Preheat the oven to 200°C. Line two large, or four small, oven trays with baking paper. It’s important to line your trays so the bases don’t stick.
Place broccoli into a food processor and pulse in short bursts until it resembles the texture of rice or breadcrumbs – you may need to do this in batches. Alternatively, grate broccoli florets and stems with a fine grater.
Add eggs, grated Parmesan, and a good pinch of salt and pepper to the riced broccoli. Mix well.
Divide broccoli mixture onto prepared trays and press into 4 x 22 cm rounds. Bake 20 - 25 mins until firm in the centre and starting to brown on the edges.
Remove bases from oven, spread with tomato, and sprinkle with shaved Parmesan. Return to oven and bake a further 6 – 8 minutes. Cut into wedges to serve.
Replace broccoli with cauliflower.
Top bases with mozzarella cheese - in addition to, or instead of, Parmesan. Get creative with your favourite pizza toppings. Generously sprinkle pizza with dried Italian herbs, oregano, basil, or chilli flakes.