New recipes

Broccoli pizza base recipe

Broccoli pizza base recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

Make broccoli rice and combine it with Parmesan cheese, oregano and breadcrumbs to make this flavourful and nutritious version of a pizza base. After the base has baked, add your favourite pizza toppings.

8 people made this

IngredientsServes: 4

  • 350g broccoli florets
  • 1 teaspoon sea salt
  • 40g finely grated Parmesan cheese
  • 1 egg
  • 2 tablespoons seasoned breadcrumbs
  • 2 cloves garlic, grated
  • 1 teaspoon dried oregano
  • 1 pinch crushed chilli flakes (optional)
  • 1 1/2 teaspoons olive oil, or as needed
  • sea salt

MethodPrep:25min ›Cook:28min ›Extra time:10min resting › Ready in:1hr3min

  1. Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment.
  2. Place 1/2 of the broccoli in a food processor and pulse until texture resembles rice, about 20 times. Repeat with the remaining 1/2 of the broccoli.
  3. Fill a large shallow saucepan with salt and 2cm water over high heat. Bring to the boil. Reduce heat to low and add the broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and cool for 10 minutes. Transfer broccoli rice to the centre of a drying cloth. Wrap up the drying cloth and squeeze out as much moisture as possible.
  4. Place Parmesan cheese, egg, breadcrumbs, garlic, oregano and crushed chilli flakes in a large bowl. Whisk to combine. Add the broccoli rice and mix well until it sticks together when rolled into a ball.
  5. Place dough in the centre of the prepared baking tray; press into a 30cm circle about 1cm thick. Drizzle base with olive oil and season with sea salt.
  6. Bake on the top rack of the preheated oven until edges are crisp and lightly browned, 18 to 20 minutes.

Tip:

Make sure to wring out the broccoli as thoroughly as possible. The dryer the broccoli rice the better the flavour and texture of the pizza base will be.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe Summary

  • 1 (12 ounce) bag broccoli florets
  • 1 teaspoon sea salt
  • ½ cup packed finely grated Parmesan cheese
  • 1 egg
  • 2 tablespoons Italian bread crumbs
  • 2 cloves garlic, grated
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes (Optional)
  • 1 ½ teaspoons olive oil, or as needed
  • sea salt

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Place 1/2 of the broccoli in a food processor and pulse until texture resembles rice, about 20 times. Repeat with the remaining 1/2 of the broccoli.

Fill a large shallow saucepan with salt and 1/2 inch water over high heat. Bring to a boil. Reduce heat to low and add the broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and cool for 10 minutes. Transfer broccoli rice to the center of a dish towel. Wrap up the towel and squeeze out as much moisture as possible.

Place Parmesan cheese, egg, bread crumbs, garlic, oregano, and red pepper flakes in a large bowl. Whisk to combine. Add the broccoli rice and mix until dough is well incorporated and sticks together when rolled into a ball.

Place dough in the center of the prepared baking sheet press into a 12-inch circle about 1/3-inch thick. Drizzle crust with olive oil and season with sea salt.

Bake on the top rack of the preheated oven until edges are crisp and lightly browned, 18 to 20 minutes.


Broccoli Margherita Pizza

As much as we&rsquod love to order in a big cheesy pizza every night, it&rsquos just not in the cards. But thanks to Donna Hay&rsquos broccoli margherita pizza recipe (from her new cookbook, Week Light: Super-Fast Meals to Make You Feel Good), we can whip up a homemade version that&rsquos a little more nutritious. Why? The crust is made of broccoli.

&ldquoYou can add your favorite toppings to this pizza,&rdquo Hay writes, &ldquojust avoid anything that might make the broccoli base turn soft (like tomato puree). It&rsquos best to stick to fresh tomatoes with the seeds and some of the juice squeezed out. Try sprinkling over pre-roasted pumpkin, eggplant or zucchini.

Even better, you can make the pizzas ahead for busy weeknights. Just bake them for the first 20 minutes, then cool, wrap tightly and freeze for later use. (Store-bought frozen pizza won&rsquot know what&rsquos coming.)

Text credit to Donna Hay from Week Light: Super-Fast Meals to Make You Feel Good, published by HarperCollins Publishers.

