16 Mar broccoli dough
This versatile dough from Donna Hay is perfect for freezing (and adapting) for after school snacks or for those unexpected guests!
- 600g (1 lb 5 oz) broccoli florets (about 2 heads), roughly chopped (see notes)
- 3/4 cup (90g/3 oz) almond meal (ground almonds)
- 1/2 cup (25g/3/4 oz) finely grated parmesan
- 3 eggs
- sea salt and cracked black pepper
- In small batches, place the broccoli in a food processor and process until finely chopped.
- Transfer to a large bowl.
- Add the almond meal, parmesan, eggs, salt and pepper to the broccoli and mix well to combine.
- MAKES: 1 quantity for one pizza
Notes: It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6–8cm (3 in) of stem is great. Adding extra can make the dough watery. You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem.
- To have these pizza bases on standby for busy days, bake them for the first 20 minutes, then cool, wrap and freeze for later use.
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