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Keto Broccoli Cheesy Bread
Keto Broccoli Cheesy Bread

Keto Broccoli Cheesy Bread
Keto Broccoli Cheesy Bread
Source
Ingredients:
1
Servings
  • 720
    ml
     riced broccoli
  • 1
    item
     large egg
  • 1320
    ml
     shredded mozzarella
  • 60
    ml
     freshly grated parmesan
  • 2
    clove
     garlic, minced
  • 0.5
    tsp
     dried oregano
  • 1
    item
     kosher salt
  • 1
    item
     freshly ground black pepper
  • 1
    item
     pinch crushed red pepper flakes (optional)
  • 2
    tsp
     freshly chopped parsley
  • 3
    item
     c. riced broccoli
  • 5.5
    item
     c. shredded mozzarella
  • 0.25
    item
     c. freshly grated parmesan
  • 1
    item
     ======== instructions =========
Keto Broccoli Cheesy Bread
Instructions:
  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using a paper towel or cheese cloth.
  3. Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and minced garlic. Season with oregano, salt, and pepper. Mix well to combine.
  4. Transfer the dough to the prepared baking sheet and shape it into a thin, round crust.
  5. Bake until golden and dried out, about 20 minutes.
  6. Top with the remaining 1/2 cup mozzarella and bake until the cheese is melted and the crust is crispy, for about 10 minutes more.
  7. Garnish with parsley and pepper flakes if desired.
  8. Enjoy your delicious keto broccoli cheesy bread!
  9. This bread makes a fantastic low-carb alternative to traditional bread, and it’s packed with flavor and nutrients from the broccoli. Enjoy!
  10. Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
  11. Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.
  12. Bake until golden and dried out, 20 minutes. Top with with remaining 1/2 cup mozzarella and bake until cheese is melted and crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes if using.
  • 720
    ml
     riced broccoli
  • 1
    item
     large egg
  • 1320
    ml
     shredded mozzarella
  • 60
    ml
     freshly grated parmesan
  • 2
    clove
     garlic, minced
  • 0.5
    tsp
     dried oregano
  • 1
    item
     kosher salt
  • 1
    item
     freshly ground black pepper
  • 1
    item
     pinch crushed red pepper flakes (optional)
  • 2
    tsp
     freshly chopped parsley
  • 3
    item
     c. riced broccoli
  • 5.5
    item
     c. shredded mozzarella
  • 0.25
    item
     c. freshly grated parmesan
  • 1
    item
     ======== instructions =========
1
Servings
0

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using a paper towel or cheese cloth.

Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and minced garlic. Season with oregano, salt, and pepper. Mix well to combine.

Transfer the dough to the prepared baking sheet and shape it into a thin, round crust.

Bake until golden and dried out, about 20 minutes.

Top with the remaining 1/2 cup mozzarella and bake until the cheese is melted and the crust is crispy, for about 10 minutes more.

Garnish with parsley and pepper flakes if desired.

Enjoy your delicious keto broccoli cheesy bread!

This bread makes a fantastic low-carb alternative to traditional bread, and it’s packed with flavor and nutrients from the broccoli. Enjoy!

Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.

Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.

Bake until golden and dried out, 20 minutes. Top with with remaining 1/2 cup mozzarella and bake until cheese is melted and crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes if using.

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