Since it seems like there is cauliflower everything — chicken tenders, pizza crust, flour, smoothies and more — let’s shake things up a bit by putting the focus on cauliflower’s cousin, broccoli.
- 1 lb head of broccoli, about 7 ½ to 8 cups broccoli florets
- 2 eggs
- 1 tablespoon garlic infused olive oil
- 1 tablespoon ground oats
- 1 tablespoon oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Preheat the oven to 425°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 like rice. You will want to have about 2 ½ to 3 cups after processing.
To steam the broccoli, place about ⅓ cup of water in a saucepan 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 very 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 round crusts that are about ¼-to ⅓-inch thick. Bake for 15 to 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. Bake for about 8 minutes or until your toppings are just the way you like them.
Broccoli Crust Pizza Tips
- When time is short, use pre-cut broccoli florets.
- Oat flour is simple to make, just grind oats in a food processor. You can also purchase oats already ground into flour as oat flour.
- 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, which will cause it to break.