Broccoli Chicken Crust Pizza (Printer-friendly)

Flavorful low-carb pizza with broccoli chicken crust topped with colorful veggies and cheese.

# 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 or pizza 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 - Chili flakes and fresh basil leaves (optional)

# Steps:

01 - Preheat oven to 425°F (220°C). 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 the mixture to the prepared baking sheet. Shape into a 12-inch round or oval pizza crust, approximately 0.5 inch thick.
04 - Bake the crust for 20 minutes until firm and golden brown.
05 - Remove the crust from the oven. Spread tomato sauce evenly over the surface.
06 - Sprinkle with mozzarella cheese, then layer red onion, bell pepper, cherry tomatoes, olives, and spinach. Sprinkle with dried Italian herbs.
07 - Return pizza to the oven and bake for 8-10 minutes until cheese is melted and bubbly.
08 - Remove from oven and let cool for a few minutes. Garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent while actually delivering serious protein and vegetables in every bite.
  • No flour, no yeast drama, no waiting around for dough to rise—you'll be eating pizza in under an hour.
  • The crust stays firm enough to pick up, but tender where it matters, with a texture that surprises everyone who tries it.
02 -
  • Drain your cooked broccoli and chicken completely—excess moisture is the enemy of a crispy crust and will make it soggy no matter what you do.
  • Don't skip the pre-baking step; those 20 minutes alone transform a wet mixture into an actual crust that holds toppings instead of collapsing.
  • If your crust cracks slightly during shaping, don't panic; gently press the pieces back together with damp fingers and keep going.
03 -
  • Pat your cooked broccoli and chicken completely dry with paper towels before mixing—this single step determines whether you get a crispy or soggy result.
  • If the crust browns too quickly around the edges before the toppings finish cooking, loosely tent it with foil for the second bake.
  • Use a pizza stone instead of a baking sheet for an even crispier bottom, and preheat the stone for 10 minutes before transferring the shaped crust.
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