In a large mixing bowl, combine 2 cups of flour, yeast, sugar, and salt. In a separate bowl, mix warm water (105°-115°F) and 4 tablespoons of corn oil; blend well. Gradually add the remaining flour, mixing until a soft dough forms.

Turn the dough onto a floured surface and knead gently for about 4 minutes until smooth. Cover with a kitchen towel and let it rest for 10 minutes.

While the dough rests, cut the chicken breast into small cubes and toss with blackened seasoning and garlic powder. Heat ½ tablespoon of corn oil in a skillet over medium heat and cook the chicken for about 4-5 minutes on each side until golden brown.

Preheat your oven to 425°F (220°C). Grease your pizza pan with corn oil.

After the resting period, roll out the dough on a floured surface into a 10-12 inch circle and transfer it to the greased pizza pan.

Spread a generous layer of alfredo sauce over the dough, layer the cooked chicken, spinach, and cashews, then sprinkle mozzarella cheese and grated parmesan on top.

Bake in the preheated oven for 12-15 minutes until the cheese is melted and golden brown.

Let the pizza cool for a few minutes before slicing and serve hot.