Green Veggie Pizza Crust Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 -
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Calories
243 kcal
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Course
Dinner
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Cuisine
North American
Green Veggie Pizza Crust Recipe
Description
The crust is made by finely chopping or pureeing vegetables like broccoli, spinach, kale, or grated zucchini. These are combined with shredded mozzarella and Parmesan cheeses, eggs, finely minced garlic, sea salt, and black pepper. The mixture is pressed into flat 8-inch rounds on parchment paper.
Baking at 400 degrees Fahrenheit for 20 minutes sets the crust, which is then flipped to bake for an additional 5 minutes without parchment, helping to achieve a firmer base. This process cooks out excess moisture and develops some browning on the bottom.
Once baked, the crusts can be topped with desired pizza toppings and baked further to melt cheeses and blend flavors. The choice and preparation of vegetables affect the moisture content; for example, zucchini must be thoroughly squeezed of fluids to prevent sogginess, and roasting broccoli beforehand can help dry it for a crisper crust. This recipe offers a way to include more vegetables into pizza without a traditional flour crust.
Ingredients
- 2 cups broccoli spinach, kale, or zucchini - see notes
- ½ cup mozzarella cheese grated
- ¼ cup Parmesan Cheese grated
- 2 large egg
- 1 clove garlic finely minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Mix all the ingredients together in a medium-sized bowl. (See notes for how to prepare the veggies.) Divide between the two baking sheets and use your hands to flatten into an 8-inch circle.
- Bake in the preheated oven for 20 minutes. Remove the veggie pizza crusts from the oven and, using the parchment paper, carefully flip the crusts over so the top is now face down directly on the baking sheet. Discard the parchment paper, return the crusts to the oven, and let them cook for another 5 minutes.
- Top lightly with your pizza toppings and cook for a further 15 minutes.
Notes
- For kale and spinach, finely chop in a food processor and squeeze out as much liquid as possible by hand.
- Broccoli should be finely chopped or pulsed and optionally roasted for 10 minutes to reduce moisture for a crisper crust.
- Zucchini requires grating and thorough squeezing first by hand then with paper towels to remove excess liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 pizza crust | |
| Calories | 243kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 759mg | 32% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 82mg | 91% |
| Calcium | 354mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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