This tastes so good and is most beautiful. It gives 4 large servings and is great for deliciousness and fullness.
Broccoli Crust Pizza Adapted from Darshana Thacker Wendel @ ForksOverKnives
- 4 cups broccoli florets, fresh or frozen
- 1½ cups chickpea flour (see notes on reverse for homemade)
- 2 tablespoons almond flour (see notes on reverse for homemade)
- 4 teaspoons Italian seasoning
- 4 cloves garlic, minced
- ½ teaspoon ground turmeric
- 1 teaspoon Sumac
- 1 teaspoon crushed red pepper (optional - We like Mrs. Dash Extra Spicy)
- 2 teaspoons baking powder
- 1 cup unsweetened, unflavored plant milk
- 2 tablespoons lemon juice
- 2 cups asparagus pieces cut to 1 inch
- 1 cup chopped red onion
- 1 cup chopped orange bell pepper
- 1 cup chopped tomato
- 1 avocado, diced
- 10 to 12 fresh basil leaves, chopped
Preheat oven to 350°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
Place broccoli in a food processor and pulse to a rice-like texture.
In a large bowl combine the flours, seasonings, baking powder and mix well.
Add broccoli, milk, lemon juice and mix well.
Pour on the prepared baking sheet and spread into a rectangle about ¼ inch thick. (This should be slightly larger than 13×9 inches. It will shrink as it bakes.) Top with asparagus, onion, bell pepper, and tomato.
Bake about 40 minutes or until there is browning on top and edges.
Using a thin spatula, separate pizza from parchment and slice it.
Top with avocado and garnish with basil. Serve at room temperature or reheat.
NOTES:
For homemade chickpea flour, add 1½ cups dry chickpeas to a high-speed blender and blend on high, stopping every 15 seconds to mix the bottom and top well to avoid compacting the flour on the bottom and having chunks of chickpeas on the top.
For homemade almond flour, add 1 cup almonds to a high-speed blender and blend on high, stopping every 15 seconds to mix the bottom and top well to avoid compacting the almonds on the bottom and having chunks of almonds on the top. Do not overprocess or you’ll get almond butter.