Description
These Mini Veggie Pizzas with Broccoli Crust are a nutritious and delicious low-carb alternative to traditional pizza. Featuring a crispy broccoli-based crust topped with marinara sauce, melted mozzarella, and colorful veggie toppings, they make a perfect snack or light meal that’s both gluten-free and vegetarian-friendly.
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
- 1/4 cup marinara or pizza sauce
- 1/2 cup grated mozzarella cheese
- 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 aid in easy cleanup.
- Cook Broccoli: Place the 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 kitchen towel to cool.
- Remove Moisture: Pat the cooked broccoli thoroughly with the kitchen towel to squeeze out as much moisture as possible to ensure the crust holds together well.
- Prepare Crust Mixture: Place the broccoli into a food processor. Add the eggs, 1/2 cup mozzarella cheese, garlic powder, and salt. Pulse until the mixture becomes smooth and fully combined. Scrape down the sides if needed and pulse again.
- Form Crusts: Scoop approximately 1 tablespoon of the broccoli mixture onto the baking sheets and flatten each scoop into a round mini pizza crust. Use a cookie cutter if you want uniform shapes. Repeat with the remaining mixture to make 6 mini crusts.
- Bake Crusts: Bake the broccoli crusts in the preheated oven for 15 to 20 minutes, or until they turn golden brown and crispy on the edges.
- Add Sauce and Toppings: Remove the crusts briefly from the oven. Spread marinara sauce evenly over each crust, sprinkle with additional mozzarella cheese, and add your desired toppings such as olives, chopped bell peppers, or tomatoes.
- Finish Baking: Return the topped mini pizzas to the oven and bake for another 3 to 5 minutes, until the cheese is melted and bubbly.
- Serve: Remove from the oven and enjoy your warm, healthy mini veggie pizzas with broccoli crusts immediately.
Notes
- Ensure to squeeze out all excess moisture from the broccoli to keep the crust firm and prevent sogginess.
- You can substitute mozzarella with a dairy-free cheese alternative for a vegan-friendly version.
- Feel free to customize toppings with any vegetables or herbs you prefer.
- For extra crispiness, you may broil the crusts for 1-2 minutes before adding toppings.
- Leftover mini pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
