Why You’ll Love This Recipe
- High in protein and lower in carbs than traditional pizza.
- Great way to sneak in extra vegetables.
- Naturally gluten-free.
- Customizable with endless topping options.
- Perfect for meal prep.
- Crispy edges with a tender center.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
2 cups finely chopped broccoli florets
1 1/2 cups cooked chicken breast, shredded
1 large egg
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the toppings
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
Sliced bell peppers
Sliced mushrooms
Sliced olives
Cooked bacon or additional chicken (optional)
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Steam the chopped broccoli for 3–4 minutes until tender. Allow it to cool slightly, then squeeze out as much moisture as possible using a clean kitchen towel.
- In a large bowl, combine the drained broccoli, shredded chicken, egg, mozzarella, Parmesan, garlic powder, oregano, salt, and black pepper. Mix until well combined.
- Transfer the mixture onto the prepared baking sheet and press into a round or rectangular pizza crust about 1/4-inch thick.
- Bake for 20–25 minutes, or until the crust is firm and lightly golden around the edges.
- Remove from the oven and spread pizza sauce evenly over the crust.
- Sprinkle shredded mozzarella and add desired toppings.
- Return to the oven and bake for an additional 8–10 minutes, until the cheese is melted and bubbly.
- Let the pizza cool slightly before slicing and serving.
Servings and timing
Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: Approximately 45–50 minutes
Variations
- Add red pepper flakes for heat.
- Use pesto instead of pizza sauce.
- Top with fresh basil after baking.
- Substitute cauliflower for broccoli in the crust.
- Add feta or goat cheese for extra flavor.
Storage/Reheating
Store leftover slices in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the pizza to cool completely and wrap slices tightly. Freeze for up to 2 months.
Reheat in a 375°F (175°C) oven for 8–10 minutes to restore crispness. Avoid microwaving if possible to maintain texture.
FAQs
How do I prevent a soggy crust?
Be sure to squeeze out as much moisture as possible from the broccoli before mixing.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
Is this recipe keto-friendly?
It is low-carb and suitable for many low-carb diets, but always check specific dietary requirements.
Can I make the crust ahead of time?
Yes, bake the crust in advance and store it in the refrigerator until ready to add toppings.
Why is my crust falling apart?
Too much moisture or not baking it long enough can cause this. Ensure it’s firm before adding toppings.
Can I make this dairy-free?
Yes, use dairy-free cheese alternatives in both the crust and toppings.
Can I add flour for extra structure?
The egg and cheese usually bind it well, but a tablespoon of almond flour can help if needed.
How thin should I press the crust?
About 1/4-inch thick works best for structure and crispness.
Can I cook this in an air fryer?
Yes, if your air fryer is large enough. Cook the crust first, then add toppings and cook again until melted.
What sides pair well with this pizza?
A simple green salad or roasted vegetables complement it nicely.
Conclusion
Broccoli Chicken Crust Pizza is a creative, wholesome alternative to traditional pizza that doesn’t sacrifice flavor. With a sturdy, protein-rich crust and customizable toppings, this satisfying recipe is perfect for weeknight dinners and healthy meal prep alike.
PrintBroccoli Chicken Crust Pizza
Broccoli Chicken Crust Pizza is a low-carb, protein-packed alternative to traditional pizza. Made with finely chopped broccoli and shredded chicken, this sturdy, flavorful crust is perfect for loading up with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- For the crust:
- 2 cups finely chopped broccoli florets
- 1 1/2 cups cooked chicken breast, shredded
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the toppings:
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- Sliced bell peppers
- Sliced mushrooms
- Sliced olives
- Cooked bacon or additional chicken (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Steam chopped broccoli for 3–4 minutes until tender. Cool slightly and squeeze out excess moisture thoroughly using a clean towel.
- In a large bowl, combine drained broccoli, shredded chicken, egg, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Mix well.
- Press mixture onto prepared baking sheet into a 1/4-inch thick round or rectangle.
- Bake 20–25 minutes until firm and lightly golden around edges.
- Spread pizza sauce evenly over crust.
- Sprinkle mozzarella and add desired toppings.
- Bake an additional 8–10 minutes until cheese is melted and bubbly.
- Cool slightly before slicing and serving.
Notes
- Remove as much moisture as possible from broccoli to prevent soggy crust.
- Bake crust fully before adding toppings for best structure.
- Store refrigerated up to 4 days.
- Reheat in oven to maintain crispness.
- Substitute cauliflower for broccoli if desired.
Nutrition
- Serving Size: 1 slice (based on 4 servings)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg
