Broccoli Chicken Crust Pizza (Print Version)

Nutritious low-carb pizza featuring a broccoli and chicken base, topped with vibrant vegetables and melted cheese for a guilt-free indulgence.

# 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
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 - Optional: chili flakes and fresh basil leaves

# 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 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 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 entire surface.
06 - Sprinkle with mozzarella cheese, then layer red onion, bell pepper, cherry tomatoes, olives, and spinach.
07 - Sprinkle dried Italian herbs over vegetable layers.
08 - Return pizza to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Remove from oven and cool for several minutes. Garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Additional Tips::

01 -
  • It satisfies pizza cravings without the carb crash, leaving you energized instead of sluggish.
  • The crust gets surprisingly crispy and holds up to generous toppings better than you'd expect.
  • You can customize every inch of it and still feel good about eating two slices.
02 -
  • Squeeze the cooked broccoli thoroughly in a towel or the crust will steam instead of crisp, turning out soft and disappointing.
  • Don't skip the pre-bake; adding toppings to raw crust results in a soggy, floppy disaster that won't slice cleanly.
  • Use parchment paper, not just a greased pan, or you'll lose half the crust when you try to lift it off.
03 -
  • Press the crust thinner in the center and slightly thicker at the edges to mimic traditional pizza and improve how it holds together.
  • Use a pizza stone if you have one, the extra heat from below makes the bottom beautifully crisp.
  • Let the baked pizza rest for three full minutes before slicing so the cheese firms up and the slices come away clean.
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