June 13, 2016

no comments

Provencal Broccoli Crust Pizza


Being a pizza lover, I am always trying to come up with new ways to satisfy my cravings. A crispy crust, gooey cheese, and lots of toppings will do it for me and this recipe is exactly that. The broccoli crust is super flavorful, and to my surprise turned out pretty crispy- you can actually hold the broccoli crust like a real pizza. I topped my pizza with olives, tomatoes, mushrooms, roasted garlic and fresh mozzarella slices but you can put whatever toppings on that you fancy! This recipe does not call for one but, if you decide to put a layer of tomato sauce on the bottom, make sure to do it very lightly so the pizza is not too moist. I hope you enjoy this guilt-free and gluten-free pizza as much as I do!

xo, Rachel



Broccoli Crust:

1 head of broccoli, cut into florets (about 2 1/2 cups)

2 eggs

1/4 cup parmesan

1/4 cup shredded mozzarella

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

salt and pepper


1 mozzarella ball, cut into thin slices

1/4 cup cherry tomatoes, cut in half

1/4 cup olives, cut in half

4 baby bella mushrooms, sliced

roasted garlic, about 8 cloves (I used store-bought)

1/4 cup marinated artichokes, roughly chopped

6-8 fresh basil leaves, optional for topping


Preheat the oven to 400 degrees.

Put the broccoli florets in a food processor and pulse until completely riced. Place the riced broccoli in a bowl and cover with plastic wrap. Microwave the broccoli until tender, about 2 to 3 minutes. When the broccoli is tender, place it in a kitchen towel. Squeeze the broccoli to get all of the liquid out. There will be lots and lots of excess moisture, you need to make sure this is removed or the crust will not crisp up. When the moisture is removed from the broccoli, place it in a bowl. Allow to cool.

When the broccoli has cooled, add the eggs, cheese, and spices. Mix to combine completely. Place the broccoli mixture on a parchment paper lined baking sheet. You want the pizza crust to be about 1/4 inch in thickness. With a paper towel, press down on the crust to remove any excess moisture one last time. Believe me, this step really helps for a crispy pizza.

Bake the pizza for 12 minutes or until the crust is lightly browned. Remove the pizza from the oven and add on the toppings. Place the pizza back in the oven and continue to cook until the cheese is melted and the crust has crisped up. This should take about 10 to 15 minutes. Remove the pizza from the oven and let cool slightly. Top with fresh basil leaves. Cut into slices and enjoy!

xo, Rachel


Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: