I don’t believe there are many better ways of ending the week than with pizza. It’s a quick and easy dinner to whip up at home, perfect for those Friday nights after a long working week when you don’t want to slave away in the kitchen for hours. Plus, pizza is so versatile! Pick your own toppings, suitable for all tastes. Works for me!
The tricky part is finding a gluten free, low FODMAP pizza base that doesn’t have the consistency and taste of cardboard or rubber or some disgusting combination of the two.
Enter, the broccoli pizza base.
Before you leave, let’s debunk some myths here. I can assure you it doesn’t taste “green”. No, it doesn’t take lots of ingredients or more than 30 minutes to make. And most importantly, it doesn’t fall apart and go mushy in the oven (thankfully I’ve been through all that heartache for you).
This pizza base is crispy on the edges and light in the middle, as any good base needs to be. It keep its shape so you can cut it into slices and devour it with your hands, or with a knife and fork (you do you, boo). It is flavourful and delicious.
Need I say more?
One thing that will save you a tonne of time is if you can pick up some riced broccoli at your local supermarket. For those living in Australia, I have been able to find it at both Coles and Woolies. If you can’t get your hands on some, you can rice the broccoli in a blender yourself but make sure you get as much water out of it as you can, or your pizza will fall apart. The pre-packaged stuff will be dry enough as is.
It is important to cook the pizza base before you add your toppings as well, or it will not cook evenly. Flipping it halfway through the cooking process helps the base achieve ultimate levels of crispy-ness.
Let me know if you try this recipe out! I would absolutely love to hear what you think.
Broccoli Pizza Base
- 2 cups riced broccoli
- 3/4 cup spelt flour
- 1 whisked egg
- tuscan seasoning
Preheat the oven to 200 degrees Celsius fan forced.
Combine all ingredients in a large mixing bowl until a slightly sticky dough forms. If too sticky, add more spelt flour. If too dry, add more egg gradually until desired consistency is reached.
Line a baking tray with grease proof paper and spray with oil.
Press the mixture onto the paper and mould until it forms a circular base.
Bake for 7 minutes on one side, and then flip and bake again on the reverse until brown and crispy.
Add desired toppings and return to the oven to cook.