Green Goddess Broccoli Crust Pizza
Recipe type: Pizza, Gluten Free, Vegetarian/Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 1 medium sized pizza. Serves: 2-4
  • Crust
  • 1 small-medium broccoli head, stem removed
  • 2 medium/large eggs or 2 flax eggs*
  • 1 tsp garlic powder
  • 1 Tbsp dried Italian herbs
  • Salt and pepper, to taste
  • **Optional: ⅓ - ½ cup all purpose flour, gluten free if preferred, adding in a little at a time if needed to help bind mixture together.
  • Toppings
  • ½ cup store-bought tomato pizza sauce
  • ⅓-1/2 cup grated vegan cheese or cheese of choice
  • 1 small green capsicum, thinly sliced
  • Small handful rocket leaves (arugula), washed
  • Small handful curly kale leaves, washed and roughly chopped
  • Small handful cherry tomatoes
  • Sprinkle Himalayan pink salt, to taste
  1. Preheat oven to 180ºC (356ºF) and line a large baking tray or round pizza tray with parchment paper or a sprinkling of flour. Set aside.
  2. Roughly chop broccoli into smaller chunks. Add to a high speed food processor, blend on high until broccoli resembles crumb. Transfer to a mixing bowl.
  3. Add eggs, garlic, herbs, salt and pepper, mix until well combined.
  4. Pour mixture onto prepared base, gently spread it out with the back of a spoon until desired size and thickness, approx.
  5. Bake for 25-30 minutes or until lightly golden and the edges have begun to crisp up.
  6. Remove and let cool for 5 minutes.
  7. Add toppings and any other desired toppings to the pizza base. Sprinkle over Himalayan pink salt to taste.
  8. Return to oven and cook for a further 10-15 minutes or until toppings are cooked and cheese has completely melted.
  9. Remove, slice and serve immediately!
  10. Enjoy!
*Use larger eggs to help bind and hold the mixture of the crust.
** Add a little all purpose flour of choice (gluten free or regular) to assist in holding the crust together if needed. Approx. ⅓ cup - ½ cup.
Store leftovers in an airtight container, refrigerated, for 2-3 days.
You can add or take away any topping you desire.
I kept my cherry tomatoes whole for the images but you can slice them or cut them in half.
Recipe by Wholesome Patisserie at