In a large mixing bowl, combine 1 cup of flour with yeast, sugar, and salt, whisking until blended. Gradually stir in warm water (between 105°-115°F) and corn oil. Mix for about 1 minute until the batter forms, then slowly add the remaining flour until a soft dough is formed.

Transfer the dough onto a floured surface and knead for approximately 4 minutes, until it's smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a towel, and let it rest for 10 minutes to relax.

Cut your chicken breast into small cubes and season generously with blackened seasoning. Heat a skillet over medium-high heat and add a little oil. Cook the chicken cubes for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove from heat and set aside to cool.

Preheat your oven to 425°F (220°C). Grease a pizza pan or baking sheet.

Roll the dough out into a circle about 10-12 inches in diameter on a floured surface. Transfer the rolled-out dough to your greased pizza pan, stretching it if needed.

Spread a generous layer of alfredo sauce over the base of your pizza crust. Evenly distribute the cooked chicken, fresh spinach, and cashews over the sauce. Top with mozzarella cheese and grated parmesan.

Place your assembled pizza in the preheated oven and bake for 12-15 minutes, watching for the cheese to melt and the crust edges to turn golden brown.

Remove the pizza from the oven and let it cool for a minute. Slice it up and serve hot.