Broccoli Margherita Pizza

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broccoli margherita pizza recipe
Con Poulos/Week Light

As much as we’d love to order in a big cheesy pizza every night, it’s just not in the cards. But thanks to Donna Hay’s broccoli margherita pizza recipe (from her new cookbook, Week Light: Super-Fast Meals to Make You Feel Good), we can whip up a homemade version that’s a little more nutritious. Why? The crust is made of broccoli.

“You can add your favorite toppings to this pizza,” Hay writes, “just avoid anything that might make the broccoli base turn soft (like tomato puree). It’s best to stick to fresh tomatoes with the seeds and some of the juice squeezed out. Try sprinkling over pre-roasted pumpkin, eggplant or zucchini.

Even better, you can make the pizzas ahead for busy weeknights. Just bake them for the first 20 minutes, then cool, wrap tightly and freeze for later use. (Store-bought frozen pizza won’t know what’s coming.)

Text credit to Donna Hay from Week Light: Super-Fast Meals to Make You Feel Good, published by HarperCollins Publishers.


Broccoli Dough

1 pound 5 ounces (600g) broccoli florets (about 2 heads), roughly chopped (see note)

¾ cup (90g) almond meal

½ cup (25g) finely grated Parmesan cheese

3 eggs

Sea salt and freshly ground black pepper


1 recipe broccoli dough

⅔ cup (50g) finely grated Parmesan cheese

10½ ounces (300g) cherry tomatoes, halved and seeded

¼ cup (4g) fresh oregano leaves

Extra-virgin olive oil, for drizzling

Two 4½ ounce (125g) fresh mozzarella balls, torn

Fresh basil leaves, to serve

Finely grated Parmesan cheese, to serve (optional)


1. Make the Broccoli Dough: Working in small batches, place the broccoli florets in a food processor and process until finely chopped. Transfer to a large bowl.

2. Add the almond meal, Parmesan, eggs, salt and pepper to the broccoli and mix well to combine.

3. Make the Pizzas: Preheat the oven to 400°F. Line two 12-inch round sheet trays (or two baking sheets) with parchment paper.

4. Divide the dough in half and press onto each tray to make two 11-inch round crusts. Bake until firm and slightly golden, 17 to 20 minutes.

5. Sprinkle the crusts with Parmesan and top with the tomatoes and oregano. Drizzle with a little olive oil, then return the pizzas to the oven and bake until golden, 15 to 20 minutes more.

6. Top the warm pizzas with the mozzarella, and sprinkle with basil and extra Parmesan to serve.

Note: It’s best if you don’t add too much of the broccoli stem to the dough. A floret with roughly 3 inches of stem is great. Adding extra can make the dough watery. You can also swap half, or all, of the broccoli for cauliflower if you prefer. (Again, just don’t use too much of the stem.)

Nutrition Facts
  • Crust

  • 201 calories

  • 16g fat

  • 6g carbs

  • 11g protein

  • 1g sugars

  • Toppings

  • 256 calories

  • 18g fat

  • 5g carbs

  • 19g protein

  • 3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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