Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This helps prevent sticking and ensures the crust cooks evenly and crisps up properly.

Add the broccoli florets to a food processor and pulse until they turn into a fine, rice-like texture. Avoid over-processing into a paste—small, even pieces work best for texture.

Transfer the processed broccoli onto a clean kitchen towel or cheesecloth. Gather the edges and squeeze firmly to remove as much moisture as possible. This step is crucial for achieving a firm, crispy crust.

Place the squeezed broccoli into a mixing bowl, making sure it’s as dry as possible before adding other ingredients.

Add the egg, shredded mozzarella cheese, and salt to the bowl. Mix everything together thoroughly until a sticky, well-combined mixture forms.

Transfer the mixture onto the prepared baking sheet. Use your hands or a spatula to spread it out into a thin, even crust, shaping it into a round or rectangular pizza base.

Smooth the surface and press down gently to ensure the crust holds together and bakes evenly. Keep it thin for the best crispiness.

Place the crust in the preheated oven and bake for about 20 minutes, or until it becomes firm and lightly golden around the edges.

Remove the crust from the oven and let it cool slightly for a minute or two so it sets properly.

Spread a layer of low-carb pizza sauce evenly over the crust, leaving a small border around the edges.

Add your desired toppings, then sprinkle shredded cheese evenly over the top.

Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is fully melted and slightly bubbly.

Remove from the oven and allow it to cool for a few minutes before slicing. This helps the crust hold together better.

Slice into portions and serve warm, enjoying your crispy, flavorful keto broccoli pizza.