I used to eye roll at people who claimed that such and such a food was an integral part of their weekly routine. As someone who used to be thoroughly shook if Mum told me we were having the same thing for dinner two nights in a row, I couldn’t fathom how people could be attached to eating the same thing at the same time every week. That is, of course, until I became one of those people.
I first discovered the healing properties of pizza at the height of my partying days, when ordering a pizza the morning after (don’t judge) seemed to bring me back to life. While I have since made a conscious effort to reign in the partying (old gal takes a good two days to recover now) I was still very keen to keep the magic, excitement and restorative qualities of pizza night alive, in the form of a gluten friendly, grain friendly pizza. Enter the broccoli pizza.
These pizza bases are grain free, gluten free, very likely paleo but I cannot be bothered checking, and a new way to get some veg in your life and in your pizza. I might even enjoy them more than the cauliflower variety (and, if you omit the majority of the stems, they are FODMAP friendlier!)
Gluten free broccoli pizza bases
- 600 g broccoli stems are fine but chop the toughest part off - this was 2 medium heads for me
- 1 1/2 cups almond meal
- 6 small or 5 medium eggs
- 50 g parmesan or hard cheese
- 1 tablespoon olive oil
- 1/4 cup water
- Generous table salt
- Preheat your oven to 180 degrees Celsius.
- Roughly chop your broccoli, throw it in the food processor, and process it for about 10-15 seconds, until you have very fine little bits of broccoli rice, for lack of a better term.
- In a large bowl, combine the broccoli with the almond meal, parmesan and salt, and mix well. Add the eggs and stir them through thoroughly. Repeat with the oil and water.
- Line two baking trays with paper, and place 1/4 or 1/5 of the mixture on each tray. As mentioned above, this makes 4 large or 5 medium pizza bases, so divvy up as you see fit.
- Place the first two pizza bases in the oven for 10-12 minutes, or until firm but still green. You wanna keep the green colour for #fitspo dinner shots later. Or, you know, just to not have burnt pizza bases.
- Repeat with the other 2 or 3 pizza bases, and then top the pizzas with your choice of toppings. Pop them back in the oven for 10-15 minutes (you might want to spray them a lil with olive oil so the edges don't get too crisp) and ur good to go.
FODMAP FRIENDLY PESTO
- a bunch of basil
- around 1/2-1 cup walnuts or pine nuts walnuts give a more bitter pesto, but I like it
- about 1/2 a cup of freshly and finely grated parmesan
- the juice of 1 lemon
- generous salt
- enough olive oil to make a pesto consistency
- Combine all ingredients in your food processor, and mix until a pesto consistency has formed. Store in an airtight container in the fridge, with a thin layer of olive oil on top. This will stop it from oxidising.
Top that with whatever you fancy, but here are some FODMAP friendly options to get you started:
- Fennel, zucchini, spinach, rocket
- Tomatoes, pumpkin (Jap is the lowest FODMAP) eggplant, roasted capsicum
- Any and all sorts of herbs
- Sundried tomatoes, olives (ensure they contain no garlic) or capers
- Cheddar, extra Parmesan, Blue cheese, mozzarella, or a cheese substitute if you are hyper intolerant (check the label first though)