Low-Carb Green Pesto Pizza

4.2 stars, average of 39 ratings

Low-Carb Green Pesto PizzaPin recipeFollow us 88.0k

Great news! We joined forces with yet another talented recipe developer and food photographer! I'd like to welcome Dearna Bond who will be creating healthy keto vegetarian and pescatarian recipes for our site. Let's start with this cheesy veggie keto pizza!

Pizza is a definite crowd pleaser, and this grain-free green pesto version is always a winner when entertaining in our house!

The broccoli base makes a nice alternative to the more well-known cauliflower variety, and when topped with pesto and fresh basil makes a gorgeous green vision that not only tastes great but looks impressive too.

The below combination is our favorite for a quick bite to eat, but you could easily change it up to have a more traditional, tomato-based toppings if that’s your thing.

Hands-on Overall

Nutritional values (per serving, 1/4 pizza)

8.4 grams 5.6 grams 13.5 grams 27.9 grams 6.7 grams 340 calories
Total Carbs14grams
Fiber5.6grams
Net Carbs8.4grams
Protein13.5grams
Fat27.9grams
of which Saturated6.7grams
Calories340kcal
Magnesium61mg (15% RDA)
Potassium429mg (21% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (16%), fat (74%)

Ingredients (makes 2 full servings or 4 sides)

Pizza dough:
  • 1 medium broccoli, roughly chopped (250 g/ 8.8 oz)
  • 1 medium onion, roughly chopped (110 g/ 3.9 oz)
  • 3 garlic cloves, peeled
  • 1/3 cup + 1 tbsp almond flour (40 g/ 1.4 oz)
  • 3 tbsp whole psyllium husks (12 g/ 0.4 oz)
  • 2 extra large eggs or 3 small eggs
  • 1 tsp salt
Toppings:
  • 3 tbsp green pesto (45 g/ 1.6 oz) - you can make your own
  • 1/2 cup shredded mozzarella cheese (57 g/ 2 oz)
  • 1/3 cup crumbled feta (50 g/ 1.8 oz)
  • 1/4 cup chopped fresh basil
  • 2 tbsp extra virgin olive oil (30 ml)
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Instructions

  1. Preheat oven to 200 °C/ 390 °F.
    Low-Carb Green Pesto Pizza
  2. Add broccoli, onion and garlic to food processor and pulse until it resembles breadcrumbs. Add remaining ingredients and pulse to combine, scraping down the sides if needed.
    Low-Carb Green Pesto Pizza
  3. Place a layer of parchment paper over the dough and use a rolling pin to roll it into a flat circle, roughly 1-1 1/2 cm (1/2 inch) thick. Low-Carb Green Pesto Pizza
  4. Bake 12-15 minutes, until it’s firm to touch and just starting to brown. Remove from the oven, and spread the pesto over the base, then top with the cheeses. Low-Carb Green Pesto Pizza
  5. Bake 8–10 minutes, until the cheese has melted and the edges have browned. Serve topped with extra basil and drizzled with olive oil.
    Low-Carb Green Pesto Pizza Store in an airtight container in the fridge up to five days, and reheat in the oven.
    Low-Carb Green Pesto Pizza
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (9)

I did everything the same, only I microwaved the ground up broccoli for about 2 mins and then strained it with a cheese cloth to remove the water. You'd be shocked at HOW much water comes out. But awesome recipe! And it looks beautiful too 😊

Reply

We loved this. I added a few mushrooms that I needed to get rid of. Even my skeptical huaband approved.

Reply

Thank you DAnn!

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Is the carb count NET carbs??
(it's very helpful to indicate whether the carb count is total carbs or net carbs)
Thank you

Reply

I'm not sure I understand your question? We list both "total carbs" and "net carbs" in the table.

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Very nice to see it in those how-to steps. Thank you!

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Made this last night. Made a 14” crust. Used pesto, chicken, mozzarella. Delicious!  Only issue was had to prebake crust 30 minutes and could have baked longer to get it more dried out. Will make again!

Reply

Thank you for your feedback, Jeanne!

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This looks so amazing, I need to try it!!
Thanks for sharing

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