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
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
Nutrition
- Serving Size: 1 mini pizza
- Calories: 140
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
