If you’ve ever dreamed of leveling up pizza night with something wholesome, colorful, and totally irresistible, these Mini Veggie Pizzas with Broccoli Crust are about to become your new favorite obsession. Imagine crisp, golden broccoli crusts piled high with a rainbow of fresh veggies, gooey cheese, and a punchy splash of pizza sauce. They’re bite-sized, gluten-free, and packed with flavor, making them just as perfect for family dinners as for party appetizers. Get ready to fall in love with every vibrant, veggie-loaded, hand-held bite!

Ingredients You’ll Need

Mini Veggie Pizzas with Broccoli Crust Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mini Veggie Pizzas with Broccoli Crust starts with a handful of simple ingredients, but trust me, each one brings its own magic to the table. From the cheesy richness holding the crust together to the veggies adding color and crunch, every component helps these mini pizzas shine.

Broccoli florets: Create a sturdy, gluten-free base packed with nutrients and gorgeous green color.
Eggs: Bind all the ingredients in the crust, giving it just the right texture and lift.
Shredded mozzarella cheese: Adds cheesy flavor and helps the crust hold together, with extra for that classic pizza finish on top.
Grated Parmesan cheese: Packs a sharp, nutty punch that elevates the crust.
Italian seasoning: Infuses every bite with herby, aromatic notes that scream “pizza night.”
Salt: Brightens the flavors and brings everything into balance.
Black pepper: Adds a subtle heat and depth to the crust.
Pizza sauce: The tangy, savory base for all your toppings—choose your favorite store-bought or homemade variety.
Assorted chopped vegetables: Think bell peppers, mushrooms, cherry tomatoes, or zucchini for a pop of color and fresh crunch.
Extra shredded mozzarella cheese for topping: Melts to bubbly perfection, sealing in all those delicious veggies.

How to Make Mini Veggie Pizzas with Broccoli Crust

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this step keeps your broccoli crusts from sticking and makes cleanup delightfully easy. If you’re making these for a party or prepping ahead, now’s the time to get your ingredients ready!

Step 2: Steam and Chop the Broccoli

Next, steam or microwave the broccoli florets until they’re just tender, not mushy. Once cooled slightly, transfer them to a food processor, then pulse until everything resembles fine, rice-like crumbs. This is key for a cohesive crust!

Step 3: Squeeze Out Excess Moisture

Don’t skip this step—it’s what keeps your Mini Veggie Pizzas with Broccoli Crust from turning soggy! Place the chopped broccoli in a clean kitchen towel and squeeze out as much water as you can. The drier the broccoli, the crispier your crusts will be.

Step 4: Mix Up the Crust

Transfer the dry, chopped broccoli into a mixing bowl. Stir in the eggs, shredded mozzarella, Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until everything’s well blended. This mixture will be your verdant, flavorful “dough.”

Step 5: Shape and Bake the Crusts

Divide the broccoli mixture into six equal portions and shape each one into a small round on your prepared baking sheet. Pat them out to about 1/3-inch thick. Pop them in the oven for 12 to 15 minutes, or until they’re firm and lightly golden around the edges.

Step 6: Add Sauce and Toppings

Remove the crusts from the oven and let them cool for a minute or two. Spread a generous spoonful of pizza sauce on each, then top with your assorted chopped vegetables. Sprinkle the remaining mozzarella cheese over everything for that gooey, melty finish.

Step 7: Finish Baking

Slide the mini pizzas back into the oven for another 5 to 7 minutes, or until the cheese is melted and bubbly. Let them cool for just a moment before serving—you want everything gooey but not too hot to handle!

How to Serve Mini Veggie Pizzas with Broccoli Crust

Garnishes

Sprinkle freshly chopped basil, oregano, or even red pepper flakes on your Mini Veggie Pizzas with Broccoli Crust just before serving for extra pizzazz. A grating of Parmesan or a drizzle of olive oil can make them feel extra special.

