Broccoli Cauliflower Pizza Crust
Servings 1 large pizza or 5 individual pizzas
- 1.5 cups broccoli florets
- 1.5 cups cauliflower florets
- 1 ⁄4 cup pecorino-romano cheese
- 1 ⁄4 cup mozzarella cheese
- 1 Tbsp. coconut or almond flour
- 1 garlic clove minced
- 1 ⁄2 tsp. dried oregano
- 1 egg
- 1 ⁄2 tsp. sea salt
- fresh ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Add broccoli and cauliflower florets to blender and pulse until fine (resembles rice).
Add broccoli-cauliflower mixture to a steamer basket and lightly steam for 5 minutes. Let cool slightly and put the mixture into a nut milk bag or a towel to squeeze out excess liquid.
In a medium bowl, using a large spoon, combine broccoli-cauliflower mixture with oregano, garlic, pecorino-romano, mozzarella, egg, salt & pepper.
Spread mixture onto a lined baking sheet for one large pizza crust or divide into individual pizzas.
Bake for 20-30 minutes, until lightly browned.
Remove from oven and top with your favorite toppings and then cook for an additional 10-15 minutes.