Fully-Loaded Broccoli Crust Pizza

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Remember that time on The Wendy Williams Show when I showed everyone how to make a fabulous Fully-Loaded Broccoli Crust Pizza?!

Well, I still can't decide which is my favorite part—the super flavorful crust, the melty cheese (always in the running!), the crispy bacon, or the warm and savory potatoes!

I think you owe it to yourself to cook up this amazing pizza and help me be the judge!

Fully-Loaded Broccoli Crust Pizza

servings: 3; makes one 10- to 11-inch pizza


  • 2 heads broccoli (about 2 pounds)
  • 3 cups shredded cheddar cheese (about 12 ounces)
  • 2 eggs
  • 1 teaspoon chili powder
  • ½ + ¼ teaspoon kosher salt
  • 2 slices bacon, coarsely chopped
  • 3 medium red potatoes cut into about twenty-five ⅛- to ¼-inch slices
  • ⅛ teaspoon black pepper
  • 4 tablespoons sour cream, for a garnish
  • 3 tablespoons chopped scallions, for a garnish
  • Hot sauce, for a garnish


  1. Preheat the oven to 400°F. Remove most of the tough, thick stems of the broccoli. Working in batches, place the remaining broccoli in the bowl of a food processor and pulse it until it is finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. After grinding the broccoli, you should have about 5 cups.
  2. Place the broccoli on a microwave-safe plate and microwave on high heat for 6 minutes, stirring halfway through. Once it is cool enough to handle, put the broccoli in a kitchen cloth or a piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. When you are done, you should have about 2 cups of dry, packed broccoli.
  3. Line a baking sheet with parchment paper. In a large bowl, combine the broccoli with 1 cup of the cheese, the eggs, chili powder, and ½ teaspoon of the salt. Transfer this mixture to the baking sheet and shape it into a 10- to 11-inch diameter round, about ½-inch thick.
  4. Bake the crust until it is firm and brown around the edges—about 20 to 25 minutes. While the crust bakes, heat a large skillet over medium heat. Add the bacon and cook it until it is crisp—6 to 7 minutes, stirring occasionally. Transfer the bacon to a paper towel (leaving the bacon fat in the pan) and turn the heat up to medium high. Add the potatoes to the pan along with the remaining ¼ teaspoon salt and the pepper. Cook, stirring frequently, until brown all over and tender—about 7 to 10 minutes
  5. Remove the crust from the oven and top it with the remaining 2 cups of cheese. Return the pizza to the oven and bake it until the cheese is melted—about 5 minutes. Top the cheese with the potatoes and bacon and cook until the potatoes and bacon are warmed through —about 2 to 3 minutes
  6. Remove the pizza from the oven and top it with dollops of the sour cream, the scallions, and a dash of hot sauce. Cut and serve it immediately.
: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!


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Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto


My husband likes to eat low-carb—which is terrible!

Yes, I know it's good for me, and yes, someone like me who consumes carbs like a junkie could obviously use a break, but I just don't want to!

Especially when it comes to pizza!

But what if there was a pizza that was big on flavor yet low on carbs?

This is a game changer: Cauliflower Crust Pizza.

There is plenty of cheese, it still warms your belly—it just doesn't add to it—and you can get as creative as you want with the toppings.

The crust uses cauliflower instead of flour; anytime a substitution like that works without sacrificing taste, I’m on board!

In fact I'm the captain of that tasty ship!

Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto

makes: One 10- to 12-inch pizza

Cauliflower Crust:

  • 1 small head cauliflower (about 1 ½ pounds), broken into florets
  • 1 cup finely shredded mozzarella cheese (4 ounces)
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 1 large egg

Asparagus + Prosciutto Topping:

  • 5 asparagus stalks (about 3 ounces)
  • 1 Fresno chile
  • 8 ounces ricotta cheese
  • 1 teaspoon minced fresh thyme leaves
  • Zest of half a lemon
  • Kosher salt
  • 1 to 2 slices prosciutto
  • Olive oil

Cauliflower Crust:

