Broccoli Crust Root Veggie Pizza

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You’ve all probably heard of cauliflower crust pizza!  If not, I’ve got a great recipe for it right here, or you can click on the following pin that I created when I posted my recipe for cauliflower crust pizza a while back!

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Okay, but today, cauliflower is not the star of the show.  You see, I was craving pizza, but I didn’t have any cauliflower on hand to make a crust, so I decided “why not give another vegetable a try”?  Enter broccoli.  I had a head of broccoli in the fridge.  I knew it wouldn’t be enough for a whole pizza, so I just made a mini one, but if you double the recipe, it will easily make a normal sized pizza.  I was pleasantly surprised with how well it turned out!

Of course, you can top it with whatever you want, but I decided that since broccoli is a yummy cruciferous veggie, why not top it with a bunch of root veggies to cover all my bases.  The result is a pizza that is DELICIOUS and SO SO SO SO SO SO (get the picture?) GOOD FOR YOU!!!! It’s basically a bunch of veggies with a little cheese mixed in, but has been magically transformed into pizza…um, can you say heaven on a plate?

Alright, let’s get to it!

BROCCOLI CRUST ROOT VEGGIE PIZZA

Ingredients:

For the crust: (This makes about a half-sized normal pizza, double the recipe for a full size pizza)

  • 1 small head broccoli (about 2 cups riced broccoli)
  • 1 egg
  • 1.5 ounces soft goat cheese (if you don’t like goat cheese, you can use parmesan instead)
  • 1/8 tsp. sea salt
  • 1/4 tsp. garlic granules
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/8 tsp. dried parsley

For the toppings:

  • 1/4 cup chopped red onion
  • 1/4 cup chopped scallions
  • 1 large clove garlic, minced
  • 1/2 cup chopped rutabaga
  • 1/2 cup chopped turnip
  • garlic granules, dried basil, dried oregano, dried parsley, sea salt
  • 1/3 cup shredded cheese (I used a goat’s milk mozzarella, but it’s up to you what kind you want to use)

Directions:

For the toppings

1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. Place the rutabaga and turnips on the baking sheet and drizzle with a bit of olive oil.  Sprinkle with garlic granules, dried basil, dried oregano, dried parsley, and sea salt.  Bake in the oven at 400 degrees for about 30 minutes.

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2.) Heat a small bit of olive oil (about 1/2 tsp.) in a small frying pan.  Add the onion, shallots, and garlic.  Cook for about 3-4 minutes.

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For the crust

1.) Line a baking sheet with parchment paper.  Cut the broccoli into florets and place in a food processor.  Process on high until the broccoli has a rice like consistency.  Place the broccoli rice in a sauce pan, add a small bit of water, cover, and cook over medium heat for 3-4 minutes.

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2.) Transfer the broccoli to a dishtowel.  Allow to cool for a bit, then when it is at a reasonable temperature, wrap the dishtowel around the broccoli rice and squeeze out as much liquid as possible.  Place the broccoli back in the sauce pan and add the other ‘crust’ ingredients to the pan.  Stir to combine.  Place the mixture on the prepared baking sheet and form into the shape you would like your pizza to be.  Place in the oven and bake at 400 degrees for 10-15 minutes until the top is lightly browned.

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Putting the pizza together

1.) Top the crust with the onion, shallot, and garlic mixture, followed by the rutabaga and turnips.  Top with the shredded cheese.  6

2.) Place the pizza back in the oven and bake at 400 degrees for 5-10 minutes until the cheese is melted and bubbly.

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3.) Transfer to a plate, cut into slices and serve!

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So yummy!  And yes, it handles just like a pizza with a regular crust!

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Enjoy! 🙂

 

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