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🍕 Vegetable Pizza with Broccoli Base

244 kcal · 30 min · 4 servings

Ingredients

• 450 g broccoli (1 small broccoli)
• 150 g chickpea flour
• 5 tbsp olive oil
• salt
• pepper
• 2.5 bunch basil (50 g)
• 0.5 bunch flat-leaf parsley (10 g)
• 1 garlic clove
• 0.5 organic lemon (zest and juice)
• 1 small zucchini (200 g)
• 0.5 bunch radishes
• 2 spring onions
• 50 g baby spinach (2 handfuls)
• 350 g thin green asparagus
• Fleur de sel

Instructions

1. 1. Wash the broccoli and divide it into small florets.
2. 2. Pulse the broccoli florets in a food processor until finely chopped but still slightly chunky.
3. 3. Stir chickpea flour, 60 milliliters of water, and 2 tablespoons of olive oil into the broccoli mixture.
4. 4. Season the dough with 1 teaspoon of salt and pepper.
5. 5. Knead the mixture into a moldable dough, adding a little more water or chickpea flour if necessary.
6. 6. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas mark 2–3).
7. 7. Line a baking tray with baking paper.
8. 8. Spread the broccoli mixture on the tray into an oval flatbread about 1 centimeter thick.
9. 9. Bake the broccoli base in the preheated oven for 15 to 20 minutes.
10. 10. Wash the basil and parsley and shake them dry.
11. 11. Pluck the leaves from the stems.
12. 12. Peel the garlic and cut it into quarters.
13. 13. Blend the garlic with the basil, parsley, 1 tablespoon of lemon juice, and 2 tablespoons of oil until fine.
14. 14. Season the pesto with salt, pepper, and lemon zest.
15. 15. Stir in cold water until a creamy pesto forms.
16. 16. Taste the pesto and adjust the seasoning if needed.
17. 17. Spread the pesto evenly over the baked broccoli base.
18. 18. Bake the pizza for another 5 to 8 minutes in the oven.
19. 19. Wash the zucchini, radishes, and spring onions.
20. 20. Slice the zucchini into thin rounds.
21. 21. Shave the radishes into thin slices.
22. 22. Slice the spring onions into rings.
23. 23. Wash the spinach and spin it dry.
24. 24. Wash the asparagus and trim off the woody ends.
25. 25. Peel the bottom third of the asparagus if necessary.
26. 26. Blanch the asparagus for approx. 2 minutes in boiling salted water.
27. 27. Shock the asparagus, drain it, and cut it in half lengthwise.
28. 28. Top the pizza with the spinach.
29. 29. Distribute the prepared vegetables evenly over the pizza.
30. 30. Season everything with fleur de sel and pepper.
31. 31. Drizzle the pizza with the remaining olive oil.

Nutrition per serving

• kcal: 244
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 17 g