Broccoli Crust Pizza is a new favorite veggie-heavy meal in our house! The crust is seasoned with tons of dried herbs for a yummy pizza flavor and this broccoli crust is naturally gluten free, dairy free and low FODMAP.
It’s the new year and I have been really thinking about what I can ADD to my life.
-What should I add to my daily routine to enhance my day?
-What should I add to my plate to boost my intake of produce?
-What can I add to my week to help me showcase a little more gratitude for the small and big things?
One thing I’m adding more of this month? BROCCOLI!
Broccoli is in season during the winter months and it is chock-full of nutrients. I’ve seen (and I’m sure you have too) cauliflower everything…chicken tenders, pizza crust, flour, in smoothies, and the list goes on. While cauliflower is a very nutritious vegetable, I thought I would shake things up a bit by putting the focus on cauliflower’s cousin broccoli in this Broccoli Crust Pizza.
Broccoli Nutrition
Broccoli is filled with fiber as well as vitamins and minerals such as vitamin C, vitamin K, iron and potassium. One of the biggest reasons I love broccoli is for the natural plant compounds found in this cruciferous vegetable. It is a great source of antioxidants and other plant compounds such as sulforphane (which may protect against various forms of cancer), indole-3-carbinol (may also protect against cancer), carotenoids (great for our eye health), kaempferol(may protect against inflammation and many chronic diseases), quercetin (an antioxidant that my decrease blood pressure in individuals with hypertension).
Broccoli Crust Pizza Tips
When time is short, I like to use pre-cut broccoli florets. You can find these in most produce sections.
To keep this recipe low FODMAP, make sure to only use the broccoli tops and to limit your portion to ⅛ of the entire recipe of ¼ of the 2 pizzas this recipe makes.
If you are not a FODMAPer, then you can include the broccoli stems in your crust as well to help reduce food waste!
To prevent the crust from sticking to the pan and to allow the crust to be removed from the pan without breaking, allow the crust to cool on the pan prior to adding toppings and baking again. 10 minutes should do the trick!
For the best presentation, try not to load too many toppings on the pizza. This will prevent it from being soggy or heavy (causing it to break).
Broccoli Pizza Crust is a fun way to add nutritious broccoli to your diet! Some of my other favorite broccoli recipes are:
Broccoli Crust Pizza is a new favorite veggie-heavy meal in our house! The crust is seasoned with tons of dried herbs for a yummy pizza flavor and this broccoli crust is naturally gluten free, dairy free and low FODMAP.
Ingredients
Scale
1 lb broccoli florets using the heads only for low FODMAP* or a 1 lb head of broccoli, which is about 7 ½ – 8 cups broccoli florets
2 eggs
1 tablespoon garlic infused olive oil, I like FODY Foods brand
1 tablespoon ground oats
1 tablespoon oregano
¼ teaspoon sea salt
⅛ teaspoon black pepper
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Chop the broccoli into florets and place in a food processor until the texture is similar to rice. You will want to have about 2 ½ – 3 cups of this grated broccoli.
To steam the broccoli – place about ⅓ cup of water in a sauce pan and heat it until it steams. Add the broccoli, cover and turn off the heat. Allow to steam for about 5 minutes. Strain the broccoli from the water and squeeze it in a clean towel, paper towel, or nut milk bag to remove any excess water. This step is really important!
In a large bowl, combine the eggs, oil, oat flour, oregano, salt and pepper. Mix in the broccoli until well combined.
Spread the mixture into two crusts (I like to make them round) that are about ¼ to ⅓ inch thick. Bake for 15-20 minutes or until the edges are slightly brown and dry.
Remove the pan with the crusts from the oven and allow the crusts to cool for about 10 minutes. Then, top with desired toppings (anything goes here!). Bake for about 8 minutes or until your toppings are just the way you like them.
Notes
¾ cup or 75g of broccoli heads is low FODMAP, to keep this recipe low FODMAP, use a low FODMAP tomato sauce (or make your own!) and limit your portion to 1/8 of this entire recipe.
I love serving this recipe with a large side salad to complete the meal.
This recipe has not been tested for FODMAP contents. Please refer to the Monash University app for the most up to date research.
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