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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


  • 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


  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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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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