Broccoli Crust Pizza with Caesar Greens

This pizza crust is a great whole foods gluten-free option that is rich in vitamin C and fiber. It also is as sturdy as it is tasty and has a great texture! The herbed oil helps maintain its structure and adds more delicious mineral-rich herbs to the meal, while the dressed greens on top add phytonutrients and soften gently with the warmth of the finished pizza!

Pizza Crust
3-4 cups frozen riced broccoli or finely chopped broccoli florets from ~2 medium crowns of broccoli
3 eggs
2 cloves garlic, minced
3 Tbsp parsley, chopped
1 1/2 cups mozzarella, shredded
1/3 cup parmesan, grated
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 tsp salt
Pepper

Herb Oil
2 Tbsp Olive oil
2 tsp dried oregano
1 Tbsp dried basil
1/2 tsp crushed fennel seeds
1/2 tsp paprika
1/2 tsp red pepper flakes
3 cloves garlic, grated
Salt
Pepper

Pizza Toppings
2 balls of Burrata cheese, at room temperature
1/2 cup fontina cheese, shredded
1/4 cup caesar dressing of choice
2 cups Romaine, chiffonnade
2 cups Lacinato Kale, chiffonnade
1/2 cup micro broccoli or broccoli sprouts

Preheat oven to 400F. Steam broccoli until tender. Once it has cooled to the touch, place it in the center of a kitchen towel and squeeze out as much water as possible, and then place it in a bowl. Add eggs, garlic, parsley, shredded mozzarella, parmesan, and seasonings. Stir to combine.

Place broccoli mixture on a pan lined with an oiled silpat or parchment paper and shape into a pizza crust, rectangular or circular. Bake for 25 minutes and make herb oil while baking.

Combine the herb oil ingredients in a bowl. After the pizza crust has baked, remove it from the oven and immediately brush the oil onto the baked pizza crust.

Top with shredded fontina and chunks of burrata. Bake for another 3-5 minutes until the cheese has melted.

Prepare caesar greens by tossing kale, lettuce, and micro broccoli/ broccoli sprouts with caesar dressing. Season with salt and pepper. Place evenly over finished pizza and enjoy!