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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
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.
Reprinted from Week Light: Super-Fast Meals to Make You Feel Good. Copyright © 2019 by Donna Hay. Photographs © 2019 by Con Poulos. Published by Fourth Estate, an imprint of HarperCollinsPublishers. —Food52
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Ingredients
- Broccoli dough
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600 grams
(1 lb 5 oz) broccoli florets (about 2 heads), roughly chopped (see headnote)
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3/4 cup
(90g/3 oz) almond meal (ground almonds)
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1/2 cup
(25g/3⁄4 oz) finely grated Parmesan
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3
eggs
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Sea salt and cracked black pepper
- Broccoli margherita pizzas
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1
quantity broccoli dough
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2/3 cup
(50g/1 3⁄4 oz) finely grated Parmesan
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300 grams
(101⁄2 oz) cherry tomatoes, torn in half and squeezed to remove the seeds
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1/4 cup
4g/1⁄4 oz) oregano leaves
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Extra-virgin olive oil, for drizzling
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2
x 125g (41⁄2 oz) fresh mozzarella balls, torn
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Basil leaves, to serve
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Finely grated Parmesan, extra, to serve (optional)
Directions
- Broccoli dough
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In small batches, place the broccoli in a food processor and process until finely chopped. Transfer to a large bowl.
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Add the almond meal, Parmesan, eggs, salt and pepper to the broccoli and mix well to combine.
- Broccoli margherita pizzas
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Preheat oven to 200°C (400°F). Line 2 x 30cm (12 in) round oven trays with non-stick baking paper.
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Divide the dough in half and press onto each tray to make 2 x 28cm (11 in) round pizza bases. Bake for 20 minutes or until firm and slightly golden.
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Sprinkle the bases with Parmesan and top with the tomatoes and oregano. Drizzle with a little oil. Return the pizzas to the oven and bake for a further 20 minutes or until golden.
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Top warm pizzas with the mozzarella and sprinkle with basil and extra Parmesan to serve.
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