Mini Veggie Pizzas with Broccoli Crusts

December is Broccoli Month at Veggie Buds Club and we are excited to bring you this yummy recipe from Heather at Happy Kids Kitchen! You can find more kid-friendly broccoli recipes and activities that are guaranteed to make broccoli tasty for your kiddos in our Facebook Group, request to join here.

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

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Mini Veggie Pizzas with Broccoli Crusts

You’ve probably heard of cauliflower pizza crust, but did you know you can make your own veggie pizza crust with just a few ingredients? Little chefs will love to help make this kid-favorite featuring broccoli as the star ingredient. Make sure to save the little “sprinkles” of broccoli that fall onto the cutting board as you cut the broccoli into florets. They are perfect for adding a little broccoli goodness to the top of the pizzas or any other dish. I made the crusts mini rounds in this recipe, but feel free to form the broccoli mixture into any flat shape that you’d like (baking time may vary).

Makes 14 to 16 3-inch pizzas
INGREDIENTS

• 4 cups broccoli florets
  
• 2 large eggs*
  
• 1 1/4 cups grated mozzarella cheese (or dairy-free alternative) divided
  
• 1/8 teaspoon garlic powder
  
• 1/8 teaspoon salt
  
• 1/2 cup marinara or pizza sauce
  
• Toppings, such as olives, chopped bell peppers, or tomatoes

*To make the pizza crusts egg-free, substitute 2 tablespoons of flax meal mixed with 5 tablespoons of water.

INSTRUCTIONS

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
   
2. Add broccoli to a pot with a cup of water. Bring up to a simmer then lower heat and cover with a lid. Steam broccoli until fork tender but not mushy, about 5 minutes. Drain broccoli then spread out on a clean kitchen towel and allow to cool.
   
3. Once broccoli is cooled, pat with the towel to make sure it is completely dry. Place broccoli in a food processor fitted with the metal blade. Add eggs, ½ cup mozzarella cheese, garlic powder, and salt.
   
4. Pulse ingredients in the food processor until everything is well combined and broccoli is finely chopped. Scrape down the sides of the food processor then pulse 2 to 3 more times.
   
5. Remove food processor blade and set aside. Scoop one tablespoon of the broccoli mixture onto the prepared baking sheet and form into an even, flat round. Do this free-from or use a round cookie cutter as a guide. Repeat using all of the broccoli mixture.
   
6. Bake crusts until golden brown around the edges, 15 to 20 minutes. Top crusts with sauce, cheese, and any other desired toppings. Return to oven until cheese is melted, about 3 to 5 minutes. Enjoy warm.