Vegan Whole Wheat Chocolate Chip Banana Bread Muffins.
Thursday’s are made better with this Whole Wheat Lemon Roasted Broccoli Pizza.
And that’s a fact.
But then, what day isn’t made better when cheesy pizza is involved, you know? It’s no secret around here that I love my cheese…and my carbs, so it should be obvious that pizza is totally a part of my Healthy January eating plan.
Hello? Veggies…whole grains…protein…yup, health food people.
Speaking of Healthy January, I’m having so much fun creating all these colorful, veggie filled recipes. I spent most of this week testing and photographing new recipes for upcoming weeks, and I’m so excited about the recipes you will be seeing. After weeks of what I call a “recipe rut”, it’s been a good few days in the kitchen. It felt really good to finally feel back to my normal self. I think it helps that I’m in a bit of a “go mode” in an effort to start bulking up content before I leave for Korea in February. I’m also traveling at the end of January for work, and then it’s off to Korea on February 7th. Therefore it’s crunch time to get lots of great content shot for HBH before I leave town. We have some really fun things planned for the end of January and on into February, so stay tuned!
Also, you guys, I’m going to South Korea…with my entire family…to watch my brother in the Olympics. Still can’t get over these facts!
T-minus twenty days until we leave. So excited, more than anything, I am so happy for my brother!
PS. I may or may not have some Korean inspired recipes coming your way…
Anyway, back to the point here, and the food. I’m loving creating healthy…ish recipes that are literally loaded with colorful veggies, and this pizza is no exception. It’s topped with kale pesto, sun-dried tomatoes, olives, and tons of bright green broccoli. I added some lemon slices for freshness and piled on my favorite spicy microgreens.
And yes, there is cheese.
It wouldn’t be pizza with out cheese, I used mozzarella and feta. The mozzarella is melty, while the feta is salty, creating just the perfect balance.
And for my crust? Homemade whole wheat dough. The BEST.
Tip: I like to make my dough a few days in advance (say on Sunday. for meal prep. because pizza should always be in your meal plan. for real!) to allow the flavors to really develop. When I know I’m making pizza for dinner, I just grab the dough from the fridge, let it sit on the counter for a few hours to bring it back to room temperature, and then make my pizza. Having dough already made makes pizza night the easiest.
What I love most about this pizza is that it is different. For whatever reason, I always see pizza dough as a blank canvas and every time I make a pizza, it’s never the same as the last pizza I made. Some turn out amazing…others are just ok.
It might sound odd, but I always find that the pizzas my family and I end up loving most, are the ones that have been thrown together using the ingredients left in my fridge. Basically the odds and ends of the week’s groceries…and the wilting produce.
Not very glamorous, but hey, I’m not really a glamorous person, so it works.
And that is how this pizza came to be. Broccoli is one of my favorite vegetables and I always have it in stocked in my fridge, same goes with lemons. So when I saw I had an abundance of both broccoli and lemons, and not much else in my fridge, they became the stars of this pizza. At first I wasn’t quite so sure about using broccoli on this pizza, but then I tried it and I loved it. And here I am sharing it with you guys.
And you guys. If you think broccoli on pizza is weird, think again, it’s actually delicious. I mean, take a second to think about it.
You have carbs, you have cheese, and you have roasted broccoli. It’s like cheesy broccoli bread, and it’s so good.
You need broccoli pizza tonight. It’s like eating a salad with a little cheese and a side of whole wheat bread.
It’s health food. Go with it.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Green pizza for the win.
Yummy! Did not have sun dried tomatoes or olives and also used a regular lemon STILL so good!!!
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
Oh I just loved this pizza! It’s such a surprising combination of flavors! I left the lemon slices off for fear that it might be too much for my palate, but the lemon zest was the perfect amount of lemon flavor! Great recipe!
Thank you so much Cody! I am really happy to hear how well this turned out for you! xTieghan
I’ve made 6 or so of your recipes so far they’ve all been amazing. This whole wheat broccoli lemon one was the only one that gave me trouble. The crust got completely stuck to my cookie sheet even though I oiled the pan. I’ve never had issues in the past with white flour pizza I think maybe it was the honey this time. Then i just looked at your whole wheat pizza spinach artichoke video and you put the pizza on a parchment paper then on the baking sheet ! So I’ll make sure to do that next time and maybe this will be helpful for all those reading this post before starting the recipe !
