I do believe you can conquer anything with the right mindset. I was first surprised last night when my boyfriend told me that he would try this broccoli curst pizza that I intended to make for my dinner. The man does not like broccoli at all, so I was impressed that he was open to trying it, but did not have high hopes for him. I was in a struggle of what to put on the pizza, because he is so picky with his veggies, I finally decided - screw it! I am going to put whatever I want on there, because he probably won't even like it anyway. I used a veg peeler to thinly lay slices of zucchini onto the pizza, added some pineapple, & very thin slices of tomato as well. Once it came down to the taste test, not only did my boyfriend claim that he liked it & it tasted nothing like broccoli, he was disappointed when he realized there were only 2 slices available for him. He did add a fair amount of extra cheese to his side before I put it all in the oven, but still. Could that have really made that big of a difference?! Give this a try with your veggie challenged friends & report back on how they liked it! I would love to know!
FOR THE CRUST:
Nonstick cooking spray
3 cups raw broccoli florets
Cheesecloth (Cook’s Note: If you do not have cheesecloth, use a heavy-duty paper towel to cool & squeeze dry the broccoli “crumbs.”)
1/2 cup shredded cheese of choice (I used smoked mozzarella)
1/4 cup grated parmesan (I bought the classic hard stuff, yum!)
2 large eggs (preferably local), lightly beaten
1/2 tsp. sea salt
1 clove minced garlic
1/4 cup finely chopped fresh basil
FOR TOPPING: feel free to get creative with your own topping!
1 tbsp garlic infused olive oil
Small handful pineapple chunks
Thinly sliced zuchinni via veggie peeler
Thinly sliced tomato
1/4 cup shredded cheese of choice
A little extra Parm sprinkled on top too
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Preheat oven to 400º F.
Line large baking sheet with parchment paper, lightly coat with spray. Set aside. FOR CRUST:
Place broccoli in food processor (or blender); pulse until fine using two or three 5-second pulses, or until the consistency of bread crumbs.
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 5 to 7 minutes, or until just tender.
Transfer broccoli to cheesecloth and let cool (can also run under cold water). Squeeze dry.
To make crust, combine cooled broccoli, mozzarella cheese, Parmesan cheese, eggs, salt, garlic, and basil in a medium mixing bowl; mix well.
Transfer broccoli mixture to the center of prepared baking sheet. Shape into an approximately 10- to 12-inch pizza crust by pressing down and out with fingertips. Make sure to create a raised lip around the edges to keep ingredients from sliding off.
Bake for 17 to 20 minutes, or until crust is set and is slightly browned around the edges. FOR TOPPING:
Brush crust with oil
Top with cheese & other toppings of choice.
Bake for 8 to 10 minutes, or until cheese is melted and eggs are done.
Allow to cool for a few minutes before serving. Be careful when removing pizza from parchment as there may be some sticking. Work around the crust with a spatula to release from parchment before transferring to a cutting board.