This broccoli pizza crust is low carb, gluten-free, flourless, and a healthier alternative to regular pizza crust. Finely chopped broccoli combined with eggs, cheese, and herbs makes a delicious crust that also has a pretty green color.
I’m so excited to share this broccoli crust pizza – it’s another low-carb creation that is great when you’re craving pizza but avoiding carbs. You get all of the flavors but on a light, gluten-free crust.
Yes, you taste the broccoli, but it’s quite delicious. I love that the crust stays green even after baking since green is one of my favorite colors.
It’s also fairly easy to make. It does use a similar process as making cauliflower pizza crust, but you don’t have to dry out the broccoli nearly as much.
My pizza, once it was baked in the oven with toppings, was ready in less than an hour from start to finish.
- Broccoli florets
- Large eggs
- Italian seasoning
- Shredded Parmesan cheese
- Shredded Mozzarella cheese
- Pizza toppings of your choice
You will need one large broccoli crown – one that is big enough to yield three cups of finely chopped broccoli. The best way to chop the broccoli is to pulse it in a food processor.
Once it’s chopped, you microwave it so it turns tender. You then wring out the moisture. The easiest way is to squeeze it in paper towels. You don’t need it completely dry.
Once you have your cooked broccoli, combine it with the eggs, Italian herb seasoning, shredded Parmesan and mozzarella cheese in a large bowl. You can mix them in the food processor. When everything is mixed, the broccoli mixture will look like a paste.
Line a baking sheet with parchment paper. Place the dough on it and press it into a circle about ¼” thick.
Bake the crust for 10 to 12 minutes at 400°F. It should be golden around the edges.
Bake the pizza with the toppings for seven to ten minutes or until the cheese is melted and the toppings are hot.
You can use any toppings you like, but don’t add so many it weighs down the crust. I used tomato sauce, mozzarella cheese, and cooked crumbled sausage. Here are some other ideas:
- Chicken or pepperoni
- Other types of shredded cheese
- Sauces like Alfredo or marinara sauce
- Vegetables that cook quickly like mushrooms and peppers
- For some heat, sprinkle red pepper flakes over the toppings or add some dried herbs like oregano or parsley.
It’s really fun coming up with low-carb recipes like this one. I love that I get to satisfy a craving without having to make a traditional crust. Here are more recipes you might like to try, too.
More Low Carb Recipes
Broccoli Crust Pizza
- 1 large crown of broccoli it should yield 3 cups when finely pulsed in a food processor
- 2 large eggs
- 1 tsp Italian herb seasoning blend
- 1/4 cup shredded Parmesan cheese
- 1/4 cup shredded Mozzarella cheese
- pizza toppings of your choice I added tomato sauce, mozzarella cheese and crumbled sausage
- Cut broccoli into small florets and place into food processor. Pulse until all of the broccoli becomes crumb-sized.
- Measure out 3 lightly packed cups of broccoli and place into a large, microwave safe mixing bowl. Cover surface of bowl with plastic wrap. Place bowl in the microwave and heat at full power for about 1 minute to 1 1/2 minutes. Broccoli should be soft and cooked.
- Divide broccoli into three batches. Take your first batch and place in between several paper towels or into a cheese cloth or tea towel. Wring cloth a few times, draining out water from broccoli. You do not need to squeeze the broccoli completely dry, but you do want to remove most of the water. Place dried broccoli back into mixing bowl and repeat with remaining two batches of broccoli. You should be left with 1 1/3 cup of dried broccoli when you're done squeezing out the water.
- Add eggs, Italian seasoning, and cheeses to the broccoli. Stir until everything is completely combined, resembling a broccoli paste.
- Preheat oven to 400F. Line a large baking sheet with parchment paper. I highly recommend using parchment paper as it creates the best non-stick surface. Scoop your broccoli mixture onto parchment paper. Using the palm of your hands, slowly begin to shape your pizza round, flattening broccoli mixture and spreading it out, but also making sure to press and compact the broccoli so that your crust is not loose. Your final circle should be about 8 1/2 inches in diameter and 1/4 inch thick.
- Bake in preheated oven for about 10-12 minutes or until crust becomes golden around the edges and surface is dry.
- Remove crust from oven and top with your pizza toppings. I spread a layer of tomato sauce, then sprinkled on mozzarella cheese, and added some precooked sausage over the cheese. Place pizza back into the preheated oven and bake an additional 7-10 minutes or until cheese is melted and toppings are warmed up.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.