Broccoli Dough

1 pound 5 ounces (600g) broccoli florets (about 2 heads), roughly chopped (see note)

½ cup (25g) finely grated Parmesan cheese

Sea salt and freshly ground black pepper

⅔ cup (50g) finely grated Parmesan cheese

10½ ounces (300g) cherry tomatoes, halved and seeded

¼ cup (4g) fresh oregano leaves

Extra-virgin olive oil, for drizzling

Two 4½ ounce (125g) fresh mozzarella balls, torn

Fresh basil leaves, to serve

Finely grated Parmesan cheese, to serve (optional)

1. Make the Broccoli Dough: Working in small batches, place the broccoli florets in a food processor and process until finely chopped. Transfer to a large bowl.

2. Add the almond meal, Parmesan, eggs, salt and pepper to the broccoli and mix well to combine.

3. Make the Pizzas: Preheat the oven to 400°F. Line two 12-inch round sheet trays (or two baking sheets) with parchment paper.

4. Divide the dough in half and press onto each tray to make two 11-inch round crusts. Bake until firm and slightly golden, 17 to 20 minutes.

5. Sprinkle the crusts with Parmesan and top with the tomatoes and oregano. Drizzle with a little olive oil, then return the pizzas to the oven and bake until golden, 15 to 20 minutes more.

6. Top the warm pizzas with the mozzarella, and sprinkle with basil and extra Parmesan to serve.

Note: It&rsquos best if you don&rsquot add too much of the broccoli stem to the dough. A floret with roughly 3 inches of stem is great. Adding extra can make the dough watery. You can also swap half, or all, of the broccoli for cauliflower if you prefer. (Again, just don&rsquot use too much of the stem.)


How To: Broccoli Pizza Crust

I still haven’t gotten on the cauliflower bandwagon. I’ve seen recipes for alfredo sauces, pizza crusts, rice, and more. For some reason, the white veggie doesn’t get my taste buds salivating when steamed- I much prefer to chop up a head of cauliflower and roast it until browned and crispy with garlic.

As I was browsing the internet the other day (as I do frequently for meal inspiration or when I’m bored or decide I just want to drool), I ran across Kylie’s cauliflower crust calzones, another great soul who had also never made cauliflower crust pizza before. Being lunchtime, I got to thinking that pizza sounded great.

Not wanting to wait for pizza dough to rise, my eyes went directly to the head of cauliflower that was withering away in the veggie drawer. If cauliflower crust is tasty, I thought a broccoli crust would work just as well- and it turns out broccoli takes the cruciferous crown 10 to 4 in terms of nutrition.

  • 16 ounce head of broccoli
  • 1 egg + 1 egg white
  • 1 tablespoon olive oil
  • 1 tablespoon ground oats
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  1. Preheat the oven to 425 degrees.
  2. Make broccoli rice by pulsing a large head of broccoli in the food processor about 20 times until it looks like grains of rice. You can also use a cheese grater. Measure out 2 packed cups of broccoli rice.
  3. In a saucepan, begin heating ¼ cup water until steaming. Add the broccoli rice, and then turn off the heat and cover the pan for 5 minutes to let it steam. Once the broccoli rice is steamed, squeeze it in a dish towel to get out any extra water.
  4. In a bowl, combine 1 egg + 1 egg white, olive oil, oat meal, salt, and spices. Add in the broccoli rice and mix everything well.
  5. Line a baking sheet with parchment and spread the mixture into two little round crusts. Mine were 6 inches across and about ⅓ of an inch thick. Bake these for 15-20 minutes, taking them out when the edges are crispy and have peeled up.
  6. Remove the pan from the oven and top pizzas with desired toppings. I used 1 tablespoon pizza sauce per pizza and some sliced onion and cherry tomatoes.
  7. Bake for another 5-8 minutes until toppings are warm.


This is a dairy-free pizza crust recipe, since I think the plethora of cheeses that holds most cauliflower crusts together negates the veggies joining the party. Don’t skimp on the spices because that’s what makes this crust so tasty! Plus, how beautiful is that green crust? Is it weird that I think it’s beautiful?

Update: I recommend using a Silpat Baking Mat + a corresponding half sheet pan (affiliate links) for this recipe, among other recipes (I use them together 2-4 times a week for anything I’m baking/roasting!). The crust is fragile and will stick to the pan itself or aluminum foil. If you don’t own a Silpat, you can use parchment paper – but be patient and let the crust cool before trying to remove it.

Serve with a big salad for a meal. Mix up the toppings to your favorites – just keep it light so the crust doesn’t end up getting soggy!

