The Pizza We Encourage You To Eat



Move over cauliflower, because we’ve found ourselves a new brand new Brassica buddy to help us recreate one of our all time favourite comfort foods… pizza, and it’s all thanks to our good friend George Eats! This clever culinary cookie never ceases to amaze us with her ravishing recipes, and this gluten-free Broccoli and Parmesan pizza is no exception and has definitely earned itself a regular spot on our Friday night dinner rotation. While pizza is not something you’d normally associate with health, this one begs to differ and is bursting with an abundance of benefits. Broccoli has been proven to do everything from lower cholesterol levels and improve cardiovascular health right through to reduce the risk of type 2 diabetes and improve your eye health. Reason enough to call for a night of Italian, right? 






INGREDIENTS (makes 4 large-ish or 5 medium-ish pizza bases) 


– 1 1/2 cups almond meal

– 600g broccoli 

– 6 small or 5 medium eggs

– 50g parmesan or hard cheese

– 1 tablespoon olive oil

– 1/4 cup water

– Generous table salt 




1. Preheat your oven to 180 degrees Celsius. 

2. Roughly chop your broccoli, throw it in the food processor, and process it for about 10-15 seconds, until you have very fine little bits of broccoli rice, for lack of a better term. 

3. In a large bowl, combine the broccoli with the almond meal, parmesan and salt, and mix well. Add the eggs and stir them through thoroughly. Repeat with the oil and water. 

4. Line two baking trays with paper, and place 1/4 or 1/5 of the mixture on each tray. As mentioned above, this makes 4 large or 5 medium pizza bases, so divvy up as you see fit. 

5. Place the first two pizza bases in the oven for 10-12 minutes, or until firm but still green. You wanna keep the green colour for #fitspo dinner shots later. Or, you know, just to not have burnt pizza bases. 

6. Repeat with the other 2 or 3 pizza bases, and then top the pizzas with your choice of toppings. Pop them back in the oven for 10-15 minutes (you might want to spray them a little with olive oil so the edges don’t get too crisp) and you’re good to go. 







Meet Georgia, a 23-year-old Melbourne girl, known in the Insta world as Georgeats. She started food Instagramming after a sudden onset of food allergies. A criminology graduate and a law school hopeful, she took a year off and discovered the world of food blogging and photography. Now she’s a full time freelance food photographer/recipe developer/ she has a really hard time explaining what she does, but she absolutely loves it. 

Check out some seriously drool-worthy food snaps on Georgia’s website and Instagram.