Broccoli Chicken Crust Pizza (Printable)

Flavorful low-carb pizza with broccoli chicken crust, colorful veggies, and melted cheese for a healthy twist.

# 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 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, optional
19 - Fresh basil leaves, optional

# How-To Steps:

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 the mixture to the 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 from oven and spread tomato sauce evenly over the surface.
06 - Sprinkle with mozzarella cheese, then layer on red 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 and let cool for a few minutes. Garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Expert Tips:

01 -
  • You get that satisfying pizza experience without the guilt or carb crash afterward.
  • It actually tastes delicious, not like you're punishing yourself with "healthy" food.
  • Leftovers stay crispy in the fridge, making it perfect for quick lunches.
02 -
  • Squeeze excess moisture from your cooked broccoli before chopping; wet broccoli makes a soggy, falling-apart crust.
  • Don't skip the initial 20-minute bake for the crust alone; this step creates structure and crispness that transforms the whole pizza.
03 -
  • Use a pizza stone if you have one; it distributes heat more evenly and creates a crisper bottom than a baking sheet.
  • Don't fear the food processor for the broccoli; the finer and more uniform the pieces, the better they bind together into a cohesive crust.
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