One food most people won’t give up is pizza. Pizza is the number one consumed food in our nation, after hamburgers and it’s not going away anytime soon. The combination of cheese and tangy marinara with a variety of toppings, keeps us coming back for more. So, after the heavy eating of the holidays, I thought I would lighten up the recipe by using a broccoli crust. Yes, I said “Broccoli.”
The crust is a combination of steamed broccoli, egg, herbs and mozzarella, for an Italian flavor. Then a simple smear of tomato sauce, a little more cheese and I top it off with fresh Prosciutto and Burrata. The entire pie is ready within 20 minutes and is loaded with mouth watering goodness. You will be delightfully surprised how good it tastes and it’s low-carb & gluten-free. This pizza needs to be eaten with a fork, so you get every bite.
1 large crown of broccoli
1 tablespoon lemon juice
1 1/2 cups smoked or regular mozzarella, divided
1/4 cup Parmesan cheese, divided
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup marinara
1 ball Burrata cheese
2 ounces sliced prosciutto
fresh basil, optional
(Makes 1 9-inch Pizza)
1. Preheat the oven to 375 degrees. Cut broccoli into pieces and steam on stove top or microwave, until fork tender. Drain from water and place in a food processor. Squeeze in lemon juice and pulse, until coarse texture.
2. Dump the broccoli mixture into a large bowl and add half the mozzarella and Parmesan. Crack in the egg and add the oregano, onion powder, salt and pepper. Using your hands combine the ingredients. Form a 9-inch round with a slight edge on a parchment lined baking sheet.
3. Bake in the oven for 18 minutes. Remove and spoon the marinara sauce over the pizza. Top with the remaining mozzarella and Parmesan cheese. Bake for 5 minutes.
4. Remove from the oven and cut the Burrata into wedges, place around the top. Add the sliced Prosciutto and top with fresh basil. Slice and serve with red pepper flakes. Enjoy!