Broccoli Crust Pizza (Low Carb + Gluten Free)
Move over regular mainstream pizza. This broccoli crust is a serious contender.
I have been a lifelong pizza connoisseur and never thought a crust made of broccoli would taste anywhere near as good. But that narrow thinking has seriously come to an end. This is even way better than the Low Carb Cauliflower Crust Pizza Breadsticks I have on the blog! The broccoli tastes incredible here.
The toppings are totally customizable her and you can use olives, feta, onions or mushrooms to make this a vegetarian pie. Next time I’m making two versions. The leftovers warm up perfectly in a covered pan or in your toaster oven.
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Broccoli Crust Pizza
Ingredients
Broccoli Crust:
- 4 small crowns broccoli
- 3 eggs
- 1½ cups shredded mozzarella
- 1/3 cup grated Parmesan cheese
- 2 large cloves garlic, minced
- 3 tbs fresh parsley, chopped
- 1/2 tsp each onion powder, dried oregano + salt
- black pepper to taste
Toppings:
- 1 cup shredded mozzarella
- 1 oz pepperoni slices
- 2 tbs grated parmesan
Garnish:
- chili pepper flakes, parsley + marinara for dipping
Instructions
Broccoli Crust:
- Preheat your oven to 400℉. Line a baking sheet with parchment paper.
- Steam your broccoli crowns whole for about 8 minutes or until fork tender. Transfer to a cutting board, remove the stem parts and snack on them. Chop the florets tiny. Transfer to a cheese cloth or thin and clean dish towel and proceed to ring out as much of the liquids as possible.
- In a large bowl, combine the broccoli, eggs, 1½ cups mozzarella, 1/3 cup parmesan, garlic, parsley, onion powder, dried oregano, salt and pepper. Transfer the mixture to your baking sheet and gently spread out the mixture, packing it together and forming an oval shape. The crust should be about 1½ inches high. Bake for 25 minutes or until golden brown.
Assembly:
- Once the crust is done, remove from oven and sprinkle evenly with the remaining mozzarella, pepperoni and grated parmesan. Pop back in the oven on BROIL for a few minutes or until the cheese is melted.
- Garnish with chili pepper flakes, parsley and dip into marinara sauce.
Notes
4 small crowns of broccoli is about 3-4 cups packed riced broccoli.
Use alternative toppings like mushrooms, onions, olives to make this pie vegetarian.
Nutrition
Calories: 342kcal | Carbohydrates: 4g | Protein: 24g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 790mg | Potassium: 164mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1004IU | Vitamin C: 5mg | Calcium: 476mg | Iron: 1mg
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Just made this and it’s delicious!
Quick question, what’s the serving size for your macros?
HI Casey, its 10 slices per pie so about 3 slices per serving!
Thought it was a really good spin on pizza! Next time I’ll make the crust a tad thinner. Excited to try some of your other recipes! 🙂
Hi Krista, glad you liked the pizza! Thanks for taking the time to comment and rate!
Absolutely amazing! Made the crust about 1 inch thick only and that was more than enough. I added some red onions and mushrooms. Taste is sooo great, this will absolutely be my future pizza favourite 🙂
Hi Kerstin, glad the pizza was enjoyed! Thanks for sharing your experience!
so awesome thank you. I’m so excited to make it
Hi Ofelia, glad this recipe intrigues you! Enjoy!!
I halved the recipe and it fit perfectly into my round pizza pan. It firmed up nicely. It was a bit too broccoli tasting for me but that’s because I only had mushrooms for a topping – pepperoni would have been a great addition. Making the marinara sauce tomorrow and I think I will love it then. Thanks!
Hi Pam, thanks so much for sharing your feedback with us – that sounds delicious!
I’m a big fan and usually love your recipes but sadly, this is not one of them. I think the biggest problem is that it states to make the crust 1-1/2″ thick. I knew this was wrong but thought I should follow instructions first time making. It is wrong. Maybe 1/3″ or 1/2″ at the most, but don’t try to make this one and a half inches thick! There is no way it can get crunchy and the texture is not good. Taste is fine but sorry, I’m sticking with my cauliflower crust from Costco.
From most of the cauliflower crusts I’ve read the ingredients on they are more corn than they are cauliflower and of course using process oils. Not a big deal if you don’t care about the misleading packaging but may as well just eat a regular crust pizza and enjoy it.
agree. I’ll revise
Unbelievable! Thank you ❤️
Hi Debbie, glad you liked the recipe and thank YOU for trying it !!
How do you get 1 1/2 inches thick of the broccoli mixture. I would have a 5×5 sq if I did that. Just made. But that’s the only thing I couldn’t do.
HI Mary Jo, thanks for the feedback, you definitely want to get a thin crust but not too thin where it breaks!
Made the pizza today, it was delicious😋
Hi Marcella, glad you liked the recipe! Thanks for taking the time to rate it!
I made this yesterday and seriously couldn’t be happier. I’m 8 months pregnant and anemia and low blood pressure require me to eat small meals every 2 hours that are high in iron. This broccoli crust was perfect and made my pizza loving heart so happy!! I prefer a thin crust pizza so I lined a cookie tray and spread the crust corner to corner. I made myself 12 huge pieces of pizza and even reheating it today, it’s still just as yummy. Thanks so much for your recipe!
For the nutrition information here. can I assume it is just for the crust or the crust with the toppings? What serving size matches the nutritional information?
Great pizza!! Love your recipes. ❤️
HI Lorraine, Thanks so much for trying this out and I’m glad you liked it!
the nutrition info is for how much? the entire pizza?
Good question. I’d like to know this as well.
I loved this broccoli based pizza 🍕.
I thought it may be overwhelmingly broccoli tasting. But it was not, this will be my go to base for pizza in the future. I’m celiac, so often miss out on pizza. I wasn’t sure how my family would like it, they loved it!
Happy days ! 💕
Hi Angela, I couldn’t agree with you more! Its perfect for a gluten free option and I;m so glad it was enjoyed by everyone!
The marinara is in the side or on the pizza before the cheese and toppings?
Hi Jaylan, the marinara is a dip on the side. I don’t add it onto the pizza while cooking
Making this tonite! Btw you spelled connoisseur wrong in your intro❤️
Hi Kate, thanks for letting me know!!! Enjoy the pizza!
So good!! This recipe is a keeper for sure.
Hi Kelly, glad you liked it!!
what can I use for egg replacememt?
flax eggs should work here
bonjour
pouvez-vous me donner les quantités en poids merci
updating now…
just a small comment it’s not vegetarian if you use parmesan cheese as its made from renet from calfs stomachs so a hard cheese would be more vegetarian but still looks a nice recipe
Hi William thanks for sharing your feedback – much appreciated and happy cooking!
I think you mean vegan?
vegetarians eat cheese…vegans do not.