Broccoli Crust Pizza

Ingredients

• 4 cups Broccoli Florets (fresh, steamed, chopped very fine, excess water squeezed out)
• 2 Large Eggs (beaten)
• 2 cups Mozzarella Cheese (shredded, low‑moisture)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning
• 1 tablespoon Olive Oil (for brushing crust)
• 1/2 cup Pizza Sauce (store‑bought or homemade)
• 1 cup Additional Mozzarella Cheese (shredded, for topping)
• 20 Pepperoni Slices (regular size)
• 1 pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Steam the Broccoli

   Place the broccoli florets in a steamer basket over boiling water, cover, and steam until tender, about 8‑10 minutes.

   Time: PT10M

2. Cool, Chop, and Remove Moisture

   Transfer the steamed broccoli to a large bowl, let it cool for a minute, then finely chop. Place the chopped broccoli in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much water as possible.

   Time: PT5M

3. Mix the Crust Ingredients

   In a large mixing bowl combine the dried broccoli, beaten eggs, 2 cups shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Mix until a sticky, cohesive dough forms.

   Time: PT5M

4. Preheat the Oven

   Preheat the oven to 425°F (220°C) while you shape the crust.

   Time: PT10M

   Temperature: 425°F

5. Form the Broccoli Crust

   Line a baking sheet or pizza stone with parchment paper. Transfer the broccoli mixture onto the sheet and, using your hands or a spatula, press it into a 12‑inch circle about ¼‑inch thick. Brush the top lightly with olive oil.

   Time: PT5M

6. Bake the Crust

   Place the crust in the preheated oven and bake for 25 minutes, or until the edges are golden brown and the crust feels firm to the touch.

   Time: PT25M

   Temperature: 425°F

7. Add Toppings and Finish Baking

   Remove the crust, spread pizza sauce evenly, sprinkle the additional 1 cup mozzarella, and arrange pepperoni slices on top. Return to the oven and bake another 5‑7 minutes, until the cheese is melted and bubbly.

   Time: PT7M

   Temperature: 425°F

8. Slice and Serve

   Allow the pizza to rest for 2 minutes, then slice into 8 wedges with a pizza cutter or sharp knife. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

25g

Fat

18g

Fiber

4g