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Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Add the raw broccoli florets, large eggs, grated Parmesan cheese, all-purpose flour, kosher salt, black pepper, and olive oil to a food processor. Pulse until the mixture is finely chopped and uniform, resembling a thick, green batter.

Using an ice cream scoop or a spoon, scoop portions of the broccoli mixture onto the prepared baking sheet. Flatten each scoop by hand into small, round pizza crust shapes, about 1/4 to 1/2 inch thick.

Bake the broccoli crusts in the preheated oven for 25 minutes, or until they are firm and lightly golden brown around the edges.

Remove the baking sheet from the oven. Spread about 1 tablespoon of marinara sauce over each broccoli crust. Top with shredded mozzarella cheese and sliced black olives.

Return the pizzettes to the oven and bake for another 7 to 10 minutes, or until the cheese is melted and bubbly.

Carefully remove the pizzettes from the oven. Garnish with red pepper flakes and fresh chopped parsley before serving warm.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Add the raw broccoli florets, large eggs, grated Parmesan cheese, all-purpose flour, kosher salt, black pepper, and olive oil to a food processor. Pulse until the mixture is finely chopped and uniform, resembling a thick, green batter.

Using an ice cream scoop or a spoon, scoop portions of the broccoli mixture onto the prepared baking sheet. Flatten each scoop by hand into small, round pizza crust shapes, about 1/4 to 1/2 inch thick.

Bake the broccoli crusts in the preheated oven for 25 minutes, or until they are firm and lightly golden brown around the edges.

Remove the baking sheet from the oven. Spread about 1 tablespoon of marinara sauce over each broccoli crust. Top with shredded mozzarella cheese and sliced black olives.

Return the pizzettes to the oven and bake for another 7 to 10 minutes, or until the cheese is melted and bubbly.

Carefully remove the pizzettes from the oven. Garnish with red pepper flakes and fresh chopped parsley before serving warm.
