Spiralized Broccoli and Olive Bianca Pizza

Spiralized Broccoli and Olive Bianca Pizza

It’s all about the toppings with pizza! This bianca pizza skips the tomato sauce and instead, is baked with gooey mozzarella, fluffy ricotta cheese and topped with spiralized broccoli stems, florets, sliced olives and just a sprinkling of red pepper flakes. 

Spiralized Broccoli and Olive Bianca Pizza

Spiralized Broccoli and Olive Bianca Pizza

Ever since discovering Simple Mill’s pizza dough, I haven’t ordered pizza! Of course, we go out for pizza all the time (New York pizza is the best!), but when I’m home, I always have a box on hand and it’s just too easy and delicious not to make it!

This post isn’t sponsored at all, I just really love this product and recommend it for everyone who gets pizza cravings and is looking for fun new pizza toppings idea (hello, spiralized broccoli stems!) and a healthy crust option.

Spiralized Broccoli and Olive Bianca Pizza

I’m usually a margherita girl all the way, but there’s something really satisfying about a bianca pizza and it’s great to switch it up! This simple combination of broccoli and olive is salty and savory and a tasty way to sneak more vegetables into your day.

I love garnishing my pizzas with a little bit of red pepper flakes for that extra spicy kick at the end!

Spiralized Broccoli and Olive Bianca Pizza

Watch our video to learn how to spiralize broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Spiralized Broccoli and Olive Bianca Pizza


  • 1 tablespoon extra virgin olive oil
  • 2 cups broccoli florets well chopped
  • 2 large broccoli stems Blade D, noodles trimmed
  • salt and pepper
  • ¼ teaspoon garlic powder
  • 1 box Simple Mills pizza crust or any crust you’d like to make
  • 2 cups shredded mozzarella cheese
  • ¼ cup quartered black olives
  • ¼ cup ricotta cheese
  • ½ teaspoon red pepper flakes


  • Heat the oil in a medium skillet over medium high heat. Once the oil is shimmering, add the broccoli and season with salt, pepper, and garlic powder.
  • Prepare your pizza crust for toppings. I used a Simple Mills pizza crust (and thus, made two individual 8” pizzas) and followed the directions until it prompted me to add toppings.
  • Once the broccoli and crust are done, spread out the mozzarella cheese on the crust. Sprinkle with the broccoli and olives. Add about 6-7 teaspoons of ricotta cheese all around until all the ricotta is used. Flatten the mounds slightly. Let cook for 5-10 minutes or until the cheese melts. Garnish with red pepper flakes. Let rest for 5 minutes before cutting into slices to serve.

Spiralized Broccoli and Olive Bianca Pizza

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