Looking for more healthy recipe ideas? Linked below are my Vegetarian Spaghetti Squash Lasagna Casserole, Baked Turkey Meatballs, Brussel Sprout Potato + Chicken Sausage Hash, and Supergreen Power Salad.


Pizza

Note Makes 6 x 22cm-diameter pizze. To make pizza sauce, blend 400gm canned whole peeled Italian tomatoes with 1½ tsp dried Greek oregano, 1 garlic clove and 2 tsp tomato paste in a small food processor or blender. Bring to the boil in a saucepan over medium-high heat for flavours to infuse. Season well to taste then set aside.Pizza Margherita
Prepare pizza bases, divide 500gm torn mozzarella among bases, then bake as per step 8. Scatter with basil leaves and serve hot.Salsicce, Gorgonzola and broccoli pizza
Trim 2 bunches broccolini, halving thick ends, and cut into 4cm lengths. Blanch in salted boiling water until just tender (1-2 minutes), refresh and drain well. Prepare pizza bases, then top with broccolini, 400gm coarsely crumbled pork and fennel sausage, 200gm crumbled Gorgonzola dolcelatte and dried chilli flakes to taste and bake as per step 8.Pizza bianca
Prepare pizza bases, omitting the pizza sauce. Top with 24 thin slices salami, then 200gm each of grated mozzarella, Asiago and Fontina, then 24 anchovy fillets, and bake as per step 8.


Ingredients of Broccoli and Cheese Pizza

  • 1 1/2 cup steamed,sliced broccoli
  • 1/4 cup marinara sauce
  • 1 1/2 tablespoon virgin olive oil
  • salt as required
  • 2 cup cheddar cheese
  • 1 clove minced garlic
  • 1 pizza base
  • 1 onion

How to make Broccoli and Cheese Pizza

Step 1 Preheat the oven an cut onion rings

To make this mouth-watering pizza recipe, preheat the oven at 400 degree Celsius. Meanwhile, take a small sized onion and cut it into rings in a small bowl.

Step 2 Prepare garlic and olive oil mixture and apply all over the pizza base

Combine the olive oil and garlic in a bowl. Place the pizza base on a baking sheet and brush the olive oil-garlic mixture over it. Bake it in the oven for about 10 minutes.

Step 3 Spread cheese over the baked pizza base

Once done, spread a generous layer of cheese followed by broccoli and onion rings over the pizza base. Season the pizza with salt and slide it into the oven.

Step 4 Bake for 15 minutes in the preheated oven

Allow the pizza to bake for about 15 minutes or until the cheese melts.

Step 5 Serve hot with marinara sauce

Once the cheese appears golden and bubbly, take the pizza out of the oven, cut it into 6 equal slices and serve hot with the delicious marinara sauce.


Low-carb broccoli pizza crust

Since my low-carb cauliflower tortillas were such a success, I thought I&rsquod play around a bit more with the whole low-carb bread substitute thing. Don&rsquot get me wrong, I love bread and I certainly won&rsquot be cutting it out of my life any time soon, but I also love experimenting in the kitchen and trying new things. This time, I decided that since cauliflower makes such a great bread substitute, broccoli probably would as well &ndash and I was right! (oh, how I love it when I&rsquom right.) This low-carb broccoli pizza crust was great &ndash perfectly crispy around the edges, and a great vehicle for all that mozzarella (insert heart-eyed emoji here).

For me, a good pizza is all about the cheeeeese &ndash you could top just about anything with some mozzarella and tomato, and I would happily call it pizza (in fact I have done just that on several occasions). So I thought this broccoli pizza crust worked beautifully &ndash the simple broccoli mixture gives a solid base for your cheese and whatever toppings you fancy. Actually, I just this second realised that I didn&rsquot add any sauce &ndash what is wrong with me that I&rsquove only just noticed that? Anyway, you could totally add a small amount of tomato sauce too if you like (I&rsquod probably just make sure the crust is extra crispy before adding the sauce, to make sure it doesn&rsquot end up soggy).

This broccoli pizza crust isn&rsquot quite as stable as the usual bready version &ndash you can pick up the slices with your hands, but you do need to be a little careful about it. I&rsquod probably avoid any super heavy toppings, but since the crust doesn&rsquot have a huge amount of flavour in itself, your toppings can use whatever flavour combinations you like, and it should all work just fine. I kept it simple with sliced tomato and olives (and apparently no sauce).

