It was one of those Friday nights. You know the kind you’re tired, the fridge is looking a little bare, and that delivery app icon seems to whisper your name. But instead of hitting “order,” I grabbed a head of broccoli and decided to create something entirely different.
That’s how this Broccoli Crust Pizza was born. Trust me, it’s a low‑carb, crispy‑edged, cheesy‑topped slice of comfort that hits all the right notes. And yes even my pizza‑loving husband asked for seconds.
If you’re trying to sneak in some veggies, dodge the carb crash, or just want a cozy pizza night without the mess of takeout boxes, this is for you.
Table of Contents
Why You’ll Love This Broccoli Crust Pizza
- Low‑carb & keto-friendly thanks to a dreamy mix of almond flour and mozzarella.
- Guilt-free but still satisfying get your pizza fix with fewer carbs and less guilt.
- Flexible toppings pile on whatever you love from more broccoli to mushrooms, pepperoni, or olives.
- Minimal ingredients, maximum comfort no trips to specialty stores needed.
It all starts with a simple but magical broccoli and cheese mixture in a bowl. Who knew something so green could become something so golden and delicious?
Ingredients For the Crust and Toppings
Crust
- 2 cups broccoli, finely chopped or “riced”
- 1 large egg
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- ⅓ cup almond flour the secret for that classic keto pizza crust almond flour mozzarella texture
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Pinch of salt and pepper
Toppings (You choose!)
- ½ cup marinara sauce (or low‑sugar pizza sauce)
- 1 cup shredded mozzarella
- Optional extras: mushrooms, cherry tomatoes, pepperoni, olives, extra broccoli on pizza get creative!
Steps: How to Make Broccoli Crust Pizza
Step 1: Prep the Broccoli
Chop or rice the broccoli so it looks like tiny grains. Steam or microwave it for 3–4 minutes until tender. Then and this is important squeeze out as much water as you can using a clean towel or cheesecloth.
The drier the broccoli, the crispier your crust will be. Moisture is the enemy of crispness!
Step 2: Make the Crust Dough
In a large bowl, combine the drained broccoli, egg, mozzarella, Parmesan, almond flour, garlic powder, Italian seasoning, salt, and pepper. Stir until you get a sticky dough that’s your crust base.
Step 3: Shape the Crust
Line a baking sheet or pizza pan with parchment paper. Press the dough into a roughly 10-inch round. I like to use lightly oiled hands; it’s weirdly therapeutic and makes shaping easier.
Step 4: Bake the Crust
Bake in a preheated oven at 425°F (220°C) for about 20 minutes, until the edges start to turn golden and the crust is firm.
Step 5: Add Sauce, Cheese & Toppings
Remove the crust, spread a thin layer of marinara, sprinkle on the mozzarella, and add your favorite toppings maybe even some extra broccoli.
Step 6: Final Bake
Put it back in the oven for 10–12 more minutes, or until the cheese is melted and bubbly. Slice it up and enjoy!
Quick Tips & Tricks
- Short on time? Use a store-bought low carb tortilla as your base great for a fast “pizza tortilla hack.”
- Don’t skip the first bake. Pre-baking gives the base structure so it doesn’t flop under toppings.
- Want extra crisp? Bake it a minute or two longer just keep an eye so it doesn’t burn.
- Spice lovers: Add red pepper flakes or a swirl of hot sauce after baking.
My Little Pizza Night Confession
The first time I tried this, I half-expected disaster. My crust looked weird super green, floppy, and not at all “pizza-like.” But the oven worked its magic. When I pulled that first slice out hot, golden-edged, and cheesy it tasted like pizza, but better. And now? It’s a regular in my “weeknight dinner wins” rotation.
I love serving it to friends too watching their faces as they taste broccoli crust and realize it’s actually dreamy pizza.
FAQs You Might Wonder About
Can I use frozen broccoli?
Yes but thaw it fully and squeeze out all the excess water. Otherwise, your crust will be soggy.
Can I freeze the crust ahead of time?
Definitely. Bake the crust, let it cool, wrap tightly, and freeze. When you’re ready for pizza, add toppings and bake until hot.
No almond flour what else works?
You can try a small amount of coconut flour (about 2 Tbsp) but it absorbs more moisture, so adjust carefully.
How long will leftovers last?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven it brings back the crust’s crispiness.