Mini Pizzas with Broccoli and Cheese by Nancy T. Maar
Pizza dough is available in most supermarkets, or you can go to your local pizza parlor and buy a pound of freshly made dough, if the pizza maker swears it's sugar-free. Or, you can make it yourself and freeze any extra.
Yields 4 6″ pizzas; serving size ½ pizza
Calories: 181.10
Protein: 8.85 grams
Carbohydrates: 19.32 grams
Sugar: 2.86 grams
Fat: 7.45 grams
½ pound broccoli florets, chopped and blanched
1 pound package sugar-free pizza dough
2 teaspoons extra version olive oil
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
6 thin slices mozzarella cheese
¼ cup finely grated Parmesan cheese
Preheat your oven to 450°F. Blanch the broccoli, drain it, and set it aside on paper towels.
Prepare a cookie sheet with nonstick spray, or use a pizza stone. Roll the dough out in a 12″ × 12″ square. Cut into 4 squares.
Turn the edges of the dough over by ½″ to make a rim. Brush the dough with olive oil. Sprinkle with oregano and cayenne. Spread with broccoli, add the pieces of cheese cutting the 2 extra pieces to fill in gaps.
Sprinkle with Parmesan and bake for 15 minutes, or until the crust is nicely browned.
Endless Pizza Variations
You can make pizza with spinach, asparagus, peppers, or whatever you like. Try using oils infused with basil and/or garlic. Most kids will eat their veggies when incorporated into a pizza.
