Preheat oven to 425 degrees.
Add the mozzarella and cream cheese to a microwave-safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
Stir in the almond flour and egg to combine.
Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
Roll the dough out into a 12-inch diameter circle.
Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.
Bake for 10 minutes or until crust is lightly golden.
While the crust is baking, add the cream, butter, cream cheese, and garlic to a small saucepan over medium heat until butter and cream cheese are melted.
Stir in the Parmesan cheese until sauce is smooth and creamy.
Spread the Alfredo sauce evenly over the pizza crust.
Top with 3/4 of the mozzarella cheese.
Add the chicken and spinach and top with the remaining mozzarella.
Return to the oven for 10 minutes.
Let set 2 minutes before slicing and serving.
Use jarred Alfredo sauce to keep this extra easy, but be sure to check the carb count as they can contain hidden carbs.
Our chicken was seasoned with Tony Chachere's prior to cooking. It's our FAVORITE all purpose seasoning blend and adds a ton of flavor.
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