dough can be made up to 1 day in advance. When making in advance, refrigerate the dough during the first rise to allow it to rise more slowly. When you are ready to use it, pull the dough out of the refrigerator at least 2 hours in advance to let it return to room temperature before shaping.


Calories: 571kcal | Carbohydrates: 75g | Protein: 34g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 1289mg | Potassium: 430mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 12mg | Calcium: 394mg | Iron: 7mg