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
½ 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 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.