Broccoli Pizza Crust
Did you know that eating broccoli can make you feel less irritable…?
Pizza can be a girl’s best friend. Yes, I said it. And I meant it. And no, you won’t be the first non-believer. If I had a nickel for every person who thinks I can’t make my favorite comfort foods both delicious and healthy, I’d be rich. It’s true that I try not to eat grains, and I don’t eat cheese. But, it is also awesome-ly true that I make the best healthy pizza around. So, for all of my friends out there who are working with me to get your-over-40-amazing-selves energized and healthy… this broccoli pizza crust recipe is for you.
There’s nothing sexier than a woman eating pizza. Except maybe if she’s slurping up a big bowl of spaghetti…
I mean, who doesn’t love a woman who can eat?
Eating a salad just doesn’t have the same appeal. But eating pizza with your hands… that’s a beautiful sight!
At least, that’s what I’ve been told. Then again, I have to remain open to the possibility that I’ve been told that because in my younger days I was able to eat an entire full-size pizza all by myself. I could probably still do it now, but I’ve got more sense. Or more control. Or more… something.
Anyway, this broccoli pizza crust is awesome.
I’ve made my share of grain-free pizza crusts. This one is great. It gets crisp enough so that you can hold a slice in your hands without it drooping all over the place. And it has a nice cheesy taste, but there’s no cheese. And I even like the green color. And once you top it with your awesome toppings, it’s drool-worthy.
If you love broccoli, you should also try my Chopped Broccoli Salad recipe.
Here are some of the healing powers of this broccoli crust pizza topped with my toppings:
Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.
Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!
I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.
Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. Research also shows that garlic may be a great herb to ward off cancer, and also to lower cholesterol. I know several moms who put a few drops of garlic oil into their child’s ear to get rid of an ear infection — this is one multitasking herb!
- For crust:
- 20 oz fresh broccoli florets
- ½ cup nutritional yeast (I like this kind)
- 1 cup shredded vegan Parmesan cheese (or you can substitute regular Parmesan)
- 4 eggs
- Here's what I topped my crust with:
- Fresh Basil, sliced and whole leaves
- vegan mozzarella cheese, cubed
- pizza sauce (here's an organic one, but it's a bit pricey, so use whatever you like)
- fresh minced garlic
- grape tomatoes, halved
- Preheat your oven to 425°F.
- Spread the broccoli florets out onto a parchment-lined baking tray.
- Roast in the oven for 20-mins.
- Remove from the oven and let cool for a few minutes.
- Transfer the roasted broccoli to a food processor and pulse it 10 times or until the broccoli is finely minced.
- Transfer the minced broccoli to a large bowl and stir in the nutritional yeast, Parmesan, and eggs. Mush it up good with your hands so it's well-combined.
- Split this broccoli dough in half, and form each one into a ball.
- Place each ball onto a parchment-lined baking sheet and press into an 11-inch roundish circle, about ¼-inch thick.
- Bake 20 minutes.
- Remove from oven and, using the parchment paper as an aid, lift the crust on the paper and then carefully flip it onto another piece of parchment paper, put it back on the sheet, and then back into the oven for 15 minutes, or until the edges are starting to crisp up a bit.
- Remove from oven and top with a little pizza sauce (you will only want to use about ¼ cup), minced garlic, tomatoes, and vegan cheese.
- Bake an additional 15 minutes.
- Remove from the oven and top with fresh basil.
- Slice and serve.