Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (see note below), set aside.
Prepare Herby Green Sauce: Combine sauce ingredients (cilantro, parsley, jalapeno, olive oil, lemon juice, cumin, salt and red pepper flakes) in a food processor. Blend, scraping down the sides as needed, until it forms a smooth sauce. Transfer to a small bowl and set aside.
Prepare broccoli crust: Add oats to the same food processor (there’s no need to wash in between as any leftover sauce will just give the crust some extra flavor!) and blend until it looks like flour. Then add broccoli florets and blend until it has a rice-like texture. Add eggs and salt and blend until combined. It should be loose and sticky.
Transfer the crust mixture to the lined baking sheet and flatten out the dough with your hands. Make the edges a little higher to make a crust. Bake the crust for 20 minutes or until golden brown.
While the crust is pre-baking, prepare the toppings. Thinly slice the kale stems and any broccoli stems you’re using. Cut or rip kale leaves into bite-sized pieces and transfer to a large bowl. Add olive oil, lemon juice and salt, then massage the kale leaves until they’re tender, about 2-3 minutes. Set aside. Place chickpeas in a small bowl.Add 2 tablespoons of the herby green sauce and lemon zest from the lemons zested earlier. Stir until the chickpeas are well-coated, set aside. Using a vegetable peeler or mandoline, cut the zucchini into ribbons.
Top the pizza: Once the crust is golden brown, it’s time for toppings! Spread the herby green sauce over the pizza. Add the kale stems, broccoli stems and zucchini ribbons. Spread the kale out over the pizza. Sprinkle the chickpeas, pepitas and feta over the top. Bake for 10-15 minutes or until the kale is nice and crispy, but not burned. Cut into slices and garnish with fresh parsley, cilantro and any extra kale leaves. Enjoy!
PREP AHEAD: Though this meal is best served immediately, you can prepare this kale pizza in advance and reheat it in the oven. The herby green sauce can be prepared in advance and stored in the fridge until needed. LEFTOVERS/STORAGE: Store leftovers in a glass container in the fridge for 4-5 days. Reheat in the oven for maximum crispiness.NUTRITION NOTES: This broccoli crust pizza is loaded with fiber, vitamin C and vitamin K. It’s also vegetarian and gluten-free. SERVING SUGGESTIONS: This green pizza is great on its own, but feel free to add your favorite side salad.PARCHMENT PAPER: though I usually recommend using silicone baking mats instead of parchment paper, after trying both, I found the crust was crispier and didn’t stick with the parchment paper. Opt for an eco-friendly parchment paper if possible.This recipe was adapted from Green Kitchen Stories’ Hippie Pizza.