Yesterday was my 26th birthday – pfft it goes fast, but I am loving every single day I spend getting older, wiser (at least this is supposed to happen) and becoming more passionate about so many things. I of course spend my day surrounded by awesome food and people, where I was partly cooking in the kitchen and partly together with my guests – just as I prefer. I did both a paleo inspired brunch for my girls and in the evening I made a nordic inspired tapas for my family. So many new dishes, flavours and textures to share with my loved ones. Curious check out Instagram.
The last couple of weeks I have added a new Food-Club to my repertoire! I have two amazing friends who both study the same education as I, and who also have a weakness for new food trends, experimenting and going all the way. Lately we have thrown ourselves into cooking with weird low calorie almost sci fi shirataki noodles (recipe will follow) and been quite experimental with our interpretation of the pizza. As you might know I’m already a fan of both the classic pizza but also the well-known pizza with cauliflower crust and I am always up for adding a new favourite to my list, especially when you can sneak in some of those seasonal veggies and cut back on calories.
We have been doing a kind of opposite pizza also known as meatza, were a thin and flavour filled meat crust are being loaded with pesto and veggies. But the one that stole my heart was this green and groovy miracle pizza with a magical combination of all our favourite pizza toppings.
I have been making this broccoli crust for the pizza quite some times now, and I have discovered that you get a wonderful result just by adding vegetables (here it was broccoli + onions), eggs and psyllium husk. This is so very easy and I love the fact that you can remove any cheese or energy filled nut flour and instead load the pizza with all of these greasy and tasty foods. My two food-partners in crime have also been experimenting with using leftover organic vegetable pulp from juicing, which supposedly has been a success as well
When it was time for shooting this gorgeous pizza I had of course forgotten all about the creamy goats cheese, how could I?.. I do not know, but it was added as soon as it was time to eat, unfortunately it resulted in cheese-less pictures. You can of course add any topping you prefer as long as you make sure it’s not too wet or else it will soak the crust. But I would really recommend to give our combination a try, it is simply amazing. There is just something about those artichokes combined with that creamy goats cheese that makes flavour explosions in your mouth.
So if you’re up for yet another grain free pizza, looking to sneak in some vegetable in that man of yours, feel like using your juice pulp and minimise your food waste or simply are too curious to let this recipe pas, I am welcoming you in to the world of green and groovy pizzas.
Broccoli pizza with green & groovy topping
Makes 1 pizza for 3 hungry persons
Psyllium husk are a pure fibre product often used in baking or to aid people with their digestive system. It is awesome for gluten free or grain free baking, since it has the ability to soak up a lot of fluid and in this case make the pizza dough go from wet to firm. I have used the psyllium husk seeds for this recipe, if you use the powder version just make sure to add a little less. If you wanna know more about psyllium husk go visit Sara over at My New Roots, uh and make sure to try her bread too it is gorgeous.
1 small organic broccoli head, divided in small florets (or 2-3 cups or organic vegetable pulp)
4 cloves of garlic
2 Tbsp husk
1 tsp salt
2-3 tbsp olive oil
2 tbsp concentrated tomato paste
10 slices of you favourit salami or smoked ham (optional)
1 glass of artichoke hearts in oil, drained
100 g creamy goats cheese
1 small onion, thinly sliced
10 cherry tomatoes, in halves
Fresh green leaves (eg. spinach or arugula)
4-5 cloves of garlic
½ cup olive oil
1 tsp white wine vinegar
a pinch of salt
Start by preheating the oven to 200°C / 400°F. In a food processor combine onions, broccoli, garlic for the base and pulse until finely chopped (alternatively grate broccoli and onions by hand). Add egg, psyllium husk and season and pulse until combine. Set a side.
Now make the roasted aubergines, by slicing them into thin slices (0,5 cm). Place on a lined baking stone, brush with oil, season and bake in the oven for approximately 15 or until golden and tender. Set a side to cool.
Pour the broccoli base onto a lined baking stone. Gently use a spatula to divide out the mixture until you have an even green pizza crust. Make sure the edge is slightly thicker than the rest of the crust to avoid burning. Bake in the oven for 15 min.
Make the garlic oil by combining everything in a blender/food processor and pulse until you have a lovely strong oil – pour into a bowl or glass.
When the crust has baked it’s time to add the topping. Start with spreading out a thin layer of tomato paste. Then add the aubergines, ham, onions, tomatoes and artichokes. Place the pizza back in the oven for additional 5-10 min.
Top the pizza with fresh leaves and creamy goats cheese, and serve the pizza hot with olive oil on the side… Enjoy.