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!

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

4.24 from 21 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Layla


  • Broccoli Crust:
  • 1 small head of broccoli about 2-3 cups riced
  • 2 eggs
  • 1/4 cup parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon italian seasoning optional
  • Toppings
  • 1/4 cup pizza sauce
  • 1 cup cheese
  • veggies optional


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

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

  • 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.

  • 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, 1/2 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 toppings Nutrition 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)


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Is there a way to make it crispy?


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.



che vi venga un canchero che cazzo é questa merda?
Tanto siete dei ciccioni del cazzo comunque

Chef Russ

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


I just made this tonight, and oh my goodness is it ever yummy!


This was sooooooooo good!

Jennifer Nowak

Don’t have a microwave, what would you suggest for the steaming?


    I would use a stovetop steamer or blanch in boiling water for a minute then dry well


Do you think it is possible to freeze the crust for later? 🙂


It looks so yummy. I’m just wondering if I could use frozen broccoli too. Thank you.


Can you just buy “riced broccoli ” and just go straight to mixing the ingredients?

Nora Harris

Can you make the dough for the crust ahead of time?


    I haven’t tried making it ahead of time, but I would make it and store it in the fridge before shaping.

Jitka Chladkova

Prosím,udavejte nutriční hodnoty také v kilo Jaulech


Looks sinful without carb guilt! I have only ever made this with cauliflower so I can’t wait to try the broccoli crust!


Do you recommend saving for left overs?


If I don’t have a microwave can I steam the brocoli before it goes into the food processor?


So the broccoli as is is put Thur the food processor or a grater ? That’s correct


    If you have a food processor then just use it because it’s easier. But if you don’t, then the grater is the 2nd choice!


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.


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!


Can you use a pizza stone instead of parchment paper or oiled pan? Not sure if it would stick to the stone or not.


    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!


I can’t eat egg yolk so will egg whites or egg beaters work instead?


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


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!!


    Oil the parchment paper, maybe? I sprayed olive oil on it.

    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.


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?


    Might need to make sure all the water is drained from the broccoli..

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 🙂


    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.


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?


Is 14 teaspoons correct, or is that a typo?


    14 teaspoon pepper


      It’s a typo. I’ve updated it; it’s 1/4 teaspoon!


This is just definitely not paleo….

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


    Sorry, or make it with cheese…. I don’t know how THAT would turn out.


how is this Paleo??? with cheese…. H E L P
Dairy s not Paleo…


    It says low carb, gluten free. Nowhere does it say paleo. Omit the cheese for paleo or dairy free.


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!


Broccoli is a HUGE favorite of mine so I love this! I’ve actually never tried a cauliflower crust pizza … I need to go straight for the broccoli! haha


Do you have the calorie count on this?


    I just added the nutritional Facts for the crust with and without toppings. Enjoy!