**Optional: ⅓ - ½ cup all purpose flour, gluten free if preferred, adding in a little at a time if needed to help bind mixture together.
Toppings
½ cup store-bought tomato pizza sauce
⅓-1/2 cup grated vegan cheese or cheese of choice
1 small green capsicum, thinly sliced
Small handful rocket leaves (arugula), washed
Small handful curly kale leaves, washed and roughly chopped
Small handful cherry tomatoes
Sprinkle Himalayan pink salt, to taste
Method
Preheat oven to 180ºC (356ºF) and line a large baking tray or round pizza tray with parchment paper or a sprinkling of flour. Set aside.
Roughly chop broccoli into smaller chunks. Add to a high speed food processor, blend on high until broccoli resembles crumb. Transfer to a mixing bowl.
Add eggs, garlic, herbs, salt and pepper, mix until well combined.
Pour mixture onto prepared base, gently spread it out with the back of a spoon until desired size and thickness, approx.
Bake for 25-30 minutes or until lightly golden and the edges have begun to crisp up.
Remove and let cool for 5 minutes.
Add toppings and any other desired toppings to the pizza base. Sprinkle over Himalayan pink salt to taste.
Return to oven and cook for a further 10-15 minutes or until toppings are cooked and cheese has completely melted.
Remove, slice and serve immediately!
Enjoy!
Notes
*Use larger eggs to help bind and hold the mixture of the crust. ** Add a little all purpose flour of choice (gluten free or regular) to assist in holding the crust together if needed. Approx. ⅓ cup - ½ cup. Store leftovers in an airtight container, refrigerated, for 2-3 days. You can add or take away any topping you desire. I kept my cherry tomatoes whole for the images but you can slice them or cut them in half.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/green-goddess-broccoli-crust-pizza/