The Best Broccoli Pizza Crust

Gearing up to a sun-filled vacation means veggies, veggies, and more veggies. Mixed in with 6 days of intense work outs. I mean, come on people, bikini season comes early when you decide to head to Mexico in April.

My manfriend, really enjoys his pizza. As do I. But my waistline nor a** cannot afford to chow down on those delicious Neapolitan pizzas from Via Tevere right now.  Therefore, we do what we must do, and what we must do is have multiple pieces of Broccoli Pizza Crust pizza.  Very similar to my Cauliflower Pizza Crust – this is the closest resemblance to the real deal out there. Top it with your typical go-to’s and you’re in a shameless spiral of comfort food. YUM!

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The Best Broccoli Pizza Crust

Serves 2 – 3

Ingredients;

  • 1 small head broccoli (or two heads and no cauliflower), rough chopped
  • 1 small head cauliflower, rough chopped
  • 1 clove garlic, chopped
  • 2 Tbsp fresh herbs, finely chopped
  • 1/2 tsp crushed red pepper flakes, optional
  • 2 eggs
  • 1/4 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • A good pinch coarse salt, and freshly cracked black pepper
  • Toppings; fresh vine-ripe tomatoes, sliced garlic, anchovies, shallots, bacon, cheese, fresh basil, fresh arugula and spinach, good quality extra virgin olive oil

Method;

Preheat oven to 400F.

In a food processor, chop broccoli and cauliflower until it achieves a “rice” consistency. Toss into a microwave proof bowl, and nuke on high for 4 minutes. Let cool, then transfer to a clean dish cloth. Wring out the water, trying to make the “rice” as dry as possible – then transfer back to a large bowl. Add in the garlic, herbs, red pepper flakes, eggs, and cheeses. Combine well, then transfer to a parchment paper lined baking sheet. Using your clean hand, press into a pizza crust-like shape, approximately a 1/4- to 1/2-in thick. Place in the oven for 20 minutes.

In the meantime prepare the toppings. Bring the crust out of the oven, and top with your toppings, then toss it back into the oven for 10 – 12 minutes, just to make the cheese all melty, and the crust nice and brown. Let cool, and serve. I like to add the arugula and spinach when it has done cooking to have a pop of freshness.

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I don’t really like sauce on my pizza, so I opt to not have a marinara. But if you wanted to, my Fresh Pomodoro Sauce would be perfect. It’s truly not necessary though. The crust brings forward a whole bunch of flavour that a regular wheat crust does not. Give this a shot. I promise, even the most stubborn of chefs (ie. my manfriend) enjoyed it, and went back for thirds!

XO

Ally

Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

 

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