Save to Pinterest The rainy Tuesday I first attempted a crust without flour still makes me laugh. My skeptical family stood in the doorway, watching me blend broccoli and chicken like some kind of kitchen scientist, but when that golden crust emerged from the oven, even the teenagers leaned in closer.
My friend Sarah, who swore shed never give up traditional pizza dough, took one bite and quietly asked for the recipe. Now she makes it every Tuesday night and her kids actually fight over the last slice, something that never happened with her regular cauliflower attempts.
Ingredients
- 2 cups cooked broccoli florets: Pulse them while still warm from steaming for easier moisture removal
- 1 ½ cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time
- 1 large egg: Room temperature eggs bind the mixture more evenly
- ½ cup shredded mozzarella cheese: Part-skim melts beautifully without excess oil
- ¼ cup grated Parmesan cheese: Adds the savory depth that mimics wheat crust flavor
- ½ teaspoon dried oregano: Fresh oregano can be too moist, stick to dried here
- ½ teaspoon garlic powder: Distributes evenly throughout the crust better than fresh garlic
- ¼ teaspoon salt: Adjust based on how salty your cooked chicken is
- ¼ teaspoon black pepper: Freshly ground makes a noticeable difference
- ½ cup sugar-free tomato sauce: Look for brands without added sugar or corn syrup
- 1 cup shredded mozzarella cheese: Buy a block and shred it yourself for better melting
- ½ small red onion: Soak slices in cold water for 10 minutes to mellow the bite
- ½ red bell pepper: The sweetness balances the slightly earthy crust flavor
- ½ cup cherry tomatoes: They hold their shape better than sliced tomatoes during baking
- ¼ cup black olives: Kalamata olives add a briny punch that cuts through the cheese
- 1 cup baby spinach leaves: Add these fresh after baking to preserve their bright color
- 1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme works perfectly
Instructions
- Prep your station:
- Heat the oven to 425°F and line a baking sheet with parchment paper, making sure it overhangs the edges slightly for easy removal later.
- Make the crust mixture:
- In a large bowl, combine the chopped broccoli, shredded chicken, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until everything is evenly distributed and the mixture holds together when pressed.
- Shape the crust:
- Transfer the dough to your prepared baking sheet and use your hands to press it into a 12-inch circle, keeping the edges slightly thicker than the center to prevent burning.
- Pre-bake the crust:
- Bake for 20 minutes until the surface feels firm to the touch and has turned a golden brown color, which means it will hold up under toppings.
- Add the sauce:
- Spread the tomato sauce evenly over the pre-baked crust, leaving about a half-inch border around the edges for that classic pizza look.
- Layer the toppings:
- Sprinkle the mozzarella first so it acts as a glue, then arrange the onion, bell pepper, cherry tomatoes, and olives in an even layer.
- Season and finish:
- Sprinkle the Italian herbs over the top, then return the pizza to the oven for 8-10 minutes until the cheese bubbles and starts to brown in spots.
- Add fresh elements:
- Let the pizza cool for a few minutes on the pan, then scatter the fresh spinach leaves over the top so they wilt slightly but stay bright green.
Save to Pinterest 
Save to Pinterest This pizza has become my go-to for Friday night movie marathons. Theres something satisfying about serving comfort food that actually fuels you through the weekend instead of leaving you sluggish on the couch.
Making It Your Own
Once you master the base crust, the topping combinations are endless. I love switching to a white sauce version with ricotta and roasted vegetables, or going Mediterranean with sun-dried tomatoes and feta.
Perfecting The Crust
The key is pressing the mixture thin enough to crisp up but thick enough to transfer without breaking. I use wet hands to prevent sticking and sometimes press it directly onto the parchment paper on the counter before sliding it onto the baking sheet.
Storage And Reheating
This pizza reheats surprisingly well in a 350°F oven for about 10 minutes. The crust actually crisps up again, unlike traditional pizza that gets soggy when reheated.
- Store leftovers in an airtight container with parchment between slices
- Avoid the microwave unless you enjoy a chewy, sad crust experience
- Reheating in a cast iron skillet brings the bottom crust back to life beautifully
Save to Pinterest 
Save to Pinterest Hope this becomes a new favorite in your kitchen rotation. There is nothing quite like discovering you can still have pizza night while keeping things light and satisfying.
Questions & Answers
- → What makes the crust hold together?
The combination of finely chopped broccoli, shredded chicken, egg, and shredded cheeses creates a binding mixture that firms up during baking. Processing the broccoli into small pieces helps release natural starches that act as glue.
- → Can I make the crust ahead of time?
Yes, you can prepare the crust mixture and shape it, then refrigerate for up to 24 hours before baking. Alternatively, bake the crust completely, cool, and store wrapped in the fridge for 2-3 days before adding toppings and finishing.
- → Is this suitable for meal prep?
This works well for meal prep. Bake fully, cool completely, slice, and store portions in airtight containers in the refrigerator for 2-3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness.
- → Can I use frozen broccoli?
Frozen broccoli works perfectly. Thaw completely, then squeeze out excess moisture before chopping. This prevents a soggy crust and ensures proper texture.
- → What other toppings work well?
Mushrooms, artichoke hearts, grilled zucchini, sun-dried tomatoes, or cooked bacon all complement the crust beautifully. Just avoid overly watery vegetables that could make the base soggy.