Best 2 Broccoli Rice Pizza Crust Recipes

**Broccoli Rice Pizza Crust: A Low-Carb, Gluten-Free, and Keto-Friendly Alternative**

Broccoli rice pizza crust is a fantastic alternative for those looking for a low-carb, gluten-free, and keto-friendly pizza crust. Made with a combination of riced broccoli, cheese, and eggs, this crust is not only healthier but also incredibly delicious and versatile. Whether you prefer a classic cheese pizza or something more adventurous like a veggie-packed or meat-lovers' pizza, this broccoli rice crust can handle all your favorite toppings. With three variations to choose from – basic, cauliflower, and almond flour – you can find the perfect crust to suit your dietary preferences and taste buds. Get ready to indulge in a guilt-free pizza experience that will satisfy your cravings without compromising your health goals.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI PIZZA CRUST

Broccoli Pizza Crust image

There is no need to cook the broccoli since it will cook in the oven. These pizza crusts can be eaten alone or with sauce and toppings.

Provided by Yoly

Categories Bread Pizza Dough and Crust Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 head broccoli, cut into florets
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg, beaten
¼ cup Italian-seasoned gluten-free bread crumbs
2 cloves garlic, minced
4 leaves fresh basil leaves, rolled and finely sliced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Place broccoli florets into a food processor and pulse until broccoli is riced. Transfer to a clean paper towel and squeeze out as much water as possible.
Place broccoli "rice", mozzarella cheese, Parmesan cheese, egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts. Place on the prepared baking sheet.
Bake in the preheated oven until the bottom is lightly browned, about 30 minutes. Flip crusts and continue to bake until other side is golden brown, 10 to 12 minutes more.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 10.3 g, Cholesterol 60.1 mg, Fat 6.1 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 2.8 g, Sodium 792.7 mg, Sugar 1.7 g

BROCCOLI CRUST PEPPERONI PIZZA

Broccoli Crust Pepperoni Pizza image

This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Two 10.8-ounce bags frozen broccoli florets, such as Birds Eye®️ Steamfresh®️ Broccoli Florets
1/2 cup grated Parmesan (about 1.75 ounces), plus more for topping
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 large eggs, lightly beaten
One 8-ounce bag shredded low-moisture, part-skim mozzarella
Kosher salt
1/2 cup store-bought pizza sauce (4 ounces)
1 cup pepperoni slices (about 2 ounces)

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.

Tips:

Use fresh or frozen broccoli for the crust. Fresh broccoli will yield a more vibrant green color, while frozen broccoli is more convenient. If using frozen broccoli, thaw it completely before using.
Grate the broccoli florets as finely as possible. This will help the crust to bind together better.
Use a food processor or high-powered blender to combine the broccoli, eggs, and cheese until smooth. This will help to create a uniform crust.
Press the broccoli mixture into a pizza pan or baking sheet. Be sure to press it firmly so that the crust is compact.
Bake the crust for 10-15 minutes, or until it is golden brown and crispy. Keep an eye on it so that it doesn't burn.
Top the crust with your favorite pizza toppings and bake for an additional 10-15 minutes, or until the toppings are cooked through.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Broccoli rice pizza crust is a delicious and healthy alternative to traditional pizza crust. It is made with simple ingredients and is easy to make. This crust is perfect for those who are looking for a low-carb or gluten-free option. It is also a great way to get your kids to eat their vegetables!