Mini Keto Broccoli Pizza Crusts for easy lunches

Because dairy-free on keto can be hard

When you’re approaching a lifestyle change like keto, I think it’s important to make things easy for yourself. If you can stock your freezer with these broccoli pizza crusts, cottage cheese bagels and keto cottage cheese bread, you’re one step closer to sticking with your diet changes.

But….if you’re a person who has a hard time processing dairy, it can be tough to even consider keto as a lifestyle. That’s because dairy offers both a lot of fat and a lot of protein in the same fell swoop. As awesome as coconut is for keto with its good healthy fats and low-carb profile, it just doesn’t have the protein of milk.

As such, I wanted to create a few keto breads like this one that were dairy free so that people like myself who still have some gut-healing to do before we can eat all the dairy all the time again have some options while going keto.

Why you should stock your freezer with broccoli pizza crusts

1. Grocery stores have plenty gluten-free crusts, not so much for keto: Most of the available frozen gluten-free pizza crusts are NOT low-carb even if they’re cauliflower-based. I only have one gluten-free option at my local King Soopers, which is the Caulipower thin & crispy pizza crust. This crust has 24 net carbs on its own, far too many for keto. Beyond that, gluten-free options are only full pizzas, so you’re at the mercy of whatever someone else thinks should go on your pizza, and that’s boring and frustrating.
2. Cheaper than frozen: That same Caulipower pizza crust is “on sale” at my store for $6.99 for 2 small crusts ($9.79 regular price). A bag of broccoli slaw ($4.19 regular price, though I often find them on clearance for less) will make a double batch of this recipe for far less.
3. They’re not ultra green: The broccoli slaw is the magic ingredient here. The stems have less color, giving these crusts less broccoli flavor but also less lurid green color. Honestly, it’s nice to have a pretty normal looking pizza crust!
4. Somedays you want to cheat: The hardest thing about dietary restrictions is feeling like you have no wiggle room to eat anything fun. These pizza crusts make sure that you don’t have to miss out on pizza night with your family. Literally just pull one out of the freezer and top your mini pizza while you make them cheeseburger pizzas, BLT pizza, or puff pastry pizza.
5. 5 net carbs is not really cheating: You can absolutely throw one of these pizzas in your day without wrecking your carb count since each mini crust has only 5 net carbs (and 4 if you use regular mozzarella).

Why broccoli slaw makes a better crust than broccoli florets

1. Two vegetables in one: Broccoli slaw is made from broccoli stalks. Most people toss the stalks, which is silly, because they’re delicious. Cut up in stir fries or steamed right alongside the broccoli tops, you’re getting more broccoli that you’ve already paid for.
2. Convenience: I love broccoli slaw mix for how easy it is. The organic variety stays fresh in my fridge for literally weeks and you can saute it, add it to soup, or use it as a base for salad. It’s such an easy way to get in your cruciferous vegetables, I ALWAYS have a bag of it on hand.
3. Less moisture: There’s no use in wasting your broccoli tops for this crust. The stems, whether you use pre-packaged slaw or not have less moisture than the florets. Since you have to squeeze out that moisture, you might as well make your life a little easier to begin with!
4. They taste less like broccoli: I know people love cauliflower crust pizza because they think cauliflower has a more neutral less vegetal taste. I would say the same of broccoli stalks–they have a much milder flavor compared to broccoli florets.

The best dairy-free cheese for a keto broccoli crust pizza

Dairy free cheeses have come a long way since I first went off dairy 18 years ago. There are a lot more choices, and some of them taste really really good. That being said, when you consider a cheese for keto, you want to make sure that the overall carbs are low. In general, I think you should also make sure the ingredients are as clean as possible. Here are my choices:

1. Miyoko mozzarella block: cashew-based, whole-food ingredients (net carbs: a little more than 2g/ounce).
2. Simple truth mozzarella shreds: not the cleanest ingredients, but easy to find and less expensive at my local King Soopers (net carbs: 5/ounce). $3.99/8 ounces
3. Treeline cheese mozzarella block: cashew-based, uses seed oils, albeit cleaner ones, the most expensive option (net carbs: 6/ounce). It will NOT be cheaper than frozen if you use this one. $7.99/8 ounces
4. Follow your heart mozzarella shreds: These ones are relatively easy to find, but these are seed oil based. (Net carbs: 5/ounce). $5.49/7 ounces

I’d choose the Miyoko every time for the quality of ingredients, but this cheese can be hard to find. I find their cream cheese and even their liquid mozzarella pretty easily where I live, but I’ve never seen the block mozzarella. As of late 2025, the company seems to have been bought out (so sad as they’re hands down the best dairy-free cheese), so we’ll see what happens in the future. As such, the Simple Truth is my choice here.

Process for making mini broccoli pizza crusts

1. Steam: Steam the broccoli slaw (or grated broccoli stalks) in a small bowl in the microwave until tender. This should take 3-4 minutes.
2. Squeeze: Dump the broccoli slaw into a kitchen towel. Roll up the towel and squeeze out as much water as possible. There will be less water than if you used broccoli florets, but there will still be some water.
3. Grind: Grind the squeezed out broccoli with the rest of the ingredients until smooth.
4. Spread: Spread out the batter into a thin layer in whatever mold you’re using. The USA pan mini cake pan

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   will make 4 crusts, but you can spread out the batter in a circle on a piece of parchment

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   on a sheet pan or use smaller greased muffin tins.
5. Bake: Bake the pizza crust for 15 minutes until the eggs are set and the broccoli is mostly dried out.

How to turn your broccoli pizza crusts into pizza

1. Add your favorite toppings: cooked meats work better here, and jarred sauces or leftover sauces are convenient. For classic pepperoni, add a spoonful of tomato sauce, mozzarella shreds (dairy free if you’re using the same cheese) and pepperoni slices.
2. Bake: Bake the pizza until your cheese is melted and the crust is crisp. If you bake the crust and pizza back to back, it will take another 5-8 minutes.

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