The broccoli pizza crust is really easy to make, just blitz up a head of broccoli and add a few eggs and some seasonings, then bake! You don&rsquot need to pre-cook the broccoli or anything. By the way: Do as I say, not as I do. I&rsquod run out of baking paper, so I baked my broccoli pizza crust straight on the baking tray, and it did stick a bit. Use paper.

And that&rsquos all there is to it! It&rsquos really easy &ndash in my opinion, easier than making a bread crust from scratch (I&rsquom irrationally afraid of cooking with yeast). I&rsquom now wondering what other vegetables you could use to make low-carb bread substitutes &ndash any bright ideas? If not, my low-carb broccoli pizza crust is a pretty good place to start.


Sauté the broccoli and onions in olive oil until they begin to soften.

Add the minced garlic and sauté for another minute. Season with salt and pepper.

Place the flatbreads on a large baking sheet lined with parchment paper.

Spread ricotta cheese evenly on each flatbread, leaving about a ½-inch border around the edges.

Sprinkle with shredded Parmesan cheese.

Top with shredded mozzarella cheese.

Top with the broccoli mixture.

Finish with a little more mozzarella.

Bake at 425°F for 12 to 15 minutes or until the cheese is melted and bubbly and the flatbread is golden brown and crisp.


3 Cheese Broccoli Flatbread Pizza

Mix the flour, salt and greek yoghurt together in a large bowl until it forms a smooth dough. Divide the mixture onto 2 or 4 equal portions and roll into round balls. Flour a clean work surface and roll each ball of dough into a rough rectangle, around ¾ cm thick with a rolling pin.

Heat the frying pan on a medium/high heat and place one of the circles of dough into the dry pan. Cook for 2-3 minutes, or until the dough starts to bubble and becomes golden brown. Flip over and cook for a further 2 minutes on the second side, or until cooked through.

Repeat with the other circles of dough.

Pre-heat the oven to 220 degrees C.

Place the cooked flatbread onto oven trays and brush with oil.

Heat the extra virgin olive oil in a frying pan over a medium heat. Add the spring onion, garlic and a pinch of salt and pepper and cook for 1-2 minutes. Add in the broccoli and cook for 1 minute before adding in the cream and basil leaves. Cook for 1-2 minutes to slightly reduce the cream. Spread half the cheddar cheese onto the base of the flatbreads. Top with the broccoli mixture and scatter with the remaining cheddar, Parmesan and feta cheese.

Bake the pizzas in the oven for 10-15 minutes, or until the cheese has melted and the pizzas are fragrant.

Remove from the oven and scatter over the dried chili flakes and slice into wedges before serving.


Broccoli pizza base recipe - Recipes

Man, do I really love pizza. Especially after marrying the world’s #1 pizza fan, it’s safe to say that we eat pizza at least once a week. At least. While I’m all for carryout from our local shop, more often that not it’s much more simple: whole-wheat crust from trader joe’s, marinara, vegetables and cheese (or not- depending on my mood). It always satisfies and it’s a perfect weeknight dinner.

BL gets the dough going, I chop the vegetables and in 15 minutes, our pizza is ready. Teamwork at it’s finest.


While our tried-and-true pie works most of the time, you know I need to change it up every now and then. I can’t not do it. BL is a creature of habit, I’m a creature of “what’s next!?” Especially when it comes to food. Life’s too short to eat the same thing over and over again. I need new, fun and exciting.

Which, is exactly what I said to him when I proposed that we put broccoli on the pizza. BL is down for broccoli in just about any form, but certainly not on his sacred pizza. Especially when I finished up that statement with and I want to add broccoli pesto, we decided that we better make two pies that night, just to be safe.

I really dig making pesto out of unexpected things: pumpkin seeds, mint, arugula, sun-dried tomatoes, walnuts, and now- broccoli. That’s the thing with pesto, it almost always works. To deepen the flavor of this broccoli pizza, I decided to roast the broccoli before adding it to the pesto. Since I knew I wanted to have roasted broccoli as a topping, it only made sense to do it for the pesto as well.

The flavor was super delicious, but all that roasting turned the broccoli pesto from vibrant to forest green. That kind of thing doesn’t really both me, but if it does for you- lightly steam the broccoli before adding it to the pesto instead of roasting.

Also! Not shown here, but the last time I made this pizza I added in sliced tomatoes to the toppings as well and wow, that version was also incredible. Actually, I don’t know which one I loved more. So- if you’ve got some tomatoes still lying around, put those on top as well.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!