Broccoli Pizza (Quick!) – Yummy Toddler Food

With a no-knead high-protein dough and the easiest method, this Broccoli Pizza is here for easy toddler meals. Bonus: It’s so good, you’ll enjoy it, too!

I grew up eating white pizza with broccoli, and this homemade version of that pizza recipe for kids is both easy and delicious.

I love to make this easy homemade pizza with my Greek Yogurt Pizza Dough since it’s so satisfying. (It also works with my regular yeast pizza dough and my Cottage Cheese Pizza Dough.)

This is a favorite fast toddler dinner that I sometimes even make ahead of time and warm up when I need it on extra busy days.

(You may also like my Pizza Bites and Pizza Pinwheels.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Broccoli Pizza so you know what to pick up from the store or have ready.

• Pizza Dough: I like to use my Greek Yogurt pizza dough here, which is made from self-rising flour, Greek yogurt, olive oil, and salt. You can use a purchased prepared pizza crust from the store or my Whole-Wheat Pizza Dough.

• Olive oil: I like to brush the crust with olive oil to ensure it’s moist and tender after baking.
• Mozzarella: Shredded mozzarella cheese adds that classic pizza flavor, so I use it here. You can also use an Italian blend shredded cheese if you prefer.
• Broccoli: I mince fresh broccoli quickly with a pair of kitchen scissors and it cooks through in the oven—an easy way to add a veggie.
• Oregano and grated Parmesan: Both are optional, but recommended for more flavor.

How to Make Broccoli Pizza

Here’s a preview of how to make these Broccoli Pizzas so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the dough ingredients to a bowl. Knead to bring together. Cut into 4 pieces and roll the dough out.

Step 2. Top with olive oil, cheese, broccoli, and oregano.

Step 3. Bake until just golden brown.

Step 4. Let cool slightly, then slice and serve warm.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.

Best Tips for Success

• To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
• To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull a crust from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.
• Greek yogurt works best in this recipe.
• Pair with a side of fruit, Fruit Cup, Pesto Meatballs, or salad with Homemade Caesar Dressing.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

• Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough.

• Cut into 4 pieces to make smaller personal pizzas or leave whole to make 1 larger pizza. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.

• Top with the olive oil (I use a silicone brush to spread it on), cheese, broccoli, and oregano. Add oregano and Parmesan, if using.

• Bake for 12-14 minutes, or until the cheese is melted and the edges of the crust are golden brown. Slice and serve warm.

• Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
• To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
• To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull a crust from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.

• Greek yogurt works best in this recipe.

Calories: 281kcal, Carbohydrates: 26g, Protein: 13g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 23mg, Sodium: 483mg, Potassium: 157mg, Fiber: 1g, Sugar: 2g, Vitamin A: 328IU, Vitamin C: 20mg, Calcium: 184mg, Iron: 1mg