Broccoli Pizza Crust
Allow 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.
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.
If you haven’t tried cauliflower crust (and maybe even if you have), you are most likely questioning my sanity.
Stick with me. We’ve been in unfamiliar ingredient territory together before and emerged equal parts surprised, delighted, and full.
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.
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.
If you need a sneaky way to eat extra veggies, Broccoli Pizza Crust was made for you.
If you are simply feeling adventurous in the kitchen and want to try something new, Broccoli Pizza Crust all the way!
How to Make Boss Broccoli Pizza Crust
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.
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.
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.
How to Reheat and Freeze This Crust
- To Reheat. This pizza tastes best the day it is made, but it can be reheated in a 400 degree F oven. It will be softer when reheated versus freshly baked but is still tasty.
- To Freeze. I have not tried freezing the crust yet, but I would suggest doing so once the crust is fully baked and cooled. Let thaw overnight in the refrigerator, then reheat in the oven until warmed through. Once warm, add the toppings, and return to the oven. Bake until hot and any cheese you’ve added is melted and bubbly.
Other Tasty Pizza Recipes
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 Pizza Crust
For the crust:
- 1 medium head broccoli — cut into florets (about 16 ounce with center stem, 12 ounces florets)
- 2 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons nutritional yeast — or another 1 tablespoon Parmesan
- 1/4 cup shredded part-skim mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
For the topping:
- 1/4 cup pizza sauce — homemade or good quality store-bought
- 4 ounces part-skim mozzarella — sliced, shredded, or roughly torn into small pieces
- Pizza toppings of choice — I kept it classic with sautéed cherry tomatoes
- Thinly sliced fresh basil — optional but delicious
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat (do not skip lining it!).
- Rice the broccoli: Place half of the broccoli florets in a food processor fitted with a steel blade. Pulse in 5-second bursts until the broccoli is in fine crumbs. Transfer to a large, microwave-safe bowl. Repeat with the remaining broccoli. You should have about 2 1/2 to 3 cups broccoli rice total.
- Cover the broccoli and microwave on HIGH for 2 to 3 minutes, or until it is steamed. Let cool for 2 minutes, then transfer to a large, clean kitchen towel. Once cool enough to handle, wrap the towel around the broccoli and squeeze out as much liquid as you possibly can, adding a second towel if needed.
- Add the broccoli to a large mixing bowl (this can be the same bowl you used to microwave the broccoli; just rinse and wipe it dry first). Add the eggs, Parmesan, nutritional yeast, shredded mozzarella, Italian seasoning, and salt. Stir until well combined. Transfer the mixture to the center of the prepared baking sheet and shape into a 1/2-inch-thick pizza (it will be about 9 inches in diameter.) It will feel very wet and sticky. Bake for 15 to 20 minutes, or until crust is set on top and beginning to very lightly brown at the edges.
- Remove from the oven and add the toppings: pizza sauce, additional mozzarella, and any desired toppings. Return to the oven and bake for an additional 10 to 12 minutes, or until the cheese is hot and melted. Remove from the oven and let cool 5 minutes. Just before serving, sprinkle with fresh basil. Slice and enjoy!
- This pizza tastes best the day it is made, but it can be reheated in a 400 degree F oven. It will be softer when reheated versus freshly baked but is still tasty.
- I have not tried freezing the crust yet, but I would suggest doing so once the crust is fully baked and cooled. Let thaw overnight in the refrigerator, then reheat in the oven until warmed through. Once warm, add the toppings, and return to the oven. Bake until hot and any cheese you've added is melted and bubbly.
Nutrition InformationAmount per serving (1 (of 2), crust only) — Calories: 203, Fat: 9g, Saturated Fat: 4g, Cholesterol: 199mg, Carbohydrates: 12g, Fiber: 4g, Sugar: 9g, Protein: 16g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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