Broccoli canapés

Broccoli canapés
Broccoli canapés

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.

Broccoli canapés

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.

Broccoli canapés

Broccoli canapés

Broccoli canapés

Broccoli canapés

Broccoli canapés

Broccoli canapés

Broccoli canapés

Ingredients

Crust

  • 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

 

Toppings

  • 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

 

Method

  1. Preheat oven to 200C (400F).
  2. Use a blender or food processor to break broccoli florets into crumbs.
  3. Combine with the rest of the crust ingredients.
  4. 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’.
  5. Put in the oven for 20–25 minutes or until golden and crisp.
  6. Place the topping ingredients (except tomato puree and grated almond) in a bowl and toss to combine.
  7. Spread each crust with the tomato puree and top with the mixture.
  8. Bake for 5–10 minutes or until the vegetables are crisp.
  9. Garnish with grated almond.

Makes 6 canapés.

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