Pin it The first time I made this broccoli chicken crust pizza, I was standing in my kitchen at 6 PM on a Wednesday, staring at leftover roasted broccoli and shredded chicken, wondering if they could actually become something crust-worthy. Twenty minutes later, the oven door swung open to reveal something golden and crispy that defied all my skepticism. My partner walked in mid-bake and asked what smelled like both comfort food and health food at the same time—which pretty much sums up why this pizza has become my favorite weeknight salvation.
I made this for a dinner party last spring when one guest casually mentioned being gluten-free, and I panicked for exactly thirty seconds before remembering this pizza existed. Watching four different people reach for seconds, then realizing none of them were eating it "out of politeness," was honestly the moment I knew this recipe was keeper material. Someone even asked for the recipe before dessert arrived, which in my experience means it truly passed the test.
Ingredients
- Cooked broccoli florets: Use fresh or frozen broccoli, cooked until just tender, then chop finely or pulse in a food processor until you get small, uniform pieces—this prevents a mushy crust and helps everything bind together beautifully.
- Cooked chicken breast: Shredded chicken works better than chunks; rotisserie chicken is your friend here and saves serious time.
- Large egg: This is your binder, the glue that holds everything together, so don't skip it or your crust will fall apart when you slice it.
- Shredded mozzarella cheese: Whole milk mozzarella melts better and tastes richer than low-moisture varieties for this application.
- Grated Parmesan cheese: This adds a salty, umami depth that makes the crust taste less like health food and more like actual pizza.
- Dried oregano and garlic powder: These dried herbs are essential to the flavor profile; fresh herbs will burn at high heat, so stick with dried for the crust.
- Salt and black pepper: Season generously in the crust mixture itself, not just on top, since the flavors get diluted during baking.
- Sugar-free tomato sauce: Regular pizza sauce works too, but check the label for added sugars if you're watching carbs.
- Fresh vegetables for toppings: Keep them thinly sliced so they cook through in the short baking time and don't release excess moisture that could make your crust soggy.
- Baby spinach leaves: Add these in the last few minutes or after baking so they stay bright and tender rather than wilted into nothing.
Instructions
- Set your stage:
- Preheat the oven to 425°F and line your baking sheet with parchment paper—this prevents sticking and gives you a golden bottom crust that actually detaches cleanly when you slice.
- Build the crust mixture:
- In a large bowl, combine your chopped broccoli, shredded chicken, egg, both cheeses, and all the seasonings. Mix with your hands or a sturdy spoon until everything is evenly distributed and sticky—you're aiming for the texture of wet sand that holds together.
- Shape and pre-bake the foundation:
- Spread the mixture onto your prepared baking sheet and gently shape it into a 12-inch round or oval about half an inch thick. Bake for 20 minutes until the edges turn golden and the surface feels firm to the touch—this creates structure before the toppings go on.
- Add the sauce and cheese:
- Pull the crust from the oven and spread tomato sauce evenly across the top, leaving a tiny border. Scatter mozzarella cheese next, followed by your sliced vegetables arranged however you like.
- Layer on color and flavor:
- Distribute red onion, bell pepper, cherry tomatoes, and olives across the cheese, then tuck spinach leaves into the gaps. Sprinkle dried Italian herbs over everything—the fresh toppings will finish cooking in the second bake.
- Final bake and finish:
- Return to the oven for 8 to 10 minutes until the cheese bubbles and the vegetable edges just begin to caramelize. Remove, let cool for a few minutes so you don't burn your mouth, then top with fresh basil or chili flakes if you're feeling it.
Pin it There's a particular quiet moment when you slice into this pizza for the first time and the knife cuts through cleanly, no shattering or crumbling, and you realize you've somehow created something that feels like both pizza and vegetables at once. That's when this recipe stops being about being "low-carb" and becomes about being genuinely delicious.
Why This Works Better Than You'd Expect
The magic happens because broccoli and chicken already contain natural moisture and structure. When you combine them with cheese and an egg binder, you're not trying to force something impossible—you're building on what those ingredients naturally want to do. The crust bakes twice, which means it gets time to firm up before the wet toppings pile on, preventing that sad, soggy mess that derails so many vegetable-based crusts. I learned this the hard way after my first attempt collapsed during slicing, but that failure taught me everything about timing and structure.
Customizing Your Toppings Without Overthinking It
The beauty of this pizza is that it genuinely doesn't care what vegetables you use—I've made it with mushrooms, artichoke hearts, roasted zucchini, sun-dried tomatoes, and even thinly sliced Brussels sprouts. The only real rule is to keep toppings thin so they actually cook in 8 to 10 minutes, and to avoid anything water-logged like fresh tomatoes sliced too thick or uncooked peppers. One evening I got experimental and added pesto instead of tomato sauce, some crispy prosciutto, and arugula after baking, and it became an entirely different pizza that was equally incredible. You're really just working with a solid canvas here.
Storage and Second Life
Leftovers actually taste better the next day once the flavors meld together, which feels like a bonus rather than a burden. Store slices in an airtight container in the fridge for up to two days, then reheat in a 350°F oven for about 5 minutes until the cheese softens and the crust warms through completely.
- Don't microwave leftovers unless you enjoy rubbery crust and separated cheese.
- Frozen slices can be baked directly from frozen at 375°F for about 10 to 12 minutes if you plan ahead.
- Make the crust mixture the night before, refrigerate it, shape and bake the next day to spread prep work across two days.
Pin it This pizza proved to me that the best recipes aren't about restriction or substitution—they're about finding the exact right combination of ingredients that happen to be good for you. Make it once, and it'll become your go-to when you want something that feels indulgent but leaves you actually satisfied.
Recipe FAQs
- → How do you make the crust hold together?
The combination of egg, melted mozzarella, and Parmesan acts as binders while the finely processed broccoli and chicken create a fibrous network. Pressing the mixture firmly and pre-baking for 20 minutes ensures a solid foundation that supports toppings without becoming soggy.
- → Can I freeze the crusts for later?
Yes, bake the crust completely, cool thoroughly, then wrap individually in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator before adding toppings and reheating at 425°F for 8-10 minutes until hot and crispy.
- → What other vegetables work in the crust?
Cauliflower makes the most seamless substitution, offering similar texture and mild flavor. Zucchini works well when squeezed to remove excess moisture, while cooked sweet potato adds subtle sweetness but may increase carb content slightly.
- → Is the texture similar to regular pizza?
The crust has a firmer, denser bite than traditional dough with a satisfying crunch on the edges. It holds toppings beautifully and delivers that familiar pizza experience while providing substantially more protein and fewer carbohydrates.
- → How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 2 days. For best results, reheat in a 375°F oven for 5-8 minutes until the cheese regains its melted texture and the crust crisps up. Microwaving works but yields a softer crust.