This is my favorite pizza crust yet!
Why? Because it so easy and loaded with nutritious, cruciferous goodness.
I had not planned to make it so used ingredients I had in the house to experiment with this one.
Here is what I used:
2 medium stalks of raw broccoli, pulsed in my Bullet processor. Be sure to use the entire stalk. (made about 2 cups)
3 oz of white cheddar cheese (approximately), pulsed in Bullet Processor
Seasoning and Herbs: Himalayan salt, black pepper, garlic powder, basil, thyme
Put processed broccoli, cheese, egg and seasonings in bowl and mix well. Using hands, give it a final mix and then take and press out to about ¼ inch circle on parchment paper on pan or stone. Form edge if you like.
Bake in oven on 450º for approximately 15 minutes until starts to lightly brown. Remove from oven and place another piece of parchment paper on top and flip over to bake other side for about 10 minutes. Once done, flip back over and layer your ingredients and bake another 10-15 minutes at 350º
TOPPINGS (that I used this time)
Bertolli's pasta sauce, enough to put a thin layer as a base
Sliced orange bell pepper, onion, grape tomatoes, green olives
Fresh rosemary, basil leaves
Topped with a little grated white cheddar
This has been my favorite pizza so far. The flavor was excellent (could not tell it was broccoli and it held together beautifully.)
The big advantage was not needing to squeeze the liquid from it like what is needed with cauliflower.
This satisfies any desire for pizza and will be made again and again.