ROASTED BROCCOLI OR CAULIFLOWER PIZZA CRUST & INTERNATIONAL STYLE TOPPINGS : RECIPES

HERE IS A CRAFTY WAY TO GET THE FAMILY OR YOURSELF TO EAT MORE GREENS AND STILL ENJOY PIZZA.

The Greens are roasted then incorporated with eggs, cheese and whole grains for a very tasty crust and you may top it however you wish!


 makes 1 x12 inch crust

8 cups cauliflower/broccoli mixed including the stems, sliced into 1/4 inch slices( it doesn't have to be exact, it just makes cooking more even as the veggies are to be processed when cooked)

1 large egg

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2tbsp Brown rice flour
OR
2tbsp whole wheat flour
OR 2tbsp gluten free flour of choice (even chickpea flour works)

2 cloves garlic smashed and minced

2tbsp minced basil
2tbsp minced rosemary

OR 2tbsp dried Italian herbs

Olive oil

1 tbsp fine corn meal or polenta


PREHEAT OVEN 425F

Arrange the sliced/chopped veggies on a single layer on a greased or parchment lined cookie sheet and roast  for 25-30 mins or until golden brown.
Remove from oven and cool on sheet.
Turn off the oven
When cold process until it looks like rice.

Transfer to  cotton towel and squeeze out the extra moisture/oil.
Empty into a clean large bowl and add the beaten egg, cheeses, herbs, garlic and flour.
Season with sea salt and ground black pepper to taste ( becareful of salt as the Parmesan can be salty).
Mix well to incorporate and form into  a ball.
Place in fridge
Meanwhile
Preheat oven 425f 

Line a large cookie sheet with parchment or lightly oil, sprinkle lightly with cornmeal
place the ball of dough in the middle and using your hands, beginning in center, gently form into a circle 1/4 inch thick.

This is a crumbly base so smooth out the sides with your hands .
Smooth top with the palm of you hand.
Bake 15 mins or until the top is golden.
This is ready for topping or may be topped later that day (it can be kept in fridge for up to 2 days but cannot be frozen well).
When using pizza sauce only use half the amount of the recipe to prevent the crust getting soggy.

Masala 
Top with a mild curry sauce (again use just half the amount usually used) and top with cooked vegetables, sliced potato, cooked peas and cheese, when baked top with torn cilantro leaves

Italian

Top with cheese first then the sauce, adding sliced onion, mushrooms and tomato concasse (seeded and chopped skins), top with more cheese.Bake and add torn basil leaves and drizzle with olive oil

Asian 
brush with a sesame-ginger garlic sauce or teriyaki sauce, top with cooked noodles, stir fried vegetables, cooked tempeh or cooked beans, sliced peppers, and mushrooms,
Sprinkle lightly with mozzarella and bake.
finish with toasted sesame oil, minced cilantro and minced green onions.

Turkish 
cooked tempeh with nutritional yeast flakes, minced mushrooms, cinnamon, thyme, onion, garlic, allspice, cayenne, and veggie stock, cook until quite thick.
Add this to the top of the baked crust and  bake 20 mins.
top with shredded lettuce, minced parsley, lemon juice, minced red onion, minced cucumber and sliced or wedge tomatoes

Hummus..makes a GREAT VEGAN BASE FOR A VEGETABLE PIZZA TOO ( omit the cheese in the recipe, use cooked drained beans, with  nutritional yeast  instead)

variations:
use bok choy, kale or Brussel's sprouts, cabbage but roast for a shorter time