Broccolipizzacrust Recipes

BROCCOLI RICE PIZZA CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place 1/2 of the broccoli in a food processor and pulse until texture resembles rice, about 20 times. Repeat with the remaining 1/2 of the broccoli.
• Fill a large shallow saucepan with salt and 1/2 inch water over high heat. Bring to a boil. Reduce heat to low and add the broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and cool for 10 minutes. Transfer broccoli rice to the center of a dish towel. Wrap up the towel and squeeze out as much moisture as possible.
• Place Parmesan cheese, egg, bread crumbs, garlic, oregano, and red pepper flakes in a large bowl. Whisk to combine. Add the broccoli rice and mix until dough is well incorporated and sticks together when rolled into a ball.
• Place dough in the center of the prepared baking sheet; press into a 12-inch circle about 1/3-inch thick. Drizzle crust with olive oil and season with sea salt.
• Bake on the top rack of the preheated oven until edges are crisp and lightly browned, 18 to 20 minutes.

BROCCOLI PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Place broccoli florets into a food processor and pulse until broccoli is riced. Transfer to a clean paper towel and squeeze out as much water as possible.
• Place broccoli "rice", mozzarella cheese, Parmesan cheese, egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts. Place on the prepared baking sheet.
• Bake in the preheated oven until the bottom is lightly browned, about 30 minutes. Flip crusts and continue to bake until other side is golden brown, 10 to 12 minutes more.

BROCCOLI CRUST PEPPERONI PIZZA

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
• Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
• Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.