Broccoli Chicken Crust Pizza (Print version)

A creative low-carb pizza featuring a crispy broccoli and chicken base topped with vibrant vegetables and melted cheeses.

# 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
18 - Optional: chili flakes and fresh basil leaves

# Cooking Steps:

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

# Expert Advice:

01 -
  • It tastes like pizza night without the carb crash that leaves you sprawled on the couch at 9 PM.
  • You get to use a food processor, which always makes you feel like you're doing something legitimate in the kitchen.
  • Leftovers actually stay crispy in the fridge, a rare pizza miracle.
02 -
  • The crust needs to bake fully before you add toppings, or you'll end up with a soggy bottom that slides around like it's on ice—learned this the hard way.
  • Don't skip chopping the broccoli and chicken finely; chunky pieces don't bind properly and your crust becomes a sad crumble.
  • The spinach will seem like too much before baking, but it reduces to almost nothing and adds crucial flavor.
03 -
  • Use a pizza stone if you have one; it distributes heat more evenly and gives you a crust that's crispy on the bottom and sturdy throughout.
  • Don't be shy with the Parmesan—it's what prevents this from tasting like steamed vegetables trying to be pizza.
Go back