close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Woman prepping vegetables for Cooking Course
Become a Plant-Based Home Chef With Forks Cooking Classes Self-directed classes for all schedules and budgets SEE THE CLASSES
  • Prep-time: / Ready In:
  • Makes one 13Ă—9-inch pizza
  • 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.

By Darshana Thacker Wendel,

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)
  • ÂĽ 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 ÂĽ inch thick. (This should be slightly larger than 13Ă—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.
tags:
(4)
10 Comments

Comments (10)

(4 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Allison Dodge4 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Sharalyn Ezzo8 months ago
Reply
Do you want to report this comment as inappropriate?

Is the broccoli supposed to be cooked before adding to the food processor??

Rebekah Welch10 months ago
Reply
Do you want to report this comment as inappropriate?

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 Noveroske11 months ago
Reply
Do you want to report this comment as inappropriate?

Can you substitute frozen broccoli for fresh broccoli in this recipe

Gail12 months ago
Reply
Do you want to report this comment as inappropriate?

What can you replace almond flour with for nut allergies

R C12 months ago
Reply
Do you want to report this comment as inappropriate?

? CAN I SUB OTHER KINDS OF FLOUR FOR THE CHICKPEA FLOUR?

Stacey1 year ago
Reply
Do you want to report this comment as inappropriate?

Can I use spelt flour instead of chickpea and almond flour?

Roos1 year ago
Reply
Do you want to report this comment as inappropriate?

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
Reply
Do you want to report this comment as inappropriate?

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

CJ1 year ago
Do you want to report this comment as inappropriate?

A new family favorite!

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.