Broccoli Chicken Crust Pizza (Printable)

Flavorful low-carb pizza with broccoli chicken crust and colorful vegetable toppings

# Components:

→ For the Crust

01 - 2 cups cooked broccoli florets, finely chopped
02 - 1 ½ cups cooked chicken breast, finely shredded
03 - 1 large egg
04 - ½ cup shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
06 - ½ teaspoon dried oregano
07 - ½ teaspoon garlic powder
08 - ¼ teaspoon salt
09 - ¼ teaspoon black pepper

→ For the Toppings

10 - ½ cup sugar-free tomato sauce or pizza sauce
11 - 1 cup shredded mozzarella cheese
12 - ½ small red onion, thinly sliced
13 - ½ red bell pepper, thinly sliced
14 - ½ cup cherry tomatoes, halved
15 - ¼ cup black olives, sliced
16 - 1 cup baby spinach leaves
17 - 1 teaspoon dried Italian herbs or oregano and basil
18 - Optional: chili flakes and fresh basil leaves for garnish

# Method:

01 - Preheat oven to 425°F. Line a baking sheet or pizza stone with parchment paper.
02 - Combine chopped broccoli, shredded chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl. Mix until a sticky, uniform dough forms.
03 - Transfer the mixture to the prepared baking sheet. Shape into a 12-inch round or oval crust, about ½ inch thick.
04 - Bake for 20 minutes until firm and golden brown.
05 - Remove from oven and spread tomato sauce evenly over the crust surface.
06 - Sprinkle mozzarella cheese, then layer onion, bell pepper, cherry tomatoes, olives, and spinach.
07 - Sprinkle dried Italian herbs evenly over toppings.
08 - Return to oven and bake 8-10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let cool for a few minutes. Garnish with chili flakes and/or fresh basil if desired.
10 - Slice into wedges and serve warm.

# Expert Advice:

01 -
  • You get all the satisfaction of pizza night without the heavy carb crash that usually follows
  • The crust actually crisps up beautifully and holds your toppings like a pro
  • Sneaking two cups of vegetables into dinner feels like pulling one over on yourself
02 -
  • Squeeze as much moisture as possible from your cooked broccoli before mixing it into the dough or your crust will never crisp properly
  • Letting the crust cool for those few minutes after the first bake is the difference between a sturdy base and a toppings slide-off disaster
03 -
  • A food processor makes chopping the broccoli and chicken infinitely easier and more uniform than hand chopping
  • Press the crust mixture thin but not transparent, and you'll get the perfect crispy-to-tender ratio in every bite
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