Save The first time I heard about putting broccoli and chicken into a pizza crust, I'll admit I was skeptical. My sister had been trying to cut carbs and kept raving about this magical crust that actually held together. One Tuesday night, completely exhausted from work and craving comfort food but wanting to stick to my health goals, I finally gave it a shot. The smell of that crust baking was unexpectedly nutty and savory, not at all like the sad diet food I'd feared. When I took that first bite, all my doubts vanished, and I immediately understood why she'd been texting me about it for weeks.
Last month, I made this for my friend who swears she hates healthy versions of favorite foods. She watched me assemble the crust with raised eyebrows, quietly judging every step. When I pulled it from the oven, golden and bubbling, she leaned in closer. After that first slice, she literally asked for the recipe before she'd even finished chewing. Now she makes it every Sunday and sends me photos of her topping combinations like we're in some kind of low-carb pizza club.
Ingredients
- 2 cups cooked broccoli florets: Steaming them first makes them easier to chop finely and removes excess moisture that could make your crust soggy
- 1 ½ cups cooked chicken breast: Rotisserie chicken works perfectly here and saves you a step on busy nights
- 1 large egg: This is the binding agent that holds everything together, so don't skip or substitute it
- ½ cup shredded mozzarella cheese: Adds melt factor and helps the crust achieve that irresistible cheese pull
- ¼ cup grated Parmesan cheese: Brings a salty depth that makes the crust taste anything but diet-like
- ½ teaspoon dried oregano: Classic pizza flavor that infuses the crust with Italian restaurant vibes
- ½ teaspoon garlic powder: Distributes garlic flavor evenly throughout every bite
- ¼ teaspoon salt: Just enough to enhance flavors without overwhelming the vegetables
- ¼ teaspoon black pepper: Adds a gentle warmth that balances the mild broccoli
- ½ cup sugar-free tomato sauce: Look for one with no added sugar to keep this truly low-carb friendly
- 1 cup shredded mozzarella cheese: The cheese blanket that makes pizza actually pizza in my book
- ½ small red onion: Thin slices sweeten as they bake and add beautiful color contrast
- ½ red bell pepper: Brings crunch and sweetness that plays perfectly against the savory crust
- ½ cup cherry tomatoes: They roast into little flavor bombs that burst when you bite into them
- ¼ cup black olives: That briny punch that cuts through all the cheese
- 1 cup baby spinach leaves: Fresh greens that wilt just slightly in the oven's final heat
- 1 teaspoon dried Italian herbs: The finishing touch that makes your kitchen smell like an authentic pizzeria
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper, this prevents sticking and makes cleanup effortless
- Make the crust dough:
- Mix broccoli, chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until you have a uniform sticky mixture that holds together when pressed
- Shape your pizza base:
- Spread the mixture on your prepared sheet into a 12-inch round or oval, keeping it about ½ inch thick for the best ratio of crispy edges to tender center
- Bake the crust first:
- Cook for 20 minutes until it's firm to the touch and has turned a beautiful golden brown color that signals it's ready for toppings
- Add the sauce layer:
- Spread your sugar-free tomato sauce evenly across the surface, leaving a small border around the edges like a traditional pizza
- Pile on the cheese:
- Sprinkle the mozzarella generously, then start arranging your vegetables in a pattern that makes you happy every time you look at it
- Layer the vegetables:
- Add onion, bell pepper, cherry tomatoes, olives, and spinach in whatever arrangement appeals to your eyes and tastebuds
- Season the top:
- Sprinkle with Italian herbs and any chili flakes if you like a little heat to cut through the richness
- Melt everything together:
- Return to the oven for 8-10 minutes until the cheese is bubbly and starting to turn golden in spots
- Finish and serve:
- Let it rest for a few minutes so the cheese sets slightly, slice, and serve while still warm with fresh basil if you have it on hand
Save This pizza has become my go-to when friends come over who claim they could never give up regular pizza. Watching their faces when they realize this vegetable-packed crust actually delivers everything they love about the real thing has become one of my favorite kitchen moments. It's not just dinner anymore, it's a conversation starter that happens to be good for you.
Making It Ahead
I've learned through trial and error that you can prep the crust mixture earlier in the day and keep it refrigerated until you're ready to bake. The flavors actually develop more during that rest time, making for an even tastier crust. Just bring it to room temperature for about 15 minutes before shaping, or you'll find yourself fighting with cold, stiff dough that doesn't want to spread.
Topping Swaps
The beauty of this crust is that it plays nicely with almost any pizza topping combination you're craving. I've done barbecue sauce with chicken and red onion, pesto with sun-dried tomatoes and feta, and even a white pizza version with ricotta and spinach. Let your cravings guide you because this sturdy base can handle just about anything you throw at it.
Storage And Reheating
If you somehow end up with leftovers (which rarely happens in my house), store them in the refrigerator for up to two days. The microwave will make the crust soft and sad, so I always reheat slices in a 350°F oven for about 8 minutes. That quick return trip to the oven brings back the crispy edges and bubbly cheese that make this pizza so special in the first place.
- Air fryers work beautifully for reheating single slices in just 3-4 minutes
- Let refrigerated leftovers come to room temperature before reheating for more even warming
- Freezing the untopped crust works for up to a month if you want meal prep options
Save There's something deeply satisfying about serving a meal that feels indulgent while secretly being so packed with good things. This pizza has saved countless weeknights when I wanted comfort food without the guilt, and I hope it finds its way into your regular rotation too.
Recipe FAQ
- → Is the broccoli chicken crust crispy or soft?
The crust becomes firm and golden after the initial 20-minute bake. While it doesn't achieve the same crunch as traditional wheat dough, it holds together well and provides a sturdy base for toppings.
- → Can I make this dairy-free?
Yes. Substitute the mozzarella and Parmesan with vegan cheese alternatives in both the crust mixture and as toppings. Many dairy-free cheese brands melt well and work effectively for this preparation.
- → How do leftovers reheat?
Reheat in a 375°F oven for 8-10 minutes for best results. The microwave can make the crust soggy, while oven heating helps restore firmness and texture.
- → What other vegetables work in the crust?
Cauliflower makes an excellent substitute or addition to broccoli. You can also mix in finely shredded zucchini, though excess moisture should be squeezed out before combining with other ingredients.
- → Can I freeze the crusts?
Yes. After the initial 20-minute bake, let the crusts cool completely, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw before adding toppings and finishing the final bake.
- → Is this suitable for keto diets?
At only 8 grams of carbohydrates per serving, this fits well into ketogenic meal plans. The high protein content from chicken and cheese makes it particularly satisfying while maintaining low carb counts.
