Broccoli Crust Pepperoni Pizza

Ingredients

• 1 head Fresh broccoli (cut into small florets and stems, then finely chopped)
• 2 large Large eggs (room temperature)
• 1 cup Shredded mozzarella cheese (shredded)
• 0.33 cup Parmesan cheese (freshly grated)
• 1 tsp Onion powder
• 0.5 tsp Red chili flakes (adjust to desired heat)
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 2 tbsp Fresh parsley (chopped)
• 0.5 tsp Black pepper (freshly ground)
• 1 tsp Salt (to taste)
• 1 tsp Minced garlic (or 1 clove minced)
• 1 cup Pepperoni slices (evenly distributed on top)
• 1 cup Additional shredded mozzarella (for topping) (optional extra cheese)
• 1 sheet Baking parchment paper (to line baking sheet)

Instructions

1. Steam the broccoli

   Bring a pot of water to a boil, place the broccoli florets and stems in a steamer basket, cover and steam until bright green and just tender.

   Time: PT7M

   Temperature: boiling

2. Chop broccoli finely

   Transfer the steamed broccoli to a cutting board and chop into rice‑size pieces.

   Time: PT5M

3. Prepare cheeses and herbs

   Measure 1 cup shredded mozzarella, 1/3 cup grated Parmesan, and set out onion powder, chili flakes, dried basil, oregano, parsley, black pepper, salt, and minced garlic.

   Time: PT5M

4. Mix the crust batter

   In a large mixing bowl combine the chopped broccoli, 2 eggs, mozzarella, Parmesan, all seasonings, herbs, and garlic. Stir with a spatula until evenly coated.

   Time: PT5M

5. Adjust binding if needed

   Check the mixture – it should hold together when pressed. If it feels crumbly, beat in one more egg and mix briefly.

   Time: PT2M

6. Shape the crust

   Line a 12‑inch baking sheet with parchment. Transfer the mixture onto the sheet and press into a round, about 1‑inch thick crust, smoothing the edges.

   Time: PT5M

7. Preheat the oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

8. Bake the crust

   Place the crust in the preheated oven and bake for 20‑25 minutes, until the edges are golden and the center is set.

   Time: PT22M

   Temperature: 400°F

9. Add toppings

   Remove the crust, sprinkle the additional cup of mozzarella evenly, then arrange pepperoni slices over the cheese.

   Time: PT5M

10. Melt the cheese

    Return the pizza to the oven and bake for another 5 minutes, or until the cheese is bubbly and lightly browned.

    Time: PT5M

    Temperature: 400°F

11. Cool and serve

    Allow the pizza to rest for 2‑3 minutes, then slice with a pizza cutter and serve hot.

    Time: PT5M

Nutrition Facts

Calories

360

Protein

20g

Carbohydrates

10g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Fresh broccoli: cauliflower
• Instead of Large eggs: flax egg (vegan)
• Instead of Shredded mozzarella cheese: shredded cheddar, provolone
• Instead of Parmesan cheese: Pecorino Romano
• Instead of Onion powder: finely minced onion
• Instead of Red chili flakes: cayenne pepper
• Instead of Dried basil: fresh basil leaves
• Instead of Dried oregano: Italian seasoning
• Instead of Fresh parsley: cilantro
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Minced garlic: garlic powder
• Instead of Pepperoni slices: salami, turkey pepperoni
• Instead of Additional shredded mozzarella (for topping): any melting cheese
• Instead of Baking parchment paper: silicone baking mat

Equipment Needed

• Large pot with lid
• Steamer basket or colander
• Cutting board
• Chef's knife
• Large mixing bowl
• Spatula or wooden spoon
• Measuring cups
• Measuring spoons
• Baking sheet (12‑inch)
• Oven
• Oven mitts

Critical Steps — Do Not Skip

• Steam the broccoli
• Mix the crust batter
• Shape the crust
• Bake the crust until set
• Melt the cheese on top

Chef Tips from the Video

• Pulse the steamed broccoli in a food processor for an even finer texture.
• Use parchment paper to prevent the crust from sticking and for easy transfer.
• Let the crust rest 2 minutes after baking; it firms up and slices cleanly.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the baked crust (un topped) wrapped tightly for up to 2 months; reheat before adding toppings.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Steam and chop the broccoli a day ahead; keep refrigerated.
• The crust batter can be mixed and stored covered in the fridge for up to 12 hours.
• Pre‑bake the crust, let it cool, then freeze; add toppings and finish baking when ready.