Broccoli & Parmesan pizza
Prep
5 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
5 min
Cook
25 min
Serves
4
Skill
Pizza crust made with broccoli? You bet!
Ingredients
- 2 heads broccoli, roughly chopped (approx. 1 kg)
- 4 eggs
- 3/4 cups grated Parmesan (75g)
- salt & pepper
For the topping
- 3/4 cup tinned diced tomato, mashed with a fork
- 1/4 cup shaved Parmesan, or more to taste (25g)
Nutrition per serving
1104 kJ
energy kj
28 g
protein
6 g
saturated fat
9.9 g
dietary fibre
3 g
carbohydrate
500 mg
sodium
Method
- 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.
- 2 heads broccoli, roughly chopped (approx. 1 kg)
- 4 eggs
- 3/4 cups grated Parmesan (75g)
- salt & pepper
For the topping
- 3/4 cup tinned diced tomato, mashed with a fork
- 1/4 cup shaved Parmesan, or more to taste (25g)
Nutrition per serving
1104 kJ
energy kj
28 g
protein
6 g
saturated fat
9.9 g
dietary fibre
3 g
carbohydrate
500 mg
sodium
- 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.