This broccoli crust pizza is low carb, gluten-free and a tasty alternative when you are craving a doughy pizza! This vegetable pizza crust is low in calories and easy to make. Top it with all of your usual favorites! It’s a great addition to pizza night! This is similar to my cauliflower crust pizza but made with broccoli (and it’s green!)
A homemade broccoli pizza crust is a great option when you are craving pizza but looking for something with lower calories and lower carbs. Plus, it’s a great way of sneaking some extra veggies for the family. My daughter ate more broccoli in pizza form when I was testing this recipe than she probably did all year!
I totally devoured this pizza, and I’m happy to announce that it’s also kid-friendly! It’s not pizza dough, but it is a really great alternative that honestly, is super tasty and doesn’t have a strong broccoli taste.
Review: Trader Joe's Cauliflower Pizza Crust — Elisa Eats A Pizza
I kept the toppings on this pizza fairly straight forward; mozzarella, tomatoes, mushrooms, parmesan, but feel free to use your favorite toppings! Pepperoni, pineapple, chicken, olives – there are no restrictions when it comes to topping this broccoli crust!
You can make the crust 2-3 days ahead of time and store it covered in the fridge. You can also freeze the crust for up to 3 months so make a batch for easy to grab meals! Use a large ziplock bag to store the crusts and separate them with parchment.
I love that it is so easy to make a gluten-free, low carb pizza crust using a vegetable like broccoli! It takes less than half an hour from start to finish – way quicker than waiting for that takeout to be delivered! It’s a really tasty alternative that you can enjoy anytime, and the whole family will love it!
Perfect Paleo, Vegan Cauliflower Pizza Crust
If you’vetried this healthy-ish feel good Broccoli Pizza Crustrecipe or any other recipe on , then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagram so I can repost on my stories!
This Broccoli Pizza Crust is a gluten-free and low carb healthy alternative to traditional pizza dough – similar to cauliflower crust pizza!
Make Ahead: You can make the crust 2-3 days ahead of time and freeze for up to 3 months. When ready to cook the pizza, bake it in the oven at 425°F for 5 minutes, then add your toppings and bake for an additional 10 minutes.
Homemade White Pizza With Broccoli
Substitutes: For best results, follow the pizza base recipe as is. However, you can change out the seasonings and definitely change out the toppings.
Calories: 282 kcal , Carbohydrates: 13 g , Protein: 22 g , Fat: 17 g , Saturated Fat: 9 g , Cholesterol: 130 mg , Sodium: 759 mg , Potassium: 604 mg , Fiber: 4 g , Sugar: 4 g , Vitamin A: 1559 IU , Vitamin C: 137 mg , Calcium: 445 mg , Iron: 2 mgAllow me to introduce you to cauliflower pizza crust’s lesser-known but oh-so-deserving-of-the-spotlight cousin, Broccoli Pizza Crust. I’m not sure why cauliflower crust pizza was selected for the role of leading lady/Pinterest maven while Broccoli Pizza Crust was cast as understudy, but it’s time for this delish dish to take its place at the table.
Its “place” being on my plate, and “at the table” being my kitchen counter, where I devoured a sneaky slice before taking the rest over to a highly skeptical group of girlfriends who polished it off.
Charred Broccoli Hot Honey Pizza (on Trader Joe's Cauliflower Crust)
If you’ve tried cauliflower crust pizza, you know that it’s not only “not bad”; it’s “exceptionally good.” Fans include the Pioneer Woman, my Italian-food-loving stepfather, and even Trader Joe’s, which makes a frozen version. My hopeful hunch is that you are open to the idea of a Broccoli Pizza Crust, which is the same concept.
Remember when I talked you into baking a healthy peanut butter cookie out of a can of chickpeas? Let’s be honest: that was way weirder, and it’s a reader favorite recipe!
Now, I cannot in the spirit of good faith and respect to the great gift that pizza is in all of our lives sit here and type that this Broccoli Pizza Crust tastes just like regular pizza crust.
Green Pizza With Broccoli Crust
I can, however, promise you from the bottom of my pizza-loving heart (and if you’ve been following our current trip to Italy over my Instagram stories , you know that I LOVE PIZZA), that this Broccoli Pizza Crust is delicious.
