A creamy sauce makes this Alfredo sauce pizza taste indulgent, but surprise: it’s vegan! Plant-based chicken, bacon, cheese, and spinach take this homemade pizza over the top.
Takeout pizza can be a lifesaver on busy nights, but it can be hard to find vegan options—and even when you can, sometimes they’re pretty uninspired. That’s why even though I love getting a pizza delivered, I also love making my own Vegan Pizza at home. Like this Alfredo sauce pizza! Just like my Kale Pesto Pizza , it’s piled high with the most amazing plant-based toppings.
Why This Alfredo Sauce Pizza Is Better Than Takeout
Homemade and packed with fresh, flavourful ingredients, this Alfredo sauce pizza is such a step up from standard vegan takeout options.
- All that deliciousness made vegan . Let’s be real: you’re not going to find a vegan Alfredo sauce pizza on an average takeout menu. Making it at home allows you to enjoy a pizza topped with creamy Alfredo sauce, chicken, and smoky bacon—in a vegan way!
- A more wholesome alternative . Takeout vegan pizza is often loaded with processed meat and cheese substitutes, but when you make it yourself, you can opt for natural substitutes made with cashews, seitan, etc.
- Fun for the whole family . Making homemade pizzas is not only fun for adults but also a great activity to do with your kids! They’ll love choosing their own toppings for their portion of the pizza and helping put everything together.
Notes on Ingredients
This section goes over the ingredients you’ll need to make Alfredo sauce pizza at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza dough – I use my Pizza Dough Recipe . This Almond Flour Pizza Crust would also work.
- Vegan Alfredo sauce – Use this recipe: Vegan Alfredo Sauce .
- Vegan chicken – You can opt for store-bought or make my Vegan Chicken .
- Vegan bacon – This is another ingredient where you can keep it easy with store-bought or try my Tofu Bacon .
- Baby spinach
- Vegan cheese – I use a combination of melty mozzarella and Parmesan for flavour. Homemade Vegan Parmesan is a nice budget-friendly option.
- Seasonings – A blend of Italian seasoning, salt, pepper, and red pepper flakes (if you’d like).
How to Make Alfredo Sauce Pizza
Get ready for some fantastic vegan pizza! Here’s what you’ll need to do.
Roll out the dough.
- Prepare . Preheat the oven to 475ºF and warm up your pizza stone too if you have one.
- Form the crust. Roll out the pizza dough on a lightly floured surface to form a 12–14 inch circle. Transfer to a pizza pan or baking sheet lined with parchment paper.
- Add the sauce . Spoon the Alfredo sauce onto the crust, then use the back of the spoon to spread the sauce almost to the edges, leaving a half inch border.
Add the cheese and spinach.
- Top it . Cover the sauce with the vegan cheeses, then add the spinach, vegan chicken, and bacon, followed by the seasonings.
- Bake . Place the pizza in the oven or on the preheated pizza stone and bake for 12–15 minutes, or until the crust is golden brown and the cheese melts.
- Serve . Finish with additional vegan Parmesan, cool for a few minutes, then slice and serve.
Tips for Success
- Get a head start . You can make the different toppings for this Alfredo sauce pizza in advance: the dough, the sauce, the chicken, and the bacon. This will save you time on the day of and make the process smoother.
- Don’t overwork the dough . Rolling and stretching it too much will make the crust tough. If it’s snapping back when you roll it out, let the dough rest at room temperature for 10 minutes, then try again.
- Use a pizza stone . For an even crispier crust, place your pizza on a preheated pizza stone before baking it. It’s really fantastic this way!
More Topping Ideas
- Sun-dried tomatoes . I love the tangy and intense flavour of sun-dried tomatoes on my pizza, and they’re great at cutting some of the richness of the sauce.
- Spinach and artichokes . This classic combination is perfect for Spinach Artichoke Dip lovers! In addition to the spinach that’s already in the recipe, add drained artichoke hearts.
- Mushrooms and truffle oil . For some more decadence, try adding some Garlic Mushrooms and then finish the pizza with a drizzle of truffle oil after it comes out of the oven.
- Broccoli . If you like steamed broccoli in your Garlic Alfredo Pasta , try adding it to your pizza.
- Fresh basil. For a burst of freshness and herbaceous flavor, add some basil leaves to your pizza.
My Top Salads for Pairing With Pizza
In my humble opinion, salads are the best for pairing with pizza! These are my favourites for throwing together on pizza night:
- Chickpea Panzanella Salad
- Cucumber and Tomato Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Easy Vegan Caesar Salad
How to Store and Reheat Leftovers
- Refrigerator : Store leftover Alfredo sauce pizza in an airtight container or wrap it tightly with plastic wrap before placing it in the fridge. It will keep for about 3 days.
- Freezer : To store your leftovers for longer, place them in a resealable freezer bag or wrap them tightly with foil or plastic wrap and freeze for up to 2 months.
