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Tasty Broccoli Chicken Pizza

Category: Satisfying Main Dishes for Every Occasion

Try this fun pizza with a crust made from juicy chicken and fresh broccoli. Steam your broccoli first and squeeze out that extra water, toss it in a food processor with chicken, shredded cheese, eggs, garlic, and herbs. Shape and bake until the edges turn golden. Then load on toppings like mozzarella and pepperoni. You’ll get a solid base that’s packed with goodness but still feels like pizza. Top with fresh basil, some chili flakes, or dip into warm marinara. It’s easy to whip up any night and perfect for sharing.

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Barbara Chef
Updated on Mon, 16 Jun 2025 00:32:04 GMT
Pepperoni and spinach pizza resting on a paper towel. Highlight
Pepperoni and spinach pizza resting on a paper towel. | cookwithcarla.com

This spin on pizza night brings together comfort food and nutritious choices. With a crust that's all protein and greens, every bite is full of both your main dish and your veggies. When I'm after a lighter bite but craving pizza, I whip this up. It's always a hit and disappears in no time at my house.

When I tried this out for the first time, my family was shocked the crust was just chicken and broccoli. Now it's our pick whenever we watch a movie together.

Tasty Ingredients

  • Shredded mozzarella and pepperoni for topping: Gooey cheese and the classic touch, but you can pile on your favorite toppings instead
  • Chili flakes, basil, marinara for garnish: Sprinkle on some heat, freshness, and dip in warm tomato sauce on the side
  • Salt, dried Italian herbs, and onion powder: Give plenty of flavor; a good blend brings that takeout pizza vibe
  • Minced garlic: An extra layer of flavor—fresh garlic brings the best punch
  • Grated parmesan cheese: Delivers a salty kick and perfect crispy edges; real Parmigiano packs loads of taste
  • Shredded mozzarella cheese: For melty lift and golden finish, whole milk mozz is super flavorful
  • Eggs: Pulls the dense crust together, easy to mix if you let them warm up on the counter
  • Lean ground chicken: Makes the crust sturdy and really ups the protein; fresh ground dark or white meat both work
  • Small broccoli crowns: Adds a green note and helps the crust stay moist; fresher, tightly bunched broccoli is best—press it dry after steaming for crust that holds up

Simple How-To Steps

Finish and Serve:
Take your pizza out, scatter on basil and chili flakes for a kick, and offer marinara on the side. Cut into six big pieces per crust.
Top and Broil:
Bring crusts from the oven, dab with paper towels if there's moisture, then layer with mozzarella and pepperoni or whatever you like. Broil a few minutes and watch for golden, bubbly cheese on top.
Shape and Bake the Crust:
Divide your mixture into two, pat both into thick circles on separate baking sheets. Squeeze the sides so they're firm. Stick in the oven for 22–25 minutes, until they're really golden underneath. Peek with a spatula to check.
Mix the Crust Base:
Dump broccoli, chicken, eggs, cheeses, garlic, salt, spices into a big bowl. Grab a spoon or use your hands to stir everything together till it’s all even. If you see any dry patches, keep going.
Steam and Drain Broccoli:
Steam crowns for 8 minutes until fork-tender. Once cool enough, chop very small, then wrap in a clean towel or cheesecloth and squeeze out all the water. The drier, the firmer the crust holds up.
Preheat and Prepare Pans:
Fire up your oven to 425 F. Put parchment on two baking trays so the pies come out crisp and won't stick.
A slice with melty cheese and pepperoni resting on a hearty crust. Highlight
A slice with melty cheese and pepperoni resting on a hearty crust. | cookwithcarla.com

I love chopping broccoli so small that every bite shows off the green specks. Once served this for a birthday and none of the kids had a clue there were veggies in the crust!

Keeping it Fresh

Let leftovers cool, then tuck them into a sealed container in the fridge. They'll keep up to four days. If you want that crispy magic, reheat slices in a hot oven or air fryer instead of nuking them.

