Low Carb, Dairy Free, Gluten Free Broccoli Pizza Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1.5 lbs of fresh broccoli3 medium eggs2 T minced garlic (optional, to taste)1 T dried oregano (optional, to taste)2 T chia seeds, ground in coffee grinder2 T flax seeds, ground in coffee grinder2 T coconut flour2 T psyllium husk powderSalt & Pepper to taste
Preheat oven to 400 degrees.
Rice raw broccoli -- chop into pieces and run in food processor until it resembles the texture of rice. (Note: if you were making a cauliflower pizza crust, the instructions will usually say to strain out the liquid from the raw riced cauliflower using a net bag; you do not need to do that for this recipe.)
Add all in ingredients in a large bowl and mix well, hands work best. You want a mixture that holds together without being super wet -- You can add an extra egg or extra psyllium husk powder, if needed.
Flatten onto a large 11x16 baking pan -- I use a non-stick silpat mat but parchment paper will also work.
Prebake 15 minutes at 400 degrees. The crust will be lightly brown at this point.
Add toppings -- recommend keeping sauces light because they will soak into the crust and make it a bit soggy. I usually do about 3 T spaghetti sauce and 2 T pesto. Add cheese, if you eat cheese -- I use about 1/2 cup of Daiya non-dairy cheese, which adds 14 carbs to the total, about 1.25 carbs per slice. Add any other toppings that you like on pizza.
Bake for an additional 10 minutes, or until the cheese is nice and melted.
This makes a dense but delicious pizza crust that you can hold to eat -- it's even better the next day, which to me, is a true test of a good pizza crust.
Great way to add in some extra veggies to your life -- use it to sneak in veggies for your kids!
Serving Size: Makes 12 pieces
Number of Servings: 1
Recipe submitted by SparkPeople user WISHGRRL.
Rice raw broccoli -- chop into pieces and run in food processor until it resembles the texture of rice. (Note: if you were making a cauliflower pizza crust, the instructions will usually say to strain out the liquid from the raw riced cauliflower using a net bag; you do not need to do that for this recipe.)
Add all in ingredients in a large bowl and mix well, hands work best. You want a mixture that holds together without being super wet -- You can add an extra egg or extra psyllium husk powder, if needed.
Flatten onto a large 11x16 baking pan -- I use a non-stick silpat mat but parchment paper will also work.
Prebake 15 minutes at 400 degrees. The crust will be lightly brown at this point.
Add toppings -- recommend keeping sauces light because they will soak into the crust and make it a bit soggy. I usually do about 3 T spaghetti sauce and 2 T pesto. Add cheese, if you eat cheese -- I use about 1/2 cup of Daiya non-dairy cheese, which adds 14 carbs to the total, about 1.25 carbs per slice. Add any other toppings that you like on pizza.
Bake for an additional 10 minutes, or until the cheese is nice and melted.
This makes a dense but delicious pizza crust that you can hold to eat -- it's even better the next day, which to me, is a true test of a good pizza crust.
Great way to add in some extra veggies to your life -- use it to sneak in veggies for your kids!
Serving Size: Makes 12 pieces
Number of Servings: 1
Recipe submitted by SparkPeople user WISHGRRL.
Nutritional Info Amount Per Serving
- Calories: 792.6
- Total Fat: 39.6 g
- Cholesterol: 491.0 mg
- Sodium: 374.6 mg
- Total Carbs: 82.1 g
- Dietary Fiber: 52.1 g
- Protein: 46.5 g
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