Broccoli-Crust Veggie Pizza
Makes one 13x9 inch pizza, 6 servings
Macros : 211 cal, fat 8g, carbs 25g, protein 11g, fibre 7g
4 cups broccoli florets
1½ cups chickpea flour
2 tablespoons almond flour
4 teaspoons Italian seasoning
2 teaspoons regular or sodium-free baking powder
4 cloves garlic, minced
½ teaspoon ground turmeric
1 teaspoon sea salt (optional)
¼ teaspoon crushed red pepper (optional)
1 cup unsweetened, unflavoured plant milk, such as almond, soy, cashew, or rice
2 tablespoons lemon juice
2 cups 1-inch asparagus pieces
1 cup chopped red onion
1 cup chopped orange bell pepper
1 cup chopped tomato
1 medium avocado, halved, seeded, peeled, and chopped (optional)
10 to 12 fresh basil leaves, chopped
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place broccoli in a food processor; pulse to a rice like texture.
In a large bowl combine the next eight ingredients (through crushed red pepper); mix well. Add broccoli, milk, and lemon juice; mix well. Pour on the prepared baking sheet and spread into a rectangle about ¼ inch thick. (This should be slightly larger than 13×9 inches. It will shrink as it bakes.) Top with asparagus, onion, bell pepper, and tomato.
Bake about 40 minutes or until there is browning on top and edges. Let cool completely. Using a thin spatula, separate pizza from parchment. Slice pizza. Top with avocado and garnish with basil. Serve at room temperature or reheat.