Broccoli Chicken Crust Pizza

I stumbled onto this broccoli chicken crust pizza during a particularly ambitious week of meal prepping, convinced I could somehow make vegetables taste like Friday night takeout. The first attempt was a disaster—a soggy, sad-looking disc that fell apart the second I tried to lift it. But something about that combination of nutrients and comfort food potential kept me experimenting until the crust actually held together.

My husband was skeptical when he saw me wrestling with broccoli and chicken in the food processor, but the moment that first slice came out of the oven with golden, bubbling cheese, he was already reaching for a second piece. Now it is become our Sunday dinner ritual, the one meal where healthy eating feels like indulgence instead of compromise.

Ingredients

• 2 cups cooked broccoli florets: Pulse these until they are practically rice-sized—larger chunks will make your crust crumble
• 1 ½ cups cooked chicken breast: Shred it finely so it weaves into the broccoli like a protein net holding everything together
• 1 large egg: The binding agent that transforms vegetable mush into an actual dough you can shape
• ½ cup shredded mozzarella cheese: This melts into the crust itself, creating those cheese pull moments even before you add toppings
• ¼ cup grated Parmesan cheese: Adds that salty depth that makes the crust taste like bread instead of compressed vegetables
• ½ teaspoon dried oregano: Infuses the crust with classic pizza flavor from the inside out
• ½ teaspoon garlic powder: Skip fresh garlic here—it will burn in the long initial bake
• ¼ teaspoon salt: Just enough to bring out the flavors without making you thirsty later
• ¼ teaspoon black pepper: Adds a subtle heat that balances the sweetness of the vegetables
• ½ cup sugar-free pizza sauce: Regular sauce has hidden sugars that defeat the low-carb purpose
• 1 cup shredded mozzarella cheese: The cheese blanket that makes this feel like real pizza
• ½ small red onion: Thinly sliced so it caramelizes instead of staying crunchy and raw
• ½ red bell pepper: Provides sweetness and those gorgeous jewel tones against the green crust
• ½ cup cherry tomatoes: They burst in the oven creating little pockets of sauce
• ¼ cup black olives: Salty little flavor bombs that cut through the cheese
• 1 cup baby spinach leaves: Tuck them under the cheese so they wilt into something resembling a delicious mistake
• 1 teaspoon dried Italian herbs: The finishing touch that makes your kitchen smell like an Italian grandmother moved in

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper—do not skip this or you will be scraping stuck crust off your pan for days

Make the crust dough:

Mix broccoli, chicken, egg, cheeses, and spices until everything is evenly distributed and the mixture holds together when squeezed

Shape your pizza base:

Press the mixture onto your prepared pan into a 12-inch circle, keeping edges slightly thicker than the center to prevent burning

Pre-bake the crust:

Bake for 20 minutes until it is firm to the touch and starting to turn golden—this is what makes it structurally sound

Add the sauce layer:

Spread the sauce thinly and evenly, leaving a small border around the edges for that authentic pizzeria look

Pile on the cheese:

Sprinkle mozzarella over the sauce, then arrange your vegetables in whatever pattern makes you happy

Finish and bake again:

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

Save

My sister-in-law asked for the recipe after trying it at a family gathering, shocked that something so satisfying could fit into her new eating plan. Seeing her go back for a third slice, completely forgetting she was eating broccoli, was the moment I knew this recipe was a keeper.

Making It Your Own

I have found that swapping in mushrooms or artichoke hearts works beautifully, but avoid water-heavy vegetables like zucchini unless you cook them down first. The crust can handle almost any topping combination as long as you do not overload it with heavy ingredients.

Storage Solutions

This pizza is surprisingly good as leftovers, though the crust will soften slightly in the fridge. Reheating in the oven at 350°F for about 10 minutes brings back most of the crisp texture, and it makes an excellent desk lunch the next day.

Kitchen Wisdom

A food processor makes quick work of the broccoli, but a sharp knife and some patience work just fine if you do not want to dirty another dish. The key is getting everything consistently sized so the crust bakes evenly.

• Press the crust mixture firmly and evenly—thin spots will burn while thick spots stay doughy
• If your crust feels too wet, add another tablespoon of Parmesan to absorb excess moisture
• Use a pizza peel if you have one to transfer the crust more easily

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Save

There is something deeply satisfying about turning vegetables into comfort food that actually satisfies. Every slice proves that healthy eating does not mean giving up the foods you love.

Recipe FAQs

→ How do you make the crust hold together?

The combination of egg, shredded mozzarella, and Parmesan acts as binders. Thoroughly mixing the broccoli and chicken until uniform and pressing the crust firmly onto the baking sheet helps it hold its shape during baking.

→ Can I freeze the uncooked crust?

Yes, shape the raw crust and freeze it flat on parchment paper. Once frozen solid, transfer to a freezer bag. Thaw in the refrigerator before baking as directed.

→ What vegetables work best as toppings?

Bell peppers, cherry tomatoes, red onion, spinach, and olives provide excellent flavor and texture. Mushrooms, artichoke hearts, or grilled zucchini also work beautifully.

→ Is this suitable for meal prep?

Absolutely. The finished pizza stores well in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to restore the crispy crust.

→ Can I make this dairy-free?

Yes, substitute the mozzarella and Parmesan with your favorite vegan cheese alternatives. Nutritional yeast can add savory flavor similar to Parmesan.

→ Why cook the broccoli and chicken first?

Pre-cooking ensures the vegetables release excess moisture before forming the crust. This prevents a soggy texture and helps the base become crisp and golden during baking.