I’m a HUGE fan of veggie-crusted pizzas. Actually, I’m a huge fan of all pizzas. But during the week, I’m not looking to overindulge on heavy, greasy (delicious), wheat-based pizza, and that’s why I turn to veggie-crusted pizzas. I’ve done cauliflower A LOT, which is why I decided to experiment with an all broccoli crust. I microwaved the riced broccoli for almost 10 minutes to really dry it out without having to use a cheesecloth (because that’s a PITA). This method really does work – just make sure to stop it every few minutes to stir the riced broccoli and make sure everything dries out evenly.
Remember those little pizza bagel bites you’d eat as a kid, or maybe as a broke, hungry, hungover college student? Baking the pizza in a muffin pan [kind of] turns your pizza into something similar (I know, it’s a stretch). Turning the crust into mini crusts using a muffin pan also makes for shorter cooking time, and sturdier crusts. And we all know veggie crusts can be a bit floppy.
So, give cauliflower a rest with these mini broccoli-crusted pizza bites. They are the perfect healthy snack – packed with nutrients and protein, and at only 110 calories per 3!
Broccoli Crust Pizza Bites
Give cauliflower a rest with these mini broccoli-crusted pizza bites. They are the perfect healthy snack – packed with nutrients and protein, and at only 110 calories per 3! As an added bonus, there’s no cheesecloth needed to make these!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
3 cups riced broccoli
1/4 cup grated parmesan cheese
2/3 cup reduced-fat, shredded mozzarella cheese, divided
1/2 tsp italian seasoning
1/8 tsp salt
2 Tbsp tomato sauce
6 slices turkey pepperoni, each cut into four pieces
Preheat oven to 450 ˚F.
Add riced broccoli to a medium-sized, microwave-safe dish or bowl. Microwave for 9 minutes, stopping every 3 minutes to stir (this is to dry out the broccoli without having to use a cheesecloth).
Let cool slightly, then stir in egg, Parmesan cheese, half of Mozzarella cheese, Italian seasoning, and salt. Divide mixture evenly among 12 slots of a lightly-greased muffin pan (~1 Tbsp per slot). Press mixture into bottom of each slot (the broccoli mixture won’t fill much of each slot, ~1/2-inch thick). Bake until the sides start to brown, about 10 minutes.
Top each with ~1/2 tsp sauce, sprinkle with remaining mozzarella, and top with 2 pieces of pepperoni. Bake until cheese is melted, about 5 to 7 minutes.