Broccoli Pizza Base with Wheat Germ & Tahini

Broccoli Pizza Base with Wheat Germ & Tahini

What happens when you stop seeing pizza crust as a dough and start seeing it as a nutrient-rich canvas?

I never get tired of unconventional pizza bases. I love combining ingredients that pack in macros without the heavy carb load.

This version uses broccoli, wheat germ, and tahini for a high-protein foundation. It’s a starting point to inspire your own version with whatever is in your fridge.

Here's what I put together:

  • Broccoli (well-blended - the bulk of the base)

  • Wheat germ (Similar volume to the broccoli for structure)

  • Tahini (A few spoonfuls to act as the binder)

  • Toppings: Yellow cheese, tomato, peppers, spinach, avocado, sunflower seeds

  • Seasoning: Salt, oregano, black, white, and red pepper

Here's what I did:

  • Preheated to 180°C with the fan on.

  • Blended the base ingredients until homogenous.

  • Pressed the base mix into a thin crust on parchment paper.

  • Pre-baked for 15 minutes until set.

  • Layered toppings and baked for 10 more minutes with the fan off.

  • Cooled for 5 minutes before releasing from the paper (a silicone spatula is your best friend here).

Here's what happened:

Thin, savory, and sturdy. The tahini adds a nutty depth that anchors the broccoli. It feels nourishing rather than heavy and holds its shape perfectly once cooled. It’s the ideal low-carb pivot for a quick craving.

Dare to try it differently:

  • Swap the base for cauliflower or shredded carrots, zucchini, pumpkin, or potato - depending on what you have.

  • Use an egg or different nut butters as a binder if the mix feels too loose.

  • Enrich the flavor with olives, sweet corn, mushrooms, chickpeas, or gherkins

  • Replace wheat germ with ground oats or nut flour for a different hit of protein.

Once you realize that the pizza crust doesn't need to be dough-based, you unlock a whole world of low-carb guilt-free temptations.

Dare to Play with Food

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