Hi Rachel! I am really sorry to hear that! I hope you love this with some parchment paper next time! xTieghan
So easy and absolutely delicious!
Thank you Anny!
I made this tonight and it was delicious, these flavor combinations are something i never would have thought of on my own and they were great. I do have a couple questions/comments:
– My pizza came out very wet – there was liquid running off it all around the pan, making the bottom of the crust wet. I was able to dab most of it off wIth a paper towel but it was a bit of a mess. Any suggestions as to what I may have done wrong? Should I press all moisture out of the olives and tomatoes before cooking?
– your instructions don’t mention when to put the cheese on. I wonder if the order i did the ingredients had an effect on the moisture issue above? I did pesto, tomatoes/olives/lemon zest, then cheese then the broccoli & lemon slices on top.
– recipe calls for 1/2 lb of pizza dough but I used a full 1lb ball of dough as that is how they are sold in my grocery store, stretched out across a 9×13” baking dish, and I think it came out just fine. If using half as much dough, I imagine it would be almost too thin to handle all the ingredients on top, no?? Hmm.
Anyways thank you for all of your beautiful recipes and inspiration! Will definitely be trying this again!
Hey Nicole! Was there anything you had changed about the recipe? I am not sure why it would have been soggy. Was your mozzarella very wet? That can cause extra moisture and will lead to a soggy crust The order should not affect that crust. I did fix the recipe, so sorry about that!
We like a thin crust pizza, so this is why I use 1/2 pound of dough.
Please let me know if you have any other questions. I hope this helps! Thanks so much!! xTieghan
This pizza was AMAZING! I reluctantly made it without the pesto because the grocery store was sold out and I wasn’t up to making my own. I subbed sautéed garlic and olive oil for the pesto and threw on some kale that I had hanging out in the fridge. The lemon and feta added an awesome tang. Will definitely make this again. Thanks so much for sharing!
Thank you Laura! I am so glad you enjoyed this!
I made this for dinner last night and it came out great. Delicious ! I’ll make this one again for sure.
Thank you Kristine!
I’m making this now, and just an FYI, the directions don’t tell you when to add the cheese (I’m pretty sure I can figure that out, but you might want to add it to the recipe!).
Thanks for catching that Claire! I hope you love this!
This might be a silly question, but do you eat the lemon slices on the pizza or do you pick them off? 😛
I eat them! The peel caramelizes and becomes delicious. That said, it’s definitely a personal preference, so try it and see what you think. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This looks amazing and I’m bookmarking it… FYI though, you mentioned in the text that you used kale pesto then linked in the recipe to basil pesto? I imagine both taste good but would be different… maybe I’ll make one that’s part each to split the difference!
(PS I’m allergic to parmesean/romano cheeses and am always excited when I find a recipe that doesn’t use them in “Italian” foods so thank you for that!)
I am so glad you like this and hope it turns out amazing for you! Thank you Becca!
I want to clarify that the recipe uses a half pound of dough versus one pound. My grocery store sells one pound of dough.
Yes, the recipe uses a 1/2 pound dough. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made your pizza crust Friday. Let it sit until Saturday and made personal size ground beef, cheese, and jalenpeno pizzas for my husband.I did use part spelt flour because I had some in the freezer. My husband said the taste was very good. I added more flour than the recipe called for because spelt is different than the whole wheat. I doubled the recipe and got 6 small pizzas. Next time I will triple it. I pre bake them then freeze them for later. So good to grab a couple out and just add the other ingredients.
I am so glad you liked this! Thank you so much!
This looks great. I can’t wait to try it.
I am a korean resident and excited to see what flavors you bring home with you. The food here is amazing!!!!!
I cannot wait to try it!! Thank you so much Rebecca! If you have any suggestions of where to go/ what to do let me know!
Pizza perfection! I’m loving everything about this! 🙂
Thank yo Laura!
I love me a white pizza (helps being allergic to tomatoes!) and so this sounds absolutely delicious!
NINEGRANDSTUDENT: A Foodie Blog
This pizza is perfect for you then! I hope you love it Chloe!