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
Scale
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.