Swap Outs

If ground chicken's not your thing, use turkey or toss in a little sausage for extra flavor. Cheese isn't fussy—cheddar or provolone work, too. Want more greens? Add chopped spinach or even cauliflower to the mix.

Ways to Serve

Set out extras like olives, cooked mushrooms, roasted peppers, or fresh arugula for people to pile on. It's awesome with a big salad or roasted veggies on the side to complete the meal. Try it with sparkling water or your favorite light wine.

Where This Dish Comes From

Everyone loves pizza worldwide, but this twist comes from today's low carb trends and mixes American creativity with Italian flavors. It's a fun way to munch on something comforting and good for you at the same time.

Recipe FAQs

→ How do I make sure the crust doesn’t turn out mushy?

Steam broccoli only until soft, then really squeeze out every bit of water. After baking, pat it with paper towels if it needs it.

→ Do I have to stick with just mozzarella and parmesan?

Nope! Feel free to swap in cheddar, provolone, or mix up your favorite cheeses if you want to change things up.

→ Which toppings should I try out for this style of pizza?

Pile on things like crisp pepperoni, sautéed mushrooms, lots more veggies, cooked sausage, or olives—they all taste great!

→ Will the crust actually hold up under all those toppings?

For sure. The combo of chicken and eggs makes the base tough enough to handle the weight as long as you bake it well.

→ What’s the best way to keep extra slices fresh?

Let everything cool, pop slices in a airtight box, leave in the fridge for up to three days, and warm them in the oven so they stay crispy.

Broccoli Chicken Pizza

Chopped broccoli and chicken hold everything together for a lighter take on pizza with loads of flavor and fewer carbs.

Prep Time
5 min
Cook Time
40 min
Total Time
45 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Modern American

Yield: 6 Servings (Two big low-carb pies, 12 slices in all)

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

→ Crust Components

01 1 teaspoon onion powder
02 1 teaspoon Italian herb blend
03 1 teaspoon salt
04 2 cloves garlic, chopped up
05 60 grams grated parmesan cheese
06 150 grams shredded mozzarella cheese
07 4 large eggs
08 900 grams lean ground chicken
09 4 small broccoli crowns

→ Topping

10 28 grams pepperoni slices
11 100 grams shredded mozzarella cheese

→ Garnish

12 marinara sauce for dunking
13 fresh basil leaves as much as you want
14 chili pepper flakes to taste

Steps

Step 01

Toss on some basil and chili flakes if you like. Cut into slices. Marinara on the side is awesome for dipping.

Step 02

Slide the pizzas back into the oven to broil them for anywhere from 2 to 4 minutes. Keep watch so the cheese bubbles but doesn’t burn.

Step 03

Once the crust comes out of the oven, dab away any moisture you see. Sprinkle the rest of the mozzarella across the crust, then lay on the pepperoni.

Step 04

Spread your crust mixture evenly on two baking sheets and pat each into a thick round about 2.5 cm tall. Bake them until golden, 22 to 25 minutes.

Step 05

Stir together the ground chicken, broccoli florets, eggs, mozzarella (150 g), parmesan, garlic, salt, onion powder, and herbs in a big bowl. Blend really well so it’s evenly mixed.

Step 06

Steam whole broccoli crowns about 8 minutes so they’re soft. Cut off stems, chop up the florets pretty fine. Wrap pieces in a clean dish towel or cheese cloth and squeeze out every bit of water.

Step 07

Crank your oven to 220°C. Grab two big baking sheets and lay down parchment so nothing sticks.

Notes

  1. If your broccoli stays wet, crusts might not get crisp. Really squeeze them dry first.
  2. Swap out toppings any way you want. Tastes good with lots of combos.
  3. Leftovers? Pop them in a lidded container in the fridge.

Required Equipment

  • Parchment paper
  • Cheese cloth or thin dish towel
  • Large rimmed baking sheet
  • Large mixing bowl
  • Cutting board
  • Large pot

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has eggs and milk products

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 470
  • Fat: 31 g
  • Carbs: 3 g
  • Protein: 45 g