Broccoli ‘pizza’ with zucchini salad

This beautiful zucchini and cheese pizza from The Australian Women's Weekly's 'The Sustainable Cookbook' uses broccoli as the base is a cheaper and healthier alternative to traditional pizza dough.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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Broccoli ‘pizza’ with zucchini salad
  • 1 kilogram broccoli, trimmed, cut into florets
  • 1/4 cup (30g) coarsely grated cheddar
  • 1 egg, beaten lightly
  • 3/4 cup (60g) coarsely grated parmesan
  • 1/2 cup (130g) passata (tomato cooking sauce)
  • 2 small zucchini (180g), sliced thinly into ribbons
  • 1 cup fresh basil leaves
  • 1 fresh small red (serrano) chilli, sliced thinly
  • 100 gram buffalo mozzarella, torn roughly
  • 1 tablespoon olive oil
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice


Broccoli ‘pizza’ with zucchini salad
  • 1
    Preheat oven to 200°C. Line two oven trays with baking paper; mark a 22cm round on each sheet of paper, turn paper over.
  • 2
    Process broccoli until finely chopped. Transfer to a microwave-safe bowl, cover; microwave on HIGH (100%) for 12 minutes or until tender (you can steam the broccoli instead, but do not boil it as this will make the crust too soggy).
  • 3
    Drain broccoli. When cool enough to handle, place broccoli in the centre of a clean tea towel; gather the ends together, then squeeze out as much excess moisture as possible.
  • 4
    Place broccoli in a large bowl with cheddar, egg and 1/4 cup of the parmesan; stir to combine. Season. Divide broccoli mixture between trays; spread mixture inside the marked rounds, smooth the surface.
  • 5
    Bake bases for 25 minutes or until golden.
  • 6
    Spread bases with passata, top with half the zucchini and half the basil, the chilli, mozzarella and remaining parmesan. Bake for a further 20 minutes or until golden and crisp.
  • 7
    Meanwhile, combine oil, rind, juice, remaining zucchini and remaining basil in a medium bowl; season.
  • 8
    Serve pizzas topped with zucchini salad.


Broccoli stems can also be used here, if desired. When broccoli is cheap make double the 'pizza' bases up to the end of step 3 and freeze them. Layer between sheets of baking paper, in an airtight container and freeze up to 3 months. Then, defrost in the fridge and continue from step 4.

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