Broccoli Crust Margherita Pizza (Gluten Free & Vegetarian)

February 16, 2023

A tastier take on the cauliflower pizza base this delish pizza base can be topped with any of your faves, but we just love this classic Margherita. Use the freshest mozzarella and basil leaves you can find. Makes 2 pizzas.


Broccoli Crust Base

1 1/2 tbsp plant based Nuttelex for dotting the pizza bases

1 1/2 tbsp Nuttelex for greasing the lined trays

600 g broccoli (roughly 2 heads roughly chopped)

3/4 cup almond meal

3 eggs

1/2 cup grated Parmesan

sea salt flakes & ground pepper to taste

Margherita Topping

150 g fresh Mozzarella

1/2 cup grated parmesan

1 tbsp dried oregano

1 tbsp olive oil for finishing touch (optional)

300g g cherry tomatoes cut in half then squeezed to remove the seeds

handful of fresh basil & oregano leaves to serve


2 flat baking trays

cling film

Food Processor to finely chop brocolli

large bowl



To Make the Pizza Base

1Preheat oven to 170C fan or 199C conversional

2In the food processor, blitz broccoli in small batches, until finely chopped.

3Transfer to a large bowl and add almond meal, parmesan, eggs, salt & pepper and mix well to combine.

4Line 2 x baking trays with baking paper. Mark a 25cm circle using a plate indent marking on the baking paper. Then use 1/2 tablespoon of Nuttelex to lightly grease the inner circle of the baking paper.

5Divide dough mixture in half and place on the buttered lined trays using a spatula to form an even circular base on each tray.

6Dot pizza bases with small pieces of Nuttelex & bake for 20 mins until firm & slightly golden.

7After 20 minutes remove trays from oven and add grated parmesan, dried oregano and tomatoes, then return pizzas to the oven and continue baking for a further 20 minutes.

The Topping

1Top warm pizzas with extra parmesan, torn fresh mozzarella and fresh basil & oregano leaves.