Side Dishes

Pair these mini pizzas with a crisp green salad, a cup of tomato soup, or some roasted sweet potato wedges. They also make a fun addition to a party platter alongside nuts, olives, and hummus for easy grazing.

Creative Ways to Present

Mini Veggie Pizzas with Broccoli Crust are perfect for stacking on a wooden board or colorful platter. You can cut them into quarters for bite-sized party treats or stack different toppings for a rainbow pizza bar—kids and adults alike will have a blast customizing their own.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Mini Veggie Pizzas with Broccoli Crust, simply let them cool and store in an airtight container in the fridge. They’ll keep fresh for up to three days, so you have a grab-and-go lunch or snack ready to enjoy.

Freezing

Need to plan even further ahead? You can freeze the baked broccoli crusts (before adding sauce and toppings) for up to one month. Stack them with parchment between each for easy separation. When cravings strike, just thaw and top as usual.

Reheating

To reheat, lay the pizzas on a baking sheet and warm in a 375°F oven for 5 to 7 minutes to revive their crispiness and gooey cheese. Avoid the microwave if you can—it tends to make the crusts a bit soft.

FAQs

Can I make Mini Veggie Pizzas with Broccoli Crust vegan?

Absolutely! Use your favorite egg substitute (like a flax egg or commercial egg replacer) and opt for plant-based cheese. The crust will still come together beautifully, and the melty vegan cheese on top seals the deal.

How do I keep the broccoli crusts from being soggy?

Squeezing out the moisture from the broccoli after steaming is the #1 trick for a crispy crust. Make sure you use a clean kitchen towel and press out as much water as possible before mixing in the rest of the ingredients.

Can I use frozen broccoli florets instead of fresh?

Yes! Thaw and steam the frozen florets, then proceed to chop and squeeze them dry just like you would with fresh. It’s a great shortcut if you’re low on time or fresh produce.

What are the best veggies to put on these mini pizzas?

Go for a mix you love! Bell peppers, mushrooms, cherry tomatoes, zucchini, and even thinly sliced red onion all work. Just avoid overly watery toppings, as they can make the pizzas soft.

Are Mini Veggie Pizzas with Broccoli Crust kid-friendly?

Absolutely! Their mini size and colorful toppings make them irresistible to kids (and a sneaky way to add more veggies). Set out a selection of toppings and let little ones build their own for maximum fun at dinner time.

Final Thoughts

Trust me, once you’ve tasted the crispy, cheesy goodness of Mini Veggie Pizzas with Broccoli Crust, you’ll be hooked. Whether you’re feeding a crowd or just treating yourself, this recipe delivers incredible flavor and wholesome satisfaction in every little bite. Don’t hesitate to make them your own and share the deliciousness with family and friends!

Mini Veggie Pizzas with Broccoli Crust Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 mini pizzas 1x
Diet: Gluten Free, Vegetarian

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Description

Enjoy these Mini Veggie Pizzas with a healthy twist using a broccoli crust. Packed with colorful vegetables and gooey cheese, these mini pizzas make a delicious and nutritious meal or snack.

Ingredients

Scale

Broccoli Crust:

4 cups broccoli florets
2 large eggs
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Toppings:

1/2 cup pizza sauce
1 cup assorted chopped vegetables (bell peppers, mushrooms, cherry tomatoes, zucchini)
1/2 cup shredded mozzarella cheese for topping

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the broccoli crust: Steam or microwave the broccoli florets until tender, then pulse in a food processor until finely chopped. Squeeze out excess moisture, mix with eggs, cheeses, seasoning, salt, and pepper. Shape into crusts and bake until golden.
Add toppings: Spread pizza sauce on crusts, top with vegetables and mozzarella cheese.
Final bake: Bake the pizzas until cheese is melted and bubbly. Serve hot.

Notes

You can make the broccoli crusts ahead and store them in the fridge for up to 3 days or freeze for up to 1 month.
For a vegan version, use egg substitute and plant-based cheese.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course, Appetizer
Method: Baking
Cuisine: American