Stuffed Crust Walnut, Tomato & Broccoli Pizza

The Balanced Kitchen
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2


Base - makes enough for 2 pizza bases

  • 350 g strong white flour
  • 25 g polenta
  • 7 g sachet fast acting yeast
  • 1 tbsp olive oil
  • 270 mls lukewarm water

Topping - topping is for ONE pizza only. Double to make 2 pizzas or reserve the extra dough for the following day

  • 2 handfuls walnuts
  • 100 g broccoli florets
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 tbsp nutritional yeast flakes
  • 30 baby tomatoes reserve 20 for the topping and slice each one in half
  • 3 tbsp passata
  • pinch sea salt & ground black pepper
  • splash water for ease of blending


  • Combine flour, polenta, yeast in a bowl. Add oil. 
  • Gradually add water while stirring. When a ball forms, knead with clean hands for a few mins. 
  • Leave in bowl and cover with damp towel. Leave to rise for a few hours at room temp.
  • Blanch broccoli florets in boiled water for 2 mins. Drain. Place all ingredients (excluding 20x extra baby toms) in a blender and pulse until lumpy texture.
  • Half your pizza base dough. Roll out one half on a floured, flat surface. IMPORTANT! now place the base on your pizza baking tray BEFORE adding topping! You'll never get it on otherwise. Learn from my mistakes...!  
  • Spoon the topping on and smooth RIGHT UP TO THE EDGES. 
  • Fold in the edges to form the stuffed crust. 
  • Place all the sliced baby toms on top. Oven bake for approx 20-25mins until cooked and golden.
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