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Who says you can’t have your pizza and eat it too? Our Broccoli Crust Pesto Pizza is a testament to the magic that happens when wholesome meets delicious. Gone are the days when enjoying your favorite dish meant compromising on health. This recipe is a game-changer for anyone looking for a grain-free alternative that doesn’t skimp on flavor.
This isn’t just any pizza; it’s a vibrant, green twist on a classic favorite. Made with a nutrient-packed broccoli crust and topped with rich, savory pesto, every bite of this pizza is bursting with fresh flavors. Perfect for a family dinner or a cozy night in, this pizza promises to be both a crowd-pleaser and a guilt-free indulgence. Let’s get ready to make pizza night revolutionary!
Why You’ll Love This Recipe
- Grain-Free & Gluten-Free: Perfect for dietary restrictions without compromising taste.
- Nutrient-Rich: Packed with the goodness of broccoli, basil, and nuts.
- Customizable: Easily swap pesto and toppings to suit your taste preferences.
- Quick & Easy: Simple steps, from prep to plate just half an hour.
- Visually Impressive: Bright green hues make it a feast for the eyes!
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Creating this vibrant Broccoli Crust Pesto Pizza is straightforward, requiring only a handful of fresh and flavorful ingredients. Here’s what you’ll need:
- Broccoli: Forms the base of the crust, similar to cauliflower crust.
- Onion and Garlic: Adds depth and aroma to the crust.
- Almond Flour: Provides a gluten-free alternative to traditional flour, adding texture.
- Psyllium Husks: A fiber-rich binder that helps hold the crust together.
- Eggs: Works as a binder and adds protein.
- Salt: A must for the perfect balance of flavors.
- Green Pesto: The star topping that brings a burst of herby flavor. You can even make your own pesto.
- Mozzarella and Feta Cheese: Melty cheese adds creamy texture and tang.
- Fresh Basil: Aromatic herbs introduce a pop of color and freshness.
- Extra Virgin Olive Oil: Drizzled on top for a final touch and healthy fats.
Yes, absolutely! Replace the almond flour with ground sunflower seed meal to keep the crust nut-free while maintaining a great texture.
Swap the pesto for tomato sauce and add olives, mushrooms, and Italian herbs. The options are endless!
If you’re not strictly vegetarian, try adding cooked chicken strips or crumbled sausage to introduce a hearty protein element to your pizza.
Of course! Whether you’re out of broccoli or prefer cauliflower, it will work as a perfect alternative to broccoli.
How To Make Broccoli Crust Pizza
Prepare the crust. Start by preheating your oven to 200°C (400°F conventional) or 180°C (355°F fan-assisted). Roughly chop the broccoli, onion, and garlic, then pulse them in a food processor until they resemble breadcrumbs. Add the almond flour, psyllium husks, eggs, and salt, and pulse until the mixture forms a cohesive dough.
Add ingredients and shape the crust. Transfer the dough onto a baking sheet lined with parchment paper. Cover with another piece of parchment paper and roll into a circle about ½ inch (1 cm) thick using a rolling pin.
Bake the crust and top with pesto. Remove the top parchment and bake for 12-15 minutes until the crust is firm and just starting to brown. Once the crust is baked, remove it from the oven. Spread the green pesto evenly over the base.
Add cheese and bake again. Top with shredded mozzarella and crumbled feta cheese. Bake for another 8-10 minutes, until the cheese has melted and the edges are golden.
Garnish and serve. Finish by sprinkling fresh basil and drizzling extra virgin olive oil over the cooked pizza. Cut into slices and serve warm.
Tips for Best Broccoli Crust Pizza
Want to make sure your broccoli crust pesto pizza turns out great every time? Check out these simple but effective tips:
- Drain Moisture: After processing the broccoli, onion, and garlic, squeeze out any excess moisture with a cheesecloth or fine mesh strainer. This prevents the crust from becoming soggy.
- Ensure Even Cooking: To achieve an evenly cooked crust, make sure to distribute the broccoli mixture uniformly before baking. A consistent thickness prevents uneven baking. Ideally, turn the tray halfway through the baking.
- Do Not Skip Pre-Baking the Crust: Pre-baking the crust before adding toppings is crucial. This step ensures your crust will hold up under the weight of the toppings and helps it achieve a firmer, more pizza-like texture.
- Good Quality Pesto: Use high-quality or homemade pesto for the best flavor. The pesto is a primary flavor component, so its quality will significantly impact the overall taste of the pizza.
