Start by preparing your pizza base. In a soup maker or steamer place your large and small broccoli with salt and pepper for 25 minutes.
When it has steamed place ¾ of it inside a spare teatowel or pillow case and squeeze out all excess moisture. When you have removed the moisture, get rid of any hard bits and you will now have what feels like a dough.
Place it into a bowl and add to it the egg and mix well.
Place it on a pizza tray pushing it down rather than rolling it until it is a thin layer over a pizza tray.
In another bowl place the rest of the broccoli, olive oil and mix with tomato puree and oregano until you have a nice thick sauce. Layer it over the pizza base as an alternative to tomato sauce.
Decorate with your olives and vegetables.
Place in the oven at 180c for 20 minutes and then a further 20 minutes at 150c.
You can also exchange broccoli for a whole range of thick vegetables to make a base with or use up your leftover vegetables for a rainbow base.