Make gluten-free broccoli dough with 4 ingredients, low-carb, paleo, and perfect for pizzas or sandwiches. Ready in 30 minutes.
Equipment
- Convection oven
Ingredients
- 2 cups broccoli florets about 400g (1 medium broccoli head)
- 2 egg whites or 1 whole egg for richer texture
- 1/2 cup grated cheese mozzarella or cheddar; use dairy-free for paleo
- 2 tablespoons tapioca starch or arrowroot starch
- 1/4 teaspoon sea salt optional: black pepper, garlic powder, or onion powder
Instructions
Wash and chop broccoli into florets. Pulse in a food processor until it resembles fine crumbs.
Place broccoli in a microwave-safe bowl and microwave on high for 3–4 minutes until soft. Alternatively, steam for 5 minutes.
Transfer cooked broccoli to a cheesecloth or clean cotton cloth. Squeeze tightly to remove as much water as possible (expect 1/2 cup or more). This step is crucial, otherwise the dough will be soggy.
In a large bowl, combine drained broccoli, egg whites, grated cheese, tapioca starch, and optional salt, pepper, or spices. Mix until a cohesive dough forms.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the dough into a thin, even layer (about 1/4-inch thick) for a pizza base, or shape into smaller rounds for canapés or sandwich bread.
Bake for 20–25 minutes, until golden and crispy at the edges. Meanwhile, flip halfway for even cooking if making thinner crackers.
Nutrition
Calories188 kcal
Carbohydrates14 g
Protein12 g
Fat10 g
Saturated fat6 g
Cholesterol28 mg
Sodium555 mg
Potassium360 mg
Fiber2 g
Sugar2 g
Vitamin A850 IU
Vitamin C81 %
Calcium245 %
Iron1 mg