If you are looking for a way to eat pizza that is healthy and low carb, Broccoli Pizza Crust is a recipe for you.
This recipe is a mashup of several cauliflower pizza crust recipes I found online, along with a broccoli pizza crust The Chew featured back when it was still on the air.
I Tried Trader Joe's Broccoli & Kale Pizza Crust!
Start by ricing broccoli (the food processor makes this super quick), then stir in eggs to bind it, along with cheese in two forms: melty mozzarella for the ooey-gooey factor and Parmesan for depth of flavor.
Pat your broccoli “dough” into a pizza-shaped round and bake. Fifteen-ish minutes later, your Broccoli Pizza Crust is ready for any assortment of your favorite pizza toppings.
Once baked, the crust becomes golden on top and lightly springy inside. Its flavor reminded me a little of a frittata, and I honestly would have been happy eating it on its own with a spoonful of warm tomato sauce.
Broccoli Crust Pizza (low Carb + Gluten Free)
But then there was that hunk of mozzarella and those juicy cherry tomatoes in our refrigerator. It wouldn’t have been just for me not to allow them to meet their ultimate pizza purpose.
I thought that this crust would serve four, but that yield turned out to be more appropriate for an appetizer. If you are feeding a larger group, I’d suggest doubling the recipe, then shaping into two pizzas.
OK, cauliflower pizza, your diva days are over. Time to pass the mic. This Broccoli Pizza Crust is center stage and ready to solo.
Broccoli Crust Pizza (low Carb, Gluten Free)
A delicious, low-carb recipe for Broccoli Pizza Crust. Add any of your favorite toppings! If you like cauliflower crust pizza, you'll love this version.
Serving: 1 (of 2), crust only Calories: 203 kcal Carbohydrates: 12 g Protein: 16 g Fat: 9 g Saturated Fat: 4 g Cholesterol: 199 mg Fiber: 4 g Sugar: 9 g
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!What if I told you that an easy way to incorporate more vegetables into your diet is to eat pizza – crazy, right? Well, not if that pizza is made with a Cauliflower Broccoli Pizza Crust! Each serving of pizza (2 slices) made on this crust contains about 1 cup of vegetables, which will help you reach the USDA’s recommended goal of 2-3 cups of vegetables per day for teens and adults. (Click here for more info.) You can top this pizza crust with whatever your little heart desires, but for maximum health benefits keep the toppings simple and nutritious. Some marinara, fresh mozzarella, and basil leaves are all that’s needed for a drool-worthy pie that’ll satisfy even the most intense pizza craving.
Broccoli Pizza Crusts & Wraps
A lot of recipes for vegetable-based pizza crusts require that you cook the vegetables first and squeeze out the water before mixing with the other ingredients. This is a time-consuming and often messy process. My recipe for Cauliflower Broccoli Pizza Crust sidesteps those pesky chores and requires no chopping either, as long as you buy the cauliflower and broccoli pre-riced, which many grocery stores now carry (look in the produce section). In the event that you can’t find riced cauliflower and broccoli, it’s easy to make your own. Simply add raw broccoli and cauliflower stems and florets to a food processor and whir them up until they’re the size of grains of rice. You need a 12-inch round pizza pan and a 14-inch pizza tray for this recipe, but if you don’t own these pan sizes simply substitute two 8 or 9-inch round cake pans for the 12-inch pizza pan, in which case you’ll make two smaller size crusts, and use a baking sheet instead of a pizza tray.
Vegetables such as broccoli and cauliflower contain a lot of water, and even if you squeeze most of the liquid out, some moisture will remain, which is why breadcrumbs are typically added to most vegetable-based pizza crusts. They absorb some of that excess moisture and prevent the crust from baking up flimsy and soggy. This recipe for Cauliflower Broccoli Pizza Crust, however, contains NO breadcrumbs. Instead the moisture problem is handled by adding a bit of chickpea flour, which is super absorbent, and increasing the cooking time to dry out the crust. This method produces a crust that is crispy around the edges and sturdy throughout – the perfect surface for any number of
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