- Reheating : For best results, preheat your oven to 425°F and place the pizza on a baking sheet. Bake until the pizza is heated through and the crust is crispy again. The microwave also works, but the crust is more likely to be soggy.
More Vegan Pizza Recipes
- Birria Pizza
- Vegan Breakfast Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- Vegan Naan Pizza
Ingredients
- 1 pizza dough , ½ of the recipe batch
- 1 cup vegan Alfredo sauce , 240 ml
- 1 cup vegan chicken , sliced or cubed – 180 g
- ⅓ cup vegan bacon , chopped – 20 g
- 1 ½ cups baby spinach , about 30 g
- 1 ½ cups vegan mozzarella cheese , shredded – 150 g
- ½ cup vegan Parmesan cheese , grated, plus extra for topping – 40 g
- ½ teaspoon Italian seasoning , 4 g
- Salt and pepper , to taste
- Red pepper flakes , to taste (optional)
Instructions
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- Roll out your pizza dough on a floured surface into a 12–14 inch circle. Transfer to a pizza pan or baking sheet lined with parchment paper.
- Spread vegan Alfredo sauce evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle shredded vegan mozzarella and vegan Parmesan evenly over the sauce. Then top with spinach, vegan chicken, and bacon.
- Season with Italian seasoning, salt, and pepper to taste. Add Red pepper flakes for some heat if desired.
- Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and sprinkle additional vegan Parmesan cheese on top. Let it cool for a couple of minutes, slice, and serve warm.
Notes
- Refrigerator : Store leftover Alfredo sauce pizza in an airtight container or wrap it tightly with plastic wrap before placing it in the fridge. It will keep for about 3 days.
- Freezer : To store your leftovers for longer, place them in a resealable freezer bag or wrap them tightly with foil or plastic wrap and freeze for up to 2 months.
- Reheating : For best results, preheat your oven to 425°F and place the pizza on a baking sheet. Bake until the pizza is heated through and the crust is crispy again. The microwave also works, but the crust is more likely to be soggy.
Alfredo Sauce Pizza
Ingredients
- 1 pizza dough ½ of the recipe batch
- 1 cup vegan Alfredo sauce 240 ml
- 1 cup vegan chicken sliced or cubed - 180 g
- ⅓ cup vegan bacon chopped - 20 g
- 1 ½ cups baby spinach about 30 g
- 1 ½ cups vegan mozzarella cheese shredded - 150 g
- ½ cup vegan Parmesan cheese grated, plus extra for topping - 40 g
- ½ teaspoon Italian seasoning 4 g
- Salt and pepper to taste
- Red pepper flakes to taste (optional)
Instructions
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- Roll out your pizza dough on a floured surface into a 12–14 inch circle. Transfer to a pizza pan or baking sheet lined with parchment paper.
- Spread vegan Alfredo sauce evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle shredded vegan mozzarella and vegan Parmesan evenly over the sauce. Then top with spinach, vegan chicken, and bacon.
- Season with Italian seasoning, salt, and pepper to taste. Add Red pepper flakes for some heat if desired.
- Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and sprinkle additional vegan Parmesan cheese on top. Let it cool for a couple of minutes, slice, and serve warm.
Notes
- Refrigerator : Store leftover Alfredo sauce pizza in an airtight container or wrap it tightly with plastic wrap before placing it in the fridge. It will keep for about 3 days.
- Freezer : To store your leftovers for longer, place them in a resealable freezer bag or wrap them tightly with foil or plastic wrap and freeze for up to 2 months.
- Reheating : For best results, preheat your oven to 425°F and place the pizza on a baking sheet. Bake until the pizza is heated through and the crust is crispy again. The microwave also works, but the crust is more likely to be soggy.
Nutrition
Alfredo Sauce Pizza https://jessicainthekitchen.com/alfredo-sauce-pizza/ May 5, 2025
With tender potatoes, vegan bacon and cheddar, and a creamy, flavourful dressing, this loaded baked potato salad is the tastiest side for picnics and cookouts!
If you think regular potato salad is good, wait until you try this loaded baked potato salad! It’s got the creamy dressing you love in the original, with the added bonus of vegan cheese, smoky plant-based bacon, and crisp green onions. Hello, deliciousness! This is a side that will be the star of any picnic or backyard barbecue. (In fact, you might want to plan on making extra!)
What Makes This Loaded Baked Potato Salad a Hit
This is a potato salad worth getting excited about! Here’s what makes it such a crowd-pleaser:
- Everything you love about a baked potato, in salad form . If you love a baked potato (or Loaded Potato Skins and Loaded Potato Soup !), you will flip for this loaded baked potato salad. It has all of the classic elements of a baked potato with toppings, but in a form that’s ideal for serving a crowd and meal prep.
- Sneakily vegan . This is one of those recipes that you can serve to a group of mixed eaters and no one will complain! It tastes like “the real deal” and the dressing is every bit as rich and creamy as one made with traditional mayo.
