Broccoli Crust Pizza

I'm sure you've heard all about cauliflower pizza crusts recently. It seems to be increasingly popular as people are reducing their carb intake in favour of this more nutritious option. Admittedly, a vegetable pizza base is never going to be better than a traditional dough base but if you're looking to incorporate a few more veggies into your diet, it is so worth giving this a try. Having made a few cauliflower pizzas in the past, I thought I might try something different and use broccoli instead. It worked. This is a wonderfully nutritious meal packed with flavour and texture - talk about getting your five a day...

 

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Ingredients

 

For the Crust:

2 Medium Heads Broccoli

50g Grated Parmesan Cheese

2 Large Eggs

1tsp Chili Flakes

1 1/2tsp Garlic Salt

Black Pepper (To Season)

Toppings:

1/2 Japanese Pumpkin

100g Baby Asparagus

50g Cooked Beetroot

50g Frozen Peas

100g Greek Yoghurt

Bunch Basil

1 Garlic Clove

1/2 Juice Lemon

30g Feta Cheese

Large Handful of Rocket

 

Method

 

  1. Cut the heads of broccoli into florets and place into a food processor. Blitz until you achieve a ‘rice’ like consistency and then place into a large mixing bowl. 
  2. Beat the eggs and add to the broccoli along with the parmesan cheese, chili flakes, garlic salt and a good twist of black pepper. Mix to combine. Line a baking sheet with baking paper and tip the broccoli mix onto it. With the back of a spoon, spread the mix out into a flat round like pizza crust shape ( leaving a slight ridge around the outside to create a more stable crust). 
  3. Place the broccoli crust into a preheated oven at 200 degrees and bake for 15-20 minutes until golden and crisp. 
  4. Slice the pumpkin into wedges, leaving the skin on, and place on a lined baking sheet. Drizzle with a little olive oil and season with salt and pepper - place into the oven with the crust and bake for 20-30 minutes until soft and golden.
  5. Toss the asparagus in a splash of olive oil, season with salt and pepper and roast for 10 minutes until charred. Blanche the peas in boiling water for 3-4 minutes and drain. Slice the beetroot into small wedges.
  6. Place the garlic, basil and lemon juice into a food processor and blitz to break down. Add in a pinch of salt and pepper and the yoghurt and blitz again to get a green yoghurt mix.
  7. Once the broccoli crust has baked, top with a few tablespoons of the pesto yoghurt mix and spread to cover the base.  Top with a little rocket. Next add the pumpkin wedges and scatter over the asparagus, peas and beetroot. Finish off with some crumbled feta, the remaining rocket leaves and a final drizzle of the pesto yoghurt.