CAULIFLOWER AND BROCCOLI CRUST PIZZA

Remove the leaves and core from the head of cauliflower and chop into pieces, all about the same size.  Bring a large pot of water to a boil and cook the cauliflower in the boiling water until tender when pierced with a fork, about 6-8 minutes.

Place a thin kitchen towel or cheese cloth in a colander and drain.  Let sit until cool enough to handle and then, using the cloth, wrap the cauliflower and squeeze out as much moisture as possible.  After that, place between two paper towels and squeeze out any excess moisture.

Repeat this process with the broccoli.  Cut the head into pieces and boil until tender.  Then, drain and squeeze out all of the excess moisture in a kitchen towel, followed by paper towels.

Place the cauliflower and broccoli in the bowl of a food processor and pulse until it is evenly riced.  In a large bowl, combine the riced cauliflower and broccoli, eggs, goat cheese, cheddar, parmesan, Italian seasoning, and salt.  Mix well to combine.  Cut in half.

Preheat oven to 425 degrees.

Cover a large baking sheet with parchment paper and drizzle 2 tablespoons of the olive oil over the paper.  Place ½ of the cauliflower ‘dough’ in the center of the baking sheet and, using your hands, press it into a large, thin circle about 14” in diameter (about ¼” thick).  Bake the crust for 30-35 minutes until browned and slightly crispy around the edges.  Repeat with the other half of the cauliflower/broccoli mixture (or save in the fridge for later use).

Remove the browned crust from oven and top with half of the marinara sauce, leaving about ½” of crust exposed around the edge.  Top with half of the mozzarella cheese.  Back in the oven to bake for another 10-14 minutes until the cheese is lightly browned and bubbly.

Repeat process for the other pizza if making at the same time.

Let rest for 5-10 minutes for cheese to set. Garnish with more parmesan and basil leaves.

Slice and devour!!  Soooooo gooooood!!