- 1 (12 ounce) bag broccoli florets
- 1 teaspoon sea salt
- 1/2 cup packed finely grated Parmesan cheese
- 1 egg
- 2 tablespoons Italian bread crumbs
- 2 cloves garlic, grated
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes (optional)
- 1 1/2 teaspoons olive oil, or as needed
- sea salt
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place 1/2 of the broccoli in a food processor and pulse until texture resembles rice, about 20 times. Repeat with the remaining 1/2 of the broccoli.
- Fill a large shallow saucepan with salt and 1/2 inch water over high heat. Bring to a boil. Reduce heat to low and add the broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and cool for 10 minutes. Transfer broccoli rice to the center of a dish towel. Wrap up the towel and squeeze out as much moisture as possible.
- Place Parmesan cheese, egg, bread crumbs, garlic, oregano, and red pepper flakes in a large bowl. Whisk to combine. Add the broccoli rice and mix until dough is well incorporated and sticks together when rolled into a ball.
- Place dough in the center of the prepared baking sheet; press into a 12-inch circle about 1/3-inch thick. Drizzle crust with olive oil and season with sea salt.
- Bake on the top rack of the preheated oven until edges are crisp and lightly browned, 18 to 20 minutes.
04/10/2018
recipepes.com
Broccoli Rice Pizza Crust, recipe
PT15M
PT1H
5
455 calories
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