Broccoli & Parmesan pizza
Pizza crust made with broccoli? You bet!
Source: Sanitarium
Gluten Intolerance and Coeliac Disease
Difficulty: Easy-Moderate
Servings: 4
Preparation time: 10 minutes
Cooktime: 25 minutes


  • 2 heads broccoli with stems, roughly chopped (approx. 1 kg)
  • 4 eggs
  • 3/4 cups grated Parmesan (75g)
  • salt & pepper
For the topping:
  • 3/4 cup tinned diced tomato, mashed with a fork
  • 1/4 cup shaved Parmesan, or more to taste (25g)


  1. Preheat the oven to 200°C. Line two large, or four small, oven trays with baking paper. It’s important to line your trays so the bases don’t stick.
  2. Place broccoli into a food processor and pulse in short bursts until it resembles the texture of rice or breadcrumbs – you may need to do this in batches. Alternatively, grate broccoli florets and stems with a fine grater.
  3. Add eggs, grated Parmesan, and a good pinch of salt and pepper to the riced broccoli. Mix well.
  4. Divide broccoli mixture onto prepared trays and press into 4 x 22 cm rounds. Bake 20 - 25 mins until firm in the centre and starting to brown on the edges.
  5. Remove bases from oven, spread with tomato, and sprinkle with shaved Parmesan. Return to oven and bake a further 6 – 8 minutes. Cut into wedges to serve.
Handy Tips
Replace broccoli with cauliflower. 

Top bases with mozzarella cheese - in addition to, or instead of, Parmesan. Get creative with your favourite pizza toppings. Generously sprinkle pizza with dried Italian herbs, oregano, basil, or chilli flakes.
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