- Broil for Browning: If you like a crispier, more browned top, switch your oven to broil for the last minute or two of baking. Keep a close eye on it to prevent burning.
Storage Instructions
The pizza can be stored in an airtight container in the refrigerator for up to five days. Ensure it’s cooled to room temperature before storing.
Yes, you can. Wrap individual slices or the entire pizza tightly in plastic wrap and then with aluminum foil to prevent freezer burn. It will keep well for up to three months. Thaw in the refrigerator overnight before reheating.
To reheat, place the pizza in an oven preheated to 350°F (175°C) for about 5-10 minutes or until heated through and the cheese is bubbly. This method helps the crust retain its crispiness better than microwaving.
How to Serve Broccoli Crust Pizza
Here are some fun ways to serve up your broccoli crust pesto pizza that can make your meal even tastier:
- Fresh Salad Pairing: A simple salad like Arugula with Anchovy and Caper Dressing goes great with this pizza. It’s light and zesty.
- Soup Accompaniment: How about some Creamy Tomato Soup or chunky minestrone on the side? Perfect for dipping!
- Wine Pairing: A glass of Sauvignon Blanc or a light Pinot Noir pairs nicely with the flavors of this pizza.
- Dipping Sauces: Extra virgin olive oil mixed with a bit of garlic or chili flakes makes an awesome dip for the crust edges.
- Dessert Follow-Up: Keep dessert simple, like a scoop of sugar-free lemon sorbet or a piece of dark chocolate to wrap up.
Tools for Broccoli Crust Pizza
- Food Processor: To get that broccoli, onion, and garlic finely chopped and well mixed with the other crust ingredients.
- Rolling Pin: Handy for evenly flattening out your pizza crust to the perfect thickness.
- Baking Sheet: You’ll need this to bake your crust and then the pizza with all its toppings.
- Parchment Paper: Makes rolling out the dough and baking it a breeze, plus it helps with cleanup.
Low-Carb Broccoli Crust Green Pesto Pizza
Ingredients
Pizza Crust
- 1 medium broccoli (roughly chopped)
- 1 medium onion (roughly chopped)
- 3 garlic cloves (peeled)
- ⅓ cup + 1 tbsp almond flour
- 3 tbsp whole psyllium husks
- 2 eggs (extra large, or 3 small eggs)
- 1 tsp sea salt
Topping
- 3 tbsp green pesto
- ½ cup shredded mozzarella cheese
- ⅓ cup crumbled feta
- ¼ cup chopped fresh basil
- 2 tbsp olive oil (extra virgin)
Instructions
- Set your oven to 400°F (200°C) for conventional ovens, or 355°F or (180°C) if using fan-assisted.
- Place the chopped broccoli, onion, and garlic in a food processor. Pulse until the mixture resembles fine breadcrumbs.
- Add almond flour, psyllium husks, eggs, and salt to the food processor. Pulse until the mixture forms a cohesive dough.
- Line a baking sheet with parchment paper. Transfer the broccoli dough to the sheet, and place another piece of parchment paper on top. Roll the dough into a circle about ½ inch (1 cm) thick. Remove the top sheet of parchment.
- Bake in the preheated oven for 12-15 minutes or until the crust is firm and just beginning to brown.
- Remove the crust from the oven. Spread green pesto evenly over the crust, then sprinkle with mozzarella and feta cheese.
- Return the pizza to the oven and bake for another 8-10 minutes, until the cheese is melted and bubbly.
- Take the pizza out of the oven, sprinkle freshly chopped basil on top, and drizzle with extra virgin olive oil before serving.
Nutrition
Notes
- Serving Size: 1 to 2 slices (nutrition facts are per slice).
- Crust Consistency: For the best texture, ensure the broccoli mixture is finely processed before mixing with the other crust ingredients. After processing the broccoli, squeeze out excess moisture with a towel. This step is crucial to avoid a soggy crust.
- Watch the Bake: Keep an eye on the oven during the final minutes of baking to prevent over-browning, especially if your oven runs hot.
- Storage: Store in the fridge for up to 5 days, or freeze for up to 3 months.
Well who knew I would be loving a pizza crust made with broccoli. 🤣 My mum would be so proud. Seriously though, this is a great pizza crust.
I wish my parents were into vegetables as much as yours 😀 Thank you so much Megan! ❤️