  1. Place the cauliflower in a food processor and pulse until finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. You should have about 4 cups.
  2. Preheat the oven to 400°F. Place the cauliflower in a large saucepan along with ½ inch of water. Cover and cook on medium-high until tender—5 to 7 minutes. Drain and let cool. When the cauliflower is cool enough to handle transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water, this is crucial to getting a good crust. Once done you should have 1 to 1 ½ cups of dry cauliflower.
  3. Line a baking sheet with parchment paper. Mix the cauliflower, mozzarella, oregano, garlic powder, and salt together. Add the egg and mix to combine. Don’t be worry if the mixture seems too wet and loose. Transfer the cauliflower mixture to the baking sheet and shape it into a 10- to 12-inch-diameter round, about ½-inch thick.
  4. Place the baking sheet in the oven and bake the crust until golden brown—about 20 minutes. While it bakes, prepare the topping (below). When the crust is done, remove the baking sheet from the oven and turn the heat up to 475°F.
  5. Spread the ricotta topping mixture over the crust. Scatter the asparagus and chiles over the top and then sprinkle them with a little salt and add a drizzle of olive oil. Return the baking sheet to the oven and bake the pizza for 10 minutes. When it comes out of the oven, scatter the prosciutto over the top; cut into wedges and serve.

Asparagus + Prosciutto Topping:

  1. Use a vegetable peeler to completely shave the asparagus spears into thin ribbons; place in a small bowl. Cut the chile crosswise into thin rounds. Stir together the ricotta, thyme, lemon zest, and ½ teaspoon salt in a second small bowl. Cut the prosciutto into ½-inch-wide strips.

Keep It Simple:

  • Since you are spending a bit of time on the crust, you may want to spend less prepping the topping. Store bought pizza sauce or plain ricotta right out of the container both work as a great base for some veggies.
  • Fresno chiles are fully ripe jalapenos and have a fruity heat. If you can't find them use any hot pepper, or skip and use red pepper flakes and sweet peppers instead.
  • Prosciutto is an especially tasty form of cured and aged pork leg, but it can easily be replaced with ham, pancetta, or even cooked bacon.


  • With or without the prosciutto, this is a super satisfying pie. But if you don’t want one 50/50 pie, make 2 individual pizzas out of this recipe.


  • The cauliflower crust will quickly become a staple in your home. Be sure to make extra so you have it on hand. Make the pie to completion except for the prosciutto, cool and freeze; when you’re ready to eat, bake at 350°F for about 20 minutes until hot and crisp; top with the prosciutto and serve. Or freeze the crusts with no topping, let thaw in the fridge, top and bake as instructed above.
  • The more you process the cauliflower the less you'll see bits of cauliflower and the more it will look like a traditional crust.
: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!


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Brussels Sprouts + Tomatillos Skillet Pizza


I like my food to be amazing, and there are a couple of amazing things happening in this recipe…

First, we are making pizza in a skillet, which is a foolproof way to create a crisp crust with a chewy and moist inside.

Second, we are taking Brussels sprouts to a whole new level, separating the leaves and allowing them to get the perfect amount of “charredness” (totally a word).

And last we are adding tomatillos—after peeling away their papery outer skin, we are left with what looks like green tomatoes but tastes like “apple-ish, grape-ish amazingness” (yes, totally words).

I’m introducing Italy to Mexico and creating a tart, refreshing finish on an amazing pie…along with some really great words. ;)

Brussels Sprouts + Tomatillos Skillet Pizza

makes: One 12-inch pizza


  • ¾ pound Brussels sprouts
  • 2 teaspoons olive oil
  • ¾ teaspoon kosher salt
  • 1 pound pizza dough, at room temperature
  • 1½ cups shredded Gruyère cheese (6 ounces)
  • 2 garlic cloves, minced
  • 2 medium-large tomatillos
  • 2 tablespoons chopped fresh cilantro leaves
  • Half a lime


  1. Cut off the bottom stem of each Brussels sprout and then gently tear or cut the leaves away from the core; discard the very center. Place the leaves in a medium bowl (you should have about 3 cups loosely packed leaves). Stir in 1 teaspoon of the oil and ½ teaspoon of the salt.
  2. Preheat the oven to 500°F. Brush a 12-inch cast iron skillet with the remaining 1 teaspoon oil. Place the dough on a lightly floured work surface and stretch or roll it to a 10-inch-diameter round. Fit the dough into the skillet, pushing it out to the edges. Scatter the cheese evenly over the dough and then sprinkle with the garlic. Spread the Brussels sprouts over the top.
  3. Place the skillet over medium-high heat and cook until the underside of the dough is very lightly golden brown—about 5 minutes. Then transfer the skillet to the oven and cook until the leaves are charred and the dough is cooked through—for 10 to 12 minutes more.
  4. Meanwhile, remove and discard the husks from the tomatillos. Wash and dry the fruit and then coarsely chop it. Place the tomatillos in a small bowl; add the cilantro. Juice the lime into the bowl and add the remaining ¼ teaspoon salt; toss to combine. Scatter over the hot pizza and serve.

