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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


  1. 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.

  2. 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.

  3. 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.

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