Low Carb, Dairy Free, Gluten Free Broccoli Pizza Crust
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Low Carb, Dairy Free, Gluten Free Broccoli Pizza Crust calories by ingredient
Introduction
I love pizza but it's tough on a low carb, dairy free, gluten free way of eating -- I did some experimenting and this is my favorite crust so far. It has 30 net carbs in the whole thing, approximately 12 servings at 2.5 net carbs per slice. (Crust only, sauce and topping will add extra) I love pizza but it's tough on a low carb, dairy free, gluten free way of eating -- I did some experimenting and this is my favorite crust so far. It has 30 net carbs in the whole thing, approximately 12 servings at 2.5 net carbs per slice. (Crust only, sauce and topping will add extra)Number of Servings: 1
Ingredients
-
1.5 lbs of fresh broccoli
3 medium eggs
2 T minced garlic (optional, to taste)
1 T dried oregano (optional, to taste)
2 T chia seeds, ground in coffee grinder
2 T flax seeds, ground in coffee grinder
2 T coconut flour
2 T psyllium husk powder
Salt & Pepper to taste
Tips
This recipe is pretty flexible -- I don't actually measure anything exactly, I just eyeball it all.
The finished crust doesn't taste like broccoli and is really good with standard pizza toppings -- try it with a white sauce or make garlic bread!
Directions
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.