Broccoli Pizza
With a no-knead, high-protein dough and the easiest method, this Broccoli Pizza is here for easy toddler meals. Bonus: It's so good, you'll enjoy it, too!
Servings: 4
Calories: 281kcal
Ingredients
Pizza Dough
- 1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
- ½ cup plain Greek yogurt (full fat, made with whole milk)
- 1 tablespoon olive oil
- ½ teaspoon salt
Pizza Toppings
- 1 tablespoon olive oil
- 1 cup shredded mozzarella
- 1 cup minced broccoli
- oregano and grated Parmesan (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough.
- Cut into 4 pieces to make smaller personal pizzas or leave whole to make 1 larger pizza. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about 1/2 inch thick.
- Top with the olive oil (I use a silicone brush to spread it on), cheese, broccoli, and oregano. Add oregano and Parmesan, if using.
- Bake for 12-14 minutes, or until the cheese is melted and the edges of the crust are golden brown. Slice and serve warm.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
- To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
- To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull a crust from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.
- Greek yogurt works best in this recipe.
Nutrition
Calories: 281kcal | Carbohydrates: 26g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 483mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 20mg | Calcium: 184mg | Iron: 1mg