Broccoli Chicken Crust Pizza (Printable)

Flavorful low-carb pizza with broccoli chicken crust, fresh vegetables, and melted cheese.

# What You'll Need:

→ Crust

01 - 2 cups cooked broccoli florets, finely chopped
02 - 1½ 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

→ Toppings

10 - ½ cup sugar-free tomato 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
18 - Chili flakes, optional
19 - Fresh basil leaves, optional

# How to Cook:

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 and shape into a 12-inch round or oval pizza crust approximately ½ inch thick.
04 - Bake for 20 minutes until firm and golden brown.
05 - Remove crust 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.
07 - Sprinkle with dried Italian herbs.
08 - Return pizza to oven and bake for 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 fresh basil if desired.
10 - Slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent and pizza-like while actually fueling your body with protein and real vegetables.
  • You get that satisfying crunch and melted cheese without feeling like you're sacrificing anything.
  • Leftovers stay good in the fridge, which means lunch tomorrow is already handled.
02 -
  • Drain your cooked broccoli and chicken really well—excess moisture is the enemy and will make your crust soggy instead of crispy.
  • Don't skip the pre-baking step; baking the crust alone for 20 minutes is what gives it that pizza-crust structure and prevents a mushy mess.
  • Add spinach and delicate greens in the final bake so they stay bright and tender instead of turning to dark, bitter strings.
03 -
  • Pre-shred your cheese and mince your toppings the night before—prep work done means you're actually more likely to make this on a random Tuesday.
  • If your crust edges brown too fast, tent the pizza loosely with foil during the final bake to protect them while the cheese finishes melting.
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