Save The kitchen counter was covered in green flecks after my third attempt at getting this crust right. I had been skeptical about mixing broccoli and chicken for a pizza base, but something about the way the broccoli sweetness melded with savory chicken made sense. My husband walked in, eyebrow raised at the green mountain taking over our cutting board. He took one bite of the finished pizza later that night and went silent for a full minute. That is when I knew this experiment was not just for diet pizza night anymore.
Last summer, my sister came to visit swearing off carbs completely. I made this for dinner on her first night, watching as she hovered around the oven waiting. When I finally pulled it out, bubbling and golden, she actually teared up a little. We ate on the back porch while the fireflies came out, and she told me it was the first time in months she felt satisfied without guilt. Now she requests it every time she visits.
Ingredients
- 2 cups cooked broccoli florets: Finely chopped or pulsed, this forms the structural backbone of your crust while adding moisture and subtle sweetness
- 1 ½ cups cooked chicken breast: Finely shredded, this protein creates a sturdy base and keeps the crust tender instead of cracker-like
- 1 large egg: The binder that holds everything together, do not skip or substitute this
- ½ cup shredded mozzarella cheese: Melts into the crust for stretch and helps it crisp up beautifully
- ¼ cup grated Parmesan cheese: Adds a salty, umami punch that makes the crust taste indulgent not healthy
- ½ teaspoon dried oregano: Classic pizza flavor that weaves through every bite
- ½ teaspoon garlic powder: Evenly distributed garlic without any raw bite
- ¼ teaspoon salt: Just enough to enhance flavors without making it overly salty
- ¼ teaspoon black pepper: A gentle warmth that balances the sweetness of the vegetables
- ½ cup sugar-free tomato sauce: Spreadable and tangy, this is your pizza canvas without extra sugar
- 1 cup shredded mozzarella cheese: The gooey, melty crown on top of your masterpiece
- ½ small red onion: Thinly sliced, it becomes sweet and mellow in the oven
- ½ red bell pepper: Adds crunch and a burst of bright color against the green crust
- ½ cup cherry tomatoes: Halved, they roast down into little flavor bombs
- ¼ cup black olives: Briny contrast to all the fresh vegetables
- 1 cup baby spinach leaves: Fresh and earthy, they wilt just enough in the final bake
- 1 teaspoon dried Italian herbs: The finishing aromatic touch that makes it smell like a pizzeria
Instructions
- Get your oven ready first:
- Preheat to 425°F and line a baking sheet with parchment paper, this will prevent sticking and make transfer easy
- Make the crust dough:
- Combine broccoli, chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt and pepper in a large bowl, mix until it forms a sticky, uniform dough
- Shape your pizza base:
- Press the mixture onto the prepared sheet into a 12-inch round or oval, keeping it about ½ inch thick for the best texture
- Pre-bake the crust:
- Bake for 20 minutes until firm and golden brown, this step is crucial for avoiding a soggy crust later
- Add the saucy layer:
- Spread the tomato sauce evenly over the pre-baked crust, leaving a tiny border if you like crispy edges
- Pile on the cheese and vegetables:
- Sprinkle mozzarella first, then layer onion, bell pepper, cherry tomatoes, olives and spinach in colorful rows
- Finish with herbs and heat:
- Sprinkle with Italian herbs and bake for 8-10 more minutes until cheese melts and vegetables soften slightly
- Serve it up:
- Let it cool for a few minutes so the crust sets, then slice and enjoy your healthy creation
Save My youngest daughter, who normally picks out anything green on her plate, actually ate the edges of this crust and asked for more. That was the moment I realized this was not just a substitute recipe but something legitimately delicious. Now it is in our regular dinner rotation, and nobody misses the flour version at all.
Choosing Your Vegetables
Through dozens of pizza nights, I have found that watery vegetables like mushrooms need a quick pre-cook or they will make the crust soggy. Roasting peppers and onions beforehand concentrates their sweetness too. Cherry tomatoes are perfect as is since they burst rather than release water, and hearty greens like spinach or arugula hold up beautifully during that final bake.
Making It Ahead
You can absolutely prep the crust components the day before and keep them refrigerated in separate containers. The broccoli and chicken mixture actually benefits from sitting overnight, as the flavors meld together. Just bring everything to room temperature for about 20 minutes before shaping, and the crust will form and bake exactly as intended.
Freezing For Later
After the initial 20-minute bake, let the crust cool completely, then wrap it tightly in plastic and freeze for up to a month. When you are ready for pizza night, thaw it in the fridge overnight, add your toppings, and finish with that final 10-minute bake. It is a game changer for busy weeknights when you still want something homemade and satisfying.
- Wrap individual portions for personal-sized pizzas
- Label with the date so you use the oldest crusts first
- Reheat frozen pizza at 375°F for the crispest texture
Save There is something deeply satisfying about serving a pizza that leaves everyone feeling good afterward. This recipe has become my go-to for bringing people together around food that truly nourishes.
Recipe FAQs
- → Can I make the crust ahead of time?
Yes, you can prepare and bake the crust up to a day in advance. Store it in the refrigerator wrapped in parchment paper, then add toppings and bake when ready to serve.
- → What vegetables work best as toppings?
Bell peppers, red onion, cherry tomatoes, spinach, and olives provide excellent flavor and texture. You can also try mushrooms, artichoke hearts, grilled zucchini, or fresh basil depending on your preferences.
- → Is this suitable for meal prep?
Absolutely. The completed slices keep well in the refrigerator for up to 2 days. Reheat in the oven at 350°F for about 10 minutes to restore the crispy texture rather than using the microwave.
- → Can I use frozen broccoli?
Frozen broccoli works well after being cooked and thoroughly drained. Pat it dry with paper towels to remove excess moisture before chopping, which helps prevent a soggy crust.
- → How do I get the crust crispy?
Press the mixture thinly and evenly, about ½ inch thick. Bake at 425°F for the full 20 minutes until deep golden brown and firm to the touch before adding any toppings.
- → Can I make this dairy-free?
Yes, substitute the mozzarella and Parmesan with your favorite vegan cheese alternatives. The crust may be slightly softer, so consider adding a tablespoon of almond flour to help bind it.