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    Home » How to

    Published: Jun 10, 2020 by Libby Bloom · This post may contain affiliate links · 3 Comments · 1253 words. · About 7 minutes to read this article.

    Broccoli Oat Pizza Crust

    Jump to Recipe

    Broccoli Oat Pizza Crust - a delicious, crispy and flavorful crust that’s more nutrient-dense than a regular crust. 

    cooked pizza crust on parchment paper close up

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. As an Amazon Associate, I earn from qualifying purchases.

    Jump to:
    • 🧾 Ingredients
    • 🍕 Instructions
    • 💭 Tips, Tricks and Tools
    • 🥦 Nutrition
    • 🍽 Serving Suggestions
    • 🥘 More vegetable-forward meals: 
    • 📖 Recipe
    • Broccoli Oat Pizza Crust

    I’ve had my fair share of mediocre pizza crusts. Too chewy, too crispy. Now don’t get me wrong, I love a good wheat-based pizza crust, but sometimes it’s nice to change it up. And this broccoli oat pizza crust hits the spot. 

    It’s not overly broccoli-y (that’s a word, right?) and it has just the right amounts of chewiness and crispiness. Plus there’s no rising time! It’s a simple blend that’s easily flattened out into a crust. 

    Plus, since it’s made with broccoli, oats, and eggs, it’s gluten-free, super nutrient-dense and a fun green color!

    broccoli oat pizza crust ingredients

    🧾 Ingredients

    Broccoli - you’ll need about 2-3 heads of broccoli (about 3 cups). I like to chop up some of the stems to add onto the pizza, but save the rest of the stems for another recipe (like broccoli soup!) or use them in a food scrap stock. 

    Oats - rolled/old fashioned oats are best. You’ll blend the oats into flour in a food processor, or you can use already blended oat flour. 

    Eggs - the eggs bind the crust together. Ideally, look for pasture-raised eggs. 

    Salt - Don’t forget the salt or you’ll end up with a bland crust. I usually use Sea salt, but kosher salt also works. 

    raw broccoli oat pizza dough overhead

    🍕 Instructions

    Start by preheating the oven to 400 degrees F and line a baking sheet with parchment paper. I generally recommend using silicone baking mats (affiliate) instead of parchment paper, but after trying both, I found the crust was crispier and didn’t stick with the parchment paper (affiliate) compared to the silicone baking mats.

    Then we’ll blend the oats into a flour, add the broccoli and blend until it looks like rice. Then add the eggs and salt and blend - it should be loose and sticky. 

    Once it’s blended, transfer it to the lined baking sheet (affiliate) and form it into a crust using your hands to flatten it out. I usually form it into a rectangle on a half-size baking sheet, but you can use a pizza pan and form it into two smaller circles if you prefer. 

    Prebake this crust for about 20 minutes. Then add your pizza toppings and bake again until the cheese is melty and the crust is golden brown. 

    This crust is super easy - no waiting for it to rise and it’s delicious and very nutrient-dense. 

    cooked broccoli oat pizza crust on parchment paper

    💭 Tips, Tricks and Tools

    Tools (affiliates): food processor, baking sheet or pizza pan.

    For a crispier crust use parchment paper, but opt for an eco-friendly parchment paper.

    Save the broccoli stalks. I like to add some chopped broccoli stalks as a topping, but don’t let the rest go to waste.

    Or you can shred them for a slaw, chop and roast them for a quick veggie side dish, add them to eggs or your favorite Buddha Bowl, or use them to make a broccoli soup. 

    Storing and reheating: I find it easiest to cut and store slices individually, but you also can cover the entire pizza (or slices) with beeswax wraps. For maximum crispness, reheat in the oven.

    You certainly can reheat in the microwave, but like with regular pizza, the crust won’t crisp up quite the same.  

    Substitutions - If you have pre-ground oat flour, that will also work. 

    cooked broccoli oat pizza crust overhead

    🥦 Nutrition

    This is one nutrient-dense pizza crust. It contains 4 grams of fiber per serving. It’s loaded with nutrients like vitamins C and tons of antioxidants that can help reduce the risk of heart disease, cancer and many other inflammation-related diseases. 

    Obviously, this vegetable pizza crust isn’t meant to be eaten on its own. Though alone it contains all the components of a balanced meal: carbohydrates (oats), protein (eggs), fat (eggs), and fiber (broccoli, oats), I recommend adding your favorite delicious toppings for a tasty meal. 

    green pizza

    🍽 Serving Suggestions

    This broccoli oat pizza crust is the original base for our green pizza and goes especially well loaded with veggies, feel free to top it with whatever toppings you like. 

