Broccoli Chicken Crust Pizza (Printable Version)

A gluten-free, low-carb pizza featuring a nutritious broccoli and chicken crust topped with colorful veggies and cheese.

# What You'll Need:

→ Crust

01 - 2 cups cooked broccoli florets, finely chopped
02 - 1.5 cups cooked chicken breast, finely shredded
03 - 1 large egg
04 - 0.5 cup shredded mozzarella cheese
05 - 0.25 cup grated Parmesan cheese
06 - 0.5 teaspoon dried oregano
07 - 0.5 teaspoon garlic powder
08 - 0.25 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Toppings

10 - 0.5 cup sugar-free tomato sauce
11 - 1 cup shredded mozzarella cheese
12 - 0.5 small red onion, thinly sliced
13 - 0.5 red bell pepper, thinly sliced
14 - 0.5 cup cherry tomatoes, halved
15 - 0.25 cup black olives, sliced
16 - 1 cup baby spinach leaves
17 - 1 teaspoon dried Italian herbs
18 - Optional: chili flakes, fresh basil leaves

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet or pizza stone with parchment paper.
02 - In a large bowl, combine finely chopped broccoli, shredded chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a sticky, uniform dough forms.
03 - Transfer mixture to prepared baking sheet. Shape into a 12-inch round or oval pizza crust, approximately 0.5 inch thick.
04 - Bake crust for 20 minutes until firm and golden brown.
05 - Remove crust from oven. Spread tomato sauce evenly over the surface.
06 - Sprinkle with mozzarella cheese, then layer on red onion, bell pepper, cherry tomatoes, black olives, and spinach. Sprinkle with dried Italian herbs.
07 - Return pizza to oven and bake for 8-10 minutes until cheese is melted and bubbly.
08 - Remove from oven and let cool for a few minutes. Garnish with chili flakes and fresh basil if desired. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent while keeping carbs so low you won't feel guilty about eating multiple slices.
  • The crust has real substance and chew, not that rubbery texture that haunts most keto pizza attempts.
  • Prep is straightforward enough for a weeknight dinner but impressive enough to serve when people are watching what they eat.
02 -
  • The crust needs that full 20-minute pre-bake to firm up enough to hold the toppings without collapsing—rushing this step will give you a soggy mess, and I learned this the hard way.
  • Chopping or pulsing the broccoli finely is non-negotiable because chunky pieces make the crust crumbly and hard to slice cleanly.
  • Let the crust cool for a minute or two before topping it, as any residual steam can make your toppings slide around instead of settling in.
03 -
  • Cook your broccoli and chicken slightly past tender before chopping—if they're undercooked, they'll release moisture during baking and make the crust soggy.
  • Pat the chopped broccoli dry with a clean kitchen towel after cooking to remove excess moisture, which is the secret that separates a crispy crust from a disappointing one.
  • If your crust spreads too thin while shaping, just gently gather it back together—it'll fuse as it bakes and you'll never know it wasn't perfect to start.
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