Broccoli Chicken Crust Pizza (Printable)

A healthy low-carb pizza with broccoli chicken crust loaded with fresh veggies and melted cheese.

# Required Ingredients:

→ 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 - Chili flakes and fresh basil leaves, optional

# Directions:

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 pepper. Mix until a sticky, uniform dough forms.
03 - Transfer mixture to prepared baking sheet. 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. Spread tomato sauce evenly over the surface.
06 - Sprinkle with mozzarella cheese, then layer onion, bell pepper, cherry tomatoes, olives, and spinach. Sprinkle with dried Italian herbs.
07 - Return pizza to oven and bake for 8-10 minutes until cheese is melted and bubbly.
08 - Remove from oven, let cool for a few minutes, then garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent without the carb crash that leaves you sluggish by dinner.
  • The crust holds up beautifully to toppings without getting soggy, a miracle I didn't expect.
  • You can make it once and reheat slices throughout the week without guilt.
02 -
  • Drain your broccoli and chicken extremely well before mixing or your crust will turn into a soggy mess no matter how long you bake it.
  • The first 20 minutes of baking is crucial—a properly cooked base crust holds up to toppings without collapsing, so don't open the oven door to peek.
03 -
  • Use a pizza stone instead of a baking sheet if you have one—it distributes heat more evenly and gives you a crispier, more professional-looking crust.
  • Make the crust mixture the night before and refrigerate it, then shape and bake it the next day for one less thing to think about on a busy evening.
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