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Adjust Servings:
Broccoli – 9 oz (255 g)
Eggs – 2
Mozzarella – 4 ¼ oz (120 g)
Parmesan – ⅔ oz (20 g)
Garlic Powder – ½ tsp
Herbes De Provence – ½ tsp
Salt – ¼ tsp
Ground Black Pepper – ¼ tsp
Tomato Sauce – ½ cup
Cherry Tomatoes – 6
Mushrooms – 5
Basil – to taste

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Broccoli Pizza Crust

Broccoli Pizza Crust

  • 30 min
  • Serves 6
  • Medium




Sometimes it is not an easy feat to get your child to eat vegetables. The sight of broccoli alone might become the cause of a tantrum. Pizza, however, is an entirely different matter. Kids adore it and are ready to eat it every day. We propose resorting to a little trick and make broccoli pizza crust.

The crispy vegetable base tastes fabulous with any topping. Boiled chicken and ham or vegetables and mushrooms — you can use anything you like. Most importantly, don’t forget to sprinkle your pizza with cheese. No child will notice the substitution.



Steam broccoli and then blend it in a food processor. Squeeze it through a cheesecloth to remove excess liquid and make sure it is dry.


Transfer the broccoli into a large bowl, add eggs, half the grated mozzarella, grated Parmesan, herbes de Provence, garlic powder, salt, and pepper.


Mix with a spoon or hands and make the dough. Place the dough on a baking sheet lined with parchment and form a half-inch thick round pizza crust.


Preheat the oven to 430 °F. Bake the dough for 10 minutes. Remove from the oven and grease with tomato sauce, add the remaining half of grated mozzarella, cherry tomatoes cut in half, and thinly chopped mushrooms.


Pop back in the oven and bake until the cheese has melted and the crust has become crispy (approximately 10 minutes). Garnish with basil.

Let broccoli pizza chill for a few minutes before slicing it, and enjoy the marvelous taste of the original dish. How do you like this idea?


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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