In a mixing bowl, combine 2 cups of flour, yeast, sugar, and salt. Gradually add ¾ cup of warm water and 1 tablespoon of corn oil; mix for about 1 minute. Knead the dough for 4 minutes until smooth, then let it rest covered for 10 minutes.

While the dough is resting, cube 1 pound of chicken breast and season with blackened seasoning and garlic powder. Heat oil in a skillet over medium heat and sauté the chicken for 4-5 minutes per side until golden brown. Let the chicken rest for 3-5 minutes before slicing.

Preheat your oven to 425°F. Grease a pizza pan with a bit of oil.

After resting, turn the dough onto a floured surface and roll it into a circle about 10-12 inches in diameter. Transfer the dough to the greased pizza pan.

Spread alfredo sauce evenly over the dough. Top with sliced chicken, fresh spinach, cashews, mozzarella cheese, and parmesan.

Bake the pizza on the bottom rack of your preheated oven for 12-15 minutes until the cheese melts and the crust turns golden brown.