Combine ground chicken, spice and grated cheese in a large bowl and mix together thoroughly.

NOTE: I did grease the pizza stone with a very very thin layer of Crisco lard. Is that necessary? Probably not, but I have heard that other bloggers are baking their pizza on parchment paper. Maybe they aren’t using an Emile Henry Stone, I don’t know. But since I didn’t want to use parchment paper I thought I would take a precaution and lightly grease the stone.

Place chicken on pizza stone and using your fingers flatten out to about 1/4 inch thick.

Bake for 20 minutes in a preheated oven.

Note: If the chicken juices are present after baking for 20 minutes remove pan from oven and blot juices from chicken crust with a paper towel and return to oven continue baking for 10 more minutes or until edges of chicken are slightly browned.

While the pizza crust is baking make the alfredo sauce.

In a medium sauce pan heat heavy whipping cream, butter and cream cheese until all ingredients have melted. Add minced garlic and Garlic & Herb seasoning and continue to cook for 1 minute. Remove from heat and stir in freshly grated parmesan and gruyere cheeses until mixture is smooth and set aside.

Remove pizza crust from oven and using the pizza peel slide it under the crust for safety measures making sure the crust did not stick to the pizza stone.

Spoon the alfredo pizza sauce over the top of the pizza avoiding 1/2 inch from the edges of the crust.

Add spinach, onion, cheese, tomatoes and top with additional cheese.

Bake pizza on the middle rack for 10 minutes or until cheese has melted. To get the cheese browned carefully move the pizza up a rack and broil until cheese has browned.