Broccoli Chicken Crust Pizza

Combining the best of pizza night and healthy eating this broccoli chicken crust pizza is a low carb weeknight favorite that packs major flavor and leaves you feeling satisfied It cleverly swaps traditional dough for a protein and veggie packed crust so you get your main and side all in one bite I often make this when I am craving pizza but want something lighter and more nourishing and it always vanishes fast around our table

The first time I made this dish my family could not believe the crust was made of chicken and broccoli It has been our go to for movie nights ever since

Ingredients

• Small crowns of broccoli: These add moisture nutrients and a subtle green flavor Fresher crowns with tight florets make the best crust Drain really well after steaming for a firmer result
• Lean ground chicken: Helps the crust hold together and boosts protein Look for fresh ground chicken breast or thigh with minimal additives
• Eggs: Act as a binder to hold the dense crust together Opt for large eggs at room temperature for best mixing
• Shredded mozzarella cheese: Melty stretchy and helps crisp the top layer Try to find whole milk mozzarella for richest flavor
• Grated parmesan cheese: Adds salty bite and extra crispness on the edges Real Parmigiano Reggiano brings intensity
• Minced garlic: Lends savory background flavor Use fresh garlic for best results
• Salt Italian herb blend and onion powder: Rounds out the taste Choose a good Italian dried herb mix for classic pizzeria vibes
• Shredded mozzarella and pepperoni for topping: Melty cheese and classic flavor but you can use any toppings you like
• Chili pepper flakes basil marinara for garnish: Adds spice freshness and perfect dipping on the side

Step by Step Instructions

Preheat and Prepare Pans:

Set your oven to 425 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper This step keeps crusts from sticking and crisps the bottom edges

Steam and Drain Broccoli:

Steam whole broccoli crowns for about eight minutes until the stalk pierces easily with a fork Move to a cutting board remove stems chop the florets into tiny bits and then use a cheesecloth or clean thin towel to squeeze out every drop of water Moisture is the enemy of a sturdy crust so really take your time here

Mix the Crust Base:

In a spacious bowl combine ground chicken eggs shredded mozzarella broccoli parmesan garlic salt Italian herbs and onion powder Mix with your hands or a sturdy spoon until totally uniform If you see visible streaks or dry bits keep mixing

Shape and Bake the Crust:

Divide the mixture in half Place one half on each baking sheet Pat it into a thick circle about one inch high Press firmly to form nice edges The thickness makes the crust meaty and flavorful Bake for twenty two to twenty five minutes until deeply golden and set Lift the edge with a spatula to check for doneness

Top and Broil:

Remove baked crusts from the oven and gently blot up extra moisture with a paper towel Sprinkle a layer of shredded mozzarella and arrange pepperoni or any toppings you love Place under your oven broiler for a few minutes watching closely until the cheese melts and turns golden brown

Finish and Serve:

Remove pizzas from the oven garnish with fresh basil chili flakes and serve with warm marinara for dipping Slice each pizza into six sturdy pieces

Pin

One of my favorite things is chopping the broccoli really tiny so every slice is packed with green flecks Once I served this at a birthday party and not a single kid guessed there were veggies in the crust

Storage Tips

Once cooled store leftover slices in an airtight container in the fridge They keep well for up to four days For extra crispiness you can reheat slices in a hot oven or air fryer instead of the microwave

Ingredient Substitutions

Swap ground chicken for ground turkey if you prefer or mix in a little sausage for extra flavor Both mozzarella and parmesan are flexible you can use cheddar or provolone if that is what you have on hand For veggie boosts try adding finely chopped spinach or cauliflower

Serving Suggestions

Offer extra toppings like olives sautéed mushrooms roasted peppers or fresh arugula on the side When serving as part of a meal include a big salad or a side of roasted veggies to round things out This pizza pairs perfectly with a light red wine or sparkling water with lemon

Cultural Context

Pizza is beloved worldwide but this creative take has its roots in modern low carb cooking blending Italian flavors with American ingenuity It is a fun way to enjoy pizza when you want something both comforting and nutrient dense

Recipe FAQs

→ How do I keep the crust from being soggy?

Be sure to steam the broccoli just until fork-tender and squeeze out as much moisture as possible before mixing. Blotting after baking also helps.

→ Can I use other cheeses besides mozzarella and parmesan?

Yes! While mozzarella and parmesan offer great flavor and texture, you can experiment with cheddar, provolone, or other cheese blends.

→ What toppings work well with this crust?

Classic pepperoni, extra veggies, mushrooms, olives, or cooked sausage all pair wonderfully with the broccoli chicken base.

→ Is the crust sturdy enough to hold toppings?

Yes, the chicken and egg binders create a stable, hearty base that supports classic pizza toppings after a proper bake.

→ How should I store leftovers?

Cool completely, then place slices in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best texture.