Broccoli-Cauliflower Gluten-Free Pizza Crust
Do you want a better gluten-free crust option? This broccoli-cauliflower gluten-free pizza crust packs vitamins, minerals and antioxidants like the long-lasting one found in broccoli, glucoraphanin, that supports the body’s detoxification system. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 and ½ cups broccoli florets ~ half of a head
- 1 and ½ cups cauliflower florets ~ half of a head
- ¼ cup pecorino-romano cheese
- ¼ cup mozzarella cheese
- 1 Tbsp. coconut or almond flour
- 1 garlic clove minced
- ½ tsp. dried oregano
- 1 egg
- ½ tsp. sea salt
- fresh ground black pepper
Instructions
Directions
- First, preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Add broccoli and cauliflower florets to blender or food processor, and pulse until the mixture is fine & resembles rice. Then, add broccoli-cauliflower mixture to a steamer basket and lightly steam until soft, ~5minutes. Let cool slightly and put 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 lined baking sheet for one large pizza crust or divide into individual pizzettes. Bake for 20-30 minutes, until lightly browned.
- Remove from the oven, top with your favorite toppings, then cook for an additional ~10-15 minutes.
Notes
Courtesy of Truebroc
