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.