| For the "dough" | ||
|---|---|---|
| 3⅓ cups | Broccoli, raw | |
| 1 cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 1 tsp | Oregano, dried | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| Topping for the second bake | ||
| ½ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 19.52 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:2.44 oz (calculated)Notes: 1 piece about 2 1/2 in wide and 3 1/2 in long (6.25 cm by 9 cm)
- Temperature: 425 °F
- Preheat the oven.
- Blend the broccoli in a food processor until it resembles rice. 100 g or 3 1/2 oz of broccoli make about 1 cup of broccoli rice.
- Microwave the broccoli for a minute to lightly steam it.
- Using a cheese cloth or similar, press out as much moisture as possible.
- Mix the broccoli rice with the remaining ingredients.
- Spread the mix about 1/2 in or 1.25cm thick on a baking tray lined with parchment paper. For 8 portions, we form a 10 in by 7 in rectangle (25 cm by 18 cm).
- Bake until golden, about 20 minutes.
- Top with the remaining mozzarella and bake until the cheese has melted and starts to brown, about 20 minutes.
- Serve warm, by itself or with some marinara sauce.
- Calorie count104 kcal
- % of calories by macros
Fat 60.6 % 63 kcal 7 g Net Carbs 8.7 % 9 kcal 2.3 g Dietary Fiber 1.9 % 2 kcal 1.1 g Protein 28.8 % 30 kcal 7.4 g - Approx. WW SmartPoints™3.0
- Cholesterol 44.5 mg
- Sodium 354.8 mg
- Fat 7 g
- Saturated Fat 4.1 g
- Trans Fat 0 g
- Carbohydrates 3.4 g
- Dietary Fiber 1.1 g
- Total Sugars 0.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 7.4 g
- Calcium 182.8 mg
- Iron 0.5 mg
- Magnesium 15 mg
- Potassium 151.5 mg
- Zinc 0.9 mg
- Vitamin A (Retinol Equivalents) 76 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 33.7 mg
- Folate 28.6 mcg
- Folic Acid 0.2 mcg