Fully-Loaded Broccoli Crust Pizza

Broccoli Curst Pizza BIG.jpg

Remember that time on The Wendy Williams Show when I showed everyone how to make a fabulous Fully-Loaded Broccoli Crust Pizza?!

Well, I still can't decide which is my favorite part—the super flavorful crust, the melty cheese (always in the running!), the crispy bacon, or the warm and savory potatoes!

I think you owe it to yourself to cook up this amazing pizza and help me be the judge!

Fully-Loaded Broccoli Crust Pizza

servings: 3; makes one 10- to 11-inch pizza


  • 2 heads broccoli (about 2 pounds)
  • 3 cups shredded cheddar cheese (about 12 ounces)
  • 2 eggs
  • 1 teaspoon chili powder
  • ½ + ¼ teaspoon kosher salt
  • 2 slices bacon, coarsely chopped
  • 3 medium red potatoes cut into about twenty-five ⅛- to ¼-inch slices
  • ⅛ teaspoon black pepper
  • 4 tablespoons sour cream, for a garnish
  • 3 tablespoons chopped scallions, for a garnish
  • Hot sauce, for a garnish


  1. Preheat the oven to 400°F. Remove most of the tough, thick stems of the broccoli. Working in batches, place the remaining broccoli in the bowl of a food processor and pulse it until it is finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. After grinding the broccoli, you should have about 5 cups.
  2. Place the broccoli on a microwave-safe plate and microwave on high heat for 6 minutes, stirring halfway through. Once it is cool enough to handle, put the broccoli in a kitchen cloth or a piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. When you are done, you should have about 2 cups of dry, packed broccoli.
  3. Line a baking sheet with parchment paper. In a large bowl, combine the broccoli with 1 cup of the cheese, the eggs, chili powder, and ½ teaspoon of the salt. Transfer this mixture to the baking sheet and shape it into a 10- to 11-inch diameter round, about ½-inch thick.
  4. Bake the crust until it is firm and brown around the edges—about 20 to 25 minutes. While the crust bakes, heat a large skillet over medium heat. Add the bacon and cook it until it is crisp—6 to 7 minutes, stirring occasionally. Transfer the bacon to a paper towel (leaving the bacon fat in the pan) and turn the heat up to medium high. Add the potatoes to the pan along with the remaining ¼ teaspoon salt and the pepper. Cook, stirring frequently, until brown all over and tender—about 7 to 10 minutes
  5. Remove the crust from the oven and top it with the remaining 2 cups of cheese. Return the pizza to the oven and bake it until the cheese is melted—about 5 minutes. Top the cheese with the potatoes and bacon and cook until the potatoes and bacon are warmed through —about 2 to 3 minutes
  6. Remove the pizza from the oven and top it with dollops of the sour cream, the scallions, and a dash of hot sauce. Cut and serve it immediately.
: @NikkiDinki

: @NikkiDinkiCooking

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