THE DAIRY KITCHEN
Broccoli Pizza Bases with Field Mushrooms and Blue Cheese
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
30 MINS
Cooking
20 MINS
Sneak more veggies into dinner with these healthy broccoli pizza bases! Flavoursome, low carb and gluten free they make a great, alternative to regular pizza bases.
Ingredients
Broccoli Pizza Base
1 medium (240g) broccoli, roughly chopped including stalk1/3 cup (40g) almond meal
¼ cup (40g) finely grated parmesan
2 eggs
Toppings
1/3 cup (100g) tomato paste½ cup (60g) mozzarella
4 field mushrooms
½ punnet cherry tomatoes
olive oil spray
30g rocket leaves
80g blue cheese
2 slices prosciutto
Handy Tips
Top these versatile bases with a range of your favourite pizza toppings. Or use the ingredients to make mini pizzas if you prefer.
Method
Broccoli PIzza Base
- Preheat the oven to 200°C (180C fan-forced) and line a baking tray with baking paper.
- To make the base, place the broccoli in a food processor and pulse until you have a fine rice like texture. You will need 2 cups of broccoli rice. Place broccoli, almond meal and eggs in a bowl and season to taste, mix until well combined. Place mixture onto baking paper and form an oval base by flattening the mixture with your hands until 5mm thick.
- On a separate tray, place on the mushrooms and tomatoes and spray with oil. Cook both trays for 10-12 minutes or until base is slightly golden and firm and mushrooms are tender. Set aside for 5 minutes, then turn the base upside down onto a tray and peel off the baking paper.
- Spread base with tomato paste and top with roasted mushrooms, tomatoes, sprinkle with mozzarella and bake for a further 8-10 minutes or until cheese has melted. Top with rocket, blue cheese and prosciutto. Before cutting into wedges and serving warm.