- Perfect for any occasion . This salad works for any occasion, from a quick lunch at home to a potluck with friends. And if you bring it to a get-together, I promise everyone will be asking you for the recipe!
Notes on Ingredients
Here are some helpful tips and pointers for the ingredients you’ll need for this loaded baked potato salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The classic baked potato kind! Buy medium potatoes; if you buy larger ones, you’ll need fewer, but they’ll take longer to bake.
- Olive oil
- Salt and black pepper
- Vegan cheddar cheese – You can use another variety of vegan cheese, but cheddar adds that traditional loaded baked potato flavour.
- Vegan bacon – Any kind you like, store-bought or homemade. If you’re looking for a homemade recipe, try my Tofu Bacon , Vegan Bacon Crumbles , or Tempeh Bacon .
- Green onions – For a crisp, fresh texture and sharp flavour. You can swap in chives for a less assertive texture and flavour.
For the Dressing:
- Vegan mayonnaise – My Vegan Mayo is a reader favourite!
- Vegan sour cream – You can use my homemade Vegan Sour Cream or store-bought. Plain vegan yogurt also works.
- Apple cider vinegar – For a tangy flavour in the dressing.
- Dijon mustard
- Seasonings – Garlic powder, smoked paprika, salt, and black pepper.
How to Make Loaded Baked Potato Salad
The complete recipe is at the bottom of the post, but here’s a visual overview of the steps involved in making this loaded baked potato salad.
Bake the potatoes.
- Bake the potatoes . Prick the potatoes with a fork, rub them with olive oil, and place them in an oven preheated to 400°F. Bake for 45 minutes, or until crispy on the outside and tender on the inside.
- Cut the potatoes . Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can leave the skin on or take it off.
Make the dressing.
- Prepare the dressing . Whisk all the ingredients in a large bowl.
- Assemble the salad . Fold the potatoes into the dressing, then add the vegan cheddar, vegan bacon, green onions and optionally parsley.
- Chill and serve . Chill the salad for at least 1 hour, or preferably overnight. Garnish with additional green onions, vegan bacon, and cheese, then serve.
Tips and Variations
- Buy potatoes that are roughly the same size and shape . This ensures that they will cook evenly and all be done baking at the same time.
- Don’t overcook the potatoes . While I adore a baked potato that’s so tender it’s almost falling apart, you don’t want that for this potato salad recipe! The chunks of potatoes need to hold their shape, otherwise you’ll end up with a big bowl of mashed potatoes.
- Bake the potatoes in the air fryer . I love air fryer baked potatoes! They’re a great way to speed up the cooking process. Follow the same method described in my post for Air Fryer Baked Sweet Potatoes .
Serving Suggestions
I think this loaded baked potato salad is perfect as a side for a Grillable Veggie Burger or Chopped Cheese Sandwich . If you’re making it for a picnic, it’s great with other salads like Vegan Chickpea Tuna Salad and Rainbow Fruit Salad with Maple Lime Dressing .
How to Store Leftovers
Store leftovers in an airtight container and refrigerate for 3 to 4 days. I don’t recommend freezing this recipe, as it will be mushy after thawing.
More Side Salad Recipes
- Farro Salad
- Jennifer Aniston Salad
- Thai Quinoa Salad
- Tofu Egg Salad
Ingredients
- 6 medium Russet potatoes , scrubbed clean – about 42 oz, 1.2 kg
- 2 tablespoons olive oil , 30 ml
- Salt and black pepper , to taste
- 1 tablespoon lemon juice , 30g
For the Dressing:
- ¾ cup vegan mayonnaise , 180 g
- ¼ cup vegan sour cream or unsweetened plain vegan yogurt , 60 g
- ½ tablespoon lemon juice , 15g plus more if desired
- 1 tablespoon Dijon mustard , 15 g
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon smoked paprika , 1.5 g
- Salt and black pepper , to taste
Mixing it All Together
- 1 cup vegan cheddar cheese , shredded – 120 g
- ¾ cup vegan bacon , chopped – 90 g
- 4 green onions , chopped (plus extra for garnish)
- ¼ cup chopped fresh parsley , 15g
Instructions
- Preheat your oven to 400°F (200°C).
- Prick each potato a few times with a fork, rub with olive oil, and place them directly on the oven rack or on a baking sheet.
- Bake for 45 minutes, or until a fork easily pierces through the center.
- Let the potatoes cool until they are comfortable to handle, then peel (or leave skins on, if preferred) and chop into bite-sized pieces. Squeeze the 1 tablespoon lemon juice over them.
- In a large bowl, whisk together vegan mayonnaise, vegan sour cream or yogurt, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add the chopped, slightly warm potatoes to the dressing and gently fold to coat.
- Mix in the vegan cheddar cheese, vegan bacon, chopped green onions and chopped parsley.
- For best flavor, chill the potato salad for at least 1 hour (or up to overnight) before serving.
- Garnish with extra green onions, vegan bacon, and cheese shreds before serving.
