Delicious Low Carb Broccoli Crust Pizza
Low Carb Broccoli Crust Pizza is my go-to for pizza nights, and since it’s keto-friendly, it fits perfectly into a low-carb lifestyle. I’m all about healthier pizza alternatives because I avoid gluten but refuse to give up on my pizza obsession—these swaps are lifesavers!
This broccoli pizza crust recipe was a huge surprise hit during gatherings with friends; they couldn’t believe how flavorful and tasty it is, especially since you’re sneaking in all the good stuff from broccoli without even noticing.
I love creating delicious, healthy recipes that win over picky eaters, and this one—made without flour or yeast—is super easy and a total crowd-pleaser.
Here’s the recipe!
How to Make Broccoli Pizza Crust?
Making this crust is a breeze: just cook or steam the broccoli florets (whichever’s easier for you) for a few minutes, chop them finely, squeeze out the moisture, and mix with eggs, Parmesan, mozzarella, and a pinch of garlic powder.
Shape it into a round crust, bake until firm, then add your toppings and bake again—it’s that simple!
This high-protein base feeds two people and delivers a satisfying pizza fix without the carbs.
What Toppings to Choose and Which to Avoid?
For the best results, stick to must-haves like tomato or pizza sauce and cheese—shredded mozzarella works perfectly.
I recommend pepperoni, turkey ham, or prosciutto for a savory kick; after baking, fresh cherry tomatoes or a handful of arugula (especially with prosciutto) add a nice touch.
Avoid watery ingredients like mushrooms, fresh mozzarella (not the shredded kind—save that for topping!), zucchini, or other soggy veggies to keep the crust crisp and delicious.
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Low Carb Broccoli Crust Pizza
Equipment
- 1 pizza pan
- 1 medium-sized pot
- 1 Sharp Knife
- 1 Kitchen towel
Ingredients
For the Low-Carb Crust:
- 1 medium broccoli head about 2 cups of florets, stems mostly removed
- 2 large eggs
- ½ cup grated Parmesan cheese 40 g
- ½ cup shredded mozzarella cheese 40 g
- ½ tsp garlic powder
For the Topping:
- ½ cup tomato passata (100 g)
- Salt, pepper, garlic powder, and dried oregano (to taste)(to add in tomato passata)
- 1 cup shredded mozzarella cheese (110 g)
- 1¾ oz pepperoni, prosciutto, or turkey ham (choose one)(50 g)
Instructions
- Bring a pot of water to a boil and cook the broccoli florets for 4 minutes (or steam them if preferred).
- Drain the broccoli and let it cool for about 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Finely chop the cooled broccoli (use a food processor if possible), then squeeze it through a clean kitchen towel to remove excess moisture—this keeps the crust from getting soggy.
- In a bowl, thoroughly mix the chopped broccoli with the eggs, Parmesan, mozzarella, and garlic powder until combined.
- Spread the mixture into a round shape (about 10-12 inches) on a parchment-lined baking sheet, pressing it down evenly.
- Bake the crust for 15 minutes, until it starts to firm up and lightly brown.
- Remove the crust from the oven, spread the tomato passata over it, and season with salt, pepper, garlic powder, and oregano to taste. Add the shredded mozzarella and your choice of pepperoni, prosciutto, or turkey ham.
- Return to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly. Slice and enjoy!
Notes
Customize toppings to your liking—try veggies or other meats!
