I truly love finding ways to transform my favorite eats into healthier and more nutritious versions so that I can have them more often. So here I created a pizza crust recipe that you can have daily! Yep I said it!
This broccoli crust contains 27 grams of protein, 8 grams of fiber and only 16 grams of carbs (net 8 carbs); It’s crispy and delicious!
The recipe below is for 3 servings (3 individual size pizzas). If not using all 3, freeze them in between parchment paper and when ready to eat just add toppings and bake on 425 degrees until cheese bubbles up.
3 individual pizzas
3 cups of riced broccoli
1.5 cups of egg whites
1.5 cups of almond flour @bobsredmill
1/2 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of kosher salt
1/4 tsp of garlic powder
1/2 tsp of oregano
Add all ingredients in order above and stir to combine. Divide the mixture into 3 equal parts and form pizzas on the pre-greased sheet pan (I sprayed olive oil). The mixture will be wet (don’t worry , won’t come out mushy!)
Bake the crust at 400 degrees for 30 min without opening the oven. After 30 min, take it out, flip over and bake for another 10 min.
Note: if you like the bottom to be super crispy you may do convect bake for the second side or broil (but be careful not to burn if if broiling!)
Top the crust with your favorite marinara sauce (I love Rao’s & Victoria’s ) and other toppings of your choice ( I used park skim mozzarella, mushrooms and oregano) and bake for about 10-12 minutes (until cheese melts and tomato sauce is bubbly).