Broccoli Pizzette (Crispy Cheesy Broccoli Bites)
If you’ve ever wished pizza could be just a little lighter—but still just as cheesy and satisfying—these Broccoli Pizzettesare about to become your new obsession. Crispy edges, gooey mozzarella, savory marinara, and all your favorite toppings packed into bite-sized portions? Yes, please.
These addictive little broccoli pizzas are so flavorful, you’ll completely forget you’re eating vegetables. They’re naturally low-carb, gluten-free, and incredibly versatile—perfect as an appetizer, snack, or even a fun weeknight dinner.
Let’s dive in.
Why I Love This Recipe
As a food writer, I’m always chasing recipes that balance comfort and creativity. These pizzettes check every box.
They have:
- The crispy satisfaction of real pizza crust
- The cheesy pull we all crave
- A sneaky vegetable base
- Endless topping possibilities
They’re also great for parties. Think of them as the veggie-forward cousin of crowd favorites like These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast. Same shareable vibe—just lighter and greener.
Ingredients
For the Broccoli Base
- 3 cups broccoli florets, finely chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Toppings
- 3/4 cup pizza or marinara sauce
- 1 1/2 cups shredded mozzarella
- Mini pepperoni, crumbled bacon, or Italian sausage
- Sliced olives, mushrooms, or bell peppers
- Fresh basil and extra Parmesan for finishing
Ingredient Swaps & Notes
- No fresh broccoli? Frozen works—just thaw and squeeze VERY well.
- Make it vegetarian: Stick to veggies like mushrooms, olives, and peppers.
- Dairy swap: Part-skim mozzarella works beautifully for a lighter option.
- Spice it up: Add crushed red pepper or a drizzle of hot honey after baking.
The key to success here is moisture removal. If the broccoli isn’t squeezed thoroughly, your pizzettes won’t crisp up properly.
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 425°F and line a baking sheet with parchment paper.
2. Steam the Broccoli
Steam broccoli for 4–5 minutes until very tender. Drain and let cool slightly.
3. Remove All Moisture (Critical Step!)
Place the broccoli in a clean kitchen towel and squeeze firmly to remove ALL excess moisture. This is what gives you crispy edges instead of soggy bites.
4. Make the Base
In a mixing bowl, combine:
- Broccoli
- 1 1/2 cups mozzarella
- Parmesan
- Egg
- Garlic powder
- Italian seasoning
- Red pepper flakes
- Salt and pepper
Mix until a sticky, cohesive mixture forms.
5. Shape the Pizzettes
Scoop about 2 tablespoons per portion onto the baking sheet. Press into 3-inch circles.
6. Bake the Base
Bake for 18–20 minutes until golden brown and crispy around the edges.
7. Add Toppings
Remove from oven and top each with:
- A spoonful of sauce
- Generous mozzarella
- Your favorite toppings
Return to oven for 8–10 minutes, until cheese is melted and bubbly.
8. Finish & Serve
Top with fresh basil, extra Parmesan, and a light drizzle of olive oil.
Serve immediately while warm and melty.
Tips for Perfect Crispy Edges
- Finely chop the broccoli for a better texture.
- Squeeze moisture twice if needed.
- Don’t overcrowd the baking sheet.
- Use parchment paper for easy release.
- Let them rest 3–5 minutes after baking to firm up.
Serving Suggestions & Pairings
These pizzettes are incredibly versatile.
Serve them as:
- A game day appetizer
- A light lunch with salad
- A fun weeknight dinner
Pair with something refreshing like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to balance the cheesy richness.
Hosting a party? Add a show-stopping appetizer like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests to round out your spread.
For a heartier dinner lineup, you could serve these alongside This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
And if you’re going all in on comfort? Finish with something sweet like This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack.
Nutritional Information (Per Serving – Approximate)
Makes 12–15 pizzettes
Per pizzette:
- Calories: 110–130
- Protein: 7g
- Carbohydrates: 4–5g
- Fat: 8g
- Fiber: 1g
Nutrition will vary depending on toppings.
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Bake at 375°F for 8–10 minutes to re-crisp.
- Freeze: Freeze baked bases (before topping) for up to 2 months. Reheat and top fresh.
They’re just as satisfying the next day—sometimes even better.
More Recipes You’ll Love
If you enjoyed this veggie-forward comfort food, try:
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
Final Thoughts
Broccoli Pizzettes prove that vegetables can absolutely steal the spotlight. They’re crispy, cheesy, customizable, and surprisingly satisfying. Whether you’re trying to sneak more greens into your meals or just looking for a fun twist on pizza night, these little bites deliver big-time flavor.
If you make this recipe, I’d love to hear how you topped yours. Leave a comment, share your creations, and don’t forget to follow along for more crave-worthy comfort food made just a little smarter.
— Jason Griffith
ChefManiac.com
