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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.
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