    This healthy pizza crust makes four dinner-sized servings.

    🥘 More vegetable-forward meals: 

    Mediterranean Naan Pizza
    Mediterranean Naan Pizza - a super easy naan pizza recipe featuring Mediterranean flavors: hummus, artichokes, sun-dried tomatoes, olives and feta.
    Check out this recipe
    Mediterranean naan pizza
    Green Pizza
    A super fresh take on pizza made with a broccoli oat crust, a zingy herby green sauce, and topped with zucchini ribbons, chickpeas, crunchy kale and feta.
    Check out this recipe
    green pizza
    Cauliflower Po'Boy
    A vegetarian twist on a classic New Orleans sandwich, featuring breaded cauliflower, cabbage slaw and spicy avocado mayo on a whole grain roll.
    Check out this recipe
    cauliflower poboy

    Loved this veggie pizza crust?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this healthy pizza crust for later by pinning it to your Pizza Recipes Board and make sure to tag us on Instagram @crooked.carrot to show us your gluten-free pizza crust creations!

    📖 Recipe

    cooked broccoli oat pizza crust on parchment paper close up

    Broccoli Oat Pizza Crust

    A delicious, crispy and flavorful crust that’s more nutrient-dense than a regular crust.
    4.41 from 5 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4
    Author: The Crooked Carrot

    Ingredients

    • 2-3 heads (3.5 cups) broccoli, cut into small florets Use some stems on the pizza and save the rest for another recipe or stock
    • 1 cup rolled oats*
    • 3 eggs
    • ½ teaspoon salt
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (see note below), set aside.
    • Prepare broccoli crust: Add oats to a food processor and blend until it looks like flour. Then add broccoli florets and blend until it has a rice-like texture.
      Add eggs and salt and blend until combined. It should be loose and sticky.
    • Form crust: Transfer the crust mixture to the lined baking sheet and flatten out the dough with your hands. Make the edges a little higher to make a crust.
      I usually form it into a rectangle on a half-size baking sheet, but you can use a pizza pan and form it into two smaller circles if you prefer.
    • Bake the crust for 20 minutes or until golden brown.
    • Prepare toppings: While the crust is pre-baking, prepare your toppings.
    • Add toppings and bake: After pre-baking, carefully remove the crust from the oven. Add your favorite toppings and bake again until the cheese melts and crust is golden brown. Remove from the oven, let cool slightly and enjoy!

    Equipment

    • Food Processor
    • Half size Baking Sheet

    Notes

    The equipment section above contains affiliate links to products we use and love!
    FOOD WASTE NOTES: Don’t toss the broccoli stalks. Add them as a topping to your pizza, shred them for a slaw, chop and roast them for a quick veggie side dish, add them to eggs or your favorite Buddha Bowl, or use them to make a broccoli soup.
    PREP AHEAD: Though this crust is best served immediately, you can prepare this vegetable pizza crust in advance and reheat it in the oven. 
    LEFTOVERS/STORAGE: Store leftovers in a glass container or covered in beeswax wrap in the fridge for 4-5 days. Reheat in the oven for maximum crispiness.
    NUTRITION NOTES: This broccoli pizza crust is loaded with fiber and vitamin C. It’s also vegetarian and gluten-free. 
    SERVING SUGGESTIONS: This veggie pizza crust is the perfect base for our green pizza, but feel free to add your favorite pizza toppings.
    PARCHMENT PAPER: Though I usually recommend using silicone baking mats instead of parchment paper, after trying both, I found the crust was crispier and didn’t stick with the parchment paper. Opt for an eco-friendly parchment paper (affiliate) if possible.
    *For gluten-free, make sure to use certified gluten-free oats.

    Nutrition

    Carbohydrates: 19g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 365mg | Potassium: 370mg | Fiber: 4g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 71mg | Calcium: 66mg | Iron: 2mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not.

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Comments

    1. Sp says

      August 05, 2021 at 1:28 pm

      Can you use frozen broccoli or would that be too mushy??

      Reply
      • Libby Bloom says

        August 13, 2021 at 9:27 am

        Yes! You can use frozen broccoli, but I would recommend letting them thaw in a strainer to let any excess moisture drip out. You also may need to add in a bit more oats or something like almond flour if the mixture is too wet.

        Reply

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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