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Keto Broccoli-Crust Pizza with Greek Yogurt (No Flour)
Tender broccoli-based pizza crust with Greek yogurt, mozzarella and parmesan, bound with psyllium and almond flour. A high-protein, gluten-free alternative to classic dough.
15 min prep / 32 min total
201 kcal
12.9g protein
3 servings
EasyThis plan uses 3 servings for Keto Broccoli-Crust Pizza with Greek Yogurt (No Flour). Adjust below if you need a different amount.
Watch How to Make This
Ingredients
Ingredients updated to metric measurements
- 202½ gbroccoli florets
- 1egg
- 56¼ gshredded mozzarella
- 26¼ ggrated parmesan
- 60 gGreek yogurt
thick
- salt
to taste
- 7½ gpsyllium husk
- ⅜ tspdried basil
- 18¾ galmond flour
- ⅜ tspbaking powder
- 1garlic clove
- 1⅞ tbspparsley
chopped
Instructions
Cover the broccoli florets with water and simmer for until tender.
Drain and mash the broccoli with a fork, then wrap in a clean kitchen towel and squeeze out as much liquid as possible.
Mix the drained broccoli with the egg, mozzarella, parmesan, Greek yogurt, salt, psyllium, dried basil, almond flour, baking powder, minced garlic and chopped parsley.
Spray a parchment-lined tray with water and oil, then spread the dough thinly on top.
Bake at 180°C (350°F) for 15– until set and golden. Add toppings and return briefly to the oven if needed.
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