Save I stumbled upon this concept during one of those experimental kitchen phases where I was trying to use up leftover roasted chicken and an enormous bag of broccoli from my CSA box. The first attempt was a disaster—too wet, falling apart everywhere—but something about that flavor combination kept nagging at me. Three tries later, my roommate walked in, took one skeptical look at the greenish crust, then proceeded to eat almost half the pizza herself. Sometimes the weirdest ideas become the ones you cant stop craving.
Last winter, my sister came over looking completely defeated after another failed attempt at keto dieting. I made this pizza without telling her what was in the crust, watching her face light up with that first bite. She texted me the next day saying she had made it for her family and her kids—devoted pizza purists—had asked for seconds. Now its become our little secret weapon for dinner parties where someone always mentions they are watching their carbs.
Ingredients
- 2 cups cooked broccoli florets, finely chopped: Squeeze out every bit of moisture after chopping—I learned this the hard way when my first crust turned into a soggy mess
- 1 ½ cups cooked chicken breast, finely shredded: Use leftover rotisserie chicken for the best texture and flavor, though freshly cooked works perfectly fine too
- 1 large egg: This is the binding agent that holds everything together, so do not skip or substitute it
- ½ cup shredded mozzarella cheese: Adds stretch and helps the crust develop that satisfying golden color
- ¼ cup grated Parmesan cheese: Brings a salty depth that makes the crust taste like actual food, not diet fare
- ½ teaspoon dried oregano: Classic pizza flavor that permeates the entire crust
- ½ teaspoon garlic powder: Use powder instead of fresh here to avoid adding extra moisture
- ¼ teaspoon salt: Just enough to enhance without overpowering the vegetables
- ¼ teaspoon black pepper: Freshly ground makes a noticeable difference
- ½ cup sugar-free tomato sauce: Most pizza sauces work, but check for hidden sugars if you are being strict about carbs
- 1 cup shredded mozzarella cheese: The topping cheese should be freshly shredded for the best melt
- ½ small red onion, thinly sliced: Adds a sweet crunch and beautiful color contrast
- ½ red bell pepper, thinly sliced: Roasts beautifully in the oven and tastes surprisingly sweet
- ½ cup cherry tomatoes, halved: They burst slightly and create little pockets of brightness
- ¼ cup black olives, sliced: Brings that salty punch that pizza somehow needs
- 1 cup baby spinach leaves: Place these on top of the cheese so they crisp up rather than wilt into mush
- 1 teaspoon dried Italian herbs: A finishing sprinkle that makes everything smell incredible
Instructions
- Prepare your canvas:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, making sure it covers the entire surface so nothing sticks.
- Build the foundation:
- In a large bowl, combine the broccoli, chicken, egg, both cheeses, oregano, garlic powder, salt, and pepper, mixing until everything is evenly distributed and the mixture holds together when pressed.
- Shape it into reality:
- Transfer the dough to your prepared baking sheet and use your hands to press it into a 12-inch round or oval, keeping the thickness at about ½ inch for the best texture.
- Create the base:
- Bake for 20 minutes until the crust feels firm to the touch and has developed a gorgeous golden brown color across the surface.
- Layer on the magic:
- Spread the tomato sauce evenly over the crust, then sprinkle with mozzarella before arranging the onion, peppers, tomatoes, olives, and spinach in whatever pattern makes you happy.
- Finish with flavor:
- Sprinkle with Italian herbs and return to the oven for 8-10 minutes until the cheese is bubbling and starting to turn golden in spots.
- The waiting game:
- Let it cool for just a few minutes before slicing—this step is crucial because the crust needs a moment to set.
- Make it yours:
- Add chili flakes if you like heat or scatter fresh basil leaves on top for that professional pizza parlor finish.
Save My friend Sarah, who claims to hate anything healthy, accidentally ate three slices while complaining about how she could never give up regular pizza. I did not have the heart to tell her what she was actually eating until she went back for a fourth piece. Now she requests it every movie night and honestly makes a better version than I do.
Making It Your Own
While the recipe works beautifully as written, I have found that adding a tablespoon of almond flour to the crust mixture creates an even breadier texture that skeptics find less surprising. The flour is completely optional but worth experimenting with if you are making this for picky eaters.
Storage Solutions
Leftovers keep surprisingly well in the refrigerator for up to two days, though the crust does lose some of its crispness. Reheating in a 350°F oven for about 8 minutes brings back most of the original texture, but avoid the microwave unless you enjoy sad, soggy pizza.
Topping Adventures
The crust is remarkably versatile and handles all sorts of toppings without complaining. Mushrooms add a meaty texture, artichoke hearts bring tang, and grilled zucchini layers beautifully with the other vegetables. Just remember that watery vegetables like fresh mushrooms should be precooked or you will end up with a soggy situation.
- Pepperoni works surprisingly well on this crust and crisps up beautifully
- A drizzle of balsamic glaze after baking elevates the whole thing
- Fresh arugula added after baking brings a peppery brightness
Save There is something deeply satisfying about turning vegetables and chicken into something that feels indulgent. This pizza has become my go-to whenever I want comfort food without the regret, and honestly, I have started preferring it to the traditional version.
Kitchen Guide
- → What makes the broccoli chicken crust hold together?
The combination of shredded chicken, egg, and mozzarella cheese acts as binding agents. The finely chopped broccoli provides structure, while the proteins from chicken and egg create a cohesive dough that firms up during baking.
- → Can I prepare the crust in advance?
Yes, you can prepare and par-bake the crust up to a day ahead. Store it in the refrigerator wrapped in parchment paper, then add toppings and finish baking when ready to serve.
- → Is this suitable for meal prep?
This pizza works well for meal prep. Bake fully, let cool completely, then slice and store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best texture.
- → What vegetables work best as toppings?
Low-moisture vegetables like bell peppers, red onions, cherry tomatoes, spinach, mushrooms, and zucchini work beautifully. Avoid watery vegetables that could make the crust soggy.
- → How do I prevent a soggy crust?
Pre-bake the crust for 20 minutes until firm and golden before adding toppings. Also, avoid overloading with sauce and use vegetables that aren't too watery. Patting vegetables dry helps too.