Romanesco pizza crust


Time to get greasy! oh wait ... oooooh!!!

Everyone loves pizza. If you don't you probably haven't tried a good one. I say it not as a pizza lover, but because pizza is more than that greasy cheese load you can get for 5 bucks a box from some local pizzeria. There's deep dish, thin crust, Neapolitana, flatbread  ... you name it. But with an increasing weight problem we start to come up with alternatives to top our favorite pizza flavors on something. Here's mine :) it's low carb, no oil, i like to put seeds in it for texture and some leek to keep it soft when you bite into. 

You can top anything you want on it, I personally like to keep my pizza tomato free :D topping on the picture is trumpet mushrooms, caramelizes onion with fennel, coconut cheese and tarragon leaves. I wish i had some basil leaves in the fridge hehe. I need to keep my sugar low, but i like pineapple, so i added cranberries for similar acidity and balsamic vinegar drizzle ❤

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  • 1 cup of almond flour, leave few tablespoons aside for the baking sheet

  • 1 romanesco head, about 2-3 cups of florets (can be substituted with cauliflower or broccoli) 

  • 1 leek

  • 2 fleggs (flax eggs, mixture of flax and water) or 1 tablespoon of corn starch , but i'd still recommend fleggs. Use regular eggs if you're not vegan.

  • 1 tbsp oregano

  • 2 tbsp pumpkin seeds(optional)

  • 2/3 cup finely chopped vegan cheese (I highly recommend coconut and potato starch based instead of almond, but i imagine by now you know your cheese, otherwise use Parmesan if you're not vegan) 


1. Start to heat your oven to 400 degrees F. Meanwhile, put all romanesco  in a deep microwave safe dish and cover it with a plate and microwave for 2 minutes. Let florets cool down a bit, put them in a clean towel and squeeze moisture out of them .
2. Blend florets in food processor till pieces are about the size of rice grains. Add all other ingredients and pulse it n food processor few times to mix everything, but not make it a mush (keep an eye on a size of romanesco bits, they can reduce in size in half, but not more than that).
3. Put parchment paper on a baking sheet, spread some almond flour on top of paper and transfer mixture on it. Thickness of the sheet should be about 5-6 mm, which is about as thick pencil is, for visual reference :)
4. Bake the crust about 12-15 min, more if you have a really big pizza. Watch the color of the crush last few minutes, turn the broiler on if there's still too much water in the crust after 12 minutes. It should turn from white cheesy mixture to fairly green an yellow "pancake" with a bit of browned broiled bits (see photo at the bottom of this recipe).
5. Take the crust out of the oven, put toppings and cheese shreds on top to seal perhaps some loose chunks of topping on pizza, put it back under the broiler and keep it there till cheese melted a bit and toppings got a touch of broiled edges, but make sure to not leave it there for more than 5 min, otherwise chances of burning it are really high. Drizzle with dressing if you didn't use tomato sauce or paste for your pizza topping. ❤

First and one of the most important things for pizza of this type is to leave it alone! Which, I know, I super hard when it's just starring at you haha. But you definitely should, at least for few minutes to set or else it will fall tear apart.

Another thing to remember - keep the moisture out of it all the way till the end. Since there's no glutinous bounding in this mixture, removing the liquid from the crust will actually tighten and glue all ingredients together. Sauce can be smeared on top after crust is cooked all the way, it doesn't need to cook on the crust as traditionally it would. I personally don't even like tomato sauce unless it's for Margarita pizza, so i mainly put garlic paste on it, brush lightly with olive oil or just drizzle some dressing on top of my slice.

And the last one, but not less important - pre-cook your toppings if you want them baked all the way through. I'm talking about mushrooms, caramelized onions and such. Unless you're looking for juicy crunch :) It is good to finish this pizza under a broiler so it happens quich and just melts the cheese without incinerating the crust and drying it into pulp.