Broccoli Veggie Pizza
You can make and bake this pizza ahead of time and freeze it in an airtight container for up to a month to save time on the day of cooking. Delicious and healthy. Add avocado and basil on top.
Prep Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Servings 13 Inches Pizza
Calories 98 kcal
Ingredients:
- 4-5 cups broccoli florets
- 1 cup chickpea flour
- 6 tsp almond flour
- 2 tbsp Italian seasoning
- 1 tbsp baking powder regular, sodium-free
- 3-4 cloves garlic minced
- ½ tsp turmeric ground
- sea salt optional, to taste
- ¼ tsp red pepper optional, crushed
- 2-3 cups unsweetened milk unflavored plant milk, such as almond, soy, cashew, or rice
- 3 tbsp lemon juice
- 2 cups asparagus pieces
- red onion chopped
- orange bell pepper chopped
- tomato chopped
- avocado halved, seeded, peeled, and chopped (optional)
- 10-12 pieces basil leaves fresh, chopped
Instructions:
Preheat the oven to 350°F. In a food processor, put broccoli.
In a large bowl combine all the next remaining ingredients. Mix well.
Add the milk, broccoli, and lemon juice; mix well. Then, in a prepared baking sheet, spread and pour them.
Put the asparagus, bell pepper, tomato, and onion on top.
Bake for 45 minutes, or until the top and edges are golden browns. Allow cool fully before serving.
Separate the pizza from the paper using a tiny spatula. Pizza should be cut into slices.
Add garnish, avocado with basil on top. Allow cooling before serving.
Calories: 98kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 128mgPotassium: 408mgFiber: 4gSugar: 3gVitamin A: 734IUVitamin C: 28mgCalcium: 141mgIron: 2mg
Keyword broccoli, pizza, plant-based pizza, veggie recipe