Broccoli Chicken Crust Pizza (Printable Version)

Innovative low-carb pizza featuring a sturdy crust made from broccoli and chicken, topped with vibrant vegetables and melted mozzarella.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet or pizza stone with parchment paper.
02 - In a large bowl, combine 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 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 surface. Sprinkle with mozzarella cheese.
06 - Layer red onion, bell pepper, cherry tomatoes, olives, and spinach over cheese. 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 several minutes. Garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Expert Tips:

01 -
  • It tastes indulgent while actually fueling your body with protein and vegetables instead of just empty carbs.
  • The crust gets genuinely crispy and satisfying, not rubbery or disappointing like some low-carb swaps.
02 -
  • Make sure your broccoli and chicken are cooked before you start—raw ingredients will steam inside the crust and create a soggy mess instead of a crispy base.
  • Don't skip the first 20-minute bake of the crust alone; this firms it up so the toppings don't make it fall apart halfway through.
03 -
  • Use a food processor to shred your chicken and chop your broccoli in one go—it cuts prep time dramatically and creates a more uniform texture.
  • Squeeze your cooked broccoli in a clean kitchen towel to remove excess moisture before mixing, which prevents a soggy crust and helps it crisp up beautifully.
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