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Broccoli / Cauliflower Dough

Broccoli / Cauliflower Dough

This dough is perfecto for making flatbreads, savoury tart bases, or even a pizza! We appreciate that some of the broccoli in our boxes have been rather LARGE recently, so this is a great way to use up the excess you may have! You can also use cauliflower instead too! (please refer to notes at the bottom of this recipe)

  • 600g of cauliflower or broccoli (roughly chopped)
  • 3/4 cup ground almonds
  • 1/2 cup grated parmesan
  • 3 eggs
  • Salt & black pepper
  1. Grab a food processor (or blender could work if you don't have one. Just make sure to do things in small batches and then transfer to a big bowl). Pop the raw broccoli or cauli in the processor and blitz until finely chopped.
  2. Add the ground almonds, parmesan, eggs, salt & pepper to the blitzed mix. Mix well to combine.
  3. OPTIONS & IDEAS: Roll out and use as a pizza dough, quiche dough, or slather in some garlic butter and make some healthy garlic bread. Cooking times and temperatures will depend on what you're making - we recommend blind baking first if you are making a quiche.


It is a good idea to not add too much of broccoli / cauli stem to this dough: it can make the mix a little lumpy. Also, make sure to not add too more than 600g of broccoli/cauli. It can make the dough watery.





    1 comment

    • What are the next steps? I assume you roll it out and how long do you bake it?

      Amanda Newport on

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