Base

Chop and blitz the broccoli until you achieve a couscous like texture.

Add all remaining base ingredients and blend on low until just combined.

Heat a pan on medium with 1 tablespoon of coconut oil.

Pour 1c of the mixture into the pan and spread into a nice flat circle.

Cook until you see bubbles appearing, and the mixture is dry on top (you want a crisp under and firm base before you flip).

Slide onto a plate, pop another plate on top, flip it over and slide back into the pan to cook the other side (see the video above for technique on this one!).

Add a bit more coconut oil before cooking each of the next 2 bases (1/2 tbsp for each).

Toppings

Top with tomato passata, vegan cheese, and your desired veggie toppings, then pop under the grill for a few minutes until golden brown and bubbly on top.

Remove, slice, and serve!

Notes

Make it gluten-free: use a gluten-free vegan cheese.

Make it nut-free: use a nut-free vegan cheese.

Make it soy-free: use a soy-free vegan cheese.

This base is awesome as you can use whatever greens you’ve got lying around - broccoli, cauliflower, zucchini, spinach, silverbeet, cabbage.

When flipping, be careful, and use the plate method - this base is less firm/crispy than a regular base, so watch the vid and take care with the flip.

This recipe makes 3 pizzas, good for 3 people.

ABOUT THE BUFFY ELLEN