Low-Carb Substitute

Vegetable Pizza with Broccoli Crust

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Average: 5 (3 votes)
(3 votes)
Vegetable Pizza with Broccoli Crust

Vegetable pizza with broccoli crust - Spring low carb pizza for weight loss lovers

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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
244
calories
Calories

Healthy, because

Even smarter

Nutritional values

Asparagus plays a major role in spring cures has a good reason: thanks to potassium and chlorophyll, the vegetable helps flush toxins from the body and purify the blood.

You can also enjoy the delicious vegetable pizza with broccoli base outside the asparagus season: Then simply replace the stalk vegetables with other vegetables of your choice, such as cauliflower or bell peppers.

1 serving contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein11 g(11 %)
Fat14 g(12 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E5.7 mg(48 %)
Vitamin K309.2 μg(515 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.6 mg(43 %)
Folate191 μg(64 %)
Pantothenic acid2.4 mg(40 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C170 mg(179 %)
Potassium804 mg(20 %)
Calcium200 mg(20 %)
Magnesium82 mg(27 %)
Iron4.7 mg(31 %)
Iodine28 μg(14 %)
Zinc2 mg(25 %)
Saturated fatty acids2.2 g
Uric acid197 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
16 ozs Broccoli
5 ¼ ozs Chickpea flour
5 Tbsps olive oil
salt
peppers
2 ½ bunches Basil (1.75 oz)
½ bunch flat parsley
1 garlic clove
½ organic lemon (peel and juice)
7 ozs zucchini
½ bunch Radish
2 scallions
1 oz Baby spinach (2 handfuls)
12 ozs thin green asparagus
Fleur de sel
How healthy are the main ingredients?
BroccolizucchiniRadisholive oilBasilparsley
Preparation

Kitchen utensils

1 Food processor

Preparation steps

1.

For the pizza dough, clean broccoli, wash and divide into florets. Blend in a food processor at several intervals until fine but still chunky. Stir in chickpea flour, 2 ounces water, and 2 tablespoons olive oil and season with 1 teaspoon salt and pepper. Blend the mixture into a malleable dough, adding more water or chickpea flour if needed.

2.

Pour the broccoli mixture onto a baking tray lined with baking paper, spread into an oval patty about 1/2-inch thick, and bake in a preheated oven at 180 °C / 350 °F for 15-20 minutes.

3.

Meanwhile, for the pesto, wash basil and parsley, shake dry and pluck leaves. Peel garlic, cut into quarters and finely blend with basil, parsley, 1 tablespoon lemon juice and 2 tablespoons oil. Season with salt, pepper and lemon zest and mix in enough cold water to make a creamy pesto. Season the pesto to taste.

4.

Spread pesto on broccoli pancake and bake for another 5-8 minutes. Meanwhile, clean and wash zucchini, radishes and green onions. Cut zucchini into thin slices. Slice radishes into thin slices. Cut spring onions into rings. Wash spinach and spin dry.

5.

Wash asparagus, cut off woody ends and peel lower third if necessary. Blanch asparagus in boiling salted water for approx. 2 minutes, then rinse, drain and cut in half lengthwise.

6.

Top the pizza with spinach and spread the prepared vegetables on top. Season everything with fleur de sel and pepper and drizzle with remaining olive oil.