I saw a post by Donna Hay about cauliflower pizza base and I thought broccoli sounds more fun to use. Her grain-free, knead-free recipe is simple and has 4 ingredients: cauliflower, almond meal, eggs and parmesan cheese. I don’t know about cauliflower but the broccoli version is a success, so much better than the Paleo pizza bases and toasts I’ve had in cafes around Melbourne. I decided to make a Paleo-friendly version by replacing parmesan with arrowroot powder and sweet potato powder.
The result of the experiment didn’t disappoint. Sure it lost the cheesy flavour that makes pizza a pizza but these little wonders will be a hit in potlucks anywhere – Paleo parties or otherwise.
- 1 1/2 cups (150g) broccoli crumbs
- 1/4 cup almond meal
- 1 egg, lightly beaten
- 1 tbsp arrowroot powder
- 1 tbsp sweet potato powder
- salt and pepper
- tomato puree
- smoked salmon pieces
- capsicum, sliced
- green olives, sliced
- apple, chopped
- sun-dried tomatoes, chopped
- zucchini, sliced
- jalapeno, sliced
- macadamia or avocado oil
- salt and pepper
- almond, grated for garnishing
- Preheat oven to 200C (400F).
- Use a blender or food processor to break broccoli florets into crumbs.
- Combine with the rest of the crust ingredients.
- Put non-stick baking paper on a pizza tray. Make small rounds of the broccoli mix. Press out each piece. I use egg rings to make perfectly round shapes of ‘dough’.
- Put in the oven for 20–25 minutes or until golden and crisp.
- Place the topping ingredients (except tomato puree and grated almond) in a bowl and toss to combine.
- Spread each crust with the tomato puree and top with the mixture.
- Bake for 5–10 minutes or until the vegetables are crisp.
- Garnish with grated almond.
Makes 6 canapés.