Description
These Mini Veggie Pizzas feature a deliciously healthy broccoli crust that is both gluten-free and packed with nutrients. Topped with marinara sauce, mozzarella cheese, and your favorite veggies like olives, bell peppers, or tomatoes, these bite-sized pizzas make a perfect snack or light meal. The broccoli crust offers a low-carb alternative to traditional pizza dough, baked to a golden crisp finish for added texture and flavor.
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 grated mozzarella cheese (or dairy-free alternative)
- Olives, chopped bell peppers, or tomatoes (to taste)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking.
- Steam the Broccoli: Place the broccoli florets in a pot with 1 cup of water. Cover and simmer for 5 minutes or until the broccoli is fork-tender. Then drain and transfer the broccoli onto a clean kitchen towel to cool.
- Dry the Broccoli: Use the kitchen towel to pat the steamed broccoli dry, removing as much moisture as possible to ensure the crust holds together well.
- Process the Mixture: Transfer the dried broccoli to a food processor. Add the eggs, 1/2 cup grated mozzarella, garlic powder, and salt. Pulse until the mixture is smooth and well combined, occasionally scraping down the sides for an even texture.
- Form the Crusts: Scoop about 1 tablespoon of the broccoli mixture onto the prepared baking sheets. Flatten each scoop into a small round shape using your fingers or a cookie cutter for uniformity. Repeat with the remaining mixture, spacing them evenly on the baking sheets.
- Bake the Crusts: Bake for 15-20 minutes or until the crusts turn golden brown and are firm to the touch.
- Add Sauce, Cheese, and Toppings: Remove the baking sheets from the oven. Spread a thin layer of marinara sauce over each crust, sprinkle with the remaining mozzarella cheese, and then add your desired toppings such as olives, chopped bell peppers, or tomatoes.
- Bake to Melt Cheese: Return the baking sheets to the oven and bake for an additional 3-5 minutes until the cheese has melted and bubbles lightly.
- Serve: Let the mini pizzas cool slightly, then serve warm and enjoy your healthy, flavorful snack!
Notes
- Make sure to remove as much water as possible from the broccoli after steaming to avoid soggy crusts.
- You can substitute mozzarella with a dairy-free cheese alternative for a vegan option.
- Feel free to customize the toppings with your favorite vegetables or olives.
- These mini pizzas are perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- To reheat, bake at 350°F for 5-7 minutes or until warmed through.
