Broccoli Chicken Pizza (Print)
Chopped broccoli and chicken hold everything together for a lighter take on pizza with loads of flavor and fewer carbs.
# 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:
01 -
Toss on some basil and chili flakes if you like. Cut into slices. Marinara on the side is awesome for dipping.
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.
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.
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.
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.
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.
07 -
Crank your oven to 220°C. Grab two big baking sheets and lay down parchment so nothing sticks.
# Notes:
01 -
If your broccoli stays wet, crusts might not get crisp. Really squeeze them dry first.
02 -
Swap out toppings any way you want. Tastes good with lots of combos.
03 -
Leftovers? Pop them in a lidded container in the fridge.