Broccoli and parmesan pizza bases

I used to eye roll at people who claimed that such and such a food was an integral part of their weekly routine. As someone who used to be thoroughly shook if Mum told me we were having the same thing for dinner two nights in a row, I couldn't fathom how people could be attached to eating the same thing at the same time every week. That is, of course, until I became one of those people. 

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I first discovered the healing properties of pizza at the height of my partying days, when ordering a pizza the morning after (don't judge) seemed to bring me back to life. While I have since made a conscious effort to reign in the partying (old gal takes a good two days to recover now) I was still very keen to keep the magic, excitement and restorative qualities of pizza night alive, in the form of a gluten friendly, grain friendly pizza. Enter the broccoli pizza. 

These pizza bases are grain free, gluten free, very likely paleo but I cannot be bothered checking, and a new way to get some veg in your life and in your pizza. I might even enjoy them more than the cauliflower variety. 

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INGREDIENTS - makes 4 large-ish or 5 medium-ish pizza bases 

600g broccoli (stems are fine but chop the toughest part off) - this was 2 medium heads for me
1 1/2 cups almond meal
6 small or 5 medium eggs
50g parmesan or hard cheese
1 tablespoon olive oil
1/4 cup water
Generous table salt 

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METHOD

1. Preheat your oven to 180 degrees Celsius. 
2. Roughly chop your broccoli, throw it in the food processor, and process it for about 10-15 seconds, until you have very fine little bits of broccoli rice, for lack of a better term. 
3. In a large bowl, combine the broccoli with the almond meal, parmesan and salt, and mix well. Add the eggs and stir them through thoroughly. Repeat with the oil and water. 
4. Line two baking trays with paper, and place 1/4 or 1/5 of the mixture on each tray. As mentioned above, this makes 4 large or 5 medium pizza bases, so divvy up as you see fit. 
5. Place the first two pizza bases in the oven for 10-12 minutes, or until firm but still green. You wanna keep the green colour for #fitspo dinner shots later. Or, you know, just to not have burnt pizza bases. 
6. Repeat with the other 2 or 3 pizza bases, and then top the pizzas with your choice of toppings. Pop them back in the oven for 10-15 minutes (you might want to spray them a lil with olive oil so the edges don't get too crisp) and ur good to go. 

TOPPING IDEAS!

FODMAP FRIENDLY PESTO:

Combine a bunch of basil, around 1/2-1 cup walnuts, about 1/2 a cup of freshly grated parmesan, the juice of 1 lemon, generous salt and enough olive oil to make a pesto consistency, in yo blender. Blend away until you have pesto. 

Top that with some roasted veg - roasted fennel, tomatoes and zucchini are all v good, and lower fodmap options. If you have other vegies on hand, go nuts. 

Herb! Plenty of herbs. and a melty cheese to hold it all together. I like to put my herbs on at the end so they don't burn, but you can do both, because herbs are important. 

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