Save I stumbled onto this creation during a strict low-carb phase when pizza night felt like a distant memory. My kitchen experiments had produced some tragic flops, but something about combining broccoli and chicken just clicked. The first bite shocked me silly because it actually tasted like real pizza, not a sad diet substitute. Now this crust has become a weekend staple that even my carb-loving friends request by name.
Last Friday my skeptical brother-in-law took one look at the green-flecked dough and raised an eyebrow. Fifteen minutes later he was hovering around the oven asking when it would be done. That night we sat around the table passing slices, and nobody mentioned the word healthy once.
Ingredients
- 2 cups cooked broccoli florets: Pulse these in your food processor until they resemble rice fine pieces, but do not turn them into mush
- 1 ½ cups cooked chicken breast: Shred it finely with two forks so it incorporates evenly into the dough
- 1 large egg: Room temperature eggs bind everything together better than cold ones
- ½ cup shredded mozzarella cheese: This melts into the crust creating those irresistible crispy edges
- ¼ cup grated Parmesan cheese: Adds a savory depth that makes the crust taste genuinely Italian
- ½ teaspoon dried oregano: Classic pizza flavor that infuses the crust itself
- ½ teaspoon garlic powder: Distributes garlic flavor throughout every bite of the crust
- ¼ teaspoon salt: Enhances all the other flavors without overpowering the vegetables
- ¼ teaspoon black pepper: Just enough subtle heat to keep things interesting
- ½ cup sugar-free tomato sauce: Look for one with no added sugar to keep the carb count down
- 1 cup shredded mozzarella cheese: Freshly shredded melts better than pre-shredded bags
- ½ small red onion: Thin slices become sweet and tender in the oven
- ½ red bell pepper: Adds crunch and a burst of bright color
- ½ cup cherry tomatoes: They roast down into little flavor bombs
- ¼ cup black olives: That briny punch cuts through the rich cheese
- 1 cup baby spinach leaves: Tuck them under the cheese so they wilt perfectly
- 1 teaspoon dried Italian herbs: Oregano and basil are classic but feel free to use Italian seasoning blend
Instructions
- Prep your oven station:
- Set your oven to 425°F and line a baking sheet with parchment paper the parchment prevents sticking and makes cleanup effortless
- Mix the crust dough:
- Combine broccoli, chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl until everything forms a uniform sticky mixture
- Shape your pizza base:
- Press the dough onto your prepared sheet into a 12-inch round or oval about ½ inch thick keep the edges slightly thicker for a stuffed-crust effect
- Pre-bake the crust:
- Bake for 20 minutes until firm and golden brown this step is crucial for a crust that holds up under toppings
- Sauce that crust:
- Spread the tomato sauce evenly leaving a small border around the edges like a traditional pizza
- Layer on the cheese:
- Sprinkle the mozzarella first then pile on onions, peppers, tomatoes, olives, and spinach tucking spinach under cheese keeps it from burning
- Season and finish:
- Sprinkle with Italian herbs then return to oven for 8-10 minutes until cheese bubbles and edges deepen in color
- Rest and serve:
- Let it cool for a few minutes so the cheese sets slightly then slice and serve warm
Save This recipe saved me during a month-long meal prep challenge when I thought I would never eat pizza again. Now it is just pizza, the good kind that happens to be good for you too.
Making It Your Own
The crust base stays the same but toppings can change with whatever is in your fridge. I have made breakfast versions with eggs and bacon plus a dessert variation with almond butter and berries.
Storage Secrets
Cooked pizza keeps in the fridge for two days but reheating brings back the crisp texture. The oven at 350°F for 10 minutes beats the microwave every single time.
Serving Suggestions
This pizza pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. The fresh greens balance the rich cheese and add more vegetables to your meal.
- Cut into smaller squares for appetizer portions at parties
- Let everyone add their own toppings before the final bake
- Serve with extra red pepper flakes on the side for heat lovers
Save Sometimes the best discoveries come from saying why not and trying something completely new in the kitchen.
Recipe FAQs
- → Can I make the crust ahead of time?
Yes, you can prepare and bake the crust in advance. Store it in the refrigerator for up to 24 hours, then add toppings and bake when ready to serve. For best results, reheat the crust slightly before adding sauce and toppings.
- → What vegetables work best as toppings?
Red onion, bell pepper, cherry tomatoes, olives, and spinach pair beautifully with this crust. You can also try mushrooms, artichoke hearts, grilled zucchini, or fresh basil. Keep moisture levels moderate to prevent sogginess.
- → Is the crust firm enough to hold toppings?
When baked at 425°F for 20 minutes, the crust becomes firm and golden brown. The combination of broccoli, chicken, eggs, and cheeses creates a sturdy base that supports generous toppings without becoming soggy.
- → Can I freeze this pizza?
Yes, you can freeze the baked crust without toppings for up to one month. Thaw in the refrigerator overnight, then add toppings and bake. For best texture, add fresh vegetables after freezing rather than freezing the entire assembled pizza.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F for about 10 minutes to restore crispness. The microwave works but may soften the crust texture.
- → Can I use frozen broccoli?
Frozen broccoli works well—thaw completely and squeeze out excess moisture before chopping. Excess water can make the crust soggy, so patting the broccoli dry is essential for proper texture.