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Indulge in a delicious pizza this weekend with my Spinach Alfredo Pizza recipe!

This flavorful pizza is topped with creamy alfredo sauce, fresh spinach, and loads of mozzarella cheese. The homemade pizza crust is chewy and crispy with no kneading required!

Whether you’re looking for a quick weeknight dinner or crowd-pleasing party food, this pizza is a perfect choice. Make your pizza night complete with mini garlic knots or homemade garlic breadsticks and serve with a Caesar Salad or copycat Olive Garden Salad.

Spinach Alfredo Pizza, with a spatula lifting one slice.
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Why We Love This Recipe

  • Creamy Alfredo Sauce – Alfredo sauce isn’t just for pasta, it’s a must on pizza too!
  • Easy Homemade Dough – Making pizza dough is easier than you think, and there is no kneading or rising required!
  • Pizza Night Favorite – Homemade pizza night is in our regular rotation and this alfredo pizza is a great way to mix it up!

Ingredients For Spinach Alfredo Pizza

There are a lot of ingredients so I’ve broken them down here by section. There are three parts to the recipe: the crust (which you can make from scratch using my recipe or purchase premade), the Alfredo sauce, and the toppings.

  • Homemade Pizza Crust – Warm Water, Active Dry Yeast, White Granulated Sugar, Olive Oil (both for the dough and for greasing the pan), Salt, and Flour.
  • Alfredo Sauce – Butter, Minced Garlic (fresh is best, but pre-minced garlic works too), All-Purpose Flour, Whole Milk, Heavy Cream, Freshly Grated Parmesan Cheese (it’s important to use freshly grated; the kind in the can doesn’t melt into the sauce), Kosher Salt, and Black Pepper.
  • Toppings – Baby Spinach, Olive Oil, Minced Garlic, Freshly Grated Mozzarella Cheese (freshly grated cheese melts much better on the pizza), Extra Parmesan, and Red Pepper Flakes (optional to sprinkle on top).

How To Make Spinach Alfredo Pizza

This Spinach Alfredo Pizza recipe is fairly easy to make, especially if you buy a premade crust. I have to say though, homemade crust tastes so good! This recipe will give you a chewy crust that’s crispy on the bottom and so yummy.

See the recipe card below for full, detailed instructions

Baby spinach in a skillet.
Wilted spinach cooked in a skillet.

Cook Garlic and Spinach – Start by cooking the minced garlic and spinach in olive oil until the spinach is wilted.

Collage of images showing how to make alfredo sauce.

Make Alfredo Sauce – Melt butter and saute garlic, then whisk in flour until the flour is golden in color. Whisk in milk and cream and once it starts to thicken add Parmesan cheese and seasonings.

Prep – Get the oven preheating and grease a round pizza pan or sheet pan with olive oil or cooking spray.

Collage of images showing how to make pizza dough.

Make Dough – Make the pizza dough by combining warm water with the yeast and sugar in the bowl of a stand mixer. Let it stand until foamy, then add the flour, oil, and salt. Mix together using the dough hook until a smooth ball forms. Let rest for 5 minutes. No kneading necessary!

Pizza dough pressed into a pizza pan.
Pizza dough with alfredo sauce and wilted spinach.
Pizza dough in a pan topped with spinach and shredded cheese.

Assemble Pizza – Press the dough into a large circle on the greased pan and roll the edges slightly to form the crust. Spread Alfredo sauce onto the crust, top with spinach, and sprinkle mozzarella.

Cooked spinach alfredo pizza.

Bake Pizza – Bake until the crust is golden and the cheese is melted and bubbly.

Serve – Cool for a few minutes before cutting and serving. I like to sprinkle it with red pepper flakes and grated Parmesan.

Recipe FAQs

Should veggies be sauteed before putting on pizza?

While you don’t need to cook veggies before putting them on a pizza, I like to because it helps bring out their flavor and it releases a lot of the vegetable’s moisture. You can saute the veggies on the stove, roast them in the oven, or even grill them!

Does spinach go well on pizza?

