BROCCOLI PIZZA CRUST (Low-Carb, Gluten-Free)
A crispy, nutritious alternative to traditional pizza crust that’s keto-friendly and packed with vegetables.
KEY INFO:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 (12-inch pizza)
- Difficulty: Moderate
- Dietary: Gluten-free, Low-carb, Keto-friendly, Vegetarian
EQUIPMENT NEEDED:
- Food processor or box grater
- Cheesecloth/clean kitchen towel
- Large mixing bowl
- 12-inch pizza pan
- Parchment paper
- Alternative: Pre-riced broccoli eliminates need for food processor
INGREDIENTS:
Base:
- 1 large head broccoli (450g/16oz), riced
- 2 large eggs
- 1 cup (100g) mozzarella cheese, shredded
- 1/3 cup (30g) parmesan cheese, grated
Seasonings:
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
METHOD:
- Preheat oven to 400°F (200°C)
- Rice broccoli in food processor until fine, rice-like texture
Don’t over-process into paste - Microwave riced broccoli for 2 minutes
Let cool slightly - CRUCIAL STEP: Squeeze broccoli thoroughly in cheesecloth until VERY dry
You should get about 1 cup of liquid out - Mix broccoli with eggs, cheeses, and all seasonings in large bowl
- Spread mixture on parchment-lined pan
Shape into 1/2 inch thick circle - Bake for 20 minutes until edges are golden brown and crispy
- Add desired toppings and bake additional 10 minutes
CRUCIAL TIPS:
- Remove ALL excess moisture from broccoli
- Keep crust thickness even for uniform cooking
- Let crust cool 5 minutes before adding toppings
- Don’t overload with wet toppings
STORAGE & SCALING:
- Keeps 3 days refrigerated
- Reheat in oven at 350°F for 5-10 minutes
- Recipe doubles easily for larger batch
- Freezes well up to 1 month
COMMON MISTAKES:
- Skipping moisture removal step
- Making crust too thick
- Using too many wet toppings
- Microwaving leftovers (makes crust soggy)
VARIATIONS:
- Mix with cauliflower rice (50/50)
- Add red pepper flakes for heat
- Use dairy-free cheese for vegan version
- Top with pesto instead of marinara
This crust delivers all the satisfaction of regular pizza while keeping carbs low and nutrients high. The key to success is removing moisture and even thickness during baking.
