This zucchini and cheese pizza uses broccoli to replace the usual dough base for a healthy meal. This broccoli pizza makes a cheaper and healthier alternative to traditional pizza dough.
- 1 kg broccoli, trimmed, cut into florets
- 1/4 cup (30 g) coarsely grated cheddar
- 1 egg, beaten lightly
- 3/4 cup (60 g) coarsely grated parmesan
- 1/2 cup (130 g) passata (tomato cooking sauce)
- 2 small zucchini (180 g), sliced thinly into ribbons
- 1 cup fresh basil leaves
- 1 fresh small red (serrano) chilli, sliced thinly
- 100 g buffalo mozzarella, torn roughly
- 1 tbsp olive oil
- 1 tbsp finely grated lemon rind
- 1 tbsp lemon juice
Preheat oven to 200 C. Line two oven trays with baking paper; mark a 22cm round on each sheet of paper, turn paper over.
Process broccoli until finely chopped. Transfer to a microwave-safe bowl, cover; microwave on HIGH (100%) for 12 minutes or until tender (you can steam the broccoli instead, but do not boil it as this will make the crust too soggy).
Drain broccoli. When cool enough to handle, place broccoli in the centre of a clean tea towel; gather the ends together, then squeeze out as much excess moisture as possible.
Place broccoli in a large bowl with cheddar, egg and 1/4 cup of the parmesan; stir to combine. Season. Divide broccoli mixture between trays; spread mixture inside the marked rounds, smooth the surface.
Spread bases with passata, top with half the zucchini and half the basil, the chilli, mozzarella and remaining parmesan. Bake for a further 20 mins or until golden and crisp.
Meanwhile, combine oil, rind, juice, remaining zucchini and remaining basil in a medium bowl; season.
Serve pizzas topped with zucchini salad.
Broccoli stems can also be used here, if desired. When broccoli is cheap make double the ‘pizza’ bases up to the end of step 3 and freeze them. Layer between sheets of baking paper, in an airtight container and freeze up to 3 months. Then, defrost in the fridge and continue from step 4.