Description
These Mini Veggie Pizzas feature a unique broccoli-based crust, making them a delicious and nutritious twist on traditional pizza. With a crisp and golden crust topped with marinara sauce, mozzarella cheese, and fresh veggie toppings, they are perfect for a healthy snack or light meal. The recipe is quick and easy, taking just 35 minutes to prepare and bake, yielding 6 tasty servings.
Ingredients
Scale
Broccoli Crust
- 2 cups broccoli florets
- 2 large eggs
- 1/2 cup grated mozzarella cheese (or dairy-free alternative)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Toppings
- 1/2 cup marinara or pizza sauce
- 1/2 cup shredded mozzarella cheese
- Toppings such as olives, chopped bell peppers, or tomatoes (amount as desired)
Instructions
- Prepare the Broccoli Crust: Start by preheating your oven to 400°F (200°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Steam the Broccoli: Place the broccoli florets in a pot with 1 cup of water. Cover and simmer for about 5 minutes until the broccoli is fork-tender but not mushy. Drain the broccoli well and transfer it onto a clean kitchen towel to cool.
- Dry the Broccoli: Use the kitchen towel to pat the broccoli dry, removing as much moisture as possible. This step is crucial to achieve a crust that holds together and crisps up nicely.
- Process the Mixture: Transfer the dried broccoli to a food processor. Add the eggs, 1/2 cup mozzarella cheese, garlic powder, and salt. Pulse the mixture until it becomes smooth and fully combined, scraping down the sides of the bowl as needed for an even consistency.
- Form the Crusts: Using a tablespoon measure, scoop portions of the broccoli mixture onto the prepared baking sheets. Flatten each scoop into a round disk shape roughly 2-3 inches across. For uniform circles, you can use a cookie cutter as a mold.
- Bake the Crusts: Place the baking sheets in the preheated oven and bake the crusts for 15-20 minutes, or until they are golden brown and slightly firm to the touch.
- Top with Sauce and Cheese: Remove the crusts from the oven. Spread a thin layer of marinara sauce on top of each, sprinkle with shredded mozzarella, and add your choice of vegetable toppings such as olives, bell peppers, or tomatoes.
- Final Bake: Return the topped mini pizzas to the oven and bake for an additional 3-5 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and let the mini pizzas cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- Ensure the broccoli is well dried to avoid soggy crusts.
- Feel free to customize the toppings to your preference or dietary needs.
- You can substitute mozzarella with a dairy-free cheese alternative if you prefer.
- Use parchment paper to prevent sticking and for easy cleanup.
- These mini pizzas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
