If you’re looking for a fun and healthy twist on pizza night, trust me, the Mini Veggie Pizzas with Broccoli Crust Recipe will be your new go-to! These individual-sized delights are not only adorable but packed with vibrant veggies and cheesy goodness that everyone will love. You get that satisfying crispiness of a pizza crust, but made mostly from fresh broccoli, making them a deliciously clever way to sneak in extra greens without sacrificing flavor or fun.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each chosen to create a perfect balance of flavor, texture, and color. From the tender broccoli forming the crust to the melty mozzarella adding richness, every component plays an essential role in these mini pizzas.
- Broccoli florets: The star ingredient that forms the nutritious crust, packed with fiber and vitamins.
- Large eggs: These bind the broccoli mixture together, helping give structure to the crust.
- Grated mozzarella cheese (or dairy-free alternative): Adds gooey, melty goodness and helps hold the crust together.
- Garlic powder: Brings in a subtle kick of savory warmth that elevates the crust flavor.
- Salt: Enhances every flavor while balancing the natural sweetness of broccoli.
- Marinara or pizza sauce: Provides a tangy, comforting base for your toppings.
- Toppings such as olives, chopped bell peppers, or tomatoes: Customize your mini pizzas with vibrant veggies for extra freshness and crunch.
How to Make Mini Veggie Pizzas with Broccoli Crust Recipe
Step 1: Prep the Oven and Broccoli
Start by preheating your oven to 400°F and lining two baking sheets with parchment paper to prevent sticking. Then, steam the broccoli florets by simmering them in a bit of water for about five minutes until fork-tender. Once cooked, drain and spread the broccoli on a clean kitchen towel to cool and begin drying out a bit, which is key to a crispy crust.
Step 2: Remove Excess Moisture
Patting the broccoli dry is crucial. Press it gently with the towel to remove as much water as possible. This step helps prevent soggy crusts and ensures they bake up nicely crisp and golden.
Step 3: Blend the Crust Ingredients
Transfer the dried broccoli to a food processor and add the eggs, half a cup of grated mozzarella, garlic powder, and salt. Pulse these ingredients until the mixture is smooth and all elements are fully combined. Don’t forget to scrape the sides of the processor bowl and pulse again to get an even consistency.
Step 4: Shape the Mini Crusts
Scoop about one tablespoon of the broccoli mixture onto the parchment-lined baking sheets. Flatten each dollop into a small circle, about the size of a mini pizza. If you want perfectly round shapes, a cookie cutter can come in handy here. Continue until you’ve used all the mixture, spacing the crusts so they can bake evenly.
Step 5: Bake the Crusts
Pop the baking sheets into the oven and bake the crusts for 15 to 20 minutes. Keep an eye on them, aiming for a lovely golden-brown color. This bake time gives the crusts enough time to firm up and develop a slight crispness.
Step 6: Add Sauce, Cheese, and Toppings
Once baked, spread a generous spoonful of marinara sauce onto each crust, then sprinkle with more mozzarella cheese and your favorite toppings like olives, chopped bell peppers, or juicy tomatoes. These mini pizzas are a great canvas, so get creative!
Step 7: Final Bake and Serve
Return the topped mini pizzas to the oven for 3 to 5 minutes, just long enough for the cheese to melt perfectly. Once bubbly and inviting, they’re ready to enjoy warm—straight from your oven to your plate!
How to Serve Mini Veggie Pizzas with Broccoli Crust Recipe
Garnishes
Finish your mini veggie pizzas with a sprinkle of freshly chopped basil or a light drizzle of extra virgin olive oil. A pinch of red pepper flakes can add a pleasant zing if you love a hint of heat. These garnishes add layers of aroma and elevate the overall appearance and flavor.
Side Dishes
These mini pizzas are perfect alongside a crisp green salad—think mixed baby greens with a bright lemon vinaigrette. If you want a heartier meal, a bowl of soup, like a roasted tomato or a creamy cauliflower soup, complements the veggie-packed crust beautifully.
Creative Ways to Present
Serve your Mini Veggie Pizzas with Broccoli Crust Recipe on a colorful platter for a party, or place them on skewers for a fun grab-and-go snack. You can also arrange them with a variety of dips such as garlic yogurt sauce or pesto to add extra flavor dimensions for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover mini veggie pizzas store wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the crusts and toppings intact, then reheat gently to enjoy the best texture and flavor.
