THE DAIRY KITCHEN
Broccoli Pizza Bases with Field Mushrooms and Blue Cheese
By THE DAIRY KITCHEN
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.
Broccoli Pizza Base1 medium (240g) broccoli, roughly chopped including stalk
1/3 cup (40g) almond meal
¼ cup (40g) finely grated parmesan
Toppings1/3 cup (100g) tomato paste
½ cup (60g) mozzarella
4 field mushrooms
½ punnet cherry tomatoes
olive oil spray
30g rocket leaves
80g blue cheese
2 slices prosciutto
Top these versatile bases with a range of your favourite pizza toppings. Or use the ingredients to make mini pizzas if you prefer.
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.