Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.
Bake until golden and dried out, 20 minutes. Top with with remaining 1/2 cup mozzarella and bake until cheese is melted and crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes if using.
Nutrition (per serving): 110 calories, 9 g protein, 6 g carbohydrates, 2 g fiber, 1 g sugar, 6 g fat, 3 g saturated fat, 210 mg sodium
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.
Bake until golden and dried out, 20 minutes. Top with with remaining 1/2 cup mozzarella and bake until cheese is melted and crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes if using.
Nutrition (per serving): 110 calories, 9 g protein, 6 g carbohydrates, 2 g fiber, 1 g sugar, 6 g fat, 3 g saturated fat, 210 mg sodium
Notes
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