Next time we make this I’m going to try half the amount rolled oats and half almond flour for a slightly sweeter base.
- 100 g / 1 cup rolled oats
- 450 g / 1 lb raw broccoli (you can use frozen broccoli as well)
- 3 eggs
- 1 tsp salt
- Spicy Green Sauce (see recipe below) or pesto or another green sauce
- 2-3 stalks (50 g) kale
- 1/2 lemon
- 4 tbsp olive oil
- 100 ml / 1/3 cup sunflower seeds
- 1 tsp ground sumac
- 100 ml / 1/3 cup cooked chickpeas
- 100 g feta cheese
- 2-3 eggs
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
Place the oats in a food processor and blend until it looks like flour. Discard the thickest part of the broccoli stem, break up the florets and add to the food processor. Mix until it has rice-like consistency. Add eggs and salt and pulse until all is combined. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands, making the edges slightly higher (se video). Pre-bake for 20 minutes or until golden. Meanwhile, prepare the green sauce (see recipe below).
Remove the crust from the oven. Spread the green sauce on top. Discard the thick stems of the kale, chop it into smaller pieces and place in a bowl. Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves. Distribute 2/3 of the kale evenly over the pizza. Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas. Crumble feta evenly over the pizza, make wells in between the vegetables and crack the eggs into them. Bake for 10-15 minutes more or until the kale is crunchy and the egg whites are firm and the yolks slightly runny. Cut into slices and dig in.
Spicy Green Sauce
This is a variation on one of our favorite green sauces. We adapt the herbs to what we have at home. You can also replace some of the herbs (but not all) with baby spinach to save some $$$. We like the extra flavor that the heated cumin seeds add but if you want to keep it simpler, just skip it.
- 2 tsp cumin seeds (optional)
- 1 bunch (20 g / 1 cup) fresh parsley
- 1 bunch (20 g / 1 cup) fresh coriander / cilantro
- 1/3 cup / 80 ml olive oil
- 1/2 lemon, juice
- 1 tiny clove garlic
- 2 tsp maple syrup
- 6-8 slices pickled jalapeño (or other green chili)
- sea salt
Heat the cumin seeds in a dry skillet for about 1-2 minutes. Add them to a food processor (or a large pestle and mortar) along with the rest of sauce ingredients. Mix, mix mix, taste and adjust the flavor to your liking.