Broccoli Crust Pizza (Low-carb, Gluten free)

Healthy homemade broccoli crust pizza is gluten-free and low-carb and comes together in under 30 minutes. 
Broccoli Crust Pizza ( Paleo, Low-carb, Gluten free)It’s all about the broccoli today! If you’ve been following the blog, then you might have noticed how obsessed I am with these healthy pizza crusts. A few years ago I shared the best cauliflower crust pizza and then the popular rainbow cauliflower crust a few weeks ago.

Today I present the broccoli crust pizza. It’s very similar to the cauliflower crust pizza expect this pizza contains no gluten at all. The crust is made with riced broccoli, eggs, parmesan, and mozzarella. The broccoli can be riced in the food processor or with a cheese grater. After that, you simply combine the riced broccoli with eggs, cheese and salt + pepper until a soft dough forms then shape into a pizza crust.

One thing I want to mention is that if you have parchment paper, I highly suggest you use it so the pizza does not stick to the pan. I had parchment paper on hand when I made the pizza, but I guess drizzling oil always gets to me!

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Now keep in mind, There are 2 steps to baking the broccoli crust. If will first be baked without cheese or toppings on it until the crust is crispy (about 10-12 minutes) then it will be removed from the oven, the toppings added, and baked again for another 10-12 minutes. This will insure the crust is crispy and hold up. Please see the video below for more info. PIN RECIPEBroccoli Crust Pizza (Paleo, Low-carb, Gluten free)Broccoli Crust Pizza (Paleo, Low-carb, Gluten free)

Broccoli Crust Pizza

4.2 from 10 reviews
Prep time:
Cook time:
Total time:
Author:
Serves: 4

Ingredients

  • Broccoli Crust:
  • 1 small head of broccoli (about 2-3 cups riced)
  • 2 eggs
  • ¼ cup parmesan cheese
  • ¼ cup mozzarella cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon italian seasoning (optional)

  • Toppings
  • ¼ cup pizza sauce
  • 1 cup cheese
  • veggies (optional)

Instructions

  1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.

  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.

  3. Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.

  4. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.

    Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

Nutritional Facts below per serving (recipe makes 4 servings) of the broccoli crust without cheese or sauce. See below for nutrition facts with toppings. 
Broccoli pizza crust without toppingsNutrition facts below for pizza with sauce and cheese per serving (recipe makes 4 servings) Broccolo pizza crust with CheeseBroccoli Crust Pizza (Paleo, Low-carb, Gluten free)

46 Comments

  • Maya

    Made this last night and wanted to share my experience.

    I had a brain fart and completely missed step 3 in my first read through, so was patting the very wet dough out when I went back and looked and saw that I was supposed to microwave and squeeze. (I had been so excited that I thought this step wasn’t needed.)

    We plowed ahead and just did a long and slow bake in the oven to dry it out, turning it up at the end to brown and flipping it to make sure both sides had a chance to dry. Took longer but less work than squeezing out the moisture by hand.

    First bite was a little disappointing; broccoli flavour was strong and I couldn’t taste my amazing homemade marinara sauce because I didn’t want to put too much on and have it disintegrate the crust. But then we had the idea to spread more sauce on top of the melted cheese as we ate. Worked a treat and really brought out the pizza taste. My toddler ate 2 large slices, which was my goal since I’m always trying to sneak veggies into her.

    Thanks!

  • Chef Russ

    Imagine how good this would be served Caprese style (fresh mozzarella, tomatoes and fresh basil) with the crust made from Romanesco.

  • lea

    I’ve used pan liners (much like a silpat mat) on cookie sheets with great success and no sticking at all, even without greasing the mat. Super delicious, easy to make, lots of options to toppings.

  • WrenX

    Ok, I pinned this months ago, but just made it for the family. Not only did my three kids love it, but our two kid-aged guests went back for seconds also. What a winner!

    • Cathy

      I used a stone with some oil and it stuck. Used a stone last night with parchment paper sprayed with olive oil and it was a breeze to clean up and it tasted awesome! This was the cauliflower crust! Mushrooms are an added delight!

  • liz

    yeah my pizza stuck completely to the parchment paper and i didnt get to eat it the way i wanted to 🙁
    pretty disappointing because the flavors are nice

  • Alexandra

    This really tasted amazing, but I would suggest to do something other than the parchment paper. After I took it out of the oven, the paper stuck to the pizza and was very difficult to get off. But I really enjoyed it overall!!

    • Cher Blanco

      So strange, I’ve never seen parchment stick to anything, that’s the whole point of using it.The only thing I can think of is that you may of overdid it worth the cheese.

  • Krissy

    I made this today. Tasted great and I much prefer the broccoli over the cauliflower crust taste. However, I am not sure what I am doing wrong as I can never get the crust to be at all crispy. I baked a bit longer before putting the toppings on, but it still came out soggy. Any advice?

  • Sandi Iltis

    A bit confused why recipe states “2-3 cups ‘riced’ broccoli” — the broccoli would need to be steamed or cooked before putting through a ricer. You don’t mention using an actual ricer. Sorry if I misunderstand 🙂

    • Layla

      I see where you are confused. “riced” means after it’s been placed in a food processor or shredded with a cheese grater. I went ahead and clarified it to avoid confusing.

  • Lori

    Oo! This may or may not be “Paleo” but it sure is Primal and that works for me! Looks so delicious! Does the crust hold up? It doesn’t fall apart? What’s the texture like? Crispy deliciousness?

  • Savy

    This is just definitely not paleo….

    But I love the crust! I’ll obviously have to not top it with cheese though.

  • lyndsey

    love this thankyou! i snuck in a full serving of the ever hated broccolli to my siblings and they didnt even know. it was delicious

  • Cassie Autumn Tran

    Broccoli PIZZA?! Say whaaaaaat??? Cauliflower just might have some competition!! This looks absolutely amazing and I think it is such a wonderful low carb alternative. It may not be a match to the gluten-laden dough from most pizzerias, but it sure tastes amazing and is way better for you!

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