Freezing
To freeze, lay the cooled mini pizzas flat on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months, making it easy to enjoy a healthy snack anytime.
Reheating
Reheat your frozen or refrigerated mini pizzas in a toaster oven or conventional oven at 350°F for about 8 to 10 minutes until warmed through and the crust regains its crispiness. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use frozen broccoli for the crust?
Yes, you can use frozen broccoli, but be sure to thaw it completely and squeeze out all excess water before using to avoid a soggy crust.
Is it possible to make this recipe vegan?
Absolutely! Use a dairy-free cheese alternative and replace the eggs with a flaxseed or chia seed egg substitute to maintain the structure of the crust.
What toppings work best for these mini pizzas?
Try any combination of your favorite veggies like olives, bell peppers, tomatoes, mushrooms, or spinach. For a protein boost, consider adding plant-based sausage or crumbled tofu.
Can I make larger pizzas with this broccoli crust?
Yes, you absolutely can scale up the size, but keep in mind the cooking time will need to be longer, and you may need to increase the quantity of ingredients proportionally.
How do I avoid soggy crusts?
The key is thoroughly removing moisture from the broccoli before blending and baking the crusts until they are golden and slightly crispy before adding toppings.
Final Thoughts
I genuinely can’t recommend the Mini Veggie Pizzas with Broccoli Crust Recipe enough. It’s a wholesome, delightful way to enjoy pizza that feels indulgent yet nourishing. Whether it’s for a quick snack or a family dinner, these tiny flavor bombs always bring smiles and satisfaction. Give them a try—you might just find yourself baking these beauties on repeat!
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Mini Veggie Pizzas with Broccoli Crust Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 mini pizzas
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
These Mini Veggie Pizzas feature a unique broccoli crust that is both delicious and nutritious. Perfect as a low-carb alternative to traditional pizza dough, these bite-sized pizzas combine tender broccoli-based crusts with classic marinara sauce and your favorite veggie toppings. Ready in just 35 minutes, they’re an easy and tasty option for a wholesome snack or light meal.
Ingredients
Broccoli Crust
- 2 cups broccoli florets
- 2 large eggs
- 1/2 cup grated mozzarella cheese (or dairy-free alternative)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Toppings
- 1/2 cup marinara or pizza sauce
- 1/2 cup shredded mozzarella cheese
- Toppings such as olives, chopped bell peppers, or tomatoes (as desired)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cook broccoli: Place broccoli florets in a pot with 1 cup of water. Cover and simmer for 5 minutes until the broccoli is fork-tender. Drain well and transfer to a clean kitchen towel to cool slightly.
- Remove moisture: Wrap the broccoli in the towel and firmly pat to remove as much excess moisture as possible. This step is crucial to achieve a sturdy crust.
- Prepare crust mixture: Add the drained broccoli to a food processor along with the eggs, 1/2 cup grated mozzarella, garlic powder, and salt. Pulse until the mixture is smooth and well combined. Scrape down the sides as needed and pulse again.
- Form crusts: Scoop about 1 tablespoon of the broccoli mixture onto the prepared baking sheets and flatten each mound into a round shape approximately 3 inches in diameter. Use a cookie cutter if you prefer uniform shapes. Repeat until all mixture is used, making about 6 mini crusts.
- Bake crusts: Bake the broccoli crusts in the preheated oven for 15-20 minutes, or until they turn golden brown and firm to the touch.
- Add toppings and bake: Remove crusts from the oven, spread a thin layer of marinara sauce on each, sprinkle with extra mozzarella cheese, and add your choice of toppings such as olives, bell peppers, or tomatoes. Return to the oven and bake for an additional 3-5 minutes until the cheese melts and toppings are heated through.
- Serve: Carefully remove the mini veggie pizzas from the oven and enjoy them warm as a tasty, healthy snack or light meal.
Notes
- Make sure to squeeze out as much water as possible from the cooked broccoli to avoid soggy crusts.
- Feel free to customize toppings based on your preference.
- Use dairy-free cheese alternatives to make this recipe vegan-friendly.
- Use a cookie cutter to achieve uniform crust shapes, but it’s optional.
- Leftover mini pizzas can be stored in the refrigerator for up to 3 days and reheated in the oven.
