I don’t know about you guys, but this winter hit me hard. I’ve basically been curled up on my couch in my pjs since January, eating so. much. junk food.
But that ends now! Spring is on its way and with it, I’m craving some healthy green food.
Like this green pizza! Why is it super green? A broccoli crust!
Yes you read that right. Along the same lines as a cauliflower crust pizza, but green. It’s a little less sweet and more earthy tasting than a cauliflower crust, and it’s a gorgeous green that tastes fresh and healthy, exactly what I wanted.
I topped this pizza with a tasty nut-free vegan pesto, some spinach, herbs, and a gorgeous runny egg. To keep it vegan leave out the egg and top with some crunchy roasted chickpeas. Bring on spring!
Makes 2 pizzas
2 crowns broccoli
1 1/2 tbsp flax + 1/4 cup water
3 tbsp nutritional yeast
1 tsp dried oregano
1 tsp dried basil
3 cloves minced garlic
1 tbsp cornstarch
1 garlic clove
1/3 cup raw, unsalted pumpkin seeds
1/4 cup nutritional yeast
1/2 tsp salt
2 cups packed basil leaves
1 tbsp lemon juice
2/3 cup olive oil
Preheat oven to 400 and line a baking sheet with parchment paper.
Cut the stems off the broccoli and pulse in a food processor until the texture of rice. Transfer to a bowl. Meanwhile, combine water and flax and let sit five minutes. Add to broccoli rice, along with salt, nutritional yeast, dried herbs, minced garlic, and cornstarch. Use your hands to form into two balls. Transfer to baking sheet and flatten. Bake 20 minutes.
Meanwhile, make pesto – combine garlic clove, pumpkin seeds, nutritional yeast, salt, basil, and lemon juice in a food processor and pulse until combined. Stream in olive oil. Taste, and adjust seasoning if needed.
Once crust has baked, top with pesto, spinach and chopped basil. Make wells in the spinach and crack the eggs into them. Bake 10-15 minutes, until eggs are runny and spinach is crispy.