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
Looking for more?
can you freeze the broccoli crust?
Yes you can freeze it!
This was amazing I’m wondering can you freeze them? Ans then cook from frozen
HI Shell, yes! You can!
Made this today it was soo delicious and I top my pizza with smoked Gouda cheese it was amazing. Thank you for sharing.
Just made this for dinner for the hubs & I. I spread mine out entirely in a quarter size baking sheet, made the crust a bit thinner at about 1/4″, and this Buffalo Girl had to put pizza sauce on her crust before the cheese & pepperoni went on. It turned out very good! I like that the broccoli crust was less watery and required less squeezing than cauliflower crust.
hi I’m from the UK. my family absolutely loved this. I did a pepperoni one also a ham and pineapple. x
Hi. Are the calories for all pizza or per slice?
per portion. There are 4 servings in this pizza
I made this for my family and it was a huge hit. Will definitely be making it again often. Great, summertime appetizer or dinner. Thanks!
HI Gloria, Im so glad this was a winning recipe for the whole family!
I did this can’t wait to devour it it’s still in the oven,
Super yummy, our family loves it
HI Michelle, I’m so glad it was a winner with everyone!
😍😍😍😍
I made this last night fir my husband and I and it was soooo good. After having my son 4 months ago I was looking for a healthier way to eat pizza )since I could eat pizza EVERYDAY) and keep up with losing this extra weight. Will make again and again. Only question is how would I reheat any left overs?
Fresh broccoli was on sale, so I bought a couple of stalks. My two crowns only rendered 2/3 cup of chopped florets, so I cut all the other items to 1/3 of what was in the recipe and made a personal pizza for myself. The only substitutes I made were (1) to use fontina cheese instead of mozzarella in the crust and on top, along with the grated parmesan, and (2) thin slices of Conecuh sausage – a smoked sausage made in Alabama and sold here in Florida – instead of pepperoni. The crust came together nicely, even though mine was a little more than 1/2″ thick. It was delicious! Next time, I will make it with the mozzarella. Thanks for a great recipe!
Made this and it’s delicious, my husband didn’t even notice it was broccoli crust until I told him. Thank you for sharing your recipes!
***NOT 1 1/2″ THICK***
Wonderful Recipe, but just in case you are wondering, and to save you the trouble of going through all the comments, 1 1/2 inch thick would give you a pizza the size of your hand. Around 1/2 inch thick (or less) works great.
I reluctantly tried this and wow it was sooo good ! keto heaven ! TY TY
I just gave this a shot today and was very impressed with the flavor and consistency of that crust! I’ve read reviews on here and some people as so quick to criticize
that it’s not Vegan or Vegetarian. I cook based on flavor…. not if it’s vegan or gluten free or whatever. I cook based on flavor, overall taste and most importantly, how are those I’m serving reacting? Keeping that in mind I loaded it up for a carnivore…. Italian sausage, toasted pine nuts, sun dried tomatoes, red peppers and some ribbon zucchini…. And I’ll tell you what…. One of the most incredible pizzas I’ve ever had!
Thank you so much for sharing! Now knowing the basics of this crust, I’m running with it!
Thanks again!