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Broccoli and Cauliflower Pizza

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Ingredients

Adjust Servings:
1 teaspoon active dry yeast
7 ounces of flour
salt
¼ teaspoon thyme
3.5 ounces of fluid water
1 tablespoon vegetable oil
3 garlic cloves
2 rosemarys
1 cup tomato sauce
3 tablespoons of red wine
¼ teaspoon dried thyme
chives
8 cauliflower florets
8 broccolis
1 red chili
parmesan

Nutritional Information

739 kcal
Calories
128 g
Carbs
25 g
Protein
17 g
Fat

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A broccoli and cauliflower pizza? Sure, they may not be the first toppings you think of when craving pizza, but that doesn’t mean you can’t use them. It’s a healthier option, with reduced amount of fat, which can be served when you’re on a diet. Plus, the tomato sauce, spices, and touch of red wine gives it a savory taste, that we recommend you try.

Features:
  • Nut Free
  • Vegetarian
Cuisine:

Ingredients

Steps

1
Done

First grab a small bowl and fill it with water.

2
Done

Add the active dry yeast and mix to dissolve it.

3
Done

Sift the flour through a strainer and place it in your food processor.

4
Done

Add salt, thyme powder, and pour the water.

5
Done

Set the food processor at medium speed and mix everything until smooth. Let it rise for the next 30 minutes.

6
Done

Dust your working surface with flour and start kneading the dough using your hands. Do it until it’s smooth, firm, and elastic.

7
Done

After that, level it with a rolling pin, until you reach the desired thickness.

8
Done

Preheat the oven to 430°F/220°C.

9
Done

Next heat the vegetable oil in a skillet over medium heat. Add the garlic, rosemary, and leave them into the pan for the next minute.

10
Done

Pour the tomato sauce and the red wine in the skillet. Add salt, thyme, and chives.

11
Done

Cook until the sauce thickens.

12
Done

Place the pizza dough on your wooden board. Evenly spread the tomato sauce over it. Top it with the cauliflower, broccoli florets, and chili slices.

13
Done

Slide the pizza into the oven and cook it for the next 15 minutes. Top it with shredded parmesan.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it.
Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it.
Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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