Now that I’ve gotten the hang of roasting cherry tomatoes I can’t stop! Halp!
Today marks the last of my full working days for a while, and then I’m back to a normal schedule. Last week was a bit much, what with work, house hunting, and preparing for Rikke’s kitchen tea, but eventually everything ended up being amazing in its own way, and I finally had some hours to myself on Sunday. As an introvert after business hours, I need a few hours to recharge and set myself straight, because it takes constant mindfulness to engage with people in the way that they deserve and to be able to focus my attention on them in a helpful way.
Apart from catching up on blogs, answering emails, and letting the classical music roar through the house, the best way to relax is to make and munch some comfort food. I may have changed my eating habits generally, but there are still some instances where I revert to a monster of sorts and nothing but satisfying nom can cure me. For a while now I’ve had a head of broccoli chilling in the fridge, being neglected in favour of soup and other ready-made goods, but I was inspired to try something different, as so we have the broccoli pizza crust!
I love broccoli with a fiery passion, but Man-thing is pretty sour about it – still, he managed to glomp up his slightly bigger portion with no complaints, which I consider a marvellous victory. In fact, he rather seemed to enjoy his! I think the vegan sausage on top was the key factor here, but I am willing to empty a packet over his food if it means he’ll try something new. This is a simple recipe if you have a bunch of random ingredients lying around and the oven is already toasty. In winter that’s quite often, but if you have a dehydrator and know how to use it, by all means!
Ingredients (serves 2):
- 2 cups broccoli florets, processed til fine
- 2 vegan eggs (I used the Orgran brand)
- 1 TBSP flax powder
- 1/4 cup chickpea flour
- 2 TBSP tomato paste
- spices to taste
Toppings of choice:
I used leftover pesto, cauliflower-bean mash, pumpkin curry spread, and some roasted tomatoes + radish slices. Yum!
- In a pan, toast your broccoli and spices of choice over a medium heat for 5 minutes or so.
- Preheat to 180C.
- Add all your base ingredients (plus broccoli) to a bowl and mix til it forms a nice dough. Make sure your broccoli isn’t too thickly processed since it needs to mash well with the other ingredients and can’t stick out too much.
- Spray a baking sheet (my silplat failed me terribly) thoroughly and split the dough into two balls.
- Flatten each ball into a round disc (approx 15 cm across) and not too paper thin, since you’ll want to be able to flip it over.
- Bake for 15 minutes, then flip over the base and bake for another 7 or so minutes.
- Take out the pizza, add the toppings, then bake on the bottom of the oven for 4 minutes, then on the top for another 4.
So easy and ridiculously versatile and tasty! The tomato paste in the base already gives it that undertone it needs without having to slather a layer on top, but you can just as easily also blend some sun-dried tomatoes with your broccoli, or add some grated zucchini to the dough. I gave Man-thing the lion’s share, but this is such a healthy recipe that you can easily eat all this pizza by your lucky lonesome! 🙂
All this busy body business has made me appreciate the fact that, although it means less funds, I am very privileged to have a few hours to myself each day, and that I should use that time more effectively, such as doing chores I loathe or undertaking more productive projects. The whole philosophy of “next time” leads nowhere but to stacked boxes, forgotten papers, and missed opportunities.
What have you been procrastinating about?