Spinach is a popular pizza topping for good reason! The flavor of spinach pairs well with all of the cheese.

Do you put spinach on pizza before or after baking?

While spinach can be sprinkled on pizza after baking for more of a ‘salad pizza’ effect, I like to cook the spinach and put it on before baking so it wilts and melds into the cheese.


Alfredo sauce goes well with many other pizza toppings! Here are some of our favorites:

  • Meats: Shredded chicken (great use for leftover chicken or a rotisserie chicken), crumbled bacon, or Italian sausage.
  • Veggies: Artichoke hearts, tomato slices, bell peppers, onions, or mushrooms.
  • Herbs and Aromatics: Roasted garlic, fresh basil, or dried oregano.


Leftover pizza can be stored in an airtight container or resealable bag in the fridge for up to 4 days. I prefer to reheat pizza in the oven at 425 degrees F for about 5 minutes to crisp up the crust again. Or check out how to reheat pizza in the air fryer.

Spinach alfredo pizza sliced with a pizza cutter.

Helpful Tips

  • Store Bought Pizza Dough – If you’re in a pinch, you can also use store-bought dough. Most grocery stores sell frozen balls of pizza dough or refrigerated fresh yeast dough as well.
  • Grease The Pan –  Not only does greasing the sheet pan helps keep the crust from sticking, but it also gives it a crispier, golden crust.
  • Alfredo Sauce – When you’re cooking the alfredo sauce, do not let the sauce thicken too much before stirring in the cheese as it will continue to thicken as it cools.

More Pizza Recipes


Spinach Alfredo Pizza

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This flavorful Spinach Alfredo Pizza has a no-knead homemade crust topped with creamy alfredo sauce, fresh spinach and mozzarella cheese.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 slices


Pizza Crust:

  • 1 cup very warm not hot water
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2½ – 2¾ cups flour
  • Extra olive oil for greasing the pizza stone or pan

Alfredo Sauce:

  • 3 tablespoons butter
  • 1 garlic clove minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and black pepper to taste


  • 10 ounces fresh baby spinach
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 8 ounces Mozzarella cheese freshly grated
  • Extra Parmesan and red pepper flakes for sprinkling on top optional
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  • Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, then add the spinach, a handful at a time, and saute until wilted; 4-5 minutes. Remove from heat and set aside.
  • Melt the butter in a medium saucepan over medium heat then stir in the garlic and cook for 30 seconds or until it becomes fragrant.
  • Add the flour and whisk constantly until it starts to turn a light golden color.
  • Pour in the milk and heavy cream and continue whisking until it starts to thicken then remove the pan from the heat.
  • Stir in the parmesan cheese, salt and pepper until the cheese is fully melted then let it cool a bit while you make the pizza dough. (Do not let the sauce thicken too much before stirring in the cheese as it will continue to thicken as it cools.)
  • Preheat the oven to 450 degrees F. Lightly grease a round pizza pan, or a sheet pan with sides, with nonstick cooking spray or brush lightly with olive oil. Set aside.
  • Pour warm water into a large mixing bowl of a stand mixer and stir in yeast and sugar. Let stand for 10 minutes. Mixture should become foamy.
  • Add flour, oil and salt to the yeast mixture and, using the dough hook attachment, mix at low speed until dough forms a smooth ball; about 5 minutes. You can also beat with a wooden spoon. Allow to rest for 5 minutes.
  • Press the dough into a large circle on a pizza pan or baking sheet. Roll the edges in slightly to form the crust.
  • Spread Alfredo sauce onto the crust. Save any leftover sauce for dipping. Spread the spinach even on top of the sauce, then sprinkle with the mozzarella.
  • Bake for 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
  • Cool 5 minutes before cutting. Sprinkle with red pepper flakes and extra grated Parmesan, if desired.


Calories: 425kcalCarbohydrates: 37gProtein: 16gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 58mgSodium: 653mgPotassium: 345mgFiber: 3gSugar: 2gVitamin A: 3943IUVitamin C: 10mgCalcium: 273mgIron: 3mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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