olive oil spray
1 large or 2 small heads
broccoli, cut into florets
1/2 red onion, diced
Celtic sea salt and ground pepper
1 egg white
2 tablespoons olive oil
1⁄3 cup ground flaxseed
2–3 tablespoons psyllium husk
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon mixed spice
Pesto, zucchini slices and chopped basil
Rosemary, Celtic sea salt and olive oil – like a focaccia Mozzarella and cherry tomato halves
Parmesan, pesto, slivered almonds and rocket leaves (add the rocket after the pizza is cooked)
Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper (or use two smaller trays) and spray with olive oil.
Pulse the broccoli, onion and a good pinch of salt in a food processor until it reaches the texture of a fine crumb.
Whisk the egg and egg white in a mixing bowl. Add the broccoli crumb, olive oil, flaxseed, psyllium husk, garlic and spices, season with salt and pepper and mix well with a wooden spoon.
Add the broccoli mixture to the prepared tray, forming it into two mounds. Spread them out into rounds and press down so they are as thin as possible.
Dab the rounds with paper towel to absorb any excess moisture. Spray lightly with olive oil and season with salt.
Bake for 15–20 minutes or until firm and golden.
Remove from the oven and top with your choice of toppings. Spray the toppings with olive oil, then return to the oven for 5–10 minutes or until warmed through and any cheese has melted.
This an edited recipe extract from Jessica Sepel's second book Living The Healthy Life.