theendlessmeal.com
Green Veggie Pizza Crust Recipe
Imported
& edited by
@camaron05
Prep Time
10m
Cook Time
25m
Total Time
35m
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
2)
Scale
Scale
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories260kcal13%
-
Fat17g0%
-
Saturated Fat8g0%
-
Carbohydrates10g0%
-
Fiber4g0%
-
Sugar2g0%
-
Protein18g0%
-
Cholesterol370mg18%
-
Sodium350mg17%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
To prepare the veggies:
Kale and Spinach: place in your food processor and blend until finely chopped. Squeeze out as much liquid as you can using your hands.
Broccoli: add the florets and stems to your food processor and pulse until finely chopped. Optional step: roast in the oven for 10 minutes to dry the broccoli so you get a crisper pizza crust.
Zucchini: grate using the small holes on your grater. Squeeze out as much liquid as possible, first using your hands and then with some paper towels.
Tips for making veggie pizza crust:
There are a few things to keep in mind when making your homemade vegetable pizza crust:
Moisture: Vegetables naturally have a lot of water in them. The more moisture you can take out of the veggies before you make them into crusts, the crispier they will be. So if there is excess moisture, pat them down with a paper towel.
Toppings: While you will be able to pick these up and eat them like a regular pizza dough, you don't want to push your luck by piling the toppings on high. Take the minimalist approach!
Salt the zucchini: If using zucchini, you can draw moisture out by sprinkling it with salt and leaving it for a few moments before squeezing the water out with paper towel.
Cooking time: The broccoli pizza crust is a little soft if made exactly as the recipe is written. If you'd like it crisper, you can cook the broccoli before making it into crusts to remove more of the moisture.
Kale and Spinach: place in your food processor and blend until finely chopped. Squeeze out as much liquid as you can using your hands.
Broccoli: add the florets and stems to your food processor and pulse until finely chopped. Optional step: roast in the oven for 10 minutes to dry the broccoli so you get a crisper pizza crust.
Zucchini: grate using the small holes on your grater. Squeeze out as much liquid as possible, first using your hands and then with some paper towels.
Tips for making veggie pizza crust:
There are a few things to keep in mind when making your homemade vegetable pizza crust:
Moisture: Vegetables naturally have a lot of water in them. The more moisture you can take out of the veggies before you make them into crusts, the crispier they will be. So if there is excess moisture, pat them down with a paper towel.
Toppings: While you will be able to pick these up and eat them like a regular pizza dough, you don't want to push your luck by piling the toppings on high. Take the minimalist approach!
Salt the zucchini: If using zucchini, you can draw moisture out by sprinkling it with salt and leaving it for a few moments before squeezing the water out with paper towel.
Cooking time: The broccoli pizza crust is a little soft if made exactly as the recipe is written. If you'd like it crisper, you can cook the broccoli before making it into crusts to remove more of the moisture.