This beautiful zucchini and cheese pizza from The Australian Women’s Weekly‘s The Sustainable Cookbook uses broccoli as a low-carb base. This veggie-loaded pizza crust is a cheaper and healthier alternative to traditional pizza dough, and it tastes delicious, too. To make our Broccoli Pizza with Zucchini Salad, follow the recipe below.
- 1 head broccoli, trimmed, cut into florets
- 1/4 cup coarsely grated cheddar
- 1 egg, beaten lightly
- 3/4 cup coarsely grated Parmesan
- 1/2 cup passata (tomato cooking sauce)
- 2 small zucchini, sliced thinly into ribbons
- 1 cup fresh basil leaves
- 1 fresh small red (serrano) chili, sliced thinly
- 3.5 oz. buffalo mozzarella, torn roughly
- 1 Tbsp. olive oil
- 1 Tbsp. finely grated lemon rind
- 1 Tbsp. lemon juice
- Preheat oven to 400 degrees Fahrenheit. Line two oven trays with baking paper and draw a circle eight inches in diameter on each sheet of paper. Turn the paper over.
- Process broccoli until finely chopped. Transfer to a microwave-safe bowl and cover, then microwave on high for 12 minutes, or until tender (you can steam the broccoli instead, but do not boil it as this will make the crust too soggy).
- Drain the broccoli. When cool enough to handle, place broccoli in the center of a clean tea towel. Gather the ends together, then squeeze out as much excess moisture as possible.
- Place broccoli in a large bowl with cheddar, egg, and 1/4 cup of the Parmesan cheese. Stir to combine and season. Divide broccoli mixture between trays, then spread mixture inside the drawn circles and smooth the surface.
- Bake bases for 25 minutes, or until golden.
- Spread bases with passata, top with half the zucchini and half the basil, the chili, the mozzarella, and the remaining parmesan. Bake for another 20 minutes, or until golden and crisp.
- Meanwhile, combine oil, rind, juice, remaining zucchini, and remaining basil in a medium bowl and season.
- Serve pizzas topped with zucchini salad.
- Broccoli stems can also be used here, if desired.
- When broccoli is cheap, make double the “pizza” bases up to the end of step 3 and freeze them. You can layer them between sheets of baking paper in an airtight container, and freeze for up to three months. Then, just defrost in the fridge, and continue from step 4.
This recipe originally appeared on our sister site, Food to Love.
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