|20 min||30 min||4|
|1 head||Broccoli, raw (base - about 1 small head, roughly chopped)|
|1 small||White onion (base - roughly chopped)|
|2 clove(s)||Garlic (base - peeled)|
|1/2 cup||Almond flour/meal, Bob's Red Mill (base)|
|2 tbsp (level)||Psyllium seed husk (base)|
|2 large egg||Egg (base)|
|1 pinch||Salt (base)|
|5 leaves||Kale (pesto - large leaves, destemmed and blanched in boiling water 10 secs or so)|
|1 cup||Basil, fresh (pesto - loosely packed)|
|1/3 cup||Hazelnuts (pesto - roasted)|
|1 clove(s)||Garlic (pesto - small clove)|
|1 pinch||Salt (pesto)|
|1 tsp||Lemon juice (pesto)|
|3 tbsp||Olive Oil, Extra Virgin (pesto)|
|1 small||Zucchini (topping)|
|1 tbsp||Olive Oil, Extra Virgin (topping)|
|2 tbsp||Parmesan cheese, grated (topping)|
|50 gm||Goat cheese, semi-soft (topping)|
|5 leaf||Basil, fresh (topping - to serve, can use more or less)|
Preheat oven to 205 C | 400 F.
To make the pizza base, add all ingredients to a food processor and pulse until well combined - the mixture should be fine, with the broccoli in breadcrumb-sized pieces. Pour the mixture onto a lined oven tray and press down into a flat round shape about 1cm | 1/3 inch thick. Bake in oven 15 minutes.
To make the pesto, bring a large pot of water to the boil and add the kale leaves. Blanch them only - leaving them in the water for 10 seconds or so. Drain and rinse in cold water. Pat the leaves dry with paper towel or a clean tea towel to remove excess moisture.
Add the hazelnuts to the food processor and pulse a few times to roughly chop them. Add the rest of the pesto ingredients and pulse until combined. You want the mixture to be a bit smooth, but still with a little texture.
To cook the zucchini, heat a large fry pan over high heat. Add the oil and allow it to heat (be careful to not let it smoke!) Slice the zucchini thinly (a mandoline would work well here, although I just used a sharp knife), then fry on each side until browned. Remove from the pan and sprinkle with salt.
To prepare the pizza, cover the cooked base with pesto, then the zucchini slices. Crumble the goats cheese and the Parmesan over the top.
Bake for 10 minutes.
Serve topped with torn fresh basil leaves.