Broccoli Rice Pizza Crust
A flavorful and nutritious alternative to typical pizza crust, with lots of classic Italian flavor. After the crust has baked, add your desired pizza toppings and continue baking for another 7 minutes to melt cheese and heat toppings. Serve immediately.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step: 2
Place 1/2 of the broccoli in a food processor and pulse until texture resembles rice, about 20 times. Repeat with the remaining 1/2 of the broccoli.
Step: 3
Fill a large shallow saucepan with salt and 1/2 inch water over high heat. Bring to a boil. Reduce heat to low and add the broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and cool for 10 minutes. Transfer broccoli rice to the center of a dish towel. Wrap up the towel and squeeze out as much moisture as possible.
Step: 4
Place Parmesan cheese, egg, bread crumbs, garlic, oregano, and red pepper flakes in a large bowl. Whisk to combine. Add the broccoli rice and mix until dough is well incorporated and sticks together when rolled into a ball.
Step: 5
Place dough in the center of the prepared baking sheet; press into a 12-inch circle about 1/3-inch thick. Drizzle crust with olive oil and season with sea salt.
Step: 6
Bake on the top rack of the preheated oven until edges are crisp and lightly browned, 18 to 20 minutes.
NUTRITION FACT
Per Serving: 123 calories; protein 8.4g; carbohydrates 9.4g; fat 6.5g; cholesterol 55.3mg; sodium 743.3mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.
