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  • Prep-time: / Ready In:
  • Makes one 13×9-inch pizza

Like its cruciferous cousin cauliflower, broccoli can make a great pizza crust. To cut down on day-of cooking time, you can make and bake this pizza ahead and freeze it in an airtight container for up to a month. Simply bake directly from frozen in a 350°F oven for 20 to 30 minutes, then garnish with avocado and basil.

square-cut pizza loaded with veggies including asparagus, tomato, and avocado, with a mildly green crust made of broccoli

Ingredients

  • 4 cups broccoli florets
  • 1½ cups chickpea flour
  • 2 tablespoons almond flour
  • 4 teaspoons Italian seasoning
  • 2 teaspoons regular or sodium-free baking powder
  • 4 cloves garlic, minced
  • ½ teaspoon ground turmeric
  • 1 teaspoon sea salt (optional)
  • ¼ teaspoon crushed red pepper (optional)
  • 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons lemon juice
  • 2 cups 1-inch asparagus pieces
  • 1 cup chopped red onion
  • 1 cup chopped orange bell pepper
  • 1 cup chopped tomato
  • 1 medium avocado, halved, seeded, peeled, and chopped (optional)
  • 10 to 12 fresh basil leaves, chopped

Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place broccoli in a food processor; pulse to a ricelike texture.
  2. In a large bowl combine the next eight ingredients (through crushed red pepper); mix well. Add broccoli, milk, and lemon juice; mix well. Pour on the prepared baking sheet and spread into a rectangle about ¼ inch thick. (This should be slightly larger than 13×9 inches. It will shrink as it bakes.) Top with asparagus, onion, bell pepper, and tomato.
  3. Bake about 40 minutes or until there is browning on top and edges. Let cool completely. Using a thin spatula, separate pizza from parchment. Slice pizza. Top with avocado and garnish with basil. Serve at room temperature or reheat.
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Comments (9)

(5 from 3 votes)
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Sharalyn Ezzo3 months ago
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Is the broccoli supposed to be cooked before adding to the food processor??

Rebekah Welch5 months ago
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This is delicious! Very easy recipe to make. I cooked it for an hour. I added the avocado at the end but not the basil. I will definitely make this again and again.

Joyce Noveroske6 months ago
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Can you substitute frozen broccoli for fresh broccoli in this recipe

Gail7 months ago
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What can you replace almond flour with for nut allergies

R C7 months ago
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? CAN I SUB OTHER KINDS OF FLOUR FOR THE CHICKPEA FLOUR?

Stacey12 months ago
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Can I use spelt flour instead of chickpea and almond flour?

Roos12 months ago
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It tastes like heaven on a plate!

I topped the broccoli crust with asparagus, artichoke and olive slices.

thanks for the inspiration

CJ1 year ago
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trying this week — will let you know how it goes! 🙂

CJ8 months ago
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A new family favorite!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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