Broccoli and Flax Seed Pizza Bases – Monica Yates
Mains

Broccoli and Flax Seed Pizza Bases

BY Monica Yates

  • 1 large head of broccoli, cut into florets
  • 1/2 red onion, diced
  • Salt and pepper
  • 1 egg
  • 1 egg white
  • 2 Tbsp olive oil
  • 1/4 cup flaxseeds
  • 1 tbsp psyllium husk
  • 1 tsp dried garlic

Toppings:

#1

  • 3 garlic cloves, crushed
  • 2 tbsp fresh rosemary, diced
  • sea salt and pepper
  • olive oil

#2

  • 3 tsp pesto
  • 1 cup diced pumpkin
  • 1 zucchini
  • 1 Tbsp pine nuts
  • rocket to serve
  1. Heat the oven to 190c and line a baking tray. Bake the pumpkin in a drizzle of olive oil.
  2. Meanwhile, to make the pizza bases do the following:
    1. Blitz the broccoli, red onion and a good grind of salt and pepper in a large food processor until it resembles fine crumbs.
    2. In a bowl, add the remaining ingredients. Add the broccoli mix and stir well to combine.
    3. Add the broccoli mixture to a lined baking tray, forming it into two mounds. Spread them out into rounds and press down so they are 2-3mm thin. I find it helpful to lay another piece of baking paper over the top and press down so that you don’t get too many finger marks.
    4. Turn the oven down to 170c and bake for 15-20 minutes or until firm to touch and slightly golden. Remove from the oven.
  3. Take the pumpkin out of the oven and set aside. On one pizza, cover with pesto, pumpkin, and pine nuts. Using a peeler, peel the zucchini to make ribbons and place on top.
  4. On the other pizza, add crushed garlic rosemary, a generous drizzle of olive oil and a sprinkle of sea salt.
  5. Return pizzas to the oven for another 10 minutes or until zucchini is slightly cooked.
  6. To serve, add rocket to the pumpkin and pesto pizza. Tag me in your photos on Instagram! @monicayateshealth 

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