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...
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)
1/2 Japanese Pumpkin
100g Baby Asparagus
50g Cooked Beetroot
50g Frozen Peas
100g Greek Yoghurt
1 Garlic Clove
1/2 Juice Lemon
30g Feta Cheese
Large Handful of Rocket
- 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.
- 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).
- Place the broccoli crust into a preheated oven at 200 degrees and bake for 15-20 minutes until golden and crisp.
- 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.
- 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.
- 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.
- 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.