Instructions are for 4 servings. Please modify as needed.
Broccoli pizza crust
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Break the broccoli into florets, peel and roughly chop the stalk. Place the broccoli in a food processor and pulse until riced.
Place the riced broccoli in a large bowl. Add the eggs, shredded mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until well combined.
Transfer the mixture to the prepared baking sheet and use a spatula to shape it into a 1/2-inch (approximately 1.25 cm) thick disc. Bake for 15-20 minutes until the crust is set and the edges start to brown.
Remove the pizza from the oven. Spread the pesto over the base and top with asparagus and scallions. Halve the mini mozzarella balls and dot them over the pizza.
Bake for another 10-12 minutes. Remove from the oven and let it cool for 5 minutes. Scatter the arugula over the pizza, sprinkle with flaky salt and chili flakes, if desired.
A food processor makes it much easier to rice the broccoli.
More green things to add to the pizza: bell peppers, spinach, thin zucchini slices, and if you like spice, try sliced jalapeño!
For an even more satiating meal, serve with a fried egg on top.
We prefer using mini mozzarella balls over tearing up a large one because the mini mozzarella balls release less moisture.