Preheat the oven to 375°F and line two baking sheets or pizza pans with parchment paper.

Finely chop the broccoli by pulsing it in a food processor or chopping by hand. Place the chopped broccoli in a steamer basket and steam until bright green and tender , about 6-8 minutes. Meanwhile, mix the psyllium husk with ¼ cup water and let sit until needed.

When the broccoli is steamed, transfer it to a nut milk bag or fine mesh strainer and press out all the water. Be sure to get out as much water as possible. Put the strained broccoli in a large bowl.

Add the flour, spices and salt and toss together using a spoon or spatula. Add the psyllium/water mix and mix as much as you can with a spatula then roll up your sleeves and start mixing it with clean hands. Mix until all the ingredients are incorporated. If the dough seems too dry and isn't coming together, add more water 1 teaspoon at a time. Let the dough sit covered for 5 minutes.

Transfer the dough to the parchment paper (you can do this part on or off the pan) and press the dough into a 8-10 inch circle. You can use a rolling pin if you like, I prefer using my hands.

Bake the pizza for 20 minutes. Remove from the oven and flip the dough over onto another piece of parchment. Do this by laying the second parchment-lined pan on top of the first pan. While wearing oven mitts, hold both pans together by the pans’ edges and quickly flip. Remove the first pan and slowly peel back the parchment. Return the pizza dough to the oven for another 10-15 minutes. It’s done when it’s firm to touch and lifts when you pick up the edge. Remove from the oven and top it how you like, slice and enjoy!