Broccoli Pizza with Mushrooms and Blue Cheese

Ingredients

• 500 g broccoli
• 3 eggs
• 80 g grated Emmental
• 70 g grated hard cheese (with microbial rennet; e.g., Montello)
• 3 tsp psyllium husks
• 1 tsp Dried oregano
• Salt
• Pepper
• 1 onion
• 2 Garlic cloves
• 10 g basil
• 2 tbsp olive oil
• 300 g peeled canned tomato pieces
• 150 g Mushrooms
• 125 g blue cheese

Instructions

1. 1.

   Clean and wash the broccoli, then finely chop it in a blender or food processor. Whisk together eggs, cheeses, psyllium husks, oregano, salt, and pepper until well combined, and let sit for 10 minutes.

2. 2.

   Mix the batter with the chopped broccoli. Spread the mixture onto two baking sheets lined with parchment paper to form four thin discs, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 12–15 minutes to parbake.

3. 3.

   Meanwhile, peel and finely chop the onion and garlic. Wash the basil, shake off excess water, set aside a few leaves, and mince the rest.

4. 4.

   Heat oil in a small saucepan, sauté onion and garlic for 2 minutes over medium heat. Add tomatoes and basil, then simmer on low heat for 5 minutes. Season with salt and pepper.

5. 5.

   Spread tomato sauce over the discs. Arrange sliced mushrooms on top, crumble blue cheese over them, and bake for about 15 more minutes until golden. Sprinkle with reserved basil leaves and serve warm.