This Low-Carb Green Pesto Pizza is a refreshing and vibrant twist on your standard pizza night, offering a burst of herbaceous flavor that perfectly complements a keto lifestyle. The crust, made from a blend of broccoli, almond flour, and psyllium husk, delivers a satisfyingly chewy texture with delightfully crisp edges that hold up remarkably well under your favorite toppings. You will love the way the earthy, slightly sweet notes of the broccoli base harmonize with the bold, garlicky punch of the pesto and the gooey, melted cheese on top. It is a light yet filling lunch option that feels truly indulgent while keeping your macros perfectly on track.
If you find yourself needing to make a few adjustments based on what is in your pantry, this recipe is quite forgiving and easy to customize. While the broccoli provides a beautiful green hue and extra nutrients, you can substitute it with riced cauliflower for a more neutral flavor profile if preferred. For those who enjoy a bit of extra heat, consider adding crushed red pepper flakes to the pesto or swapping the mozzarella for a spicy pepper jack cheese. If you are looking for a dairy-free alternative, the cheese can be replaced with a keto-friendly vegan shred, and a dollop of nutritional yeast can be added to the crust mixture to maintain that savory, umami depth.
To make your meal prep even easier, this pizza stores and reheats beautifully, making it a fantastic option for busy weekdays. You can keep any leftovers in an airtight container in the refrigerator for up to three days, or even freeze the pre-baked crusts for a quick meal later on by wrapping them tightly in parchment paper and a freezer-safe bag. When you are ready to enjoy it again, avoid the microwave to ensure the crust does not become soft. Instead, reheat your slices in a hot skillet over medium heat or back in the oven at 350F for about five to seven minutes until the cheese is bubbly and the base has regained its signature crunch.
Yields 2 servings of Low-Carb Green Pesto Pizza
The Preparation
Dough:
- 9 ounces broccoli, chopped
- 3 ounces onion, chopped
- 3 teaspoons fresh garlic, peeled
- 6 tablespoons almond flour
- 3 tablespoons psyllium husk powder
- 2 large egg
- 1 teaspoon salt
Toppings:
- 3 tablespoons pesto
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- olive oil, to taste
The Execution
1. Preheat the oven to 375F. Add the broccoli, onion, and garlic to a food processor. Pulse until the mixture resembles breadcrumbs. Add the rest of the crust ingredients, then pulse together. Scrape down the sides of the bowl if necessary.
2. Place the dough in the center of a piece of parchment paper. Use a second piece of parchment paper on top of the dough. Using a rolling pin, roll it into a flat circle, roughly 1 to 1 1/2 cm thick.
3. Place parchment paper with crust on a baking sheet or pizza pan. Bake for 12-15 minutes, or until the crust is firm and browned. Remove from the oven and spread the pesto sauce evenly over the crust. Top with the cheeses.
4. Bake for another 8–10 minutes, or until the cheese has melted and browned. Garnish with chopped basil and a drizzle of olive oil.
This makes a total of 2 servings of Low-Carb Green Pesto Pizza. Each serving comes out to be 539 calories, 31.4g fats, 16.9g net carbs, and 24.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 9 ounce broccoli | 89 | 1.1 | 18.3 | 8.4 | 9.9 | 6.1 |
| 3 ounce onion | 34 | 0.1 | 7.9 | 1.5 | 6.5 | 1.2 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 6 tablespoon almond flour | 243 | 21 | 9.2 | 5.5 | 3.8 | 8.8 |
| 3 tablespoon psyllium husk powder | 168 | 0 | 38.4 | 33.6 | 4.8 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon pesto | 162 | 15.8 | 3 | 0.9 | 2.1 | 1.8 |
| 1/2 cup mozzarella cheese | 168 | 12.5 | 1.2 | 0 | 1.2 | 12.4 |
| 1/3 cup feta cheese | 131 | 10.5 | 2 | 0 | 2 | 7 |
| 1/4 cup fresh basil | 1 | 0 | 0.2 | 0.1 | 0.1 | 0.2 |
| — olive oil | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1166 | 71.6 | 83.9 | 50.1 | 33.8 | 51.9 |
| Per Serving (/2) | 583 | 35.8 | 42 | 25.1 | 16.9 | 25.9 |
Low-Carb Green Pesto Pizza
Ingredients
Dough
- 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
Toppings
- 3 tablespoon pesto
- ½ cup mozzarella cheese shredded
- ⅓ cup feta cheese crumbled
- ¼ cup fresh basil chopped
- olive oil to taste
Instructions
- Preheat the oven to 375F. Add the broccoli, onion, and garlic to a food processor. Pulse until the mixture resembles breadcrumbs. Add the rest of the crust ingredients, then pulse together. Scrape down the sides of the bowl if necessary.
- Place the dough in the center of a piece of parchment paper. Use a second piece of parchment paper on top of the dough. Using a rolling pin, roll it into a flat circle, roughly 1 to 1 1/2 cm thick.
- Place parchment paper with crust on a baking sheet or pizza pan. Bake for 12-15 minutes, or until the crust is firm and browned. Remove from the oven and spread the pesto sauce evenly over the crust. Top with the cheeses.
- Bake for another 8–10 minutes, or until the cheese has melted and browned. Garnish with chopped basil and a drizzle of olive oil.
