How to make broccoli crust pizza


Making broccoli crust pizza from scratch, in your own kitchen, is super healthy. It’s gluten-free, low in calories, low in fat, easy to make and delicious! In my opinion, this is a no-brainer. Everyone should try making this. You start with fresh broccoli florettes. Not the heavy stalks. Chop them up into little pieces and boil them with salt and a little bit of water for about 5 to 7 minutes.

Cook your florets before combining. Photography by Serena Alibhai

I bought my broccoli florettes already washed and cut in a bag. This saves time.

You can get florets already cut and washed to save time if you wish. Photography by Serena Alibhai

Take a look at the nutritional information:

Broccoli nutrition facts. Photography by Serena Alibhai

It’s high in vitamins, fiber, minerals and protein! Low in fat. It’s easy on your digestive system and low in sodium. It will make you strong like green hulk. After the broccoli is cooked, drain all the water and put it back on the heat. This will evaporate and dry your broccoli a little bit more before mixing.

For this recipe I use my KitchenAid artisan stand mixer. But you don’t have to. You can use a spoon and a big bowl or a potato masher. Mush and combine all the ingredients. Preheat your oven to 450°. Have your baking sheet ready with SILpat and parchment paper on top. If you don’t have a SILpat mat just use parchment. Or use parchment to keep the crust dry.

The paper will absorb any moisture. And that’s why you want to use new parchment paper in between cooking each side as well. Add your boiled broccoli florettes, one egg, 1 tablespoon psyllium husk, spices and half a cup of Parmesan cheese. The spices used were salt, pepper, garlic pepper and freshly dried oregano.

Making broccoli crust. First combine ingredients. I used a stand mixer. Photography and recipe by Serena Alibhai

You can grate your Parmesan fresh but for this recipe I used a bag of Parmesan mixed up with another cheese called Romano. I used half a cup, or 60 g of this mixture.

I used a parmesean romano cheese mix for this recipe. Photography and recipe by Serena Alibhai
Cheese nutrition facts. Photography and recipe by Serena Alibhai

I blended these ingredients together under the lowest speed for about three minutes. I didn’t stop to the mixture, scraped the sides down, and mixed on a higher speed for another minute or two.

Using a stand mixer, blend ingredients until thoroughly combined. Photography and recipe by Serena Alibhai

I check at this point to make sure the mixture is dry enough. It shouldn’t be soggy. If it is you should add more psyllium husk or more cheese. Start with a teaspoon of each. If your mixture is super soggy, drain it! Push it into a sieve and get it dry.

This is why after draining I heat my boiled broccoli on the stove top for a while longer just to evaporate excess water. Next spread your broccoli mixture in the shape of your choice onto parchment paper on top of your baking sheet. If you have a pizza stone you can use it. I spread out my Broccoli crust mixture into the shape of a circle:

It’s relaxing to spread out the broccoli mixture onto the parchment paper. Photography and recipe by Serena Alibhai

Put this into your preheated oven at 450° for 10 minutes. After 10 minutes, have a new sheet of parchment paper ready flip that crossed over and kill the parchment off to cook the other side for 10 more minutes. After flipping the crust onto new parchment paper:

First bake before changing parchment paper. Photography and recipe by Serena Alibhai

Now add the sauce, cheese and toppings of your choice:

For ease, I used a bottle of spaghetti sauce this time. Photography and recipe by Serena Alibhai
Slicing the mozzarella. Photography by Serena Alibhai
Cut and season cherry tomatoes. Photography and recipe by Serena Alibhai
Fresh Mozzarella. Photography by Serena Alibhai
After second bake, pizza crust is ready for the sauce. Photography by Serena Alibhai
Top with cheese and tomatoes. Photography by Serena Alibhai
Margherita pizza. Photography and recipe by Serena Alibhai

Bake for 15 to 20 minutes:

Ooops! Put the cheese too close to the edge of the crust! Still delicious though. Photography and recipe by Serena Alibhai
Nevermind the pizza hut chicken wings on the side. Photography by Serena Alibhai

As you can see, I put my cheese too close to the edges of the crust! Next time I will keep the cheese a little closer to the middle. Eat this with a knife and fork, we had chicken wings on the side!

To make broccoli crust:


5 cups broccoli florets, boiled and well drained
1 tablespoon psyllium husk
1 large egg
1/4 cup Parmesan or similar cheese
Spices to taste (salt, pepper, garlic, oregano, thyme, sage, rosemary, etc.)

Mix above ingredients into a mashed-potato-like consistency. Taste, add more spices if necessary. Spread onto a baking sheet lined with parchment paper, cook crust on each side for 10 minutes at 450. Add sauce, cheese and toppings and bake for another 15 minutes. Let rest for a couple minutes before slicing. Enjoy!

More veggies on this broccoli pizza I made last time. Photography by Serena Alibhai
A slice from last time I made this incredible pizza! Photography by Serena Alibhai

I made broccoli crust pizza the same way last year, using toppings like zucchini, yellow bell pepper and spinach:

This pizza tastes great. I urge you to try this and let me know what you think! Leave me a comment or question :))) Happy clean eating!



8 thoughts on “How to make broccoli crust pizza”

  1. I can’t wait to try this and will be doing so soon. One question though what is Phyllium Husk? Can I get this at the local grocery store like IGA. Also for the tuna wrap that you shared not too long ago, I have never heard of butter leaf lettuce, again local grocery store?

    Liked by 1 person

    1. Butter Leaf lettuce, or living lettuce can be found at most grocery stores, look in the organic section. Psyllium husk can be found at any health food store or some bulk food stores. Thanks for reading Holly, I hope you try this! 🙂

      Liked by 1 person

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