Broccoli Cheesy Bread

Broccoli Cheesy Bread

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Wringing the steamed broccoli out with paper towel or cheesecloth insures your cheesy bread is crisp, not soggy.

Broccoli Cheesy Bread


  • 600 g riced broccoli
  • 1 large egg
  • 150 g shredded mozzarella
  • 25 g freshly grated Parmesan
  • 2 cloves garlic, crushed
  • 1/2 tsp. dried oregano
  • salt
  • Freshly ground black pepper
  • Pinch chilli flakes (optional)
  • 2 tsp. freshly chopped parsley
  • Warmed marinara, for serving


  • Preheat oven to 220°C (200ºC fan) and line a large baking tray with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
  • Transfer broccoli to a large bowl and add egg, 100g mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking tray and shape into a thin, round crust.
  • Bake until golden and dried out, 20 minutes. Top with with remaining mozzarella and bake until cheese is melted and crust is crispy, about 5 minutes.
  • Garnish with parsley and chilli flakes if using. Serve warm with marinara.

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