Ingredients:

  • 3 cups packed fresh or frozen broccoli florets
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup almond flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Tbsp low-sugar tomato sauce or pesto (for topping)
  • 1/2 cup extra mozzarella cheese (for topping)

Instructions:

  1. Steam or blanch the broccoli florets until very tender (about 5-7 minutes). Drain immediately.
  2. Allow the broccoli to cool slightly. Pulse the broccoli in a food processor until it resembles coarse rice, or mash thoroughly until very fine.
  3. THE CRITICAL SQUEEZE: Transfer the processed broccoli to cheesecloth or a clean, thin kitchen towel. Squeeze out as much liquid as humanly possible until the pulp is extremely dry.
  4. In a bowl, combine the dry broccoli pulp, mozzarella, Parmesan, almond flour, egg, oregano, garlic powder, salt, and pepper. Mix thoroughly until it forms a uniform dough-like ball.
  5. Preheat your oven to 400°F (200°C). Place parchment paper on a baking sheet and press the mixture evenly into a 10-12 inch circle, about 1/4 inch (6mm) thick, with slightly raised edges.
  6. Pre-Bake: Bake the naked crust for 15–20 minutes until the edges are starting to turn golden brown and the crust feels firm to the touch.
  7. Remove the crust from the oven. Top with a thin layer of sauce, extra cheese, and your desired toppings.
  8. Final Bake: Return the pizza to the oven for another 10–12 minutes, or until the cheese is melted, bubbly, and the crust edges are deeply golden brown and crisp.
  9. Let the pizza rest for 5 minutes before slicing and serving.