Broccoli Chicken Crust Pizza (Printable)

A flavorful low-carb pizza with a broccoli and chicken crust, topped with colorful vegetables and cheese.

# What You 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 to taste, optional
19 - Fresh basil leaves for garnish, optional

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet or pizza stone with parchment paper.
02 - In a large bowl, combine broccoli, chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a sticky, uniform dough forms.
03 - Transfer mixture to prepared baking sheet and shape into a 12-inch round or oval 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 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 the toppings.
08 - Return pizza to oven and bake for 8-10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let cool briefly. Garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Expert Tips:

01 -
  • You get that pizza experience without the carb crash afterward, and your body actually feels lighter.
  • The crust is deceptively indulgent—crispy on the edges, sturdy enough to hold toppings, and nobody will know it's basically vegetables masquerading as comfort food.
02 -
  • If your crust comes out too soft or crumbly, your broccoli wasn't finely enough chopped—a food processor really does make the difference between a pizza you can hold and a crumble you eat with a fork.
  • Don't skip the 20-minute pre-bake; this sets the structure and prevents a soggy, dense bottom layer that will make you regret everything.
03 -
  • Drain your cooked broccoli thoroughly and pat it dry with paper towels—excess moisture is the enemy of a crispy crust.
  • If you want the crust extra golden, brush the edges lightly with a tiny bit of olive oil before the first bake; it creates that irresistible crispness you'd get from a traditional pizza dough.
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