Today, Sunday, September 13 isn’t only the kick-off to football season, but it’s also National Kids Take Over the Kitchen Day. We worked with our friend Amy Fischer, RD (@thegreenfisch) to develop this easy and healthy broccoli-cauliflower gluten-free pizza crust that will wow your football guests of all ages.

Serving: 1 large pizza, 5 individual pizzettes

1 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

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Add broccoli and cauliflower florets to blender or food processor and pulse until fine and resembles rice. Add broccoli-cauliflower mixture to a steamer basket and lightly steam until soft, 3-5minutes. 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 and 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 oven and top with your favorite toppings and then cook for an additional 10-15 minutes.