- Prep-time: / Ready In:
- Makes one 13×9-inch pizza
- Serving size: 1 of 8 Slices
- Print/save recipe
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.
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
- 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.
- 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.
- 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.
Nutritional Information:
Per serving (1 of 8 Slices): 164 calories, 22 g carbohydrates, 7.6 g protein, 6.4 g total fat, 0.8 g saturated fat, 0 g cholesterol, 154 mg sodium, 6.7 g fiber, 4.9 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (12)
(4 from 5 votes)Wish the questions asked had a reply. I have some of the same questions. This was 3 years ago so time is not the problem.
This is an abomination
Alas, this just didn't work for me. Veggies not cooked enough, crust not crispy. Some nice flavors, though. Going to try to make socca with the leftover chickpea flour.
Is the broccoli supposed to be cooked before adding to the food processor??
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.
Can you substitute frozen broccoli for fresh broccoli in this recipe
What can you replace almond flour with for nut allergies
? CAN I SUB OTHER KINDS OF FLOUR FOR THE CHICKPEA FLOUR?
Can I use spelt flour instead of chickpea and almond flour?
It tastes like heaven on a plate! I topped the broccoli crust with asparagus, artichoke and olive slices. thanks for the inspiration
trying this week -- will let you know how it goes! :-)
A new family favorite!