Our Best (yet) Broccoli-Cauliflower Pizza Crust

So by now you know that I'm all about cauliflower substitutes and we found a decent cauliflower crust recipe a few months ago. This is a huge upgrade. It's thicker, has more flavor, and spreads out to fill the whole pan. With just cauliflower, it's tough to make a pizza big enough to have leftovers for lunch the next day! Top with your favorites and enjoy - guilt-free feeling included.  

Crust Ingredients:

• 1 bag frozen cauliflower crumbles (TRADER JOES!) 
• 1 bunch broccoli
• 2 eggs
• 2 Tbs Italian seasonings
• 1 c Parmesan 

• toppings of choice (we used Classico pizza sauce, Classico pesto, sun dried tomatoes, mozzarella cheese, and pepperoni with a sprinkle of garlic powder) 

Directions:

1. Preheat oven to 450 degrees.
2. In a small pan over medium heat, thaw frozen cauliflower crumbles. Stir often.
3. While thawing cauliflower, place broccoli florets in a food processor and finely chop. 
4. Add broccoli bits to the pan on the stove, stirring to evaporate the moisture in the vegetables (this is a crucial step and this is THE BEST way we've found to do this). Pay close attention so they don't burn! 
5. Remove from heat and add remainder of ingredients in the pot and stir to combine.
6. Roll out crust on pizza stone. *I use a smidgen of wheat flour so the crust doesn't stick to the stone (learned that the hard way). 
7. Place in the oven for 20 minutes without toppings. 
8. Remove, add desired toppings and cheese, and place back in the oven until everything's melted (about 5-10 minutes).
9. EAT UP! We add a side salad for a complete meal!