It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6–8cm (3 in) of stem is great. Adding extra can make the dough watery. You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem.
You can add your favourite toppings to this pizza, just avoid anything that might make the broccoli base turn soft (like tomato puree) – it’s best to stick to fresh tomatoes with the seeds and some of the juice squeezed out. Try sprinkling over pre-roasted pumpkin, eggplant (aubergine) or zucchini (courgette).
To have these pizza bases on standby for busy days, bake them for the first 20 minutes, then cool, wrap and freeze for later use.