Broccoli Crust Pizza
This green pizza has a broccoli and almond flour crust that's topped with fresh mozzarella, avocado, red onion, and arugula. Lemon juice keeps the flavors bright.
Ingredients
- 12 oz. (350 g) broccoli florets
- 2½ oz. (75 g) fresh Parmesan cheese (about 1¼ cups/300 mL grated)
- 3 oz. (90 g) oz. (90 g) mozzarella cheese (about ¾ cup/175 mL grated)
- 3 garlic cloves
- 1 egg
- ½ cup (125 mL) almond flour
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) black pepper
- 8 oz. (250 g) fresh mozzarella cheese
- 1 avocado, pitted
- ¼ medium red onion
- ¼ cup (50 mL) prepared pesto (see cook’s tip)
- 1 cup (250 mL) arugula
- ½ lemon
Directions
- Preheat the oven to 425°F (220°C). Place parchment paper onto the Rockcrok® Grill Stone or Large Round Stone.
- Place the broccoli florets into a food processorand process until very finely chopped.
- Add the broccoli to a medium mixing bowl and microwave, covered, on HIGH, for 2 minutes. Remove the bowl from the microwave.
- Coarsely grate the Parmesan and mozzarella. Add the cheeses and remaining crust ingredients to the bowl and stir until combined.
- Place the broccoli mixture onto the stone and spread it evenly, leaving a ½" (1.25-cm) border (see photo in cook's tip). Bake for 20–22 minutes, or until the crust is lightly browned.
- Slice the mozzarella and avocado into ¼" (6 mm) slices. Slice the onion into 1/16” (1-2 mm) slices. Top the broccoli crust with pesto, cheese, arugula, avocado, and onion. Juice the lemon over the pizza.