Pimp up your broccoli with this yummy flatbread pizza

You may think of broccoli as one of those everyday vegetables that you should swap for something more exciting. Well, think again.

Broccoli is so incredibly good for you that it’s impossible to fit its attributes into one little paragraph. Broccoli improves detoxification and reduces oxidation and inflammation. Because it does these three things in unison, broccoli is seen as unique in being anti-cancer. In fact, there are around 300 studies on broccoli and cancer.

Broccoli also improves eye health, skin and digestion and the metabolism of vitamin D, and is being studied for its cardiovascular support. It is high in antioxidants, fibre, vitamin C, vitamin K, folate, manganese, iron and potassium, and contains more protein than most vegetables.

Broccoli Flatbread Pizza

You can use tomato sauce as a base, or for a dairy-free version, skip the cheese and use Parmesan-free pesto. You can also, of course, add any traditional pizza toppings you like.

Serves: 4

Prep: 30 minutes, plus overnight soaking

Cook: 7–8 minutes per pizza

480g/1lb 1oz/4 cups chickpea (gram) flour, plus extra for dusting

1⁄2 tsp fine sea salt

570ml/20fl oz/21⁄3 cups water

3–4 tbsp extra virgin olive oil

4 tbsp yogurt, kefir or lemon juice

300g/101⁄2oz tenderstem broccoli (broccolini), cut into small florets

100g/31⁄2oz/1 cup walnuts, soaked if time

150g/51⁄2oz Gorgonzola cheese, chunked

 

Optional ingredients to mix into flatbreads for pizza or flatbreads in general:

 2 tbsp fresh herbs like parsley, oregano, rosemary or thyme

1 tsp spices like chilli powder, ground cumin, cumin seeds, ground coriander, paprika, ground turmeric, fennel seeds, za’atar and/or 2 garlic cloves, minced

 

Put the flour and salt in a medium bowl and mix well. Add the water, 2 tablespoons of the oil and the yogurt, kefir or lemon juice, and whisk until combined with no lumps. Leave to soak, covered, for 8 hours or overnight.

Sprinkle a baking sheet with chickpea flour. Heat 2 teaspoons of the oil in large frying pan over a medium heat. Pour 1 cup of the pizza batter into the pan. It should sizzle gently.

Fry for 2–3 minutes until it lifts easily and is lightly browned. Flip over onto the other side and cook for 2–3 minutes until lightly browned. Put the flatbread on the floured baking sheet and repeat until you have 4 flatbreads, adding oil as needed.

Preheat the oven to 230°C/450°F/gas mark 8. Top each flatbread with broccoli and walnuts, then add the Gorgonzola, dividing up the toppings between the four flatbreads. Bake for 7–8 minutes until the cheese has melted and the broccoli and walnuts are just beginning to brown.

The featured extract is from What to Eat and How To Eat: 99 super ingredients for a healthy life by Renée Elliott.

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