Broccoli Chicken Crust Pizza (Printable)

Flavorful low-carb pizza with broccoli-chicken crust, loaded with colorful veggies and melted cheese for a healthy classic favorite.

# What You'll Need:

→ Crust

01 - 2 cups cooked broccoli florets, finely chopped
02 - 1.5 cups cooked chicken breast, finely shredded
03 - 1 large egg
04 - 0.5 cup shredded mozzarella cheese
05 - 0.25 cup grated Parmesan cheese
06 - 0.5 teaspoon dried oregano
07 - 0.5 teaspoon garlic powder
08 - 0.25 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Toppings

10 - 0.5 cup sugar-free tomato sauce
11 - 1 cup shredded mozzarella cheese
12 - 0.5 small red onion, thinly sliced
13 - 0.5 red bell pepper, thinly sliced
14 - 0.5 cup cherry tomatoes, halved
15 - 0.25 cup black olives, sliced
16 - 1 cup baby spinach leaves
17 - 1 teaspoon dried Italian herbs

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet or pizza stone with parchment paper.
02 - In a large bowl, combine finely chopped broccoli, shredded chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix until a sticky, uniform dough forms.
03 - Transfer mixture to prepared baking sheet. Shape into a 12-inch round or oval crust, approximately 0.5 inch thick.
04 - Bake crust for 20 minutes until firm and golden brown.
05 - Remove crust from oven. Spread tomato sauce evenly over the surface.
06 - Sprinkle mozzarella cheese over sauce, then layer onion, bell pepper, cherry tomatoes, olives, and spinach.
07 - Sprinkle dried Italian herbs over vegetable layer.
08 - Return pizza to oven and bake for 8-10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let cool for several minutes. Garnish with chili flakes and fresh basil if desired.
10 - Slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgently like pizza while keeping you satisfied without the post-meal energy crash.
  • You can load it with colorful vegetables and feel like you're actually nourishing your body instead of just indulging.
  • The broccoli-chicken base stays surprisingly crispy on the edges and tender in the middle, nothing rubbery or strange about it.
02 -
  • Pre-cooking the broccoli is absolutely essential—I learned this the hard way when my first attempt came out soggy because I used raw broccoli, thinking the heat would cook it.
  • Don't skimp on the first baking phase; that 20 minutes gives you a structural foundation that can handle the weight of all your toppings without collapsing into a wet mess.
  • Your oven's temperature matters more here than with regular pizza dough, so if your oven runs hot or cold, adjust the time accordingly and trust what you see over the clock.
03 -
  • Press your broccoli and chicken mixture down firmly when shaping—a loose crust will fall apart when you slice it, and nobody wants pizza that crumbles.
  • If you want extra crispy edges, slide the pizza onto a preheated pizza stone for the final bake instead of leaving it on the sheet pan.
  • Let your cooked broccoli cool slightly before mixing it in so the egg doesn't scramble from the heat.
Go Back