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!

Ingredients

• 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

Method

1. In small batches, place the broccoli in a food processor and process until finely chopped.
2. Transfer to a large bowl.
3. Add the almond meal, parmesan, eggs, salt and pepper to the broccoli and mix well to combine.
4. 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.

“Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise while nurturing ourselves with flavour. Super-fast meals to make you feel good.”

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