BROCCOLI PIZZA CRUST
There is no need to cook the broccoli since it will cook in the oven. These pizza crusts can be eaten alone or with sauce and toppings.
Provided by Yoly
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 10.3 g, Cholesterol 60.1 mg, Fat 6.1 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 2.8 g, Sodium 792.7 mg, Sugar 1.7 g
BROCCOLI RICE PIZZA CRUST
A flavorful and nutritious alternative to typical pizza crust, with lots of classic Italian flavor. After the crust has baked, add your desired pizza toppings and continue baking for another 7 minutes to melt cheese and heat toppings. Serve immediately.
Provided by Julie Hubert
Categories Bread Pizza Dough and Crust Recipes
Time 1h3m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 9.4 g, Cholesterol 55.3 mg, Fat 6.5 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 743.3 mg, Sugar 1.9 g
BROCCOLI PIZZA CRUST
A delicious, low-carb recipe for Broccoli Pizza Crust. Add any of your favorite toppings! If you like cauliflower crust pizza, you'll love this version.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 (of 2), crust only, Calories 203 kcal, Carbohydrate 12 g, Protein 16 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 199 mg, Fiber 4 g, Sugar 9 g
BROCCOLI CRUST PEPPERONI PIZZA
This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
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
Make and share this Broccoli Pizza Crust recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173.7, Fat 12.3, SaturatedFat 7.1, Cholesterol 83.5, Sodium 297.2, Carbohydrate 4, Fiber 1.3, Sugar 1, Protein 12.3
VEGETARIAN - RICE CRUST PIZZA
The rice crust is gluten free and healthy. I found a recipe about 20 years ago similar to my recipe, however, I have modified it in order to have it workable and with a nice taste. If desired, you can change the filling to a good old fashioned Italian Style filling.
Provided by William Uncle Bill
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- RICE CRUST-----------------.
- Preheat oven to 400 F degrees.
- In a medium size saucepan, add rice and water or broth.
- Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed.
- Fluff rice with a fork and set aside to cool slightly.
- In a mixing bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well.
- Press mixture evenly into a lightly greased 12 inch pizza pan, covering bottom and sides.
- Bake in preheated 400 F oven for 4 minutes or until set.
- Remove from oven and let cool slightly before adding filling.
- VEGETARIAN FILLING------------.
- In a mixing bowl, stir together tomato sauce, garlic, 1/2 cup mozzarella cheese, oregano, basil, Italian herb seasoning and black pepper.
- Spread sauce mixture over the bottom of the rice crust.
- Sprinkle over with 1 cup grated mozzarella cheese.
- Arrange sliced mushrooms, green peppers, red peppers, sliced tomatoes, and sliced red onion in layers.
- Sprinkle remaining 1 cup of remaining mozzarella cheese over top.
- Drizzle with 2 tablespoons of olive oil.
- Bake in preheated 400 F oven for 15 minutes or until cheese bubbles.
- Remove from oven and let rest for 5 minutes before slicing.
- You can also use chopped fresh broccoli as another vegetable.
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