Broccoli Pizza Crust Food

BROCCOLI PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat (do not skip lining it!).
• Rice the broccoli: Place half of the broccoli florets in a food processor fitted with a steel blade. Pulse in 5-second bursts until the broccoli is in fine crumbs. Transfer to a large, microwave-safe bowl. Repeat with the remaining broccoli. You should have about 2 1/2 to 3 cups broccoli rice total.
• Cover the broccoli and microwave on HIGH for 2 to 3 minutes, or until it is steamed. Let cool for 2 minutes, then transfer to a large, clean kitchen towel. Once cool enough to handle, wrap the towel around the broccoli and squeeze out as much liquid as you possibly can, adding a second towel if needed.
• Add the broccoli to a large mixing bowl (this can be the same bowl you used to microwave the broccoli; just rinse and wipe it dry first). Add the eggs, Parmesan, nutritional yeast, shredded mozzarella, Italian seasoning, and salt. Stir until well combined. Transfer the mixture to the center of the prepared baking sheet and shape into a 1/2-inch-thick pizza (it will be about 9 inches in diameter.) It will feel very wet and sticky. Bake for 15 to 20 minutes, or until crust is set on top and beginning to very lightly brown at the edges.
• Remove from the oven and add the toppings: pizza sauce, additional mozzarella, and any desired toppings. Return to the oven and bake for an additional 10 to 12 minutes, or until the cheese is hot and melted. Remove from the oven and let cool 5 minutes. Just before serving, sprinkle with fresh basil. Slice and enjoy!

BROCCOLI PIZZA CRUST

Steps:

• Preheat oven to 425°F. Line a round 14" pan with parchment paper; set aside.
• Place the broccoli florets in a bowl of a food processor. Pulse until the broccoli is grated and looks like rice or couscous, being careful not to over-pulse.
• Transfer to a microwave-safe bowl, and cook for 2 minutes, or until softened. Place the steamed broccoli on an open cheese cloth or dish towel and allow it to cool. When it's cool to the touch, wrap the broccoli in the towel and squeeze out all the excess water so it is as dry as possible.
• Transfer the broccoli to a large bowl, add the eggs, 1 cup mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper. Mix with a spoon or your hands until all the ingredients are well blended and a dough forms.
• Place the dough on the prepared baking sheet, and shape into a round pizza crust, about 1/2 inch thick.
• Bake the dough in the preheated oven for 10-12 minutes until golden. Remove from the oven and add the pizza sauce, remaining mozzarella cheese and any other toppings.
• Return to the oven and bake until the cheese is melted and the crust is crisp, about 10 more minutes.
• Cool for a few minutes before cutting and serving.

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.

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 PIZZA CRUST

Steps:

• Combine all and press evenly into well greased in to a pan or cookie sheet (this makes a LARGE 14 inch crust) sprinkle with freshly ground black pepper and basil (if desired).
• Bake at 450 degrees until browned and bubbly (15-20 minutes).
• Top like a pizza and rebake to cook toppings.

BROCCOLI TOT CHICKEN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment and brush with olive oil.
• In a medium bowl, add the broccoli tots and Parmesan. Break up the tots with your hands or a wooden spoon and mix until combined. Transfer the tot mixture to the prepared baking sheet and use your hands to form the mixture into a circle, making sure it isn't too thick. Bake the crust until golden brown, about 25 minutes. Let cool slightly.
• Spread the ricotta on the crust and top with the chicken and broccoli. Top with the mozzarella and return to oven until the cheese is completely melted, about 10 more minutes. Let cool for about 5 minutes before serving.

BROCCOLI AND CHEESE PIZZA

Steps:

• Place pizza stone or inverted baking sheet on rack in top third of oven.
• Heat oven to 450 degrees.
• Transfer stretched dough to parchment.
• Top dough with chopped garlic and cheese blend. Scatter 1/2 cup of red onion, olives, and broccoli florets. Season with salt andpepper; drizzle with olive oil.
• Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.

FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)

Steps:

• Preheat oven to 425 degrees.
• Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
• Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

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.

PIZZA DOUGH FOR BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

Steps:

• Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil. Process until a dough has formed.
• Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
• Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use.