Have you heard? Green is the new color in pizza these days! If you're already a fan of the better-known cauliflower crust, this cheesy broccoli version will be bringing some competition to the (kitchen) table. The method is similar, and this particular version is topped with all things green - asparagus, arugula, pesto, and scallions. Heaps of flavor, low carb, higher-satiety, and great for sharing, too!
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Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Break the broccoli into florets, peel and roughly chop the stalk. Place the broccoli in a food processor and pulse until riced.
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Place the riced broccoli in a large bowl. Add the eggs, shredded mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until well combined.
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Transfer the mixture to the prepared baking sheet and use a spatula to shape it into a 1/2-inch (approximately 1.25 cm) thick disc. Bake for 15-20 minutes until the crust is set and the edges start to brown.
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Remove the pizza from the oven. Spread the pesto over the base and top with asparagus and scallions. Halve the mini mozzarella balls and dot them over the pizza.
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Bake for another 10-12 minutes. Remove from the oven and let it cool for 5 minutes. Scatter the arugula over the pizza, sprinkle with flaky salt and chili flakes, if desired.
Broccoli pizza crust
Toppings
Special equipment
A food processor makes it much easier to rice the broccoli.
Tip
More green things to add to the pizza: bell peppers, spinach, thin zucchini slices, and if you like spice, try sliced jalapeño!
For an even more satiating meal, serve with a fried egg on top.
We prefer using mini mozzarella balls over tearing up a large one because the mini mozzarella balls release less moisture.
