Broccoli Chicken Crust Pizza

The smell of broccoli and chicken baking together shouldn't work this well, but somehow it does. I stumbled across this concept during a strict low-carb phase when regular pizza crust felt like cheating, and my kitchen experiments had reached desperate levels. That first batch emerged from the oven looking questionable, but one bite completely changed my skepticism about vegetable-based crusts forever.

My sister watched me make this with raised eyebrows, visibly concerned about the mound of green chicken mixture on the counter. When she took her first bite, she went silent for a full ten seconds before asking if I could make it for her birthday dinner instead of the usual takeout. Now it's become our Friday night tradition, and nobody even mentions regular pizza anymore.

Ingredients

• 2 cups cooked broccoli florets: Pulse these until they're practically rice, but stop before they turn to mush
• 1 ½ cups cooked chicken breast: Shredded finely so it blends seamlessly into the crust structure
• 1 large egg: The binding agent that holds everything together
• ½ cup shredded mozzarella: Melts right into the crust for extra holding power
• ¼ cup grated Parmesan: Adds that savory depth you expect from pizza
• ½ teaspoon dried oregano: Classic pizza flavor baked right into the foundation
• ½ teaspoon garlic powder: Don't skip this, it elevates the entire crust
• ¼ teaspoon salt: Just enough to bring out the flavors
• ¼ teaspoon black pepper: A little heat goes a long way

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Prep your station:

Crank your oven to 425°F and line a baking sheet with parchment paper, making sure it overhangs the edges slightly for easy removal later

Build the crust base:

Dump the chopped broccoli, shredded chicken, egg, both cheeses, and all your seasonings into a large bowl, then get your hands in there and mix until everything is thoroughly combined and the mixture holds together when squeezed

Shape it thin:

Press the mixture onto your prepared baking sheet into a 12-inch round, keeping it about ½ inch thick and making the edges slightly thicker than the center

First bake:

Slide that crust into the hot oven for 20 minutes until it's firm to the touch and starting to turn golden brown, which means it's sturdy enough to hold toppings

Layer the goods:

Spread the sauce evenly over the par-baked crust, then scatter mozzarella, onions, peppers, tomatoes, olives, and spinach across the surface like you're painting a colorful masterpiece

Final melt:

Return the pizza to the oven for 8 to 10 minutes until the cheese is bubbling and starting to brown in spots

The patience test:

Let the pizza rest for a few minutes before slicing, otherwise those gorgeous toppings will slide right off onto the cutting board

Save

Last week, my neighbor knocked on my door because she smelled something incredible baking and couldn't figure out what it was. I invited her in for a slice, and she texted me three days later asking for the recipe because her teenage son, who normally survives on nuggets and pizza, had requested it for dinner two nights in a row.

Making It Your Own

The beauty of this crust is its chameleon nature. I've swapped the broccoli for cauliflower when that's what languished in my crisper drawer, and turkey works just as well as chicken if that's what you have on hand. The protein and vegetable foundation means you're getting nutrition with every bite, which somehow makes eating the entire thing feel slightly less guilty.

The Topping Strategy

Heavy toppings can overwhelm this crust, so I've learned to slice vegetables paper-thin and resist the urge to bury everything under mountains of cheese. A little goes a long way here, and the lighter touch actually lets the subtle flavors of the broccoli and chicken crust shine through instead of fighting against them.

Storage Solutions

This pizza actually reheats beautifully, unlike many low-carb alternatives that turn into sad, rubbery versions of themselves. The fridge is your friend for up to two days, and a quick session in a 350°F oven brings back that crisp texture better than any microwave ever could.

• Place a piece of parchment between stacked slices for easy reheating
• Let leftovers come to room temperature before reheating for more even heating
• The crust firms up even more overnight, making leftover slices excellent for lunch the next day

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

There's something deeply satisfying about turning humble ingredients into something that feels indulgent. This pizza has become proof that eating well doesn't mean sacrificing the foods you love.

Recipe FAQ

→ How do I make the crust hold together properly?

Ensure the broccoli is finely chopped or pulsed in a food processor until it resembles rice grains. Squeeze out excess moisture from the cooked broccoli before combining with shredded chicken and egg. Mix thoroughly until a sticky, uniform dough forms. Bake the crust for the full 20 minutes before adding toppings to ensure it firms up properly.

→ Can I prepare the crust in advance?

Yes, you can pre-bake the crust and store it in the refrigerator for up to 2 days. Wrap it tightly in plastic wrap or foil. When ready to serve, add your toppings and bake for 8-10 minutes until the cheese is melted and bubbly. This makes meal prep convenient for busy weekdays.

→ What vegetables work best as toppings?

Low-moisture vegetables work best to prevent a soggy crust. Bell peppers, red onions, cherry tomatoes, spinach, mushrooms, artichoke hearts, and grilled zucchini are excellent choices. Avoid watery vegetables like fresh tomatoes or cucumbers. Pre-cook vegetables like mushrooms if they release significant moisture during baking.

→ Is this suitable for meal prep?

Yes, this pizza stores well in the refrigerator for up to 2 days. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to restore the crispy crust texture. Avoid microwaving as it can make the crust soggy. Individual portions can be wrapped and frozen for up to 1 month.

→ Can I make this dairy-free?

Yes, substitute the mozzarella and Parmesan cheese with dairy-free alternatives like vegan cheese shreds or nutritional yeast. For the crust, you may need to add a tablespoon of almond flour or coconut flour to help bind the ingredients since cheese acts as a binder in the original recipe.

→ What's the best way to chop the broccoli for the crust?

A food processor is the most efficient method—pulse cooked broccoli florets until they reach a rice-like consistency. If using a knife, finely chop the broccoli into very small pieces, then transfer to a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for achieving a crisp, firm crust.