Low-carb broccoli pizza

Low-carb broccoli pizza

Total: 50 min. | Active: 20 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 440 kcal
, Fat: 32 g
, Carbohydrate: 10 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g broccoli
2 eggs
80 g grated Parmesan
¼ tsp cayenne pepper
¾ tsp salt


1 bunch basil
½ bunch flat-leaf parsley
30 g walnut kernels
1 garlic clove
½ dl olive oil
¼ tsp salt


125 g sugar snap peas
100 g cherry tomatoes
1 spring onion incl. green part
150 g mozzarella
2 pinches salt
a little pepper
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How it's done

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Grate the broccoli (incl. stalk) straight into the bowl.

Add the eggs, cheese, cayenne pepper and salt, mix.

To shape the pizza base

Spread the mixture into a circle (approx. 30 cm in diameter) on a baking tray lined with baking paper, flatten slightly.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow the pizza base to cool slightly on the tray.


Roughly chop the basil and parsley, place in a measuring cup. Coarsely chop the walnuts, halve the garlic, add. Pour in the oil, puree, season with salt.

To cover the pizza base

Spread the pesto over the pizza base.


Cut the sugar snap peas lengthwise into thin strips. Halve the tomatoes, cut the spring onions into rings, spread everything on top of the pizza base. Tear the mozzarella, arrange on top, season.

Return to the oven

Approx. 15 mins. in the lower half of an oven preheated to 220°C.

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