Broccoli Pizzette
Broccoli Pizzette
Ingredients
For the Pizzette Crust
- 3 cups broccoli florets, raw
- 2 large eggs
- 3/4 cup Parmesan cheese, grated
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Toppings
- 1/2 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup black olives, sliced
- 1/4 teaspoon red pepper flakes, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
Bake the broccoli crusts in the preheated oven for 25 minutes, or until they are firm and lightly golden brown around the edges.
⏱️ 25 min•🌡️ 400
- 5
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.
⏱️ 3 min
- 6
Return the pizzettes to the oven and bake for another 7 to 10 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 400
- 7
Carefully remove the pizzettes from the oven. Garnish with red pepper flakes and fresh chopped parsley before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Pizzette
Ingredients
For the Pizzette Crust
- 3 cups broccoli florets, raw
- 2 large eggs
- 3/4 cup Parmesan cheese, grated
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Toppings
- 1/2 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup black olives, sliced
- 1/4 teaspoon red pepper flakes, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
Bake the broccoli crusts in the preheated oven for 25 minutes, or until they are firm and lightly golden brown around the edges.
⏱️ 25 min•🌡️ 400 - 5
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.
⏱️ 3 min - 6
Return the pizzettes to the oven and bake for another 7 to 10 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 400 - 7
Carefully remove the pizzettes from the oven. Garnish with red pepper flakes and fresh chopped parsley before serving warm.
⏱️ 2 min