Keep It Simple:

  • I never quite mastered making my own pizza dough, so I prefer to leave it to the professionals. Just pop into your favorite pizzeria and ask them if you can buy some dough: They are happy to sell it to you and you are happy to have fantastic dough you didn’t have to make.
  • To make this pizza you can use 12 ounces of dough, 15 ounces, whatever you can get your hands on, just don’t use more than 1 pound as the pie will get too thick.
  • Though I’m a big fan of tomatillos they are not always easy to find, so to replace them try diced pears, apples, or tomatoes.
  • Gruyère can be replaced with a combination of mozzarella and Parmesan or just mozzarella.

Make It Meaty:

  • Crisp and chopped bacon or pancetta are great toppings that can be sprinkled on with the tomatillos. Or for something a little more substantial, 4 to 6 ounces of cooked, chopped chicken is a great addition.
: @NikkiDinki

: @NikkiDinkiCooking

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Spaghetti Squash Crust Pizza



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Quinoa Crust Cheese Pizzas

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My daughter loves pizza.

LOVES pizza.


Recently she even learned how to say the word “pizza,” and is hella cute as she asks for it over and over.

This obviously means that we have pizza once a week in our house (or, possibly four times a week?).

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Often we go out to one of our local pizza places and then eat our slice in the park.

But lately I’ve been trying to find a version I can make at home that's a little healthierbut still satisfies Ivy's need (all of our needs, really) for pizza.

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These quinoa crust pizzas are remarkably easy.

You just cook up some quinoa and mix it with the eggswhich believe it or notgives you a nice, sturdy crust.

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If you're trying to understand how that wet mixture of quinoa, eggs, baking powder, and Italian seasoning forms a crust, you'll have to trust me.

It firms up so beautifully in the oven and is one of the most robust alternative-type crusts I've ever made.

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This crust has a slightly wheat-y taste, which Ivy doesn’t mind at all.

But if you have an extra picky eater, try making the crust on the thin side and loading on the toppings.

This will allow the focus to be more on the flavors of the sauce and cheese rather than the quinoa.

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This is the kind of meal I love to make because you don’t feel like you're being healthyyou just feel like you're eating pizza!

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These are also great to freeze so you have individual-sized pizzas ready to go anytime!


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Quinoa Crust Cheese Pizzas

servings: Eighteen 4-inch pizzas


  • 1½ cups quinoa
  • 6 large eggs
  • 1½ teaspoons baking powder
  • 1½ teaspoons Italian seasoning
  • 1½ teaspoons kosher salt
  • 2 cups pre-made pizza or tomato sauce
  • 2 cups shredded mozzarella (16 ounces)


  1. Preheat the oven to 450°F. Rinse the quinoa in a mesh strainer and then transfer it to a medium saucepan. Add 3 cups of water and bring to a boil over high heat; cover the pan and turn down the heat to maintain a simmer. Let the quinoa cook until it is tender—10 to 15 minutes, then transfer it to a medium bowl and let it cool.
  2. Mix the eggs, baking powder, Italian seasoning, and salt in a small bowl. Then add this mixture to the cooled quinoa and stir to combine.
  3. Line a baking sheet with parchment paper and pour the quinoa onto it; flatten and shape it with your hands into 4-inch-diameter rounds (using about ¼ cup of dough for each round), ¼- to ½-inch thick.
  4. Place the crusts in the oven and bake them until they are golden brown—about 15 minutes. Remove them from the oven and top each with about 2 tablespoons of the pizza or tomato sauce, then 2 tablespoons of the cheese.
  5. Return the pizzas to the oven until the cheese is melted—5 minutes more.


  • If your kids are weary of the quinoa crust, try adding some extra toppings so you have a lot of sauce and cheese and just a little crust in each bite. Another option is to make the crusts a little thinner.
  • To Freeze: Let the crusts cool before adding the toppings; once cooled, add the toppings as in Step 4. Freeze the pizzas topped, but not baked. To heat from frozen, bake at 450°F until the cheese is melted and the crust is thawed through—7 to 10 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
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