Italian Broccoli Scarpaccia (Smashed Broccoli Pie)

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This amazing recipe was born out of the popularity of my Italian Zucchini Scarpaccia recipe. So many of you made it and loved it that I had to recreate it with a different vegetable.

To make this dish vegan, all you have to do is swap out the parmesan cheese for nutritional yeast. To make it gluten free, simply substitute in gluten free all purpose flour. If you’re looking for a gluten free broccoli snack, you must try our Parmesan Broccoli Chips!

The key to getting this tart crispy is to spread out the batter thinly on a metal baking sheet. If the pie is too thick, it will be mushy inside. We love to enjoy this with a bowl of soup, serve it as an appetizer at our parties or have it as a late night snack. A delicious soup to pair this with is our Cauliflower White Bean Soup or Greek Lemon Bean Soup.

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Italian Broccoli Scarpaccia (Smashed Broccoli Pie)

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Servings: 8

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

We created a new type of Italian Scarpaccia with this broccoli version. Scarpaccia is a kind of rustic Italian tart that is thin, crispy and so delicious!

Equipment

• Large mixing bowl
• 9×13 inch metal baking sheet

Ingredients 

US CustomaryMetric

• 2 tbs olive oil (divided)
• 3/4 lbs broccoli florets, small
• 1/2 red onion, sliced
• salt + pepper, to taste
• 1 cup flour
• 1/3 cup corn meal
• 1/2 tsp each garlic powder, paprika, dried oregano + salt
• 1 cup water
• 2 tbs grated parmesan
• optional garnish: fresh parsley + chili pepper flakes,

Instructions

• In a large deep skillet, heat 1 tbs olive oil. Add in the broccoli and onion and saute until charred, about 7 minutes. Season with salt and pepper to taste.
• Preheat your oven to 350℉. Line a 9×13 METAL baking dish with parchment paper and spray with olive oil.
• In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in sauteed broccoli, onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and extra corn meal, spray with olive oil and bake for 50 -55 minutes. Remove from oven and allow to cool 15 minutes prior to slicing.

Notes

If you want to make this dish Vegan, simply sub in nutritional yeast for the parmesan cheese. 

Store leftovers in an air tight container in your fridge.

Nutrition

Calories: 158kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 168mg | Fiber: 3g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 38mg | Calcium: 63mg | Iron: 1mg

Author: Stella Drivas