Vegetable Pizza with Broccoli Crust
Vegetable pizza with broccoli crust - Spring low carb pizza for weight loss lovers
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.
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 309.2 μg | (515 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
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.
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.
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.
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.
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.
