Low-Carb Pesto Broccoli Pizza
Enjoy a flavorful low-carb pesto pizza topped with fresh broccoli, onion, and garlic on a unique almond flour crust.
Ingredients
- 9 ounce broccoli (chopped)
- 3 ounce onion (chopped)
- 3 teaspoon fresh garlic (peeled)
- 6 tablespoon almond flour
- 3 tablespoon psyllium husk powder
- 2 large egg
- 1 teaspoon salt
- 3 tablespoon pesto
- 1/2 cup mozzarella cheese (shredded)
- 1/3 cup feta cheese (crumbled)
Instructions
- Preheat oven to 375F (190C). Combine chopped broccoli, onion, and garlic in a food processor. Pulse until the mixture resembles coarse breadcrumbs.
- Add almond flour, psyllium husk powder, eggs, and salt to the food processor. Pulse until a dough forms. Scrape down sides as needed.
- Place dough on a parchment paper sheet. Top with another parchment sheet. Roll into a flat circle, about 1 to 1 1/2 cm thick.
- Transfer crust on parchment to a baking sheet. Bake for 12-15 minutes until firm and lightly browned. Remove from oven.
- Spread pesto evenly over the baked crust. Top with shredded mozzarella and crumbled feta cheese.
- Bake for another 8-10 minutes until cheese is melted and bubbly. Garnish with fresh basil and a drizzle of olive oil before serving.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.