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Homemade Broccoli Pizza Crust photo

Broccoli Pizza Crust

A gluten-free pizza crust made from riced broccoli, eggs, cheese, and seasonings. The broccoli crust is prebaked, topped with pizza sauce, cheese, and desired toppings, then baked until the cheese melts.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 1 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium head broccolicut into florets about 16 ounce with center stem, 12 ounces florets
  • 2 large eggs
  • 1/4 cupfreshly grated Parmesan cheese
  • 2 tablespoonsnutritional yeastor another 1 tablespoon Parmesan
  • 1/4 cupshredded part-skim mozzarella cheese
  • 1 teaspoonItalian seasoning
  • 1/4 teaspoonkosher salt
  • 1/4 cuppizza saucehomemade or good quality store-bought
  • 4 ouncespart-skim mozzarellasliced shredded, or roughly torn into small pieces
  • Pizza toppings of choiceI kept it classic with sautéed cherry tomatoes
  • Thinly sliced fresh basiloptional but delicious

Equipment

  • Oven
  • Rimmed Baking Sheet
  • Parchment paper or silicone baking mat
  • Food Processor
  • Microwave
  • large microwave-safe bowl
  • Clean kitchen towel
  • Large mixing bowl
  • Spatula

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat (do not skip lining).
  2. Rice the broccoli: working in batches, 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 florets.
  3. Cover the bowl and microwave the riced broccoli on HIGH for 2 to 3 minutes, until steamed. Let cool for 2 minutes.
  4. Transfer the steamed broccoli to a clean kitchen towel. Once cool enough to handle, wrap the towel around the broccoli and squeeze out as much liquid as you can. Use a second towel if needed. The drier the broccoli, the better the crust will hold together.
  5. Transfer the drained broccoli to a large mixing bowl (you can reuse the microwave-safe bowl after rinsing and drying it). Add 2 large eggs, 1/4 cup freshly grated Parmesan cheese, 2 tablespoons nutritional yeast (or substitute an additional 1 tablespoon Parmesan if not using nutritional yeast), 1/4 cup shredded part-skim mozzarella, 1 teaspoon Italian seasoning, and 1/4 teaspoon kosher salt. Stir until thoroughly combined.
  6. Place the broccoli mixture in the center of the prepared baking sheet. Using wet hands or a spatula, shape it into a 9-inch-diameter pizza crust about 1/2 inch thick. It will be wet and sticky—press and smooth it as best you can.
  7. Bake the crust on the prepared sheet for 15 to 20 minutes, until the top is set and the edges are beginning to very lightly brown.
  8. Remove the crust from the oven. Spread 1/4 cup pizza sauce over the crust, leaving a small border. Top with 4 ounces part-skim mozzarella (sliced, shredded, or torn) and any additional toppings you like (for example, sautéed cherry tomatoes).
  9. Return the pizza to the oven and bake 10 to 12 minutes more, until the cheese is hot and melted and toppings are warmed through.
  10. Remove from the oven and let the pizza cool for 5 minutes. Sprinkle with thinly sliced fresh basil if using, slice, and serve.

Notes

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.